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ganache

post #1 of 16
Thread Starter 
Do I pour ganache over an iced cake or a non-iced cake??
This may be a silly question...sorry!!
post #2 of 16
I do it over an un-iced cake. I've heard of many a person having issues when they put a buttercream crumb coat or completely cover in buttercream and then pour the ganache over. Most likely because it melts the buttercream slightly.
post #3 of 16
I do it over an un-iced cake. I've heard of many a person having issues when they put a buttercream crumb coat or completely cover in buttercream and then pour the ganache over. Most likely because it melts the buttercream slightly.
post #4 of 16
i pour over an iced cake. Thats the way i was taught to do them. Never had a problem with doing it this way.
post #5 of 16
Hi I hope this doesn't sound ignorant but why would you put it on an iced cake?? I'm fairly new to the cake world was always under the impression that ganache is a cake filling rather than an icing. I would be happy to hear that it can be used as both though.


Thanks everyone for your patience with me icon_redface.gif
Daniela
~*:.Daniela.:*~
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~*:.Daniela.:*~
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post #6 of 16
I have never heard of it being used underneath buttercream either. I use it for frosting and filling. And I dream about it nightly. icon_biggrin.gif
post #7 of 16
When it's still hot (warm) you can pour it directly over the your filled cake. It looks gorgeous with some candy sprinkles on the side or powdered sugar on top - very luxurious.
post #8 of 16
I use it over a chocolate buttercream. Ganache can be used as a whipped filling also. With the Chocolate buttercream it gives it a rich decadent flavor.



NOTHING TASTE AS GOOD AS BEING THIN FEELS!
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NOTHING TASTE AS GOOD AS BEING THIN FEELS!
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post #9 of 16
When I use ganache as a poured icing, I frost my cake with chocolate buttercream. Not too thickly though, because the ganache is soooo rich and yummy. I also refrigerate my frosted cake while I make the ganache. I think it helps to keep it from melting.
Ginny
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Ginny
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post #10 of 16
Thread Starter 
Daniela...you can cover a cake with ganache as well as using it as a filling! It looks very smooth and tastes yummy!
Maybe I will try pouring it over one iced and one not iced and see what happens!
Thanks everyone
post #11 of 16
i was taught that you lightly ice the cake to smooth out any imperfections in the cake so that the ganache has a nice smooth surface to cover.
post #12 of 16
Thread Starter 
will ganache dry hard??
post #13 of 16
Ganache doesn't really "dry"....it reminds me of a thick fudge frosting but poured correctly on a well prepared cake it looks luxurious....like silk.
post #14 of 16
Thread Starter 
how is it poured correctly?/
post #15 of 16
I had never heard of pouring ganache so I was intrigued. Poured ganache is simply chocolate glaze. It is not meant to hide imperfections. The glaze gives the chocolate cake kind of a HoHo look to it. You could make it slightly thicker and lightly frost the cake. Then, when you pour the glaze over the frosted cake you will get a shiny coating. hth

From the joy of cooking:
A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate.

Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache is poured over a cake or torte for a smooth shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
Sleep deprived
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Sleep deprived
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