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Never using BC again under fondant - Page 31

post #451 of 505
Quote:
Originally Posted by Melnick

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!


The website for the mud cake is down. Can you post the recipe please?
post #452 of 505
Quote:
Originally Posted by bmoser24

I had an idea...has anyone ever used ganache around the sides only, like an extra external dam to help stop buldges or leakage? That is if ganache is not wanted as the main icing.
I'm thinking that I have a cake due this weekend, customer doesn't want too sweet, so i'm going with SMBC. She wants a strawberry filling with whipped icing. I made the filling from scratch, and dont want it to ooze out. I might try some white chocolate ganache around the outside filling line only, let set and then cover with SMBC. Just a thought, ganache does get expensive, but I loveee the results.



I actually do this all of the time. If I put in a heavy filling and dont want to leave it out to set so that the extra filling will run out, I just put a coat of ganache around the cut edges and presto- I have never had a heavily filled cake buldge out yet!
post #453 of 505
I would have thought that the fondant could go straight over the ganache
Do I really have to put something sticky on the ganache, and then the fondant or can I skip this step?
Thanks guys icon_smile.gif
post #454 of 505
Quote:
Originally Posted by Sweet_Toof

I would have thought that the fondant could go straight over the ganache
Do I really have to put something sticky on the ganache, and then the fondant or can I skip this step?
Thanks guys icon_smile.gif



Depends on how long you wait before you cover with fondant. The ganache will firm up and feel dry to the touch pretty quick and then the fondant won't stick very well. You can just lightly mist the cake with water (or brush some on) and that should be enough to get it to stick.
post #455 of 505
I'm intrigued. Can't wait to try this. BC is too sweet!
post #456 of 505
Quote:
Originally Posted by debbief

Quote:
Originally Posted by Sweet_Toof

I would have thought that the fondant could go straight over the ganache
Do I really have to put something sticky on the ganache, and then the fondant or can I skip this step?
Thanks guys icon_smile.gif



Depends on how long you wait before you cover with fondant. The ganache will firm up and feel dry to the touch pretty quick and then the fondant won't stick very well. You can just lightly mist the cake with water (or brush some on) and that should be enough to get it to stick.



so, you would ganache the cake and mist that before fondant if too dry?
post #457 of 505
Quote:
Originally Posted by Sweet_Toof

Quote:
Originally Posted by debbief

Quote:
Originally Posted by Sweet_Toof

I would have thought that the fondant could go straight over the ganache
Do I really have to put something sticky on the ganache, and then the fondant or can I skip this step?
Thanks guys icon_smile.gif



Depends on how long you wait before you cover with fondant. The ganache will firm up and feel dry to the touch pretty quick and then the fondant won't stick very well. You can just lightly mist the cake with water (or brush some on) and that should be enough to get it to stick.



so, you would ganache the cake and mist that before fondant if too dry?



Exactly thumbs_up.gif
post #458 of 505
[quote="calicopurr"]
Quote:
Originally Posted by Melnick

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!


The website for the mud cake is down. Can you post the recipe please?[/quote


I found that the website was down, also, but "Googled" the recipe and found it on many, many sites. This candy bar is not familiar to me, but since Cadbury makes it, I suspect it will be available around Valentine's Day! It is on some major ordering sites, but very expensive!
post #459 of 505
hello
i want to cover my birthday cake with just blue ganache and then decorate it with royal icing. how can make my white ganache and how can i colorize it?
post #460 of 505
I would color the cream before putting in the chocolate...
post #461 of 505
Is there a way to achieve the same results for those who can not eat chocolate?
post #462 of 505
THANK YOU SO MUCH FOR THE TIP IN USING GANACHE INSTEAD OF BUTTERCREAM .I TOO HAVE HAD A PROBLEM WITH BULGING .NOW IM ADOPTING THAT METHOD TOO.
post #463 of 505
Quote:
Originally Posted by KMKakes

Is there a way to achieve the same results for those who can not eat chocolate?



white chocolate is not like chocolate made from cocoa beans. There's no 'chocolate' in it.
post #464 of 505
I''m sorry if this question has been asked and answered, but do you have to let your cakes settle when covering with ganache, or can you skip the settling step?
post #465 of 505
marking for future reference . . . .
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
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Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
Reply
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