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Never using BC again under fondant - Page 32

post #466 of 505

The past 2 fondant cakes I've made I've noticed everyone only ate some of the fondant for it's to sweet with the buttercream. I found a ganche recipe on here that uses bittersweet chocolate would that be okay for an entire cake?

 

Can someone post the exact recipe you guys have used and it didn't turn out to stiff??

 

I'm making a ninja turtle cake this weekend for 45 people (i guess technically 3D) and want it to be perfect to I'm know debating between ganache and buttercream for this cake. Originally i was going to fill my marble cake with ganache crumb coat with vanilla buttercream and cover with fondant.

 

Really appreciate the help I looked through 5 to 7 pages but theres so many I could find it here. Thanks!!

post #467 of 505

Hello, I know this is alittle late as your post was in 09, and this is truly a dumb question but after you melt the chocolate where do you let it sit? won't it get rock hard? I just covered a cake in fondant using satin ice yesterday and it was a disaster! Bumpy, floppy, just a mess. Granted it's only my 2nd time ever covering a cake. I was so stressed out, I had to tear it all off reroll more fondant and go again. The 2nd go round wasnt so bad although I covered all the discrepancies with more fondant decorations but still I want to get this down.

Thanks for any help :)
 

post #468 of 505
post #469 of 505

MikeRowseHunny did you mix the melted choc and cream and then leave in the fridge overnight to set before spreading onto the cake?

I love this idea coz i was going to originally use buttercream under the fondant but this sounds so much better, and since i've never made ganache i'm really looking forward to making it

post #470 of 505
Quote:
Originally Posted by sweetheart1978 View Post

MikeRowseHunny did you mix the melted choc and cream and then leave in the fridge overnight to set before spreading onto the cake?

I love this idea coz i was going to originally use buttercream under the fondant but this sounds so much better, and since i've never made ganache i'm really looking forward to making it

Then it would serve you well to follow the links provided by imagenthatnj in the post right before yours.

post #471 of 505

Can Milk Choc be used for making ganache?

post #472 of 505

Great, thank you so much :)

post #473 of 505

Thanx vgcea, didn't see tht
 

post #474 of 505
Awesome thread!

Had a question...has anyone tried this with ganache made with only liquid coffee creamer?

Did it set up well?

I cannot use cream with cottage food law, So can i replace cream with coffee creamer?

Life is a slice of cake.

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Life is a slice of cake.

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post #475 of 505

Sweetheart 1978 yes milk choc can be used in ganache. The other day I mixed milk choc & white & it came out a beautiful caramel flavour.

post #476 of 505

I decided to make a cake with ganache under the fondant. I also used ganache as the filling between slices, but for some reason when the cake was cut the ganache and cake separated!! is there something i can do to keep the ganache sticking to the cake or am i doing something wrong? i used the 3:1 ratio using milk choc for the ganache. Would love some advice please xx

post #477 of 505
Quote:
Originally Posted by MikeRowesHunny View Post




Yep, I used a mini wondermold cake - it was perfect!




What is a mini wondermold cake and what is it used for? I can get the Planet Cake book from Amazon or Ebay right?
post #478 of 505
How much genache do I need separately for a 10 in, an 8 in and a 6 in round? Is their a formula?
post #479 of 505
"there"..not their...sorry....trying to rush to work!
post #480 of 505

Soldiernurse, the artandappetite link above for the tutorial on ganache has the answer to that question. Rylan answered the exact same question for someone else. 

 

 

"No problem Lily.
Sandra, 4 pounds of semi sweet chocolate with 2 pounds of cream can cover a 10″, 8″ and 6″ cakes (all 4 inches tall). I would usually have some left overs but it all depends on how thick you apply it (I apply mines between 1/4″-1/2″ thick.)"
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