Never Using Bc Again Under Fondant
Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma
I had to experiment with this a little, but I'm so much happier with ganache than I am with buttercream.
For any newbies like me, here's a little bit of what to expect. It needs to be a texture similar to peanut butter. I followed the recipe exactly but mine never set the next day. Maybe it was because I used Nestle chocolate chips. Anyway, I added more melted chips which saved my batch.
When refrigerated, my ganache was too stiff so I zapped it in the microwave for ~5 seconds at a time. It really doesn't take much time at all.
This was too sweet for me, so I applied the thinnest layer possible which was all I needed to get a smooth finish. I can't wait to try this with bittersweet chocolate!
Thanks , I did toss it in the microwave for a few seconds, I probably could have zapped it a little longer but I was afraid to wreck it. I let it set and then used a hot spatula to smooth it more.
making ganache calls for couverture which is the base for the retail chocolates we find in our grocery store shelves. Making this with good quality candy melts is a better option to using a bag of chips. And watch those cream fat contents as that really makes the recipe. I've been doing some reading
Edit to add: Chips will contain a higher amount of wax to keep thier shape and will result in a harder firming ganache or more like a candy shell. if you have to use what you can find I think something like Dove would work for softness and smoothness. At least it would be better than chips!
Maybe the chips were my problem. I used chippits pure white chocolate chips.
I will try it again though.
i have used ganache a few times to cover my cakes and I use either Ghirardelli which is a great chocolate or chips, if thats all I have. Both work great as long as measurements are right. I am now so dying to try this under my fondant. Bonjovi your cake is absolutely spectacular, I'm so glad I started reading this thread.
I finally managed to get round to re-compiling this information on Ganache, might help answer some of the questions that have been asked
http://www.cakesandmore.org/bl.....o-ganache/
Yep on occassion the info is contradictory that's the nature of cake decorating with people figuring out things for themselves, if something doesn't work for you that's OK, keep testing things out until you find what does! In the meantime enjoy eating all those mistakes!
I've recently discovered ganache under fondant too and love it as well. One question I have specifically is how stable is white chocolate ganache at higher temperatures? I have an outdoor wedding cake in August and it could be 90-95 degrees farenheit. The cake is fondant covered but I would like to use white choc ganache if possible as opposed to a shortening type buttercream which seems the only alternative. Since ganache is used so extensively in Australia do any of you Aussies or indeed anyone know how well it stands up to heat?
This sounds awesome! I would be interested in trying this as well.
Couple of questions: Do you automatically use it when a person orders a cake covered in fondant (and that is already included in the price and what if the person is allergic to chocolate?), do you inform them that it is your style, or do you offer it as an option (at additional cost)? Does this work with any flavor cake? I have an order for a red velvet cake with cheesecake filling covered in fondant - could I do it for this?
I have never had success with Ghiradelli white chips OR bars. The consistency has always sucked.
Your cake is soooo beautiful!!! I'm convinced. I'll try ganache under fondant! Exciting!
Here's another cake I just finished, again using ganache under the fondant. It was brilliant for this kind of odd shaped cake too!
http://www.cakecentral.com/cake-photo_1385065.html
I've also added a close-up picture of the rose & diamante topper piece to my wedding cake photo.
Ok here's my problem...
3 parts white chocolate chips, 1 part 35% cream, (by weight.)
made last night and left to set in the fridge, no saran.
Today it seems really hard. I have it out on the counter and plan to whip it .
Should it be the consistency of butter cream? right now it seeems to be getting softer but there is no way I could spread it.
Help! What did I do wrong?
Putting it in the fridge was your mistake. You must let it set up at room temperature or it will be rock hard! HTH!
I finally managed to get round to re-compiling this information on Ganache, might help answer some of the questions that have been asked
http://www.cakesandmore.org/bl.....o-ganache/
Yep on occassion the info is contradictory that's the nature of cake decorating with people figuring out things for themselves, if something doesn't work for you that's OK, keep testing things out until you find what does! In the meantime enjoy eating all those mistakes!
Sorry but the link isn't working for me. Anyone else have the same problem?
Ahh it seems the link gets truncated but isn't getting expanded on the way back out. Just try http://www.cakesandmore.org as it's the latest post anyway so will be the first one to come up!
Ok then that 20'C is 68'F and I only keep my house at 75'F so into the fridge any of that goes. I haven't made enough before to have any leftovers..LOL But it is nice to know. It also will not last indefinetly-Cream spoils. Sure the sugar content of the chocolate may prolong that but I have no idea of how far. I mark any leftovers with tape on the container and write the expiration date from the cream used and go by that. Food safety is a huge factor. Very good and much needed info from that! Thanks Nicole! And Thanks to Planet cake and Paris!
