What To Use Under Chocolate Paste?

Decorating By CaveyCakes

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CaveyCakes Posted 29 Jan 2011 , 1:05am
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Hello! I've started decorating with fondant-I've done the gift box and exploding stars cake. I've got some Belgian white chocolate paste as the lady making my wedding cake in the UK is using this and I've never tasted it before.

With fondant I use ganache as I live in Australia so it lasts better and planet cake uses it.

So I'd like some advice on what is normally used underneath-is ganche too much chocolate with chocolate paste? Shall I make buttercream and which kind-decorators buttercream with shortening and egg whites? And what's the shelf life for it? How thick a layer do you use and do you let it set overnight like ganache or is that not necessary? And what's a 'crumb coat'?

Thanks in advance for your help!

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