Buttercream Vs. Ganache Under Fondant?
Decorating By marineris Updated 10 Jul 2009 , 3:03am by marineris
Hi,
I've used buttercream (w/shortening) as a crumb coat under fondant and have experienced the bubbling/sinking. I've heard of people using ganache as a crumb coat, is that any better?
Sorry if this has been asked before; please send the link if it has.
thanks!
Yes, it has. I don't know how to find the link, but it specifically talked about the ganache recipe in the Planet Cakes book. I immediately ordered the book, and it came today! I can't wait to try it myself. It sounded lke the ganache, although more expensive,was superior to bc.
I would suggest you let your cake settle before laying the fondant when you use buttercream.
As for the ganache, I will NEVER use buttercream anymore. I personally feel that it is better because it's easier to work with.
I would suggest you let your cake settle before laying the fondant when you use buttercream.
As for the ganache, I will NEVER use buttercream anymore. I personally feel that it is better because it's easier to work with.
Aah, letting it settle. Yes, that does make sense Thanks!
Trying ganache underneath for the first time, hope it turns out ok!
Does anyone know the link to the other topic that had this question?
Quote by @%username% on %date%
%body%