It's a personal preference, some like bc, some like ganache, some like preserves.
Do what you like and what works best for you.
I use bc or ganache, depending on flavor of cake and what the customer wants.
Ganache allows you to use a very thin layer of fondant and you also get super sharp edges and a very smooth finish. I wouldn't use anything else
Because fondant isn't popular at all in my neck of the woods, I put a full coating of buttercream under it.
I don't know why "non-dairy" buttercream would be better than any other....I make my buttercream with some ratio of butter and hi ratio shortening (depends on the weather) and heavy cream.
It works just fine for me and the people who eat my cakes like it......
Rae
Because fondant isn't popular at all in my neck of the woods, I put a full coating of buttercream under it.
I don't know why "non-dairy" buttercream would be better than any other....I make my buttercream with some ratio of butter and hi ratio shortening (depends on the weather) and heavy cream.
It works just fine for me and the people who eat my cakes like it......
Rae
i figured it was because you are supposed to refrigerate dairy buttercream and if you refrigerate fondant it sweats. Thats just my guess because this is my first fondant cake.
The high amount of PS and fats in buttercream acts as preservatives, so decorator buttercreams with butter, milk, and/or cream, can go without refrigeration for several days.
Not the case for meringue buttercreams with egg whites, yolks, etc. The sugar to fat ratio isn't high enough.
You can refrigerate fondant cakes as long as you don't have high odor foods in the fridge or a condensation problem in the fridge. Even if the cake develops condensation when being brought back to room temp, you can put a fan on it and it will generally be fine.
Rae
Hi, Melnick. Is it hot where you live and no AC in the kitchen? That's my problem - it's why the buttercream undercoating is too soft to use here: it just squishes around under the fondant and the surface is always lumpy and uneven! I think it's ganache for us all the way, girl!
icalise, try a hot knife to smooth your ganache
It is hot here! And humid! I am only a hobby baker so I do have an air conditioner in my kitchen (well, it's through that whole level of the house).
With the ganache, you get it as smooth as you can and let it set. Once it is set, you get a scraper and or a hot knife and scrape over any lumps and bumps to get it really smooth.
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