Never Using Bc Again Under Fondant
Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma
My poured ganache recipe from Epicurious.com has a small amount of sugar and corn syrup. I haven't noticed a difference in the consistency when I leave them out, so I think they just make the ganache a little bit sweeter. I often use bittersweet chocolate and I think the sugar/corn syrup addition helps the taste but I don't use it with milder chocolates.
Hola, I am from Puerto Rico. My question is, that ganache can be used in humid conditions and hot weathers. My house doesn't have central air conditioning, what you recomend? Thanks, for everything,
Yes i have the same question!!! I am going to try this way for my sister-in-law's wedding cake this weekend, but right now its super hot and ridiculously humid here!!! What would be the best type of chocolate to hold up for the day wedding if its still this gross out?
And i just ordered the book!!! hope the hubbi doesnt mind lol!
Hola, I am from Puerto Rico. My question is, that ganache can be used in humid conditions and hot weathers. My house doesn't have central air conditioning, what you recomend? Thanks, for everything,
Yes i have the same question!!! I am going to try this way for my sister-in-law's wedding cake this weekend, but right now its super hot and ridiculously humid here!!! What would be the best type of chocolate to hold up for the day wedding if its still this gross out?
And i just ordered the book!!! hope the hubbi doesnt mind lol!
It can be a little tricky working with ganache in warm, humid weather. I don't have air conditioning, either, and I always have to put the ganache in the fridge to firm up to the consistency that I want. Otherwise, it takes forever to firm up...if it firms up at all. I use the 3:1 (Cream to regular chocolate) and the 2:1 for (Cream to White Chocolate) recipes.
HTH
If you want to pair up the ganache with a delicious cake, I suggest you try this one: http://www.cakesandmore.org/blog/category/recipes/ It's the Cherry Ripe Mud Cake. There's also the Planet Cake ganache recipe on this page too.
I wonder if these are anything like Cherry Mash in the US?
If you want to pair up the ganache with a delicious cake, I suggest you try this one: http://www.cakesandmore.org/blog/category/recipes/ It's the Cherry Ripe Mud Cake. There's also the Planet Cake ganache recipe on this page too.
I wonder if these are anything like Cherry Mash in the US?
Link to Cherry Ripe Bars........made by Cadbury and from what I can find they are only sold in Australia. 
They sound delicious and that recipe looks to die for!
http://www.simplyoz.com/products/aussie_food/sweets_and_lollies/chocolate_bars/cadbury_cherry_ripe_bar#AEGV
If using ganache as a filling and topping, does it make it to chocolaty? What is the best flavor of cake for this?
I don't think it would be too chocolatey...it would be a "Death by Chocolate" type cake. There can never be too much chocolate 
If it is too much chocolate for your taste, maybe you could do a chocolate chip cake, or a vanilla bean cake...the possibilities are endless.
HTH
I feel very confused, yet helped at the same time! 
I am going to try the ganache recipe, the white chocolate version! I'm from TX and would love something a little more firm than BC! So, do I have this correct, it's a 1:3 ratio?... heavy whipping cream to white chocolate (nestle baking choc maybe?). Heat the whipping cream, to almost a boil, pour over chocolate, let melt for 5 min, then stir? 21 pages later and I think I confused myself!
I feel very confused, yet helped at the same time!
I am going to try the ganache recipe, the white chocolate version! I'm from TX and would love something a little more firm than BC! So, do I have this correct, it's a 1:3 ratio?... heavy whipping cream to white chocolate (nestle baking choc maybe?). Heat the whipping cream, to almost a boil, pour over chocolate, let melt for 5 min, then stir? 21 pages later and I think I confused myself!
That sounds right to me!
I haven't started my fondant class yet although I did try to wing a cake using it. Turned out pretty well considering it was only the second cake I've ever made! I'm just wondering why this method would be easier than using buttercream and if it's more expensive?
I haven't started my fondant class yet although I did try to wing a cake using it. Turned out pretty well considering it was only the second cake I've ever made!
I'm just wondering why this method would be easier than using buttercream and if it's more expensive?
Firs of all, I personally think ganache is easier to smooth. When Ganache is settled, it will form a firm to hard shell which is great under fondant because you wouldn't have to deal with the softness of buttercream. You can easily also achieve sharp edges with ganache.
Something better and easier than BC to crumbcoat? i have to find time to read through the thread in its entirety, this sounds promising!!!
Here are some Tips that might help those of you who have never used or made Ganache -
When covering a cake with Ganache - i smooth it as best i can - then pop it back into the regridgerator for about an hour - then with a metal smoother - go over it again -
It will set firm - which is great for under any types of Fondant.
Somebody asked above - is it toooo chocolately over a chocolate cake?
No - it has a creamy taste - so its not like bitting into a block of chocolate sitting on top of a chocolate cake - if you know what i mean -
Somebody also mentioned Cherry Ripes -
Nowwwwwww they are sweet - BUT if you want to try some let me know and i can always shoot a couple off i the mail for you - They are package in a foil wrapper - so its not going to leak in the mail - might get a little soft - but can be put in the fridge on arrival at your home - 
Happy Ganaching -
Bluehue -
Tips:
Cheaper chocolate ie compound has a higher water content, so you may need more choc to cream to reach the desired consistency.
White chocolate is higher in milk solids so requires less cream again.
