Never Using Bc Again Under Fondant
Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma
thanks to Planet Cake! I LOVE their work and was very excited to get their new book. I didn't realise that they use ganache under their fondant and not buttercream, and now I know why! I am making a wedding cake for Friday and today have filled and crumbcoated the cakes. I have used white chocolate ganache as a crumbcoat (hmmm, actually a bit thicker than that as you can't see the underlying cake!), as I will be covering the cake in ivory fondant. OMG - the cakes look so good already - like I have already put the fondant on! They have set up so beautifully that I know there will be no problems with bulges or air-pockets when I do the fondant tomorrow - those cakes are going nowhere! Plus I'm sure it will be far more delicious than buttercream too! Anyway, just thought that I'd say how much I recommend this method! This cake has to be perfect as the cakes themselves are very plain (just a diamante buckle & ribbon around the centre of each cake), and it will be part of a wedding that will be featured in a bridal magazine (I am so scared!). Wish me luck 
!
Good Luck 
, I know you will do great. On the ganache what recipe did you use to get if firm for icing?
1 part cream (35% fat) to 3 parts white chocolate. Melt and leave overnight to set up to a spreadable consistency. It will then set up even further on the cake (solid but not hard hard - much better than buttercream!). I was certainly getting some funny looks in the grocery line last night as I was stood there with my 1.5kg of white chocolate (15 bars) & 500ml carton of cream lol!
Is the Planet Cake book you got the one with the purse on the cover?
Let me get this straight, you make the ganache and after you torte your cakes and get the layer on, you cover the cake with ganache, how long do you let the ganache sit for before you cover it with the MMF? Then you smoothe out the fondant and go to work as far as decorating and stacking and you have had no problems??? Man alive I need to try that, if that really works, I am all for it!!!! What is the recipe for your ganache? That is an awesome idea, thanks for sharing!!!! Sincerely, Veronica
Let me get this straight, you make the ganache and after you torte your cakes and get the layer on, you cover the cake with ganache, how long do you let the ganache sit for before you cover it with the MMF? Then you smoothe out the fondant and go to work as far as decorating and stacking and you have had no problems??? Man alive I need to try that, if that really works, I am all for it!!!! What is the recipe for your ganache? That is an awesome idea, thanks for sharing!!!! Sincerely, Veronica
Planet Cake recommend the ganache setting up on the cake overnight, so that's what I'll do, even though it was set within an hour of me putting it on the cake! Before you put the fondant on you brush the cakes with a syrup made of apricot preserves boiled with the same amount of water and allowed to cool. This gives the fondant something to stick to. HTH!
Is the Planet Cake book you got the one with the purse on the cover?
Yup! My friend's birthday is a week on Saturday. If I don't have a nervous breakdown from the stress of this wedding cake, I'm going to make her that purse!
Very cool! If you do make sure you post pics!
I am a newbie.....so, I have a rather dumb question. How is the taste??
I made a cake one time, just for the family, and it was rather rich using the ganache....so that was why I was wondering.
Now, see that's what I love. I'd take rich over sickly sweet buttercream any day of the week! I don't think it's too rich though. The white chocolate version is definitely sweeter than dark chocolate version, but I didn't want dark brown under my ivory fondant, which is why I used the white chocolate. I will definitely post photos of the finished cake, and as I'm staying to cut the cake, I will be able to see if people find it tasty or not!
I did that with the 2nd fondant cake I ever made. It was a carved cake and I covered it with the dark chocolate ganache and to smooth it out further I used the offset spatula dipped in hot water. It came out so smooth and beautiful even before the fondant. The fondant stuck to it perfectly and smoothly.
And it tasted great. I used Michele Fosters fondant with white chocolate. I loved it. An I will never use another method again.
