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Buttercream vs Ganache Under Fondant - Page 2

post #16 of 21
Hello everyone,
I'm new here and I've read the whole thread and I've actually used butter cream mix, dark chocolate ganache and milk chocolate ganache underneath fondant and I agree that ganache is much easier to use and gives a neater look. Problem is when I used dark chocolate, it tasted So bitter underneath the fondant and when I used the milk chocolate with the ratio 3:1 it wast right.
I made it and let it set over night, next morning just warmed it up a bit in the microwave"30sec then 15sec" I found an oily layer on its surface plus that oil started to run down the cake when I crumb coated the cake. It settled fine after putting it in the fridge for 10 mins but it didn't seem right
Any advice?
post #17 of 21
Hi as we are talking ganach here does anyone live in a hot country and use ganache? I was wondering if you have the problem of it melting after you put the fondant on as you can't put the cake back in the fridge after the fondant is on as it sort of melts it the fondant. I live in a hot country and had this problem last summer with a cake I had to do.
post #18 of 21

little cloud -

 

Did you have the right amount of chocolate to cream ratio...

The *oil slick* can happen if you don't have the right amount of chocolate.....

And sometimes it can happen if you boil your cream to long... the cream really breaks down and just doesn't incorporate the melted chocolate correctly.

 

 

 

 

Quote:
Originally Posted by joandwade View Post

Hi as we are talking ganach here does anyone live in a hot country and use ganache? I was wondering if you have the problem of it melting after you put the fondant on as you can't put the cake back in the fridge after the fondant is on as it sort of melts it the fondant. I live in a hot country and had this problem last summer with a cake I had to do.

joandwade

You can put a ganached/fondant covered cake in a fridge....not that I ever do and wouldn't do.

Many dispute it but the cold dry air in a fridge can dry a cake quicker than if it left sitting on a bench.

And then again - many don't get to eat their cakes at the occasion for which they have been ordered.... so they wouldn't know if their cakes were moist - dry or otherwise.

 

If you use a good quality chocolate and use the right ratios - there is no reason why your ganache would melt under your fondant in hot weather.

 

I live on the west coast of Australia...

Our summers range from 30C - 45C ...... which equals 90F - 120C

 

Its Autumn now and still we are having days in the mid 30'sC... 90+F

 

Perhaps what you could do - is ganache your cakes in the evening when the weather cools a little.... maybe

 

I only use ganache as I know, no matter the temp it is safe to use...

Hope this helps

 

Bluehue

post #19 of 21
Thanks maybe I did something wrong then I'll try it again icon_smile.gif as I' m quiet new to all this so all the advise is welcome. Thanks girls x
post #20 of 21
Please advice needed


Hello everyone so I've never used butter cream as a filling in my cake I alway ganache them and let the ganache set on the cake over night out side the fridge before applying the fondant. I wanted to try something new by filling the cake with buttercream and then ganaching the out side of it. My question is would the butter cream be fine out side the fridge over night? Since I can't put the ganache inside the fridge because if I do then the cake will sweat and the fondant would be ruined
post #21 of 21

I use ganache and it's a LOT easier. Makes the house smell good, too! But not all cake flavours go well with chocolate ganache. I still tend to use buttercream (red velvet cake). If you're wanting a sharp edge, definitely go for ganache. 

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