dogluvr spakle is just BC with cake crumbs mixed in. I made van BC and had devils food choc cake crumbs so it was like cookies and cream flavored and wowwie it was good. It doesn't crust(just incase that is the next question.)

I have been doing this with my fondant-covered cakes since I started decorating and it never fails. I don't always fill the cakes with the ganache either. I torte and fill with whatever filling suits the cake flavour then ice with a complementing ganache before covering with fondant.

I also purchased the Planet Cake book the day it was released here in Oz and felt even better about the method when I read that they were doing the same thing.

What ratio do you all use for semi-sweet and for bittersweet ganache? Also, has anyone tried this on a carved cake? I'm wondering how well this would smooth around intentional bumps and dips.

I used it on a carved cake - it works really well especially if you whip it. I'm not sure about the apricot preserve thing - I know you can use it - but I think it's also to help make the cake moist. You don't need to use it though. The ganache will go on fine without it. You do need to spray it lightly (or brush) with water before you put the fondant on so that the fondant has something to bond with.

Isn't using apricot preserves an expensive way to do something that water also accomplishes?

Melnick, the water-thinned apricot preserves is suggested to be brushed over the ganache to help the fondant stick. It would replace the water spray.

I used simple syrup before but have tried preseves too since buying the Planet Cake book.

bonjovibabe,
you are probably very busy lady now (decorating and answering Q), but you put a big bug in my head. I will try to limit my Q, and this should be hopefully last one
I don't want to use fondant over - so I was thinking why not pour the ganache over the cake instead of spreading with a spatula, I should have a smoother finish, is this Ganache pourable? Then I was going to put it in the fridge, and dowel and stack 3 tier. Now, my cake will be done in August - might be hot, will the white ganache kind of melt in the room, and the cake plates stick to the cake when stacked (it might look ugly when they put the cake apart). Just what do you think about all this? Maybe that's why they (and you) are putting the fondant over, to prevent this?????

I know this may sound dumb, but how badly would dark chocolate ganache show through if you put white fondant on top? Has any one ever tried it?

I am guessing grannies black slip under her cream chiffon dress.

jensenscakes,

I have. Take a look at the white cake with pink cut-out flowers and "Anne" on top in my pictures and judge for yourself. Also the White cake with pale green booties on top.

Hello - Need help desperately! I am supposed to be making a cake for a 90th birthday this weekend and would really like to try using ganache. Currently we are facing high 90s. Is it still safe to use ganache? The one local bakery that I have found that has used ganache says they wouldn't risk it. What do you think? Obviously, my house is not 90 + degrees, but it will have to sit outside during the party...
Also, anyone have a terrific filling that needs no refrigeration? Chocolate and white cakes are the flavors.

You got me craving.. I am making 8" white ganache right now. I made the ganache this morning, and plan to spread over my cake at evening. It looks yellowish... I am not sure if I understood correctly, should I whip the ganache before spread over cake, or use just like it is (melted and rested)???? Also I am need to refrigerate the cake, as I am using Bavarian creme filling. Somebody mentioned not to refrigerate before covering with fondant. The cake needs to be refrigerated all the time? Can you help???

THeir is also a video on you tube that shows one of the decorators covering a cake that has been ganached. I don't know if I have done this properly but this is the link http://www.youtube.com/watch?v=We26gwKS_tw&feature=PlayList&p=9CADD8EC3B32306A&playnext=1&playnext_from=PL&index=30. Sorry if this is wrong but if it is just go to youtube and type in planet cake.

Could you please tell me the ratio of milk chocolate to cream? TIA

wow, see the way she traets the fondant in the video? I'm too scared of the fondant to do that. with my luck, it would fall apart!

ApplegumKitchen, i LOVE your username, btw. I was wondering what flavor combination you would use dark chocolate ganache and white chocolate ganache with. do you fill with the ganache too? if not, do you use buttercream? thanks!

I am so dumb! Can someone direct me to a recipe for this SETTING ganache? I don't get what 2 parts dark choc to 1 part cream OR 3parts white chocolate to 1 part cream means!

I have whipping cream at home. Can this be used for the cream or does it have to be heavy cream or half and half. Thank you all for your help

Dinny2222
I have just spent much time looking into the differences between heavy cream that seems so abundant in many places (non-existent in stores here) and heavy whipping cream. Although the heavy whipping cream has an extra ingredient or two - meant to boost the whip-ability and stability of the whipped product - they are essentially the same fat content. Heavy whipping cream must be 36% butterfat.

I can only support what AppleGum Kitchen wrote, as a fellow Aussie. We are seeing this almost as a standard here now (other than pure fondant covered cakes).

With your cream in this ganache, you want to start with pouring cream with no additives, full fat. That is 35% fat content.

OK--to clarify: you measure the cream in a measuring cup (21 fluid oz.), and you weigh the chocolate (42 oz.) Is that right?

UPDATE!!!!

OK, just got back from the wedding. The cake went down a storm and the ganache/fondant combo is really good! Here's a picture, sorry for the quality, my camera died after one shot! Luckily my B&G had one of the best photographers in Holland taking their photos and have promised to send me all cake related pics!


http://www.cakecentral.com/cake-photo_1380027.html

WOW! Stunning!

The ganache helps keep bulges from happening doesn't it?