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aej6
Regular Member
Joined: Sep 27, 2009
Posts: 190
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 Posted:
Sun Oct 18, 2009 3:47 pm |
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I am confused....If ganache does not harden, how are you able to put ganache between the layers of a cake without the layers just sinking into each other?
Also, I thought I saw somewhere about covering ganache with BC Wouldn't the BC just fall right off the ganache layer?
And ganache ON TOP of BC.that wouldn't work, either...would it?
Searching around but not finding answers.....any thoughts/experiences are greatly appreciated!
----ultimate goal here is to make a multi layer wicked chocolate cake for a chocolate-lover friend's birthday-----he wanted ganache------ |
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prterrell
Forum Fanatic
Joined: Mar 20, 2007
Posts: 3880
Location: Newnan, GA (just outside Atlanta)
Birthday: Mar 30
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Sun Oct 18, 2009 3:49 pm |
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When people say it doesn't harden, they mean it doesn't set like a candy bar. It does get very firm, like stiff buttercream. If you've ever eaten a chocoalte truffle from a chocolatier, ganache is the traditional filling. |
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niccicola
Frequent Member
Joined: Aug 23, 2008
Posts: 485
Location: Roanoke, VA
Birthday: Jul 04
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Sun Oct 18, 2009 3:52 pm |
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If you use a 2:1 ratio (2 parts choco, 1 part cream), then it will harden. Not like a candy bar, as the PP said, but enough to create a "shell" of sorts if you use it as a crumb coat or a filling.
A 1:1 ratio will make a smooth, soft, fudgey ganache that would be more for piping |
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aej6
Regular Member
Joined: Sep 27, 2009
Posts: 190
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Sun Oct 18, 2009 4:09 pm |
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Thank you...Everyone ehre is so helpful!.....starting to wrap my head around this.....
Does the ganache need to be in the fridge?
How long will it take from making it to the time when it will get to the consistency that it can hold up between layers?
Also, once it thickens as you say, CAN it hold buttercream?
thanks again! |
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Sweet_Guys
Forum Addict
Joined: Aug 26, 2008
Posts: 509
Location: Winter Garden, FL
Birthday: Feb 20
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Sun Oct 18, 2009 4:19 pm |
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Make up the 2:1 ratio, cover with plastic wrap, and let set in a cool space overnight. The next day, spread it between layers much like you would peanut butter. Let your layers settle and then buttercream your cake.
What's going to happen is that the ganache will harden up. You can use an off-set spatula to scrape any oozing that settled around the edges before buttercreaming.
HTH
Paul |
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aej6
Regular Member
Joined: Sep 27, 2009
Posts: 190
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Sun Oct 18, 2009 5:55 pm |
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That does help....sometimes I need things spelled out just that directly...sorry!! LOL
Thank you all!!! Very excited to put this together! |
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adree313
Forum Addict
Joined: May 28, 2009
Posts: 653
Location: 2C, Idaho
Birthday: Jul 27
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Sun Oct 18, 2009 6:23 pm |
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if you're wanting a ganache "shell" on the outside, or want to ice it in ganache, you don't need to put BC on first.
also, ganache doesn't need to be put in the fridge, but you could to cool it down quicker. |
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niccicola
Frequent Member
Joined: Aug 23, 2008
Posts: 485
Location: Roanoke, VA
Birthday: Jul 04
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Mon Oct 19, 2009 4:22 am |
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and you may need to warm the 2:1 ratio *slightly* in the microwave in order to get it to spread easily. Otherwise, it may tear at your cake and really pick up some crumbs.
I usually put it in the microwave at 5-second intervals so it's still fairly thick, but I can stir it easily |
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Caths_Cakes
Forum Addict
Joined: Jan 10, 2009
Posts: 550
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Mon Oct 19, 2009 4:50 am |
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there is no reason why you would need to use b/c with ganash. Ganash is a filling/crumbcoat/ and full coat all on its own. im not keen on the combo of butter/chocolate/cream, i thin its just too sickly, i say stick to one or the other |
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dynee
Frequent Member
Joined: Aug 05, 2006
Posts: 277
Location: Central Missouri
Birthday: Jun 29
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Mon Oct 19, 2009 5:24 am |
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This is all really helpful to me....But what about whipped ganache. I've tried it a couple of times and have not had much luck. It has been difficult to spread. One recipe said to whip it 30 seconds. Am I going too long when it is crumbly? |
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jmchao
Junior Member
Joined: Apr 29, 2008
Posts: 21
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Mon Oct 19, 2009 7:03 am |
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When you ask "ganache between the layers of a cake without the layers just sinking into each other", do you mean in lieu of using a support board between, say, a 2 layer tiered cake? If so, then this is not possible. Now ganache can be used if you wish to torte a cake and use it as the filling. |
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Mickey17
Junior Member
Joined: Jul 18, 2009
Posts: 48
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Mon Oct 19, 2009 7:49 am |
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Whipped Ganache has more like a 2 parts cream to 1 part chocolate. If it got grainy, you whipped it too long. The good part is that it is easy to fix. (According to Martha Stewart, I have never tried.) If you take your grainy ganache and warm it again you will get rid of the grainy-ness. When it cools again you can try whipping it again. If you whipped it to the point that the cream became butter like, I would imagine it won't work though. |
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aej6
Regular Member
Joined: Sep 27, 2009
Posts: 190
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Mon Oct 19, 2009 8:20 pm |
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| jmchao wrote: | | When you ask "ganache between the layers of a cake without the layers just sinking into each other", do you mean in lieu of using a support board between, say, a 2 layer tiered cake? If so, then this is not possible. Now ganache can be used if you wish to torte a cake and use it as the filling. |
I do mean if I torte the cake and put it between layers....not between tiers....still learning the lingo!  |
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