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Never using BC again under fondant - Page 29

post #421 of 505
It sounds all right.
Stuff is scary at first, isn't it? I still get butterflies trying something new.

BTW, I looked at your website - I love your necklaces (and if your 'clean' cakes are any indication, you're going to fall in love with the ganache once you get it just the way you like it.)
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #422 of 505
Quote:
Originally Posted by kdripley

Oh no!!! Just went to put it on my cake and it felt like buttercream. It just didnt harden enough. It still smells amazing and looks decent but is NOT what I was going for. This would not work under fondant as I assume it will stay slick. Can it be saved?


It is the consistancy of peanut butter when you put on cake. There is a tuitorial on pg 28, i think or close to that. do sides first. it will harden up. i let my cakes set another night. Brush with thin jam or simple syrup before covering with fondant. You will love it! Get it smooth, use hot knife method too.
Jesus is Lord!
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Jesus is Lord!
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post #423 of 505
So glad I found this thread. Read the whole thing and can't wait to try it soon. Thanks for all the info.
They say great minds think alike, but fools seldom differ.
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They say great minds think alike, but fools seldom differ.
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post #424 of 505
It should continue to harden a bit as it sits out.
post #425 of 505
I am going to make MacsMom's Irish Cream Cake and I am thinking about using the chocolate ganache for filling and frosting then covering with fondant. Do you think I could add some irish cream liqour to it and how much... I am going to use 1/2 semisweet 1/2 milk chocolate also. I have told my customer about this ganache but she doesn't like dark chocolate and requested this combo...I told her the cream gives the dark chocolate a softer taste but she is adament about it! Would I use the dark choc ratio or white choc ratio? I know lots of q's but I know she will refer alot of people to me so I want it perfect (almost icon_rolleyes.gif ) Any advice would be awesome, thanks!
post #426 of 505
Read the whole thread and tried this method myself today -great success!!! Am delighted as I do not like buttercream. AM going to also order the Planet CAke book. Thanks
post #427 of 505
Ok...I really have nothing of substance to add to this thread because I have yet to work with ganache (still trying to get a firm grasp of the BC).

I just wanted to say that MikeRowesHunny....i love your profile pic. icon_lol.gif

That's it.
post #428 of 505
FINALLY got to try this for a wedding topper cake on a brownie tower! I have a quick question though, and please don't smack me if this has been addressed... I've forgotten some of what I've read over the weeks I've read this! icon_redface.gif

Do any of you put BC under your ganache, or just ganache straight on the cake? How do you get your ganache nice and smooth? I made thicker ganache and applied with a spatula, fairly smoothed, then in the fridge. Covered with chocolate fondant, and it was really nice. But, any little bumps or wrinkles will show through the fondant, so I want to know the best way to get it nice and smooth.

I have to say I liked the way it worked... though it was only a small topper cake. But I was doing chocolate over chocolate, so I didn't have to worry about color showing through.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #429 of 505
You did the right kind of ganache.
To smooth it, dip a spatula in hot water, dry, and smooth out the ganache. The hot spatula melts the chocolate in the ganache just enough to get it smooth.
HTH
post #430 of 505
Ok, that sounds about right. thumbs_up.gif When I do ganache it's usually supposed to have that rather rustic look, so this is different! Thanks!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #431 of 505
Quote:
Originally Posted by dulce925

I think the ganache idea sounds pretty awesome! I would love to see photos of the finished cake. Please post some.



what is ganache? is it a type of icing? Does anyone have a recipe for ganache that they would recommend?
post #432 of 505
I was finally brave enough to give this a try. Very happy with the results. I did a semisweet choc ganache for the bottom tier and white chocolate for the top. The semisweet ganache seemed a little too thin when I spread it on the cake, but it firmed up very nicely after it set for awhile. (could have been because it was pretty hot in my kitchen) I also put it in the fridge for about 15 min before applying the fondant to make sure it was good and firm so I could finally attempt to get the sharp edges I've been admiring. So my results? Not bad for an ameture and I'm sure with pratice, I'll get much better. Another thing that made me extremly happy....NO BULGES!

I tried (without success) to find the post in this thread where someone posted a link to a great tutorial...there's a couple of them...but the one I really liked was the one where you apply ganache to the whole cake, put waxpaper on top, then cakeboard on that, then turn the whole cake upside down and smooth the sides. When you turn the cake back over and take off the board and waxpaper, the top edges are SHARP! It's genious. Thanks to whoever posted this...I wish I could find it again to re-post. The tutorial is excellent.
post #433 of 505
OK I still can't find the post but I found the link (I remembered I saved it).

Here it is...again. Because I think it's worth posting it again icon_biggrin.gif

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
post #434 of 505
Quote:
Originally Posted by debbief

Another thing that made me extremly happy....NO BULGES!



I'm going to spread ganache around my torso!! We might be onto something here!! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #435 of 505
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by debbief

Another thing that made me extremly happy....NO BULGES!



I'm going to spread ganache around my torso!! We might be onto something here!! icon_lol.gif



OMG! I'm dying over here! That's about the funniest thing I've read today (better than the thread about writing "Curt" in cursive on a cake looking like something else....).

Back to the topic (still snickering), I keep finding conflicting threads on whether or not ganache-covered cakes can be left out for a day or two, or if they have to be refrigerated. Which is it? I might switch to this but have been a bit leary as my state requires anything I sell to be "non-hazardous". They don't have a detailed yay/nay list, just baked goods, etc.
Weight loss goal: 86lbs, Weight loss progress: 69.6lbs, Weight loss left: 16.4lbs
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Weight loss goal: 86lbs, Weight loss progress: 69.6lbs, Weight loss left: 16.4lbs
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