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Ganache under fondant - Page 3

post #31 of 45
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post #32 of 45
Quote:
Originally Posted by vcm_9

It was the dense but still spreadable, think peanut butter only a BIT thicker.

Def not poured or whipped, they wont hold up to the sharp corners.



hey vcm...

how do you make the ganache then? (dumb question from a newbie) i have just made it whipped. how do you get the "thicker than peanut butter" consistency?

TIA
post #33 of 45
icon_biggrin.gif i would also like to know. Thanks
post #34 of 45
hey guys we were also talking about ganche on another posted topic a little while ago and here it is:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=634010&postdays=0&postorder=asc&&start=0

i reackon it will answer all your questions and is very helpful icon_biggrin.gif
Design Addict
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Design Addict
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post #35 of 45
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post #36 of 45
Quote:
Originally Posted by AKA_cupcakeshoppe

PLanet Cake uses ganache under their fondant too. the ratio they use is 2:1 for chocolate and 3:1 for white (i think). It looks really nice.



Great info! Before I do anything rash - is this ratio chocolate:cream by weight or volume?
post #37 of 45
All of your questions will be answered by 'Inspired by Michelle' video tutorials on U Tube! She is great and explains things very clearly! It is a really simple way to make and cover with ganache that is foolproof - even I as a newbie managed to achieve it first time!!
post #38 of 45
I just found her website. THANKS! It looks fantastic!
post #39 of 45
What if someone does not like chocolate?? I would love to try ganache but if they want vanilla cake and don't care for chocolate that would not work.. or is it a thin enough layer you dont taste it?
post #40 of 45

Hi there,

 

I know this is an old post but I a newbie to fondant cakes in QLD and looking to use ganache.  Just wondering if you whip your ganache?

 

Thanks for any help.

post #41 of 45
Quote:
Originally Posted by Rahunt84 View Post

Hi there,

 

I know this is an old post but I a newbie to fondant cakes in QLD and looking to use ganache.  Just wondering if you whip your ganache?

 

Thanks for any help.

I don't whip mine , I like it to set up to a peanut butter consistency overnight and then spread it on and smooth it with a palette knife. 

post #42 of 45

My cake was iced with Ganach 3:1 ration, I was able to cover it with fondant and it was one merry moment until I started smoothening it and the cake began to sag -  for some reason  ganache underneath the fondant  was melting or began to fall off the side and gather in the end of the cake- I am now sitting with a sagging cake wondering what to do

I am in hot and humid place but yes I did let the ganached cake sit on the counter for abt 8 hrs to prevent condensation

 

any help

post #43 of 45

Hi! Can you send to me the ganache recipe? So, If I use this recipe for cover cake and this cake covered with fondant and filling with strawberry ,can I put in the refrigerator ? Can you give any recommendation 

Francis Lampignano.
Venezuela
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Francis Lampignano.
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post #44 of 45
Hi ladies I'm new to this whole cake making. Yes I've made cakes with the kids but nothing fancy. I'm on the Gold Coast and I'm really wanting to make my baby's first cake I already have in Mind that's its gonna be a two tier. Can you ladies advise me on the best fondant to buy or the best place to go get it & any hints or tricks would be fantastic thank you all so much for taking the time to read my post. Have a great day
post #45 of 45
What do the ratios for ganache mean?

I just bought a packet of already mixed (nothing to add just put it on the cake) ganache yesterday from creative cooks in Adelaide. Do I need to worry about the ratio or just put it on the cake?

I'm planning to put a bit of ganache between layers but use a choc mousse filling and use ganache to crumbcoat under fondant. Should I apply the ganache in the same thickness that I would butter cream?
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