Do I pour ganache over an iced cake or a non-iced cake??
This may be a silly question...sorry!!
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.
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.
i pour over an iced cake. Thats the way i was taught to do them. Never had a problem with doing it this way.
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
Daniela
I have never heard of it being used underneath buttercream either. I use it for frosting and filling. And I dream about it nightly.
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.
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.
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.
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
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.
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.
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.
Quote by @%username% on %date%
%body%