Do I Need To Start Using Ganache Or I Am Doing Something Wrong?

Decorating By emma_123 Updated 13 Oct 2013 , 9:23pm by cupcakemaker

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emma_123 Posted 9 Oct 2013 , 8:43am
post #1 of 6

I would like some help as I've had some problems with the last few cakes I've covered, I've been in business over 2 years now and feel like I still need practice covering cakes!  I'm just in the middle of making a three tier cake and am not happy with two of the tiers (thankfully just one side which can be the back and covered in decoration although I did recover the smaller tier last night).  


So this is what I do - bake the cake, once cool wrap in clingfilm and pop in a tin/cake carrier overnight.  Then the next day will fill it with buttercream (pressing down on each layer to get rid of any excess), then will trim the sides down before putting on a thin crumb coat, popping in the fridge for 15 mins and then adding another thin coat of buttercream before putting back in the fridge for an hour and then leaving it out at room temp for at least 15 mins before covering with fondant.  I use the mat and spacers so my fondant is an equal width and then cover the cake.  I do much prefer working with ganache and find I don't get as many problems when covering the cake but although I offer it nobody has ever asked for it on their cake.  Is there something else I can do or do I have to say I coat the cakes in ganache to make them look better?  


I've been getting lots of air bubbles lately and did try and leave it longer out of the fridge but it was even hard to work with as the buttercream was soft.  


Any help would be appreciated!  Thank you x

5 replies
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mfeagan Posted 11 Oct 2013 , 4:07pm
post #2 of 6

What brand of fondant are you using? 

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mfeagan Posted 11 Oct 2013 , 4:11pm
post #3 of 6

And if you think your cakes look better with the ganache, just use that if you get a better result! I have watched several tutorials where people only use ganache on the outside of their cakes to get a perfectly smooth fondant application. I believe that's mostly what is used in Australia. 

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emma_123 Posted 12 Oct 2013 , 2:20pm
post #4 of 6

Thanks for your replies, I'm using Regalice fondant (I'm in the UK), I've tried other brands but tend to get on better with this one - well until recently!


Mfeagan I might well do that, I asked my friend if I could do her cake this week with fondant and had far fewer problems than I'd had earlier in the week so it might well be the route I go down.  

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mfeagan Posted 13 Oct 2013 , 7:31pm
post #5 of 6

I think it's a good idea, especially if your end result is better! I have actually wanted to try the ganache on my cakes. I think I will practice it for my daughter's first birthday cake at the end of the month. I would rather try something I have never done on a cake I don't have a deadline for! 

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cupcakemaker Posted 13 Oct 2013 , 9:23pm
post #6 of 6

AWhat problems are you having? If its just bubbles try brushing the cake with a sugar syrup before adding the fondant. I find it takes much better this way and you avoid bubbles.

Also what recipe buttercream do you use? I find 1:1 much better for covering cakes.

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