Most people seem to prefer to use Dark or White Chocolate of course you can use Milk Chocolate.
For our purposes a ratio of 2:1 or 3:1 (Choc: Cream) is recommended for using under fondant. More specifically:
Dark chocolate (Cadburys or Nestle) suggested 300mls cream to 600g choc
White chocolate (Cadburys or Nestle) suggested 360g choc to 150ml cream.
Callebaut (Couveture Chocolate) suggested usage may be 100mls cream 150g dark choc & 100mls cream 300g white choc
If using milk one member tried 300g chocolate and 1/2 cup shape milk and found it worked out quite successfully for them.
Types of cream people use:
- Pouring cream
- Any cream that says for cooking on the side
- Double cream
Caramel Ganache - Try adding Caramel Top n Fill to White chocolate ganache
You can also freeze ganache. It is good in the freezer for 2-3 months. (So dont panic if you make too much)
Bluehue......Thanks for all the helpful information! How nice of you to type it all out so clearly! 
I am wondering if your Caramel Top n Fill is the equivilent to our Caramel topping for ice cream, brownies, etc......The carmel ganache sounds very good!!
Bluehue......Thanks for all the helpful information! How nice of you to type it all out so clearly!
Your welcome Teekakes - just makes it a bit easier if you want to print it out and keep in a recipe file.
I am wondering if your Caramel Top n Fill is the equivilent to our Caramel topping for ice cream, brownies, etc......The carmel ganache sounds very good!!
Click on this link and it will show you the can - better than me trying to explain it - 
http://www.nestle.com.au/Products/MSI/TopNFill/default.htm
Bluehue
I don't think fondant should be put on top of buttercream...gross.
Yep! It is the same thing!!!! That is awesome!!
Thanks! You are a jewel!
Once you try making ganache and overing a cake with it - there will be no turning back.
I don't think fondant should be put on top of buttercream...gross.
Its not something that is done much over here -
Mainly used as swirl tops piped onto cupcakes or just as a final coat for a cake.
Bluehue
If you want to pair up the ganache with a delicious cake, I suggest you try this one: http://www.cakesandmore.org/blog/category/recipes/ It's the Cherry Ripe Mud Cake. There's also the Planet Cake ganache recipe on this page too.
I wonder if these are anything like Cherry Mash in the US?
Link to Cherry Ripe Bars........made by Cadbury and from what I can find they are only sold in Australia.
They sound delicious and that recipe looks to die for!http://www.simplyoz.com/products/aussie_food/sweets_and_lollies/chocolate_bars/cadbury_cherry_ripe_bar#AEGV
Thank you for this link. 
If you want to pair up the ganache with a delicious cake, I suggest you try this one: http://www.cakesandmore.org/blog/category/recipes/ It's the Cherry Ripe Mud Cake. There's also the Planet Cake ganache recipe on this page too.
I wonder if these are anything like Cherry Mash in the US?
Link to Cherry Ripe Bars........made by Cadbury and from what I can find they are only sold in Australia.
They sound delicious and that recipe looks to die for!http://www.simplyoz.com/products/aussie_food/sweets_and_lollies/chocolate_bars/cadbury_cherry_ripe_bar#AEGV
Thank you for this link.
You're welcome!
Here are some Tips that might help those of you who have never used or made Ganache -
When covering a cake with Ganache - i smooth it as best i can - then pop it back into the regridgerator for about an hour - then with a metal smoother - go over it again -
It will set firm - which is great for under any types of Fondant.
Somebody asked above - is it toooo chocolately over a chocolate cake?
No - it has a creamy taste - so its not like bitting into a block of chocolate sitting on top of a chocolate cake - if you know what i mean -
Somebody also mentioned Cherry Ripes -
Nowwwwwww they are sweet - BUT if you want to try some let me know and i can always shoot a couple off i the mail for you - They are package in a foil wrapper - so its not going to leak in the mail - might get a little soft - but can be put in the fridge on arrival at your home -
Happy Ganaching -
Bluehue -
Tips:
Cheaper chocolate ie compound has a higher water content, so you may need more choc to cream to reach the desired consistency.
White chocolate is higher in milk solids so requires less cream again.
Most people seem to prefer to use Dark or White Chocolate of course you can use Milk Chocolate.
For our purposes a ratio of 2:1 or 3:1 (Choc: Cream) is recommended for using under fondant. More specifically:
Dark chocolate (Cadburys or Nestle) suggested 300mls cream to 600g choc
White chocolate (Cadburys or Nestle) suggested 360g choc to 150ml cream.
Callebaut (Couveture Chocolate) suggested usage may be 100mls cream 150g dark choc & 100mls cream 300g white choc
If using milk one member tried 300g chocolate and 1/2 cup shape milk and found it worked out quite successfully for them.
Types of cream people use:
- Pouring cream
- Any cream that says for cooking on the side
- Double cream
Caramel Ganache - Try adding Caramel Top n Fill to White chocolate ganache
You can also freeze ganache. It is good in the freezer for 2-3 months. (So dont panic if you make too much)
Thanks, Bluehue, for all the info
can this type of ganache be used to cover cookies if used under fondant and also can it be used to cover cookies and then not put anything else on the ganache TIA
Deborah
I don't see why not. I use a Modified ganache...one with very little cream on my Chocolate Dipped Shortbread Cookies.
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