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Never using BC again under fondant - Page 2

post #16 of 505
This sounds FABULOUS!!!!!!! I can hardly wait to try it. Now to find someone to make a cake for!!

Thanks for sharing! icon_biggrin.gif
Melissa
post #17 of 505
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.
post #18 of 505
The last couple of cakes I have done with raspberry filling, I first put a layer of dark chocolate ganache down, let it set up, THEN the raspberry filling...... YUMMY !!!!
post #19 of 505
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!
Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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post #20 of 505
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!
post #21 of 505
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!
post #22 of 505
hi there,
what is "cherry ripe"? can i get it here in the states? my planet cake book just arrived and i am dying to try ganach"ing"., lol.
diane
Diane
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Diane
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post #23 of 505
I'm not sure if you can get them in the States. They're made by Cadbury. They are a bar of this cherry/coconut mix covered in dark chocolate and they are so delicious and more-ish! Do you have Cadbury's over there?
post #24 of 505
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
Diane
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Diane
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post #25 of 505
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.
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 #26 of 505
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!
post #27 of 505
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!
post #28 of 505
Thread Starter 
Quote:
Originally Posted by AKA_cupcakeshoppe

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?
AKA: bonjovibabe
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AKA: bonjovibabe
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post #29 of 505
Quote:
Originally Posted by AKA_cupcakeshoppe

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!
post #30 of 505
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! icon_biggrin.gificon_biggrin.gif
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