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Never using BC again under fondant

post #1 of 490
5/27/09 at 4:48am
Thread Starter 
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 thumbs_up.gif !
AKA: bonjovibabe
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AKA: bonjovibabe
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post #2 of 490
5/27/09 at 4:53am
sounds great and good luck, please post pic's cant wait to see the finished cake!
Life is not measured by the breaths you take, but by the moments that take your breath away ...
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Life is not measured by the breaths you take, but by the moments that take your breath away ...
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post #3 of 490
5/27/09 at 4:59am
Good Luck icon_biggrin.gif , I know you will do great. On the ganache what recipe did you use to get if firm for icing?
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post #4 of 490
5/27/09 at 5:04am
Thread Starter 
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!
AKA: bonjovibabe
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post #5 of 490
5/27/09 at 5:07am
Is the Planet Cake book you got the one with the purse on the cover?
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post #6 of 490
5/27/09 at 5:10am
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
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[link=http://lilypie.com][img noborder]http://by.lilypie.com/6FJYm6.png[/img][/link]
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post #7 of 490
5/27/09 at 5:15am
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.
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post #8 of 490
5/27/09 at 5:16am
Thread Starter 
Quote:
Originally Posted by veronica970206

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!
AKA: bonjovibabe
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post #9 of 490
5/27/09 at 5:18am
Thread Starter 
Quote:
Originally Posted by pudwick

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!
AKA: bonjovibabe
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post #10 of 490
5/27/09 at 5:20am
Very cool! If you do make sure you post pics!
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post #11 of 490
5/27/09 at 5:21am
Thread Starter 
Quote:
Originally Posted by Rhonda19

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!
AKA: bonjovibabe
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AKA: bonjovibabe
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post #12 of 490
5/27/09 at 5:24am
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.
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post #13 of 490
5/27/09 at 5:26am
Wow can't wait to see the cake and hear the results . Sounds yummy!!!!!
Does Planet Cake have a website? Name of the book? Thanks
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post #14 of 490
5/27/09 at 5:27am
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 thumbs_up.gif Live and learn I guess.
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post #15 of 490
5/27/09 at 5:27am
I think the ganache idea sounds pretty awesome! I would love to see photos of the finished cake. Please post some.
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