Anyone Ever Put Ganache Under Bc? Cake Needs To Be Sturdy...

Decorating By cocobean Updated 17 Sep 2011 , 12:20am by cocobean

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cocobean Posted 15 Sep 2011 , 2:44pm
post #1 of 13

Would the bc stick to the ganache and stay put? I need a sturdy cake to travel 4 hours in a car. Anyone ever put the bc on top of the ganache and how did it taste?

12 replies
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grama_j Posted 15 Sep 2011 , 3:14pm
post #2 of 13

I have never done that, but it sounds REALLY good...... I don't know what you are worried about though....... your butter cream alone should be just fine....... make sure you put a good crumb coat on it.....

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cocobean Posted 15 Sep 2011 , 3:36pm
post #3 of 13

Cakes don't seem to like all that bouncing around. I think it will cause the filling to bluge even if I crumb coat really good and use a thick dam.

I told the gal whos driving the cake she will have to sign off that the cake was in good condition when she left. Still I want more insurance. icon_confused.gif

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grama_j Posted 15 Sep 2011 , 3:43pm
post #4 of 13

I wouldn't think ganache will hold in a buldge if that is what it is going to do...... and if you are giving the cake to SOMEONE ELSE to make a four hour trip, I would FOR SURE make them sign off on it........

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aligotmatt Posted 15 Sep 2011 , 4:06pm
post #5 of 13

I would do whipped ganache, smooth it on fairly thin but make it look good, cover it in fondant as soon as you can. It hardens up very nicely but it still soft and cut-able, but is sturdy. Regular cooked ganache I would not feel as comfortable with.

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Stephy42088 Posted 15 Sep 2011 , 4:30pm
post #6 of 13

I do it often with a stiff ganache. You shouldn't have any problems if your ganache is stiff enough

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cocobean Posted 15 Sep 2011 , 10:12pm
post #7 of 13

Stephy, have you ever put buttercream over the ganache? I can't put fondant over the ganache. These guys want a bc cake.

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traci_doodle Posted 15 Sep 2011 , 10:32pm
post #8 of 13

I'm confused. Why would the ganache be more sturdy than buttercream? They both have the potential to melt.

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olleharr Posted 15 Sep 2011 , 11:01pm
post #9 of 13

I would like to try ganash instead of buttercream under fondant but I'm worried about refrigeration. Ganash should be refrigerated but fondant doesn't do well with refrigeration. So what do you do then?

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Alery Posted 15 Sep 2011 , 11:06pm
post #10 of 13

I'm sure others with more experience have done this with no problems, but when I did it recently I had huge problems with air bubbles. I made sure everything was sealed and plugged so not to get bubbles, but it seemed the ganache got softer than the buttercream (which was a crusting buttercream) and started to form huge bubbles. And you can't even consider smoothing them because the buttercream starts to slide on the softened ganache & can mix with it. I was able to get the air out & push the bubbles back in with a paper towel, but I won't do that again.
As for flavor, it was very good, but I'll stick with using it as a filling when I am going to cover the outside with buttercream. HTH.

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cocobean Posted 15 Sep 2011 , 11:52pm
post #11 of 13

Alery, wow that doesn't sound good either. Maybe I'd better stick with the plain crusting bc and forget the ganache. For some reason I was thinking it would be sturdier. Maybe when it is with the fondant only.

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Jess155 Posted 16 Sep 2011 , 7:27pm
post #12 of 13

I did ganache under buttercream once. It was for a cake that had to travel 3 hours. I had inteded to use fondant over the ganache, but humidity was wreaking havoc with my MMF. SoI whipped up some BC and voila! It tasted great, everyone loved it.

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cocobean Posted 17 Sep 2011 , 12:20am
post #13 of 13

Thanks Jess155, hummmm, thinking, thinking...

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