I read somewhere about using this on a cake underneath fondant so that the filling doesn't squish out and show through the fondant. I can't seem to find out what it actually is.

I don't know, either, but I just use regular ganache under my fondant. Does that help?

I was thinking that "settling ganache" might set up more firm than regular ganache. I have a wedding cake to do for June and the bride wants ganache on the top of the cakes and dripping down the sides. I'm not sure what the temperature is going to be at the reception hall and the cake will be sitting for around 5-6 hours so I am really concerned. Trying to find a way to get the ganache to firm up more and be less likely to melt.

Hi, i think this might be what you need to read.


http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0

Thanks Icer101, the post was helpful. She is using a 3 to 1 ratio of chocolate to cream, which I think helps to get a more firm ganache. My biggest question now is what is meant by 3 to 1 when you are dealing with one item that is a liquid and one item that is dry weight. Are they talking about measuring the chocolate in liquid measure after melting it? If anyone can help, I would sure appreciate it.

Woops, sorry! I forgot that there was such a thing as pourable ganache, which makes the term "setting ganache" the obvious choice for the kind I was thinking about. When I make it, I weigh everything. I generally use 500 grams of dark or milk chocolate to 250 grams of cream (2-to-1 ratio) OR 600 grams of white chocolate to 200 grams of white chocolate (3-to-1 ratio). It helps a lot, of course, if you have one of those nifty digital scales that can be set to zero AFTER you put your cup or bowl on it. If I let it set up for several hours or from one day to the next (not in the fridge, because it will get too hard), it has about the consistency of peanut butter. By the way, I live in an extremely hot and humid climate and this holds up nicely except in the very worst outdoor situations on the hottest days.

Thank you so much! Do you know what those measurements would be in standard measurements? I'm not familiar with metrics

It doesn't really matter, just as long as you use the 2-to-1 ratio for dark and milk chocolate and the 3-to-1 ratio for white chocolate. So, for example, if you were using 1 lb. of dark chocolate, you would use 1/2 lb. of 35% butterfat cream. If you were using 1 lb. of white chocolate, you would use 1/3 lb. of cream (well, I guess I'd start with an amount of white chocolate that would let me use an exact number of ounces of cream, say 18 oz. of chocolate to 6 oz. of cream to make life easier!). I can't tell you how much I love this stuff - it's my go-to for crumbcoating cakes nowadays. Hope your cake turns out great. Don't forget to post a photo and give us a heads-up on this forum so we can look at it!