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Other flavors of ganache under fondant?

post #1 of 10
Thread Starter 
I used ganache under fondant for the first time this weekend and I loved how easy it was to get a perfectly smooth surface for fondant.

I can imagine flavoring white chocolate to compliment different cake flavors. Has anyone done this?

Does anyone know of recipe for a non-chocolate frosting that has the same consistency/properties?

I ask because several people in my family dont eat chocolate (crazy I know). I realize I could always just use buttercream, but ganache was so much easier and very tasty!
post #2 of 10
Thread Starter 
Just checking again, don't want the post to get lost icon_smile.gif
post #3 of 10
You can flavor ganache with fruit purees and liquors quite easily. I just did a dark chocolate raspberry ganache for one of my cakes with a raspberry puree.
post #4 of 10
I use flavoured hot chocolate powders mixed with a little water (just enough to make into a paste) and add tha to y ganache mixture! Just ordered a load of different ones tonight!!
Quickly learning through all my mistakes!
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Quickly learning through all my mistakes!
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post #5 of 10
Could you use peanut butter, or butterscotch chips?
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #6 of 10
Any kind of liquor, just remove an equal amount of cream - white chocolate-rum, chocolate-Kahlua, orange - Grand Marnier, raspberry-Chambord, yum.

I don't know of anything without chocolate that would give the same consistency as ganache, if anyone does I'd like to know too! You could try a base layer of marzipan/almond paste under fondant, like the Brits use on fruit cake.
post #7 of 10
So what recipe of ganach are you using to cover these cakes with prior to covering them with fondant may I ask? And, I'm assuming it will set up firm before covering with the fondant? Do you pour it over your buttercream?
post #8 of 10
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #9 of 10
Thread Starter 
Ooo, that butterscotch ganache looks great!

I used a 3 to 1 ratio of milk chocolate to cream. I heated 8 oz of heavy cream on the stove until it was very hot (but not boiling), then I poured it over a pound and a half (24 oz) of milk chocolate chips and stir until chocolate is melted and it is all combined. It was enough to cover and fill a 6" round with three 2" layers. In the future I will use a better quality chocolate this was just practice. If you use semi-sweet chocolate, use a 2 to 1 ratio. I left it out overnight until it thickened (to the consistency of icing or peanut butter). Then I iced my cake and made it as smooth as possible. I let the cake sit out for a couple hours, and then popped it into the fridge for a bit. After it sets, I smoothed out any leftover bumps. I sprayed it very lightly with water and covered it with mmf. It worked like a dream. There are a few tutorials I goggled and they helped a lot.

I could never find a definitive answer regarding whether it had to be refrigerated, but I left it out and it was fine.
post #10 of 10

Hi,

 

I know this is an old thread, but since you said you have done fruit flavored ganache i have a few doubts:

 

1)Did you use the puree or did you reduce it with sugar?

2)Will the consistency of ganache change?

3)Do you know if i will able able to leave it at room temperature?

 

I am making a wedding cake for my brother and thought of making a raspberry Ganache.

I really appreciate your reply.

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