O.k So What Is The Best Buttercream To Use Under Fondant???
Decorating By Ruth0304 Updated 20 Aug 2009 , 9:35pm by cakedecadence
I really like Indydebi's buttercream, for the taste, the texture, how easy it is to spread and smooth, how well it holds up in hot weather, etc...I could go on and on about it 
I like IndyDebi's BC as well, but I also like ganache. Gananche sets up hard and can easily be smoothed and molded to give you sharp corners and edges. For carved cakes it is almost essiental to cover in ganache before covering with fondant. It will give you a much smoother finish on your fondant if your BC or ganache is as smooth as possible.
I really like Indydebi's buttercream, for the taste, the texture, how easy it is to spread and smooth, how well it holds up in hot weather, etc...I could go on and on about it
Ditto all of this!
which ever one you are used to working with!
i like a traditional bc - butter, ps, milk - or indydebis.
xx
Ganache works great, but I use crusting buttercream..
Edna
I actually use your recipe ! I don't think that I have mastered spreading it on the cake correctly and that might be my problem because my fondant appers lumpy in certain areas. I guess I just have to practice making the buttercream smooth so that I can avoid having lumps in my fondant. By the way I love, love your videos and have learned alot from them. And your cakes are trully beautiful. 
Ganache works great, but I use crusting buttercream..
Edna
I actually use your recipe
! I don't think that I have mastered spreading it on the cake correctly and that might be my problem because my fondant appers lumpy in certain areas. I guess I just have to practice making the buttercream smooth so that I can avoid having lumps in my fondant. By the way I love, love your videos and have learned alot from them. And your cakes are trully beautiful.
thanks...I am one of those who believe you use what you like the most.
But about those lumps..keep practicing..skills are not born in one day, they are mastered with lots of practice..Keep at it..I promise it gets easier.
Edna
Hi everyone
Downunder in Australia we rarely use buttercream, preferring ganache for the reasons Jayde gave. White chocolate for white/pale cakes and milk or dark choc for darker cakes. It sets up really hard and you can achieve crisp, clean edges and a really smooth finish. I am new to this and have tried both and must say that I personally won't use buttercream again. It's just a personal thing though and what you are used to.
Hi everyone
Downunder in Australia we rarely use buttercream, preferring ganache for the reasons Jayde gave. White chocolate for white/pale cakes and milk or dark choc for darker cakes. It sets up really hard and you can achieve crisp, clean edges and a really smooth finish. I am new to this and have tried both and must say that I personally won't use buttercream again. It's just a personal thing though and what you are used to.
I tried white ganache on my last cake, it didn't get as hard as the dark, I used 3:1 ratio, what do you use.
Hi Miss Robin
The "cake guru" here in Australia is Paris Cutler from Planet Cake. She recently released an excellent book which is now my cake decorating "bible"! I will give you the ganache recipe from there plus some of her tips.
"Facts about ganache: White chocolate ganache is less stable than dark chocolate ganache, so in hot weather or when you are making intricate three-dimensional cakes, it is easier to use dark chocolate.
What type of cream: Single or pouring cream - never thickened cream which has gelatine added to it.
White Chocolate Ganache
1.3kg (3lb) white chocolate
450ml (16 fl oz) pure cream
Dark Chocolate Ganache
1.2kg (2 lb 10oz) dark chocolate
600ml (21 fl oz) pure cream
Hope this helps!
Cheers
Deb
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