Has anyone had any negative feed back on the ganache/fondant method of Planet Cake? It appears they use no frosting and I'm wondering what the customer response is to that. 
Has anyone had any negative feed back on the ganache/fondant method of Planet Cake? It appears they use no frosting and I'm wondering what the customer response is to that.
No negative feedback - we over here have been doing it for yearssssssssss
Long before PC became popular. 
We aren't so much into the BC and frostings like in the States.
Never been asked to do anything else under my Regalice/medium except for varying flavours and degrees of chocolate ganache.
Bluehue.
thats good to know. I personally don't like frosting and would love to get a cake with just filling and ganache, but I was worried my customers would be like..."ummm wheres the frosting?"
thats good to know. I personally don't like frosting and would love to get a cake with just filling and ganache, but I was worried my customers would be like..."ummm wheres the frosting?"
Be as your forum name says - adventuregal 
Educate your customers - surely frosting after all these years is getting a tad old - drag them kicking and screaming into the 21 century -
I use my ganache for both filling of all layers - then cover entire cake - allow to set up for at least 6 hours - then cover and decorate.
You can flavour your ganache ( for the filling) with morello cherries/peppermint chocolate/orange zest/ as just a few examples.
You can also flavour it with chocolate flavouring oils.
If other cakers in your area aren't using ganche - then thats a whole new avenue for you - 
- be the first - be different.
Be ADVENTURE GANACHE GAL.
Bluehue.
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