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Never using BC again under fondant - Page 33

post #481 of 505

i agree.  I made a wedding cake and used chocolate ganache...very sharp edges --was beautiful.  and as you say...tastes batter than buttercream

post #482 of 505

Hi,

Does fondant really taste good? I've never tried it, and I don't want to because of some of the reviews I've heard about it. Can anybody tell me whether its worth trying. ?

post #483 of 505

I've tried Wilton fondant and homemade fondant, and I much prefer the homemade variety.  You can flavor it with any extract you like and it doesn't taste like cardboard.  I also like the way cakes look with fondant.  There are some cakes where using buttercream makes better sense, but I almost always use fondant.  It can be very forgiving!

post #484 of 505

I make my own MMF and I love it!..I can  flavor it with extracts but it does not  NEED it..Edna DeLaCruz has a wonderful receipe!! It's easier to color if you make your own as well.

post #485 of 505
Quote:
Originally Posted by Sweet Addiction View Post

Hi,

Does fondant really taste good? I've never tried it, and I don't want to because of some of the reviews I've heard about it. Can anybody tell me whether its worth trying. ?


Hi Sweet Addiction! i tried using fondant for the first time and to be honest i really liked the taste and everyone else who had a slice of cake loved it too. I used Renshaws fondant over milk choc ganache. I'll definitely be using it again. Hope that helps x

post #486 of 505

I'm wondering.... I'm going to make a cake for my brother and he loves Abuelitas chocolate.

Anyone tried making ganache with it before?

post #487 of 505

Just got done reading through the entire thread! Took lots of notes and I think all my questions were answered along the way. Thank you to everyone who contributed! I'm saving this for later, as I've never covered a cake in fondant and would like to eventually try it and this looks like a great way to do it!

post #488 of 505

Just realized I did have one question! Came across a post that stated it was rock hard and so she added cream (too much chocolate to cream ratio?). Is this done just by boiling more cream and then adding it to chocolate and mixing?

post #489 of 505

Holy crap this is a mother of a long thread! started in 2009! I haven't read all of it yet but am getting through it and it is answering all my questions as well... in fact I just made my first ever wedding cake for some fun folks who wanted a 4 layer topsy-turvy crazy coloured (that is how we spell it in Canada) super yummy cake.  They are my friends and asked me to do it after tasting my first ever red velvet cake I said yes and only became nervous the day 3 out of 4 layers befell disasters of different sorts. However in the end a four layer hyper coloured delicious cake arrived at the wedding flavors & batter colours going top down were 1.glutton free lemon pound made bright green 2. Chocolate/burnt caramel dark brown 3. blue velvet using white chocolate powder instead of coco and last but not least 4. red velvet flying its true colour.  All made from scratch and when it came time to crumb coat I was freaking out because I had only done said thing once in a workshop a week before on a tiny cake then covered in fodant.... BUT this thread saved my tukus ladies I whipped up a batch of white chocolate ganache in no time flat and tada crumb coated, signed, sealed delivered baby! Fondant was a mix, a couple layers got pre coloured Wilton which I found easy to work with but didn't like taste or texture much and Fonderific which I coloured myself - found it very soft and harder work with because of that but yummier all around.  Honestly I don't know how things would have gone with buttercream but I had the fear... ganache saved the day for sure.  

post #490 of 505

EdieBabe, I love your post. It put a wide smile on my face. Years ago I swore off BC and converted to ganache and have never regretted it. Ease of handling, forgiving nature, and just darn deliciousness convinced me. Yup, move over Buttercream. Ganache is the way to go.

 

Jan

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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post #491 of 505
Somewhere in this thread it was said to brush the cake with apricot preserves. In what order does all this go on the cake? Preserves-ganache-fondant? I'm confused!
post #492 of 505

Brushing the cake with melted apricot preserves was to help the fondant adhere. I never do it with ganache. I just lightly spritz the ganached cake with water, or else I wipe with a damp paper towel and the fondant sticks perfectly.

 

Jan

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
post #493 of 505

I have heard of these methods before but I wonder, if the cake is white, how do you keep the fondant clean from the chocolate (inevitably, there would be some fingerprints, right)? Does the chocolate color show through the fondant if it's very thin? These are the questions that have stopped me from trying it in the past. 

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

Reply
post #494 of 505

My question about ganache vs. buttercream is: what if you're using a cake flavor that doesn't go with chocolate? Or the person wants a vanilla cake. Then they get chocolate on their vanilla. What do you do when that's the case?
 

post #495 of 505

I more frequently use white chocolate ganache as its flavor is very mild and doesn't conflict with any cake flavor. When I do use dark chocolate, I never have had a problem with the dark color showing through the fondant. (If in doubt, though, you can use the white chocolate version.) I like to roll my fondant incredibly thin and am able to achieve this with the use of The Mat. So, as to both issues, I see no problem. I'm not really sure what is meant by keeping the fondant clean. The ganache is firm when the fondant is applied so there is no transfer of one to the other. I hope this has answered some of your questions. I'm sure if you try it, you will like it and find  it much easier. 

 

Jan

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
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