See the link that Karen posted, earlier in this thread. Answers all those questions.
I've always used just ganache/fondant or buttercream/fondant until I got the request to use buttercream/ganache (spreadable NOT poured) and fondant.
Actually the buttercream/ganache/fondant was good....I only do it as a special request but it did taste good [/quote]
The ganache spreadable, is the recipe above mentioned? Sorry to bother you . I'm still learning LOL[/quote]
Yes...the one that I posted is the 'spreadable' ganache
Yes...the one that I posted is the 'spreadable' ganache [/quote]
Thank you very much!!!!!
We're talking about two different things here--poured ganache and spreadable ganache.
I don't see how you could (or why you would want to) use poured ganache under fondant.
Spreadable ganache is great under fondant because it dries firm and allows for crisp corners and sharp edges.
Take a look at Rylan's award-winning cake (he uses ganache under fondant) in this thread:
Yeah! I was getting confused here. I was wondering how could poured ganache work under fondant. I've been wanting to try the spreadable ganache method so thanks for clearing this up. Whew! Could've made a huge mistake!
I iced my nephew's cake with buttercream then covered with ganache. This is what he ask for. I didn't cover with fondant though. I don't see why you couldn't. That's going to be one rich cake
was that a crusting buttercream? do you think it would work with any kind of buttercream?
I reckon fondant is pulled off by 80% of guests or eaters of that cake but Fondant is wonderful tool to keep your cake beautiful and fresh - it's just prettier and more elegant - I make a tasty fonant with a note: "have a tiny taste and if you still don't like it, feel free to pull it off". Fondant has GOT to stay otherwise we'll soon start seeing ppl getting sick from cake which has been worked on for too long and that vodka spritz everywhere is also a germ killer. I think it's a safety measure above all.