I just made a cake this past weekend with chocolate ganache under JenniferMI's chocolate fondant and it was yummy! EVERYONE loved the taste and there wasn't a piece of fondant to be found on anyone's plate which made me happy. It's the first time I tried ganache and made the mistake of icing too early - I didn't let it set up enough so the cake looked like a disaster before I started decorating it and was able to cover up all the lumps and bumps. I am going to definitely try it again though this time letting the ganache set right Live and learn I guess.
This sounds FABULOUS!!!!!!! I can hardly wait to try it. Now to find someone to make a cake for!!
Thanks for sharing!
Melissa
I find the dark chocolate a little too rich for my taste too, so I substitute it for milk chocolate and it tastes delicious! You don't use a super thick layer anyway so the taste is not overpowering.
Planet Cake's website is: planetcake.com.au. The book is called Planet Cake - A beginner's guide to decorating incredible cakes. If you get it through the Book Depository you can get free postage - just remember it's all metric measurements.
If you want to pair up the ganache with a delicious cake, I suggest you try this one: http://www.cakesandmore.org/blog/category/recipes/ It's the Cherry Ripe Mud Cake. There's also the Planet Cake ganache recipe on this page too.
Thank for posting the tip. Recently I bought some apricot glaze to use on my mini cakes because I was having too much trouble using the buttercream and it was so messy!
I love the cakes at Planet Cake. Thank you for sharing.
Cheers!
This the mud cake I have tasted and it was soooooo good! http://www.cakesandmore.org/blog/2008/09/chocolate-mud-cake-with-ferrero-rocher-filling/ . I want to try that Ferrero Rochere filling sometime soon too!
I absolutely love using ganache, it is incredible to work with, I can see why it is a staple for most pastry chefs. I started using it when I made the chocolate stout cake and realized how beautiful it was to work with. I have also done the chocolate and raspberry and it is delicious, everyone loves it. I want to try the WASC, with a layer of raspberry, white chocolate ganache etc. I think it would be delicious. Can't wait to see pics of your cake, I am sure it will be gorgeous!
oh man, i just googled cadbury cherry ripe....that sounds soooo good.
we get only limited cadbury products, but it looks like i can mailorder the cherry ripe so i can try that cake and ganache it!
thank you for pointing me in the right direction!
diane
bonjovibabe, did you air dry your cake to let the ganache set up? that was my problem, i didn't wanna leave my cake in the middle of the kitchen for 12 hours so I gave in and put it in the fridge. when I covered it with fondant, the condensation made me wanna pull out my hair.
Holy CROW! AKA-cupcakeshoppe! I love your avatar! Marjorie Dawes is too much! Love those Fat Fighters! Sorry to go off topic, but that is too cool! LOL!
Wow, cool! I need to try this! I wonder how customers would go for ganache verses buttercream. It sounds nice and simple, too! Can't wait to see the pic!
bonjovibabe, did you air dry your cake to let the ganache set up? that was my problem, i didn't wanna leave my cake in the middle of the kitchen for 12 hours so I gave in and put it in the fridge. when I covered it with fondant, the condensation made me wanna pull out my hair.
Yes, they are sitting on my dining table lightly covered with cling wrap, I have no intention of putting them anywhere near the fridge, the family can just eat from plates on their knees tonight lol! What was your reasoning behind wanting to do that?
bonjovibabe, did you air dry your cake to let the ganache set up? that was my problem, i didn't wanna leave my cake in the middle of the kitchen for 12 hours so I gave in and put it in the fridge. when I covered it with fondant, the condensation made me wanna pull out my hair.
Something I do to keep dust off my setting cakes is to put them into a plastic storage tub with a lid, or turn the tub over the top (if you don't want to move your cake). It's about as good as wrapping them in saran wrap!
Just made mini dark chocolate cakes, with white fondant this weekend to go with a larger cake. They turned out adorable, but my husband and I spent hours working on the mini's trying to get the buttercream to stick. Had to end up freezing them. Strange we didn't think of just covering with genache, which we had sitting on the counter, because we filled them with it and never occurred to me to use it on top. Would have saved us so much time. I've read about this before and now I'm definitely going to try it!! Thanks for the tip!
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