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Ganache has taken over buttercream...

post #1 of 10
Thread Starter 
Im a huge ganache fan. Makes cakes look incredible and makes decorating for me a lot easier. Im glad I started to do this for my fondant cakes instead of buttercream, but makes me wonder if people miss having buttercream under their fondant ...has anyone had a client tell you they didn't want a ganached cake and wanted buttercream instead?? icon_smile.gif

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post #2 of 10
I haven't had anyone say anything. I have also decided to only use ganache under my fondant cakes. It makes it so much nicer and clean looking! thumbs_up.gif
post #3 of 10
okay...so I'm very new at this....and I ALWAYS use buttercream under fondant. To be honest i HATE it!!! it's sooooo messy! but now that you mention that you use ganache under fondant, now that sounds very interesting. Do you just pour the ganache over the cake and let it set? or do you use a ganache that is not runny (sorry so asking a question that may be very obvious to others...its just that I'm very new at this and don't know much yet)
post #4 of 10
Thread Starter 
Quote:
Originally Posted by mariana_vcnt

okay...so I'm very new at this....and I ALWAYS use buttercream under fondant. To be honest i HATE it!!! it's sooooo messy! but now that you mention that you use ganache under fondant, now that sounds very interesting. Do you just pour the ganache over the cake and let it set? or do you use a ganache that is not runny (sorry so asking a question that may be very obvious to others...its just that I'm very new at this and don't know much yet)


Heres a great tutorial for ganaching a cake and getting great edges on your cake:
http://www.inspired-by-chocolate-and-cakes.com/decorating-a-cake-perfectly.html
http://jessicakesblog.blogspot.com/2012/09/tricks-to-covering-tall-cake-in-fondant.html

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post #5 of 10
I'm also interested in finding out about using ganache more often. Please explain the procedure and type of ganache used. I've only used chocolate. Thanks!
post #6 of 10
isn't it awesome? I usually don't even give it a lot of attention that the cake will be coated in ganache. MOst of the time people are impressed that the cake will ALSO have ganache, so it is a bonus. If there is a real buttercream lover, i make sure to point out that there will be four layers of cake and three fillings with a buttercream on top and that the ratio of cake to buttercream/filling is spot on.
post #7 of 10
Thread Starter 
Quote:
Originally Posted by KSue6101

I'm also interested in finding out about using ganache more often. Please explain the procedure and type of ganache used. I've only used chocolate. Thanks!



I learned how to ganache a cake from this youtube videos from Michelle Cake Designs. Theres three videos so make sure you watch them inorder icon_smile.gif
http://www.youtube.com/watch?v=qFtm8q4m4Bk
http://www.youtube.com/watch?feature=fvwp&NR=1&v=OgrXxYLm0Sk
http://www.youtube.com/watch?feature=fvwp&v=imfDvvSZn5I&NR=1

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post #8 of 10
Thanks so much for the help. Love building on the basic cake courses I've taken, so I'm really excited finding out about different techniques. icon_smile.gif
post #9 of 10
Ganache is a fantastic surface for fondant, easy to work with & tastes amazing. I never use buttercream, not even as a filling.
post #10 of 10
Quote:
Originally Posted by missamylynn06

Quote:
Originally Posted by KSue6101

I'm also interested in finding out about using ganache more often. Please explain the procedure and type of ganache used. I've only used chocolate. Thanks!



I learned how to ganache a cake from this youtube videos from Michelle Cake Designs. Theres three videos so make sure you watch them inorder icon_smile.gif
http://www.youtube.com/watch?v=qFtm8q4m4Bk
http://www.youtube.com/watch?feature=fvwp&NR=1&v=OgrXxYLm0Sk
http://www.youtube.com/watch?feature=fvwp&v=imfDvvSZn5I&NR=1



I follow Michelle on youtube as well!....Especially her ganache with her cream to chocolate ratio. It's spot on!!!....My next goal is to make a gumpaste peony flower as good as hers!
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