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If I am useing ganache on a cake ????? Please need answer - Page 2

post #16 of 22
I made and used Ganache for the very first time this past weekend and I think i am a convert now...except for the price!!! I am in the Uk and as i couldnt find any labelled HEAVY CREAM..i bought the double cream and it worked fine with the dark chocolate i used even though overnight it set too hard and i had to heat it up in the microwave to use it and by the time i finished applying it on the cake, it had set solid as well.

All in all, it took me well more time than BC does but the result was sharper edges that you can only dream off with the dreaded bulges and BC moving around. This thing wouldnt move even if you pocked it!! It is a messy business though and i had to do the fondant part twice as the fondant tore around the top edges and i had to take it off and make it thicker and try again. Did i mention that it was white fondant and now had chocolate marks so had to keep it aside and get a new one! the good thing was that there was no mark on the ganache, no scraping involved...i can go on and on on my first experience with Ganache.
post #17 of 22
After my ganache sets up, I put a coat of buttercream over the ganache, chill it to firm it up, and then cover with fondant. I like the way that the fondant attaches to, and smooths over, buttercream better than over ganache.... no tears on sharp corners this way, but you still get the wonderful shape definition that comes with ganache. And everyone seems to love that ganache layer in the cake icon_smile.gif
We make a living by what we get, but we make a life by what we give. Winston Churchill
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We make a living by what we get, but we make a life by what we give. Winston Churchill
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post #18 of 22
Thread Starter 
I love to hear everyone`s experience`s with ganache, everybody has diff. stories. What works for them and what dose`t work for them. And we can pick up diff. tips from everyone thumbs_up.gif
post #19 of 22
angelogoo you shouldn't be using double cream if you are in the UK - it will work OK with dark chocolate but not with white or milk. If you read my post earlier I have the exact cream you need for USA, UK and Australia - In the UK you should be using Whipping Cream in the green container.

Also, if you are using an engineers square (the one used in the video) be sure to buy a stainless steel one, or it will rust terribly and you'll taste the metal through your ganache!!! not good!
post #20 of 22
Quote:
Originally Posted by ycknits

After my ganache sets up, I put a coat of buttercream over the ganache, chill it to firm it up, and then cover with fondant. I like the way that the fondant attaches to, and smooths over, buttercream better than over ganache.... no tears on sharp corners this way, but you still get the wonderful shape definition that comes with ganache. And everyone seems to love that ganache layer in the cake icon_smile.gif

Your method sounds interesting, I'm always so afraid to try new methods but would love to try this on my next wedding cake. Just wondering if the buttercream sticks well to the ganache, i'd be afraid it would fall off I guess. Hope you can put my mind at ease and give me any tips, I'd like to have the taste of buttercream and the ganache
post #21 of 22
Quote:
Originally Posted by nanefy

angelogoo you shouldn't be using double cream if you are in the UK - it will work OK with dark chocolate but not with white or milk. If you read my post earlier I have the exact cream you need for USA, UK and Australia - In the UK you should be using Whipping Cream in the green container.

Also, if you are using an engineers square (the one used in the video) be sure to buy a stainless steel one, or it will rust terribly and you'll taste the metal through your ganache!!! not good!



Thanks Nanefy,
I used double cream last night with dark chocolate and it was ok...anyway nothing to compare with as i have only made ganache twice and both with double cream. I will surely try whipping cream next time. Thanks for the tip. When i went to buy the cream I asked what i can use in place of heavy cream as its not stocked over here and people said to buy double cream.
post #22 of 22
Thread Starter 
I have my cake in the fridge. now just covered it with the ganache, Made the ganache last night, And i choped the chocolate chips in my veg. chopper and it was so much easier, ganache was so much more smooth, I did`t put a dam around the cake and put the nutella filling, so far so good, Later i`ll cover it with fondant, And see how it goes, Wish me luck.
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