Cake Central › Cake Forums › Cake Talk › Cake Decorating › For those who use ganache under fondant. . .
New Posts  All Forums:Forum Nav:

For those who use ganache under fondant. . .

post #1 of 15
6/25/12 at 7:29am
Thread Starter 
Are you not using buttercream at all? I have not yet tried this method and am thinking of trying it for a cake next week. I'm worried though the cake will be too "firm" and the buttercream that usually gives a soft, fluffier texture will be lost and instead the more firm ganache will make my customer think I am doing something wrong. Do you still use BC in the torting?
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
Reply
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
Reply
post #2 of 15
6/25/12 at 8:26am
If i use ganache,then i just use ganache to ice the cake including torting. Ganache is a very different texture to buttercream and it does become fairly firm. I usually use it with mud cake as they compliment each other. Ganache is basically a standard in the australian cake industry, so the firmness compared to buttercream isn't realy an issue. i find the ganache holds up better than buttercream in extreme weather (heat) and you don't have to worry as much about chilling it (while working with it) once it sets. the down side is that you do have to allow time for the ganache to set on the cake before you can put fondant on. depending on the weather it can take anything from 2 - 12 hours. at the end of the day its a personal choice - if you don't feel comfortable using ganache don't do it icon_smile.gif
hope this helps and best of luck
Reply
Reply
post #3 of 15
6/25/12 at 8:30am
I've done both, iced and filled with Ganache, and I've also filled with buttercream (or mousse) and then iced in ganache. Just make sure to use a ganache dam to hold in the buttercream or mousse filling.
Reply
Reply
post #4 of 15
6/25/12 at 1:26pm
I use ganache under all my fondant cakes. I make the ganache the day before I need it. Then I whip it with my hand held mixer with whisk attachment (I have used the regular attachments too and it worked fine). The texture is creamier, more like buttercream, but hardens nicely when refrigerated. So after I whip it I ice the cake with the ganache. Then I pop the cake in the fridge for several hours until the ganache is firm. At that time I cover with fondant.

When the ganache comes to room temp it is no longer firm since it is whipped, but it still holds up fondant really well.
"who says you can't have your cake and eat it too?"
Reply
"who says you can't have your cake and eat it too?"
Reply
post #5 of 15
6/25/12 at 1:41pm
I use ganache to frost my cakes, but use a mousse or other filling, making a dam with the ganache to hold it in. That way you still have to lightness and richness at the same time.
Cake makes everything better!!!!
Reply
Cake makes everything better!!!!
Reply
post #6 of 15
6/26/12 at 1:50am
BTW you do not need a ganache dam when using buttercream inside a ganached cake - I ONLY use ganache outside my cakes and use SMBC on all my cakes and have never used a dam and have never once had any problems with buttercream bulges or anything like that - ganache is like concrete and holds everything in place - if you are having issue with bluging out the side of ganache, then you are using the wrong ratios of cream to chocolate or you are using the wrong cream.
www.facebook.com/tortacouture
Reply
www.facebook.com/tortacouture
Reply
post #7 of 15
6/26/12 at 2:47am
Ganache gets firm to touch on the outside, but is still quite creamy when you eat the slice of cake. I always just use ganache.
Reply
Reply
post #8 of 15
6/26/12 at 2:51am
Quote:
Originally Posted by mcaulir

Ganache gets firm to touch on the outside, but is still quite creamy when you eat the slice of cake. I always just use ganache.



It is all dependent on ratio's and recipe - some ganache's for fillings include butter and a higher cream content but the ganache's generally used for the outside of cakes are not creamy at room temperature, they are hard, like chocolate. Changing the ratio of your cream to chocolate i.e. more cream, will make it creamier/softer, but if you are using it on the outside of the cake you want it to be solid.
www.facebook.com/tortacouture
Reply
www.facebook.com/tortacouture
Reply
post #9 of 15
6/26/12 at 3:13am
I use 2:1 dark choc and 3:1 white choc on all my cakes. It gets firm to touch, but is still creamy as you eat it. Not buttercream creamy, but nothing like the hardness of chocolate. Perfectly pleasant to eat alone all kinds of cakes. I use it on the outside of all my cakes under fondant.
Reply
Reply
post #10 of 15
6/26/12 at 3:17am
Quote:
Originally Posted by mcaulir

I use 2:1 dark choc and 3:1 white choc on all my cakes. It gets firm to touch, but is still creamy as you eat it. Not buttercream creamy, but nothing like the hardness of chocolate. Perfectly pleasant to eat alone all kinds of cakes. I use it on the outside of all my cakes under fondant.



It might be a location thing because mines is not what I would call creamy and I use the same ratios. Yes it's not as hard as a chocolate bar, but it's not what I would call creamy - it's obviously way hotter in Oz than it is here in Scotland lol - so maybe that plays a part, who knows.
www.facebook.com/tortacouture
Reply
www.facebook.com/tortacouture
Reply
post #11 of 15
6/26/12 at 5:26am
We here in Australia have been using Ganache for years... as a filling and outter coating. The same ganache for both... and yes, i find the ganach as a filling is softer than the outter coating.

As
mcaulir wrote:
I use 2:1 dark choc and 3:1 white choc on all my cakes. It gets firm to touch, but is still creamy as you eat it. Not buttercream creamy, but nothing like the hardness of chocolate. Perfectly pleasant to eat alone all kinds of cakes. I use it on the outside of all my cakes under fondant.

Its not BC creamy - but as little red riding hood said - just right icon_wink.gificon_biggrin.gif

Bluehue
Reply
Reply
post #12 of 15
6/26/12 at 6:31am
One thing to remember is that not all chocolate are created equal. The ingredients vary from brand to brand. You can get different ganache textures using the same ratios with different chocolate.

D.
Reply
Reply
post #13 of 15
6/26/12 at 7:51am
Quote:
Originally Posted by dandymom

One thing to remember is that not all chocolate are created equal. The ingredients vary from brand to brand. You can get different ganache textures using the same ratios with different chocolate.

D.



Excellant piece of imformation thumbs_up.gif
Bluehue
Reply
Reply
post #14 of 15
6/26/12 at 1:44pm
Quote:
Quote:

Its not BC creamy - but as little red riding hood said - just right



I believe you mean what Goldilocks said.
"who says you can't have your cake and eat it too?"
Reply
"who says you can't have your cake and eat it too?"
Reply
post #15 of 15
6/26/12 at 5:43pm
Quote:
Originally Posted by cai0311

Quote:
Quote:

Its not BC creamy - but as little red riding hood said - just right



I believe you mean what Goldilocks said.



Yes - thats right - lolllllll icon_redface.gificon_rolleyes.gif
Bluehue
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › For those who use ganache under fondant. . .