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Help With Ganache Please

post #1 of 4
Thread Starter 
I'm sure this has been asked a thousand times before, but I can't find the answers I need. I've been experimenting with poured ganache, and I'm wondering what works best underneath? I've tried frosting with ganache, letting it set overnight, and then pouring more over the top. That worked well.

I've also tried using swiss meringue buttercream underneath, because I like the smooth appearance, but the ganache melted it. I didn't put the cake with the buttercream in the fridge before ganaching it. Would that have mattered?

I haven't tried anything else underneath. Thanks in advance for the advice!
WyoWolf
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WyoWolf
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post #2 of 4
I've always used ganache under my poured ganache! I leave the ganache to cool enough so that it is spreadable and then put a thin layers on just as i would with buttercream. You can get a really good sharp finish. Just allow the ganache to completely cool and fully firm up before pooring the warm ganache over the top.

I've also used apricot glaze in the past for various tortes. It seals the cake and prevents crumbs from ruining the final ganache covering. It needs to be warmed so that you can spread it on and then leave it to cool and set before pouring over the ganache. It doesn't fill dips or gaps or give such a solid base as ganache but does seal the crumbs in just as well.
post #3 of 4
Thread Starter 
Thanks so much! I would prefer to use ganache in all my cakes, but lots of my customers request buttercream - hence the question! I'm not sure what a torte is...or an apricot glaze! I'm very, very new to baking. icon_smile.gif
WyoWolf
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WyoWolf
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post #4 of 4
a torte is a cake with no flour in; it uses things like ground almonds instead. but because of that it doesn't exactly rise much and ends up quite rich and dense. google "sachertorte" for pictures; it's probably the most famous one!

apricot glaze is similar to apricot jam...slightly thinner and without any bits so that it doesn't make lumps and bumps in your icing. it's apricot because traditionally that was the fruit that provided the least amount of colour and flavour so that it wasn't so noticeable in cakes!

i guess if they want buttercream give them buttercream, if both then just fill with buttercream, crumb coat in ganache as you are used to and then coat in poured ganache icon_smile.gif
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