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Never using BC again under fondant - Page 8

post #106 of 490
5/29/09 at 6:15pm
Your cake turned out beautifully! I can see why you are now a fan of the ganache. I'm going to have to try it again - this time the right way! icon_redface.gif
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post #107 of 490
5/29/09 at 6:24pm
bonjovibabe - Your cake is one of the most beautifully done cakes I've seen. You should be very proud of your work and thanks so much for sharing all of your knowledge and experience with us regarding how you ganached your cakes!
Kathleen in Arizona
It's a dry heat...similar to your oven!
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Kathleen in Arizona
It's a dry heat...similar to your oven!
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post #108 of 490
5/29/09 at 6:26pm
I love using ganache as a base under fondant! It works SO much better than buttercream. I'm surprised more of you haven't tried it, yet! I like it, mostly, because it really holds the shape of the cake well, thus making sharper corners.

I'm starting at my wedding cake for tomorrow that I just finished wondering why I didn't use ganache underneath. The fondant looks so bumpy! I wouldn't have that problem if I had used ganache.

This thread reaffirms my love for ganache! Thx!
-A Slice Of Heaven, LLC-
www.roanokecakes.com
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-A Slice Of Heaven, LLC-
www.roanokecakes.com
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post #109 of 490
5/29/09 at 6:31pm
Bonjovibabe.........................WOW was that cake GORGEOUS!!!!!! What type of fondant did you use? Was those 100 gumpaste roses included in your price of you charge seperate for those?
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post #110 of 490
5/29/09 at 8:12pm
bonjovibabe, OMG!!!!!!!! That cake looks soooooooooo beautiful! SO simple, very elegant... just PERFECT!

I noticed you used different fillings, what did you use as a dam?

am gonna go back and look at your cake and drool.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #111 of 490
5/29/09 at 11:44pm
Thread Starter 
Quote:
Originally Posted by AKA_cupcakeshoppe

bonjovibabe, OMG!!!!!!!! That cake looks soooooooooo beautiful! SO simple, very elegant... just PERFECT!

I noticed you used different fillings, what did you use as a dam?

am gonna go back and look at your cake and drool.



Oh, I'm a bad girl, I never dam my cakes icon_redface.gif ! Then again, I use SMBC, BC or ganache all the time, I don't use fruit fillings or such! I just push down on the layers once filled to squish it out of the sides a bit and take off the excess with a spatula. Once the ganache is on and set, you won't have a problem with filling ridges anyway, nothing will get through that stuff!
AKA: bonjovibabe
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AKA: bonjovibabe
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post #112 of 490
5/29/09 at 11:46pm
Thread Starter 
Quote:
Originally Posted by debster

Bonjovibabe.........................WOW was that cake GORGEOUS!!!!!! What type of fondant did you use? Was those 100 gumpaste roses included in your price of you charge seperate for those?



Yes, the roses were part of the price. I use Icecraft sugarpaste (fondant). It is a British make and it is the best tasting fondant I have ever used, it has an almost creamy taste & texture - divine! It's so silky smooth too.
AKA: bonjovibabe
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AKA: bonjovibabe
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post #113 of 490
5/30/09 at 7:42am
Does anyone know where I can find the cream to use? Wal-mart only has whipping cream, and our cake supply store is only open mon-friday 8-5.
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post #114 of 490
5/30/09 at 7:58am
I would think heavy cream would be what we should use. Check the lable for the fat content. But I have read that heavy cream and whipping cream are essentially the same thing. Though I have to try mine with a vegan soy replacement and vegan chocolate..LOL I've made truffle filling which is quite similar so we will see how this goes.

This is a nice read.

http://www.foodsubs.com/Dairyoth.html
¢¾Sarah
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¢¾Sarah
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post #115 of 490
5/30/09 at 8:07am
Question! Do you put a layer of buttercream down first then put the ganache or just all ganache?
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post #116 of 490
5/30/09 at 9:16am
Quote:
Originally Posted by nicolesprinkle

Question! Do you put a layer of buttercream down first then put the ganache or just all ganache?


just ganache for me
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #117 of 490
5/30/09 at 9:41am
Absolutely stunning, elegant cake...can't wait to try this tip..thanks so much for sharing...
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
all recipe links:
http://cakecentral.com/modules.....c&&start=0
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http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
all recipe links:
http://cakecentral.com/modules.....c&&start=0
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post #118 of 490
5/30/09 at 10:17am
Thanks for all these wonderful tips!
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post #119 of 490
5/30/09 at 10:25am
Quote:
Originally Posted by bonjovibabe

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!



OK, so you answered my question. I was wondering if you whipped the ganache or not. It seems as if you do not. Do you spread something onto the ganache to help the fondant stick?
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post #120 of 490
5/30/09 at 10:49am
I have a question....I live in California and the whipping cream I buy only has 9% fat. Where do I purchase cream that has 35% fat and what kind is it? Are the recipes that are included in this thread specifically to be used as a crumbcoat...I mean, if I wanted to try the pourable ganache not wanting to use under fondant, is the ratio the same?
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