Hi, I've been roaming around this site for a while now but I haven't been able to find the answer to this question. Which frostings/icings can you put in a fondant covered cake? I see fondant cakes that say peanut butter, cream cheese, heavy cream and certain icings that I wouldn't think would hold up well when they can't be refrigerated. Is there a way to know which ones can sit out for a day or so without going bad? I've been selling cakes as a hobby but I only put in different versions of buttercream and I'd really like to expand.

I'd appreciate any help (recipes included ) Thanks!

Please any help...... anyone???? I know this may seem like an amateur question but I'd really appreciate any help. Do people using cream cheese type frostings put their cakes in the fridge and hope the fondant doesn't sweat?? Or does everyone put basic buttercream under fondant and the others are just for other cakes and cupcakes??

I tend to only use the basic buttercream since I know it sets up very nice but I did experiment with a cream cheese buttercream that crusted and it worked nicely and lasted too. I only know this because the cake was for my husband so it was easy to keep an eye on it. I've also heard of a lot of people using ganache under the buttercream. I've never tried this one. I think that will actually be my next experiment. Good luck!

I've used sugar syrup (homemade) and buttercream.
I will be using ganache this weekend too.
I think anything at a reasonable fairly thick consistency that doesn't need refrigeration would work ok?
You can try flavouring ganache and buttercreams so there's probably not many more options that you NEED to put under a fondant I would think?

Thanks so much. I thought everyone knew something I didn't.

Thanks!!

I use ganache a lot, more than buttercream now. Not only is just darn good, but I like the way my fondant goes on.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0

Oh My Gosh!!! Since I started using it, my family and friends ONLY want ganache. They do have their favorites though, I like the semi-sweet, my DD loves the milk and my BBF only wants the bittersweet. I guess we have become coinsures of ganache LOL

Sweet_Toof - In my opinion the best way to use ganache under fondant is to let it sit overnight. It will thicken the ganache and it is so easy to spread on (if it gets too thick you can microwave it for a couple seconds to loosen it up). I will actually throw it in my mixer and whip it for a nice mousse-like texture. After you cover the cake and get it nice and smooth, just pop your cake in the fridge and it will set up very nicely for easy fondant covering!

P.S. If you like regular chocolate ganache, try white ganache! YUM!

FayMakesCakes, I agree with everyone that has suggested ganache (I find a ration of 1 part cream to 3 parts chocolate gives you a ganache that sets really firmly - for me in ACT, Australia anyway). Not only does it give you a smooth surface to put your fondant on, but it hardens enough to withhold the weight of the decorations without sinking. Also, given the smooth surface, you don't have to use a thick layer of fondant to try an cover any bumpy bits, meaning that you save on the amount and therefore the price of fondant.

You don't want to pour it on, you want to make it and let it set up to a peanut butter consistency. I personally like to whip mine, but it isn't necessary. For (semi, milk, bittersweet) real chocolate the ratio should be a 2 to 1 (2 parts chocolate to 1 part heavy cream) for white chocolate it would be a 3 to 1 ratio. After you do it a few times, you will get the hang of it and "know" what consistency works for you. Here is another website that might help:


http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

I don't add butter, but quite often I do add a little raspberry liqueur.

I do not use anything that would require refrigeration, as I do not refrigerate cakes covered in fondant. I recently discovered the Planet Cakes method of covering with ganache-check out their website and book. If I use buttercream, I freeze the bc covered cake for about an hour before covering to give it a firm base to apply.


Hope that helps!

Stephanie

If you check out the first thread I posted, it was based on the Planet Cake method. A lot of people don't refrigerate - I put everything in the fridge.

Fondant can be refrigerated. I do it all the time especially since I use IMBC.

In all reality, there is no buttercream that can't be used under fondant. If you want super crisp lines though it's easier to achieve with ganache (not pouring kind) or SMBC/IMBC.

I know if can be refrigerated, I just choose not to. I don't like having to deal with the condensation. Maybe this is more of an issue in TX because of the heat and air conditioning.



Stephanie

Thanks guys.

Thanks to the OP for this question & of course to Karen421 for the link to that "novel" of a post on ganache.

I don't make many cakes but would love to try ganache for my next one. All the info is super helpful & I guess the only way to get it right is to try it!

Someone just asked me to make a cake for a family that has milk and soy allergies. Can I make the ganache non dairy? using a creamer and non dairy chocolate? Has anyone done that and is the ratio of chocolate to creamer still the same?

Just wondering how long you would whip ganache for? I guess this would be a nice idea for cupcakes- would you mix anything else through it to lighten it up?

Whip just long enough for it to get "fluffy", and it will lighten up considerably. Just don't mix it to long because it will break! (found that out the hard way!)
I tried to attach a picture - but it wouldn't let me - so here is a picture of my whipped ganache. (this was milk chocolate)

http://i1185.photobucket.com/albums/z341/Karen421/whippedGanachesm.jpg

Nice! Looks damn tasty!

Does anyone have a good recipe for the ganache? I am new and I have not heard of this, but the way you talk about it, I guess I must try this!

THANKS! Sound yummy!