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Never using BC again under fondant - Page 25

post #361 of 505
Quote:
Originally Posted by tguegirl

I definitely want to try this!

A quick question though- one of the posters said to refrigerate the fondant after applying it to the cake for about an hour to let it harden. Another said you have to leave it out for 12 hours to let it harden and that refrigerating it causes condensation to form on the fondant. Another suggested letting it sit out for a few hours.

Which is it- refrigerate or not? If not, is 12 hours really necessary? That seems like a hugely long time and really increases the amount of time I would have to prep in advance for each cake.

Thanks for any help!



Refrigerate the fondant or ganache? Anyways, I always refrigerate in between process and I've never had a problem with condensation.
post #362 of 505
Thanks so much for the info. I'm excited to try this!
I'm shooting for somewhere between Cake Boss and Cake Wrecks.
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I'm shooting for somewhere between Cake Boss and Cake Wrecks.
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post #363 of 505
I'm hoping I'll get a reply posting on this thread. I just tried the Planet Cake ganache this week for the first time. It was difficult for me to get it perfectly smooth like she says in the book. The hot knife didn't seem to do much. Maybe I wasn't pressing hard enough? I did use milk chocolate instead of dark. Could that have been a problem?

Also, the apricot syrup was so runny it was quickly dripping down the sides of the ganached cake. After covering in fondant there were some parts along the border where the syrup was oozing out.

Later I had the opportunity to cut the cake. The fondant and the ganache came off the cake as I pulled out a piece. I think this had to do with my cake, it was a bit crumbly, even though I usually don't have this problem with that cake recipe. Just thought I'd mention it incase it did have to do with the ganache.

I plan on trying it again. It still was much easier to deal with than buttercream, and in my opinion tastes better, and probably for the first time ever I had no air bubbles on the cake! (that might just be me though). I would love some tips!
post #364 of 505
Sorry, after reading a few of the previous posts I have another question.
My ganache was pretty hard cutting into it, like a hershey's bar. So what did I do wrong?
post #365 of 505
Quote:
Originally Posted by TatumCakes

Sorry, after reading a few of the previous posts I have another question.
My ganache was pretty hard cutting into it, like a hershey's bar. So what did I do wrong?



Tatum My experience has been that this usually happens when it cools. I believe that it depends on the ratio of cream to chocolate how hard it will be - more cream = less firm. I have never been able to achieve the soft consistency of canned frosting or there about.
post #366 of 505
Tatum , did you refrigerate the cake at all? If ganache is really cold it sets solid - which could explain the hard to cut consistency and also why the ganache and the cake separated.

Also with the syrup you have to use it very sparingly, just a little bit will be enough to stick the fondant.
post #367 of 505
I did put it in the freezer for 10 mins right after I ganached the cake and before I used the hot knife. In the book she says this is an option, but she prefers to leave it overnight. But then after using the hot knife she says to leave it overnight again. I was a little confused when I read it, cuz it seemed that she was saying to leave it overnight twice, which seems long.
post #368 of 505
Quote:
Originally Posted by TatumCakes

I did put it in the freezer for 10 mins right after I ganached the cake and before I used the hot knife. In the book she says this is an option, but she prefers to leave it overnight. But then after using the hot knife she says to leave it overnight again. I was a little confused when I read it, cuz it seemed that she was saying to leave it overnight twice, which seems long.


Tatum here is what I did and it worked perfectly (thanks to CC)
1 large bag of milk choc chips (24 oz I believe)
1 reg size bag semis (10.4 oz)
17 oz of heavy whipping cream

boil cream just until boiling, pour over chips in a glass or metal bowl. Stir then used immersion blender. Let sit over nite, next morning is like soft peanut butter, ice cold cake, ganache will set firm on cold cake, use hot knife to smooth, let sit out over nite, fondant next day. HTH
Never mistake kindness for weakness.
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Never mistake kindness for weakness.
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post #369 of 505
I finally get to try this for a cake this week. I'm doing a diaper bag cake and I want it to be stable so I thought it would be a good time to try the white choc ganache under fondant.

What I'm not sure of is how much ganache I'll need. I'm planning on building the diaper bag cake out of 2, 9 inch square layers.

Any ideas how much ganache I'll need just to cover it? I'll be filling with an old fashioned strawberry buttercream.

Also if anyone has made the diaper cake, anyone know how much fondant I'll need?

I'm a hobby baker so having leftover materials isn't really good for me.

Thanks in advance. I'm so excited to try thisicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #370 of 505
The best advice I got for "what kind of chocolate to buy for ganche?" was...If you take a bite of the chocolate and love it, then it's ganache worthy! Go down the candy aisle at the grocery store and buy chocolate there because that is the kind of chocolate people want to eat by itself...that will make the best ganache. When I bite into nestle semi sweet chocolate chips (I would buy in the baking aisle), I don't care for that flavor of chocolate...Yes, it might be more expensive to buy the kind in the candy aisle, but if you're going for flavor, that is the kind of chocolate to buy...not necessarily the kind in the baking aisle.

I hope that makes sense?! icon_smile.gif Basically if you would sit on the couch and eat it plain, then make it into ganache! icon_smile.gif Yuuuummmmmmy!
post #371 of 505
Thanks to everyone for all the great information in this thread. I just used gananche under fondant for the 1st time this past weekend on a football helmet and I loved working with it. Of course, it being my first time,I did learn that water wasn't enough to make a sticky surface for the fondant, so I would up with some tearing. Now I know for next time and will use melted (and cooled) preserves.
post #372 of 505
wow what a wonderful thread, thank you for all the information. Going out to get this book. Thank you.
post #373 of 505
I must have missed something today.

I've read in one of the interviews from Ron Ben-Israel or another famous artist that they only ever use ganache under fondant for the sharp, smooth corners...

I just thought most classic cake shops use buttercream except for like the chic, posh bakeries to help lessen the already expensive blow to the wallet.

Like the cake boutiques...
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Delectability Cakes & Bakery
Jacksonville, FL
Website: http://www.delectabilitycakes.com
Email: delectability@gmail.com
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Delectability Cakes & Bakery
Jacksonville, FL
Website: http://www.delectabilitycakes.com
Email: delectability@gmail.com
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post #374 of 505
How much ganache????

Let's say for a 9" cake with 3 layers of filling. How much ganache do I need to make for filling and crumb coating?

How about just crumb coating?

Is there any amounts in the Planet Cake book or from anyone's experience? I'd hate to run out or make toooo much! icon_smile.gif

Thanks!!
post #375 of 505
good info!
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
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