buttercream or ganache??
Which do you prefer to use when crumb coating your cake, buttercream or ganache?
Replies to This Discussion
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Permalink Reply by Jackie Merseal on
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Have you ever worked with ganache? I have not, but I would like to give it a try.
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Permalink Reply by Katy Nott on
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Jackie - I've used both, but mostly butter icing. Mainly because I think it has a longer 'life'. I think it also crusts better. Ganache does taste so lovely though...........
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I have never worked with ganache before and am currently out of commission, I broke my ankle(badly) and am wanting to experiment with it. I am not really a fan of chocolate cake, I was thinking of using a raspberry cake recipe that I found... Any other suggestions?
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You could try a vanilla cake with added butterscotch pudding mix and then a white chocolate ganache?
Jackie Merseal said:I have never worked with ganache before and am currently out of commission, I broke my ankle(badly) and am wanting to experiment with it. I am not really a fan of chocolate cake, I was thinking of using a raspberry cake recipe that I found... Any other suggestions?
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I do have a recipe for white chocolate ganache, sound like it would be delicious! I have not make a lot of cakes for others, however, I would like to know what my product tastes like before I go giving it to others. Thank you!
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Indeed Jackie - you have to know your product comes up to scratch
Jackie Merseal said:I do have a recipe for white chocolate ganache, sound like it would be delicious! I have not make a lot of cakes for others, however, I would like to know what my product tastes like before I go giving it to others. Thank you!
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Permalink Reply by June Kowalczyk on
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I have used ganache, but most of my family doesn't like it. Niether white or chocolate. So since I do mostly for family, don't bother. BC has always worked for me. Just like SMBC or IMBC icing. I like it, family dislikes it..... so I make different flavored BC or Flour icing. :o)
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Permalink Reply by Maria Gemini on
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I always use ganache because we are in a tropical country, I am just worried buttercream will melt if I use it.
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Lucky Maria! I will be out of commission for at least 3-5 more weeks so I'll definitely be giving it a try. I was thinking with vanilla cake and a creamy raspberry filling I found. I've got all kinds of time to get creative. I'm baking a pineapple upside-down cake for a friend whose birthday was last week and she never got a cake now.
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Permalink Reply by jeri c on
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I use both and depends on what my clients want. I always offer samples of both and most people want the ganache. I do charge extra for it because it is more expensive to make. I am a ganache fan because I love how crisp my fondant looks over the top of it!
You can add flavor to the ganache too! You do need to use oil base flavors for it to turn out right though. I made some lemon ganache that was ooohhhh sooo yummy! Just used the lemon oil flavoring in it.
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Lemon ganache, yummy!!! I've only got recipes for dark, milk and white chocolate ganache. I've never worked it before and am really eager to try it.
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