Welcome to the Cake Decorators Q&A
Ganache time line
To start off.. I’m sure this has been asked before but honestly don’t have time to read thru the myriad of Q&A’s right now.. here goes..
I have a cake frozen right now, baked last night. Its due tomorrow afternoon. I have royal iced decorations to place on top once fondant is on. Here’s the conundrum… I always get “squishy” buttercream under fondant so was going to try ganache again ( did once before and was so so with the results). I’ve been reading and it sounds like once it’s made (tonite at 6 is the plan) it has to set up over night. Then do the crumb coat and set again. Only then can I do the fondant, which means I’ll be putting on decorations right before pickup if I’m lucky. This seems like a real time crunch!
Questions:
1. Does ganache have to sit overnight before crumb coating?
2. Does crumb coated cake have to refrigerate 12 hours before fondant?
3. Is it ok to just do a light crumb coat of ganache under the fondant? It’s an 18×12 x2″ slab with no filling.
4. I have also heard one must let the fondant set or harden for a few hours before adding dry royal icing decorations. I won’t have that luxury as this was a last minute order. Its black royal on grey fondant. Will it cause problems or running if its fresh fondant?
Thanks so much for any thoughts or advise. I’m open to alternate suggestions as well. I have all but 3 hours to decide how to proceed! YIKES!! HELP!!
Shelley
To start off.. I’m sure this has been asked before but honestly don’t have time to read thru the myriad of Q&A’s right now.. here goes..
I have a cake frozen right now, baked last night. Its due tomorrow afternoon. I have royal iced decorations to place on top once fondant is on. Here’s the conundrum… I always get “squishy” buttercream under fondant so was going to try ganache again ( did once before and was so so with the results). I’ve been reading and it sounds like once it’s made (tonite at 6 is the plan) it has to set up over night. Then do the crumb coat and set again. Only then can I do the fondant, which means I’ll be putting on decorations right before pickup if I’m lucky. This seems like a real time crunch!
Questions:
1. Does ganache have to sit overnight before crumb coating?
2. Does crumb coated cake have to refrigerate 12 hours before fondant?
3. Is it ok to just do a light crumb coat of ganache under the fondant? It’s an 18×12 x2″ slab with no filling.
4. I have also heard one must let the fondant set or harden for a few hours before adding dry royal icing decorations. I won’t have that luxury as this was a last minute order. Its black royal on grey fondant. Will it cause problems or running if its fresh fondant?
Thanks so much for any thoughts or advise. I’m open to alternate suggestions as well. I have all but 3 hours to decide how to proceed! YIKES!! HELP!!
Shelley
Hi ShellsBells
You can go ahead and use the ganache as soon as it is spreadable consistency. If your cake is cold it will set straight away and you can get on and ice it. No it doesn’t have to be placed in the fridge for 12 hours or overnight but it may help to place the crumbcoated cake in the fridge for twenty minutes or so to make sure it is set hard. Make sure it is tacky before applying the sugarpaste so there is good adhesion to prevent any air bubbles.