I have a question that I hope somebody could answer for me. Now that I've read this thread, I really want to use ganache on my next cake. So, could I cover my cake with ganache, then decorate with buttercream? I was planning to use chocolate ganache, then white buttercream covering it. Would that just be too much? Should I consider fondant with BC accents instead?
I'm not entirely sure buttercream would stick to it... smooth chocolate. I am sure you could get it on there, but would it stay and would it stand any travel?
My experience with chocolate in general is that neither BC or RI will stick to it. Ganache pipes beautifully (I haven't tried making roses with it). I recommend wearing cotton gloves to keep your hand warmth from softening the chocolate too much.
I have a question that I hope somebody could answer for me. Now that I've read this thread, I really want to use ganache on my next cake. So, could I cover my cake with ganache, then decorate with buttercream? I was planning to use chocolate ganache, then white buttercream covering it. Would that just be too much? Should I consider fondant with BC accents instead?
I'm not sure quite what the point of that would be ? The ganache is there to take the place of buttercream under the fondant, or used alone as an icing on the cake. I don't know what your design is, but I would either just stick to all bc, bc with fondant accents, ganache with fondant accents, or an all fondant design with ganache under it.
I have a question that I hope somebody could answer for me. Now that I've read this thread, I really want to use ganache on my next cake. So, could I cover my cake with ganache, then decorate with buttercream? I was planning to use chocolate ganache, then white buttercream covering it. Would that just be too much? Should I consider fondant with BC accents instead?
Are you planning to cover the whole ganached cake in BC? why? The BC won't add to the taste. On the other hand, if you're planning to just pipe BC accents on ganache, yest that's certainly doable.
If you look at my picks there is gnache with a bit of buttercream on top of it look ans see.......its nice with small amounts I think
Couple of questions: Do you automatically use it when a person orders a cake covered in fondant (and that is already included in the price and what if the person is allergic to chocolate?), do you inform them that it is your style, or do you offer it as an option (at additional cost)? Does this work with any flavor cake? I have an order for a red velvet cake with cheesecake filling covered in fondant - could I do it for this?
saberger, I can't answer your costing questions since I am a hobby decorator only. But for the red velvet cake:
I would suggest filling with the cream cheese frosting as usual then coating with white chocolate ganache before covering with fondant.
I have done this for a carrot cake and it worked fine.
Thanks lekoli. I am still curious about whether you notify the customer of this method beforehand or if it is just your standard.
cookiemama2 wrote:
Ok here's my problem...
3 parts white chocolate chips, 1 part 35% cream, (by weight.)
made last night and left to set in the fridge, no saran.
Today it seems really hard. I have it out on the counter and plan to whip it .
Should it be the consistency of butter cream? right now it seeems to be getting softer but there is no way I could spread it.
Help! What did I do wrong?
Putting it in the fridge was your mistake. You must let it set up at room temperature or it will be rock hard! HTH!
Thanks bonjovibabe.
I'll leave it out next time. It still tastes great!!!
Is it suppose to say on the cream what the fat content is because I cant find it on mine anywhere?
I rememebr reading like peanut butter so thicker and heavier then buttercream but smooth.
Hi everyone! I am also looking forward to doing this. I sort of tried it once before but I made the ganache. let it set in the fridge overnight, then tried to whip it and use it similarly to buttercream on the outside of the cake. when I whipped it , it got a really grainy texture. does anyone know why? I still used it and was amazed at how smooth I was able to make it with a hot spatula. perfect edges and such and covered with fondant and people LOVED it!!!
I definitely want to try again but wont whip it this time. I am still curious though why that would have happened.??? and just to be clear, you let it set on the counter overnight? covered or uncovered? Thanks so much~
Not grainy like crunchy sand I hope. Cream curdles from over heating?
The grainy thing sounds like wax or coco butter seperation and heating it slightly and whipping/mixing it should bring it back from what I've read then let it cool again before using. Sounds like since you were able to smooth it with a hot spatula the wax or coco butter thing may be what happened to yours. It should be kept in the fridge till you need it. And the Planet Cake blogger Paris said take out only what you need to use at one time and keep it in the fridge for food saftey( also follow your creams expiration date). She also said sometimes it just doesn't work because of moisture or irregularities in the chocolate and just try another batch but you can still eat it.
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