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Buttercream vs Ganache Under Fondant

post #1 of 21
Thread Starter 
Hi everyone - I've been on here for weeks reading helpful tips for doing a 3D R2D2 cake for my son's bday Saturday....After LOTS of online reading and searching, the abundance of info has actually left me more confused icon_smile.gif I learned that ganache is also a popular thing to use under fondant for a smooth appearance. I need some opinions: For a beginner like myself which would you say is the easiest to coat my cake with before the fondant...BUTTERCREAM OR GANACHE?

THANKS FOR ALL THE OPINIONS, I WELCOME ALL YOUR THOUGHTS AS I AM EAGER TO LEARN!

PS. For those who opt for ganache would I have to do white chocolate since the base of R2d2's fondant will be white?
post #2 of 21
I say ganache. It's easy to apply, easy to repair and makes a rock solid cake so that you don't get the slide, bulge and other issues you may get with buttercream. I personally have only done a few fondant cakes but after doing a couple with ganache instead of fondant, I find the extra expense of the ganache to be worth it because it was so much easier and less stressful to work with and I got a much sturdier cake from it. Especially since R2 is kind of tall
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post #3 of 21
I started cakes using buttercream under fondant, and just recently (after reading on here) decided to try the ganache on my football helmet cake....wow- was that way easier!!

I found it to be easier, tastier, and cheaper!!!! You wouldn't have to use white chocolate, since it won't be seen until the cake is cut.

I made the ganache (also very simple) and after it cooled, I put in on the cake, kind of smoothed it...popped it in the fridge - and then was able to smooth it perfectly with the hot spatula method.

If you're a beginner, I'd definitely recommend the ganache.
I've learned so much from my mistakes..... I'm thinking of making a few more!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
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post #4 of 21
Good to know...i'm beginer to and i'm looking for make a cake with with chocolat ganache next week end...
But i don!t have a recipe....i know you put cream,with chocolat....but something more????
Tanks
post #5 of 21
Not to confuse you anymore, but I also like to use a mixture of buttercream and ganache. I apologize I am not sure where I got or saw the recipe, but I will make both buttercream and ganache and mix them together. I have had great results doing this. I find that the ganache by itself can get a little messy and that drives me crazy, but it could just be me icon_biggrin.gif. Good luck!
post #6 of 21
For ganace under fondant you usually use a setting recipe
For semi-sweet and dark choc it's
2:1 choc to cream so 16 oz of choc by weight to 8 oz(1 cup) of heavy whipping cream

For white choc or milk chocolate most people use 3:1
I don't have great luck with white chocolate chips because they're not really white choc and they tend to separate. Use a real white chocolate or use chocolate chocolate.

You can add extract to the ganache after you add the heated cream if you want to flavor the ganache as well.
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post #7 of 21
Thread Starter 
Quote:
Originally Posted by Tiffany0481

Not to confuse you anymore, but I also like to use a mixture of buttercream and ganache. I apologize I am not sure where I got or saw the recipe, but I will make both buttercream and ganache and mix them together. I have had great results doing this. I find that the ganache by itself can get a little messy and that drives me crazy, but it could just be me icon_biggrin.gif. Good luck!



That's interesting a mix..do you follow a certain recipe? Thanks
post #8 of 21
Thread Starter 
Quote:
Originally Posted by sillywabbitz

I say ganache. It's easy to apply, easy to repair and makes a rock solid cake so that you don't get the slide, bulge and other issues you may get with buttercream. I personally have only done a few fondant cakes but after doing a couple with ganache instead of fondant, I find the extra expense of the ganache to be worth it because it was so much easier and less stressful to work with and I got a much sturdier cake from it. Especially since R2 is kind of tall



Thank you so much for your advice and posting your link....How long after applying ganache do you let it set before applying the fondant?
post #9 of 21
Quote:
Originally Posted by sillywabbitz

For ganace under fondant you usually use a setting recipe
For semi-sweet and dark choc it's
2:1 choc to cream so 16 oz of choc by weight to 8 oz(1 cup) of heavy whipping cream

For white choc or milk chocolate most people use 3:1
I don't have great luck with white chocolate chips because they're not really white choc and they tend to separate. Use a real white chocolate or use chocolate chocolate.

You can add extract to the ganache after you add the heated cream if you want to flavor the ganache as well.


Thank you,
Someone tell me to use lavender in my cream...went a cook it and after filtre lavender than put it on with chocolat...it's sound good...
His it good to use chocolat like baker...it,s for cooking...or it,s better if a use a other kind of with chocolat...like the one we use for make chocolat...
post #10 of 21
Definitely use real chocolate, not cooking chocolate, it will taste sooooo much better!
post #11 of 21
Quote:
Originally Posted by Dayti

Definitely use real chocolate, not cooking chocolate, it will taste sooooo much better!



I agree thumbs_up.gif
post #12 of 21
Thread Starter 
Thank you so much for the replies coming in...how long do I have to let the ganache set before I put on the fondant? I won't be able to put it in fridge to chill because the cake is tall and I only have my personal fridge which won't fit it..thanks
post #13 of 21
Thread Starter 
ALSO, USING THE CHOCOLATE GANACHE WON'T SHOW UNDER MY WHITE R2D2 FONDANT?
post #14 of 21
fondant covers everything, so no- your ganache won't show, and ganache is simply cream and chocolate...crazy simple!

If you can't refrigerate, can you put it outside for about 10 min to chill? (I live in NY, so sometimes my fridge consists of the back porch icon_wink.gif ) You don't have to let it sit a long time, just long enough to harden -it will get softer from the heat of your hands when you start putting fondant on, so you want to work fairly quickly.
I've learned so much from my mistakes..... I'm thinking of making a few more!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
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post #15 of 21
If you can't chill it to set up most people let it set overnight but if you ganache it in the morning you should be able to cover it early evening.
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