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What to use under fondant

post #1 of 6
Thread Starter 
Im new to cc but have been decorating for 3 years, ive always used all butter bc to crumb coat before layering fondant on top. I have a couple of cakes over the next couple of weeks that require perfect lines as they are very simple designs (so theres nowhere to hide!!!). I have bought some trex and was going to try crusting buttercream but when it crusts does that mean that the buttercream insude and under the crust is crispy too or will it stay soft and yummy like all butter bc. Also when you guys use ganache to coat do u still use buttercream inside ir do you just get rid f the bc all together. Toooooo much info in my head!!!!!!
post #2 of 6

I've been using ganache under my cakes for the past 3 weeks and I love it!!! I probably will never use buttercream under my fondant ever again

 

it makes for a perfect surface for the fondant. I still use buttercream between the layers but I crumb coat with ganache and then I do a second coat, let it harden over night or in the refrigerator then I go back over it with a hot spatula.

 

I have tried the white and milk chocolate ganache, but I prefer the chocolate ganache. For some reason the white ganache doesnt set up as hard.
 

post #3 of 6
Thread Starter 
Thanks for this, I have a big wedding cake in march and I think I will use ganache eveyone who uses it seems to find it so much easier than buttercream, im relieved that you still use ut as a filling though ive developed a bit of an obsession with bc lol and I dont think I can give up on it totally!!!! How long does the ganache keep for is it about the same time as bc? I usually start a big 3 ir 4 tier around 5 days before the event, once you have covered it can you just store it somewhere dry?

Thank you so much gor your help
post #4 of 6

Yes, it can be stored just like you would your regular buttercream cakes. Just be careful if you store your ganached cake in the fridge, wou want to bring it to room temp or wait for the condensation to evaporate before covering with fondant,

 

I dont store my filled and crumb coated cakes in the refrigerator, unless its small, because I dont have the fridge space. After I fill and gananche my cake I leave it on my dining room table to set overnight. Then the next day I use the hot spatula method to smooth, and then I cover with fondant,

 

I bake my cakes about 3 or 4 days in advanced so I cant really attest to a 5 day waiting period. But it should be fine as long as your not using perishable fillings

post #5 of 6
Thread Starter 
Thanks so much for the advice, I went with white chocolste however went 2 to 1 instead of 3 to 1 and its not set however it has only been in tge fridge a couple of hours (7 inch and 6 inch) should I leave it and hope it sets or should I just cover it tonight and face facts that it will stay doft cos the ratios were out. Tastes bloomin lovely though lol
post #6 of 6

from what I've learned, white chocolate is softer than dark chocolate so a 3:1 ratio should be used for ganache. I have only made it that way and it works fine, so I'm not sure if it will set properly since you used the 2:1 ratio :-/

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