I made my first topsy turvy cake last weekend for a grooms cake. I followed sugarshack's directions on her video. I was just told by the bride's mother just how sturdy the cake is with the ganache under the fondant. It turns out the top tier (of 2) was the only one actually eaten at the wedding and they were saving the bottom tier for the groom to enjoy after the honeymoon. Somehow it got dropped upside down and they were able to pick the cake up and other than a little cake coming out the top hole where the top tier sat, it wasn't damaged at all!
Just a short testimony for one of the advantages to putting the ganache coating between the cake and the fondant instead of buttercream.
Thanks Sharon!!!!! You rock!!!!! Thanks for doing all the research on this Australian method for all of us who are now benefitting.
Well, I always knew it was sturdier than buttercream, but I never dreamed it would hold up to anything like this!!! LOL!
not only does it taste great - but survived the drop.
ha! great to know that!!
I converted a few cakes ago and LOVE the difference...I just wish wht choc ganache was as sturdy as reg...mine's a bit more soft
well.... theres a true dat statement.... loooooove the ganache...
Can someone tell me where to find the video for using ganache under fondant? TIA
sugaredproductions.com I believe is Sharon's site. Excellent videos, well worth the price- and that's coming from someone who is cheap. LOL
I will be making my cousins wedding cake on the 12th. She wanted chocolate cake with a vanilla mousse, chocolate frosting with chocolate fondant. I have been reading the posts about ganache under the fondant. If I substituted ganache instead of the chocolate butter cream would it be to sweet? They don't like fondant but for the bottom tier it has to look like a log so they have no choice. I just don't want to kill them in sweetness. LOL.
If you make the ganache with dark chocolate, it won't be too sweet. I don't find it any sweeter than buttercream, but divinely delicious!