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Ganache under fondant - Page 3

post #31 of 39
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post #32 of 39
Quote:
Originally Posted by vcm_9

It was the dense but still spreadable, think peanut butter only a BIT thicker.

Def not poured or whipped, they wont hold up to the sharp corners.



hey vcm...

how do you make the ganache then? (dumb question from a newbie) i have just made it whipped. how do you get the "thicker than peanut butter" consistency?

TIA
post #33 of 39
icon_biggrin.gif i would also like to know. Thanks
post #34 of 39
hey guys we were also talking about ganche on another posted topic a little while ago and here it is:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=634010&postdays=0&postorder=asc&&start=0

i reackon it will answer all your questions and is very helpful icon_biggrin.gif
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post #35 of 39
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post #36 of 39
Quote:
Originally Posted by AKA_cupcakeshoppe

PLanet Cake uses ganache under their fondant too. the ratio they use is 2:1 for chocolate and 3:1 for white (i think). It looks really nice.



Great info! Before I do anything rash - is this ratio chocolate:cream by weight or volume?
post #37 of 39
All of your questions will be answered by 'Inspired by Michelle' video tutorials on U Tube! She is great and explains things very clearly! It is a really simple way to make and cover with ganache that is foolproof - even I as a newbie managed to achieve it first time!!
post #38 of 39
I just found her website. THANKS! It looks fantastic!
post #39 of 39
What if someone does not like chocolate?? I would love to try ganache but if they want vanilla cake and don't care for chocolate that would not work.. or is it a thin enough layer you dont taste it?
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