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CRAP!

post #1 of 15
Thread Starter 

I had a lady call last week wanting a cake for a friends birthday, she had originally picked chocolate mud with choc ganash under fondant, but has just called and has said her friend has decided she does not want chocolate (does not like it all that much) i said no prob we can go a vannila cake. i hung up and thought SH** I ALWAYS  cover my cake in ganash. butter cream i find is very unstable and soft and this lady doesnt like white chocolate either icon_surprised.gif What the hell can i put under my fondant thats going to smooth out like gnash does??? Thank you xxx 

post #2 of 15

I guess you should bite the bullet and make up a small batch of Wilton Buttercream--all you need is a thin coat of it, so its softness shouldn't affect the fondant. Maybe your previous experiences with unstability was because you used too much?  I've also heard of marzipan being used under fondant--have you ever tried that?

post #3 of 15

Why not make a white chocolate ganache?

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #4 of 15
Thread Starter 
The lady doesnt like white choc and my white choc ganash splits ... ive never been successful with it. i may have to go buttercream but a smaller amount .... thank ladies xx
post #5 of 15
I always use IMBC under fondant and it works great. I highly recommend either IMBC or SMBC.
post #6 of 15

I'd suggest IMBC as well, I always use it under fondant, never had an issue.

post #7 of 15
Thread Starter 
At the risk of sounding like a complete moron, may i ask what IMBC is? I Know what SMBC is i guess ive been afraid to make it. Is it difficult? X
post #8 of 15

I do the Toba Garrett spackle and than IMBC over that.

post #9 of 15

IMBC  ---  Italian Meringue Buttercream. icon_biggrin.gif  There are a bunch of recipes on here.

JSK Confections
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JSK Confections
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post #10 of 15
Quote:
Originally Posted by gbbaker View Post

I do the Toba Garrett spackle and than IMBC over that.


Toba Garrett spackle??? Wha?

post #11 of 15
Quote:
Originally Posted by dawnybird View Post


Toba Garrett spackle??? Wha?

It's almost like cake ball stuff:

 

Cake Spackle Recipe

3-4 cups of cake crumbs
1/2-3/4 cups buttercream

Mix all the ingredients to form a thick paste. If the paste is too stiff, add more buttercream to soften. I use to fill in between the cake and to bring the crack level. Let dry. Then, ice cake with regular buttercream. It's also used to fix cracks in cakes, too. Let it dry after applying it.

post #12 of 15
Quote:
Originally Posted by dawnybird View Post


Toba Garrett spackle??? Wha?

Here are a few pictures of cake spackle on an older thread. I haven't tried it yet, but will certainly try next week icon_smile.gif

http://cakecentral.com/t/665482/cake-spackle-wow
post #13 of 15
If you had the time, you could go down the royal icing route? Instead of doing the whole lot in Royal (and needing a chainsaw therefor to cut it!), you could do a base layer of fondant over a thin later of buttercream and then cover it in a thin later if royal. Royal would cover any imperfections if your base isn't perfect? icon_smile.gif
post #14 of 15
Thread Starter 
Omg!!! I LOVE this spackle idea!!!!! It look great.
post #15 of 15
Thread Starter 
When you say let dry? Do you mean just on the kitchen bench or to set in the fridge?
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