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Never using BC again under fondant - Page 27

post #391 of 505
Quote:
Originally Posted by iwantcookies

Fantastic tutorial on how to ganache a cake, for anyone interested:

http://www.flickr.com/photos/34971289@N06/4036229617/in/set-72157622644499988/

Hope it helps!


Thanks for posting this, i followed it to a tee and my 1st ganache under fondant came out brilliant, i did it for the middle and top tier of my brothers wedding cake i will never use a different method again, thanks thumbs_up.gif
post #392 of 505
To be honest I believe I'll be trying this technique very soon!! I just finished a wedding cake due tomorrow morning and it had buttercream under the fondant -- let's just say we're done with that technique! icon_confused.gif Thanks everyone for sharing, I look forward to reading this entire thread more carefully.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #393 of 505
do you fill the cake with ganache too or still use whatever filling? Do you pour over the ganache or spread it?
post #394 of 505
Quote:
Originally Posted by bumblesaurus

do you fill the cake with ganache too or still use whatever filling? Do you pour over the ganache or spread it?



I fill with ganache or a filling. I also spread or pour the ganache over the cake. It depends on what type of cake I am making.
Darlita
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Time...and baking heals all wounds.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #395 of 505
Quote:
Originally Posted by MikeRowesHunny

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!



So once the ganache is set, are you still able to handle the cake physically or does it leave prints? This is of course assuming that you wanted to do a ganache only style of covering a cake... which I think would look fantastic.
post #396 of 505
Mine dried firm, real firm to the touch. That was spreadable ganashe...not pouring. I had a hard time getting pretty and smooth. I used semi weet chips though and maybe not thick enough. The fondant looked great on top. My square cake pics are ganashed.
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Jesus is Lord!
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post #397 of 505
Ganche also makes an excellant crumb coating under bc frosting! I made a chocolate cake, filled the four layers with peanut butter frosting with crushed Reese's peanut butter cups in it, and then covered the assembled layers with belgian chocolate ganache. After it firmed up nicely overnight, I covered with an incredible peanut butter frosting. It was a perfect combo!
post #398 of 505
Ok. So I make a cake with ganache last month and i spent hours reading up on all the techniques. I let it set up overnight and covered in fondant the next day. It looked great at first and I was very happy with the result but....the next day I had huge bulges underneath where the ganache slipped down the side of the cake. What did i do wrong?!?! I would love to do this technique again but I would like to know where i messed up. Any ideas?
post #399 of 505
Quote:
Originally Posted by Bluehue

Quote:
Originally Posted by Teekakes

Bluehue......Thanks for all the helpful information! How nice of you to type it all out so clearly! icon_biggrin.gif

Your welcome Teekakes - just makes it a bit easier if you want to print it out and keep in a recipe file.

I am wondering if your Caramel Top n Fill is the equivilent to our Caramel topping for ice cream, brownies, etc......The carmel ganache sounds very good!!



Click on this link and it will show you the can - better than me trying to explain it - icon_lol.gif

http://www.nestle.com.au/Products/MSI/TopNFill/default.htm

Bluehue icon_smile.gif



Link no longer works...does this mean they don't make this product anymore? Would like to try the caramel ganache for my husbands cake this weekend.
post #400 of 505
Here's the new link...
http://www.nestle.com.au/Products/new/default.htm
Tommy's favorite song? Roll roll roll your goat
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post #401 of 505
Quote:
Originally Posted by 7yyrt

Here's the new link...
http://www.nestle.com.au/Products/new/default.htm



Thank you
post #402 of 505
Quote:
Originally Posted by 7yyrt

Here's the new link...
http://www.nestle.com.au/Products/new/default.htm



What exactly is that stuff? There's no product information. icon_confused.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #403 of 505
NESTLÉ Top'n'Fill Caramel
Key product benefits

* NESTLÉ Top'n'Fill Caramel is a delicious caramel filling made from milk and cane sugar
* A caramel filling that can be used straight from the can for slices, tarts and cheesecakes
--------------
Looks like what happens when you boil condensed milk.
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post #404 of 505
7yyrt how much of the top n fill do you mix in with the chocolate and at what stage do you add it? Sounds delicious!
post #405 of 505
Oh heck, I'm not the one to ask - I just know a bit about how to find the new link.

Just gave a holler to Bluehue for you, she'll be over shortly.
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