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Questions for those who use Ganache under their fondant...

post #1 of 17
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I am having major problems with my SMBC-under-fondant cakes and it has me seriously considering an alternative. Ive been researching and find that many decorators use ganache exclusively on the exterior of their cakes before applying fondant. I absolutely love the taste and texture of SMBC but because I am unable to accurately control the temperature of my small kitchen I cannot get my SMBC to perform the way Id like. I currently fill and stack my room-temperature cakes with SMBC and set in the fridge for about 30 minutes before I cover in fondant. Im tired of dealing with air bubbles, sticky fondant, blow-outs and not so sharp corners. I love SMBC and I have tried everything to make it work but I dont know what else to do

Ganache users, please help. Ive never used ganache to ice a cake before. Ive always thought that it would only work for chocolate cakes. Does ganache pair well with lemon, strawberry or even carrot cakes? Do you use both white and dark chocolate ganache? Can I still fill my cakes with SMBC and use ganache only on the outside?
post #2 of 17
Sorry you're having such trouble with SMBC, but I've used it under fondant many times and I love it!! I've also used ganache and I like it a lot too, but ganache is very expensive. Provided that I'm a hobby baker I do not use it unless the cake is for someone in my family. White chocolate ganache work for many cake flavors.
Hope some of the experts can help you. Good luck!
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post #3 of 17
I use ganache on 90% of my cakes - as do a large proportion of Aussie decoraters.

Most professional cakers will not accept white chocolate ganache outer shells (they will do a filling but insist on dark choc ganache for outer shell) between the months of October - March (our Summer) purely because it has a much lower melt point.

To ganache successfully you will need a stable indoor temp of 23degrees Celcius or less.

From what you have said about your troubles with SMBC - I would say that you would have just as many issues with ganache !

You need air-con !! icon_smile.gif

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

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post #4 of 17
^ I disagree completely. I've ganached in temps over 30 many times, and with white chocolate ganache. You just need to lower the amount of cream in your recipe, so it's a bit stiffer. It is slightly more difficult, but definitely do-able.

OP, white chocolate ganache has a pretty neutral flavour, and you can add flavourings to it, to match with most cakes. I've never tried it with carrot cake, but I think it would be fine.
post #5 of 17
To use buttercream, you have to fill and crumb coat and chill until the filling is SOLID.

Then you ice with buttercream. Chill again until firm.

Then you cover with fondant.

You just can't ice in one go from room temperature cake to fondant. It has nothing to do with the type of icing being used.
post #6 of 17
I'm in England, but my little kitchen gets very, very warm. Its one of the reasons why I switched from using IMBC under sugarpaste to ganache. I use white chocolate ganache for anything other than a chocolate cake. I much prefer working with dark chocolate ganache, but I worry that customers wont like that their non-chocolate cakes are covered in it. I guess down under people are used to it, like marzipan here.
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post #7 of 17
I use Ganache in temps over 23 degrees all the time , I live in Queensland so we rarely get under that temp even in the middle of winter.

You just have to adjust the amount of chocolate to cream ratio. If it is really hot and I am in a hurry I will ganache and then chill in the freezer for 5-10 mins before I proceed to cover with fondant. I really prefer for it to set up on the cake over night if I have the time though.
I usually try to flavour my ganache to match the cake. I am quite happy to use white , caramel or milk. White can be flavoured many different ways , I add the flavour to the cream before I add the chocolate.
post #8 of 17
[quote="babeebk"] I currently fill and stack my room-temperature cakes with SMBC and set in the fridge for about 30 minutes before I cover in fondant. /quote] Not long enough! I'll put them in there until they're quite firm, *then* they go into the freezer for about a 15 minute blast. *Then* they get covered in fondant. If you're not ready to give up SMBC (which I never would, I live in the hot desert that is actually quite humid at times too), see if leaving in fridge longer will help. And freezer.
post #9 of 17
[quote="AZCouture"]
Quote:
Originally Posted by babeebk

I currently fill and stack my room-temperature cakes with SMBC and set in the fridge for about 30 minutes before I cover in fondant. /quote] Not long enough! I'll put them in there until they're quite firm, *then* they go into the freezer for about a 15 minute blast. *Then* they get covered in fondant. If you're not ready to give up SMBC (which I never would, .

They say never say never, but I'll say it "I'll NEVER give up on SMBC!! LOL icon_biggrin.gifthumbs_up.gif I do almost the same steps that you do and it works like a charm every time!! at first I couldn't get SMBC to work for me but I liked the taste so much that I kept trying until it worked! thumbs_up.gif
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post #10 of 17
Although I made the business decision to use ganache under my fondant over the past few months (just to be different) I still fill with SMBC, I agree with what those above say - I chill overnight (if I can) to make sure the cake is rock hard before trying to cover.
post #11 of 17
Quote:
Originally Posted by FromScratchSF

I chill overnight (if I can) to make sure the cake is rock hard before trying to cover.

Even better! Love getting up early after they've been in the fridge all night and gettin' that fondant on!
post #12 of 17
I use ganache exclusively under fondant these says. I fill my cakes with a SMBC filling, but the outside is ganache all the way baby.

Like others above have mentioned, you can adjust the ganache to make it harder-setting, by simply adding a higher ratio of chocolate.

I use dark, milk, white, caramel and any flavour variation of these using added flavouring oils. Unlike Pam, I do not have a seasonal change to dark when its warm...its all in the ratios you use.

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Life's too short to make cake pops.
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post #13 of 17
No matter how long I leave in the fridge when it comes back to room temp after it is covered in fondant it slumps and gets air bubbles. I am going to try ganache for a change. I just never used it before and hope it's not too sweet.
post #14 of 17
Quote:
Originally Posted by barrycake

No matter how long I leave in the fridge when it comes back to room temp after it is covered in fondant it slumps and gets air bubbles. I am going to try ganache for a change. I just never used it before and hope it's not too sweet.



Ganache is nowhere near as sweet as buttercream.
post #15 of 17
Quote:
Originally Posted by Chellescakes

Quote:
Originally Posted by barrycake

No matter how long I leave in the fridge when it comes back to room temp after it is covered in fondant it slumps and gets air bubbles. I am going to try ganache for a change. I just never used it before and hope it's not too sweet.



Ganache is nowhere near as sweet as buttercream.



Depends on the buttercream. ABC is SWEET. SMBC is not, and I'd say ganache, especially white chocolate is sweeter them my SMBC. Just my opinion!
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