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Never using BC again under fondant - Page 3

post #31 of 488
5/27/09 at 8:12am
Sounds yummy! Can not wait to see pics.
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post #32 of 488
5/27/09 at 8:14am
Planetcake's cakes are freaking awesome. They are so gorgeous. Their cakes look like dummies because their corners and edges are so unbelieveably sharp!

I have browsed the book and was happy to see they gave their tips on covering a cake their way, but the cakes inside were not inspirational to me. From what I recall they were mostly kids cakes. Maybe that's what their market was focused on...dunno. All I know is their wedding cakes rock!
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post #33 of 488
5/27/09 at 8:36am
Is it more expensive to use ganache as opposed to buttercream? Do you use a pretty thin layer?
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post #34 of 488
5/27/09 at 8:38am
bonjovibabe
sorry I did not understand.. did you pour the ganache over the cake, or spread with a knife? If you did not pour, can I get smooth finish with just the spatula (probably not Viva towel). I would like to try this, without fondant, just white ganache. Would I ask to much if you make picture of the ganache cake which is sitting now?? No stress over me please!!! And at last, can I use white candy melt???
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post #35 of 488
5/27/09 at 9:13am
bonjovibabe, so that dust and bugs and ants can't get to them. thus is the life in the tropics icon_sad.gif

marjorie dawes rocks LOL
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 #36 of 488
5/27/09 at 11:22am
Thread Starter 
Quote:
Originally Posted by ZlatkaT

bonjovibabe
sorry I did not understand.. did you pour the ganache over the cake, or spread with a knife? If you did not pour, can I get smooth finish with just the spatula (probably not Viva towel). I would like to try this, without fondant, just white ganache. Would I ask to much if you make picture of the ganache cake which is sitting now?? No stress over me please!!! And at last, can I use white candy melt???



Here's your photo (the cakes are level, we have a bit of a sloping floor in that spot!). I would NOT use candy melts, if you are going to make ganache, use the real deal! The ganache spreads on with a spatula and then when it is just set, you go over it with a spatula dipped in boiling water (wiped dry) to get it ultra smooth, very easy!
LL
AKA: bonjovibabe
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AKA: bonjovibabe
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post #37 of 488
5/27/09 at 11:25am
I'm going to try this on my apron cake this weekend! Thanks for sharing!! I cant wait to get that book.
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post #38 of 488
5/27/09 at 11:25am
bonjovibabe
YOU ARE THE BEST!! Thank you. It looks very nice and smooth, now I have an idea.
thumbs_up.gifthumbs_up.gif
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post #39 of 488
5/27/09 at 11:34am
Bonjovibabe.....................................this seems costly all that chocolate how do you price your cakes to cover the cost if you don't mind me asking. Thanks
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post #40 of 488
5/27/09 at 11:34am
oh, oh, oh...i can't wait to try this! wht choc anything is a favorite of mine!
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post #41 of 488
5/27/09 at 11:39am
OMG, AKA_cupcakeshoppe...all this time I thought I was seeing your pretty face! Just Googled Marjorie Dawes and see that it is HER pretty face I am seeing. LOL

I got my Planet Cake book in the mail today!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Gonna pour a cup of coffee and tear myself away from Cake Central and Farm Town so I can do some reading (yes, I am addicted to that crazy fun Facebook application - if anyone else plays Farm Town, PM me so we can be neighbors LOL!!)!

I've done one ganache-under-fondant cake and it was great to work with!
~ Sherri
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~ Sherri
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post #42 of 488
5/27/09 at 11:49am
Thread Starter 
Quote:
Originally Posted by debster

Bonjovibabe.....................................this seems costly all that chocolate how do you price your cakes to cover the cost if you don't mind me asking. Thanks



No different than how I charge for any other cake - I price the ingredients & supplies & then charge an hourly rate for my time. I have charged the equivalent of $875 for this cake (serving 74), which might seem pricey to some of you, but as I know there are some bakeries in my neck of the woods that would have charged $1200 for the same cake - a bargain! I must add that this cake includes full diamante trims at the base of each tier and 100 handmade gumpaste roses separating each tier, so not exactly a cheap ($350 in ingredients & supplies!), or quick cake to make (I reckon around 45 hours total will have gone into this cake!).
AKA: bonjovibabe
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AKA: bonjovibabe
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post #43 of 488
5/27/09 at 11:57am
DAMN, yes, that's a bargain. Can't wait to see it all finished!
~ Sherri
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~ Sherri
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post #44 of 488
5/27/09 at 12:01pm
Wow yes that's an excellent price, can't wait to see the BEAUTY!!!!!! Some areas do varie though on what you can get, I'm glad your doing ok in your area!!!!!
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post #45 of 488
5/27/09 at 12:08pm
Quote:
Originally Posted by bonjovibabe

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!.



Amen to that!
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