Hello all,
You're all so amazing!!!
So I'm a hobby baker and cake decorator and have been doing so since the last 10 years. I have way too many supplies for someone who doesn't make a business out of this :p I've never been fond of fondant and making buttercream look as good as fondant was always the challenge I gave myself.
Now recently, on instagram specifically, there are a lot of videos floating around about these super sharp edged cakes and how buttercream smoother's are being used on them. But a few comments under those videos have told me it's ganache they're using. They even seem to be picking up these ganache covered cakes with their hands without a dent in them! My question is, is that possible? And if so, why aren't a lot of people using this method? And how is it that I'm just finding out about this after a decade? I'm quite baffled.
I'd love to try this but it's seeming too good to be true. Am I missing something?
I need answers please! Thank youu xxx
P.s. It's not just brown chocolate ganache, it's every colored ganache!!! 
After switching over to ganache for underneath my fondant I refuse to go back to buttercream! Lol your ratio of chocolate and heavy cream has to be just right to make the right surface so it's not too soft. Try it out you will be amazed. I will give this advice though..don't cover it in fondant right after you take it out of the fridge. Let the ganache get to room temperature and then cover. Or else the condensation will start to come through the fondant and you'll be trying to smooth it while it's a sticky mess :) hope this helps
It sure is - once your ganache sets up properly you can pick them up (I use the flat of my palms) and move them wherever you want them easily.
Thanks! I don't use fondant at all to cover my cakes. I always only use buttercream until i saw these videos. I would just like to cover them with ganache and that's it. That's what the videos show as well.
I just don't understand why most people wouldn't use ganache as is when it can be colored just the same way as buttercream or fondant and goes on so smooth.
Unless someone requested that they wanted ganache instead of icing..preferably I would tradiontally use icing for cakes if you don't use fondant. Don't get me wrong I loveeee ganache, how it tastes and the stability of it...but for most people when they cut into a cake I feel like they would prefer the softness of icing. Ganache gives it more of a stiffer and rich coat if that makes any sense.
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