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Can I??

post #1 of 7
1/2/13 at 9:00am
Thread Starter 
Hello,
I am not new to cake decorating or baking, BUT I also have not used just a white ganache frosting either. My question is.. will a white ganache be safe to use as the "main" decor on a cake? The cake is to be chocolate, but I want color in it; that is why I am using white ganache. And will it stay.. I am doing a trial run.. but would like your input of how your experiences were with using white ganache as a frosting..
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post #2 of 7
1/2/13 at 1:24pm

should be fine

 

i always liked using ganache because i chill my cakes and that stuff is like cement when it's cold

 

delicious cement but you know what i mean--really sturdy

 
 

 

 

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post #3 of 7
1/2/13 at 5:45pm

Do you intend to use it  so that it firms up from it's peanut-butter consistency or whip it and apply like American buttercream?

 

As K8 mentioned, once it's cold, the non-whipped version is seriously solid and has great 'staying power', even when not cold.

 

I've only used the whipped version as a filling, not as a final frosting. It didn't break down though as a filling.

 

HTH

In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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post #4 of 7
1/3/13 at 4:52am

Ganache is wonderful to use, and being from Qld, Australia it's a must. Just remember to use 3:1 white choc to cream ratio as opposed to 2:1 with a darker choc. Inspired by Michelle has very good ganache tutorials on youtube that may be helpful.

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post #5 of 7
1/8/13 at 4:04pm
Thread Starter 

Thank guys all ya'll replies sound great.. but to answer.. I would like to use it as a peanut butter consistancy kinda like use it to put some rosettes on a cake.. ya see i only use buttercream to do everything.. other than that i would use whipped ganache.. more lighter and yummier but everyone seems to like buttercream.. but this paticular person wants colored chocolate on her cake.. thus why i am using the white ganache..
 

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post #6 of 7
1/8/13 at 5:42pm

Gotcha! The PB consistency will stay put. icon_smile.gif

 

 

Thinking out loud here as I haven't piped with the whipped version...when you make your icing, maybe whip up a bit of it. The color will be the same but a lighter shade and could be an interesting contrast to the PB consistency rosettes. It might be a good idea to do a practice whipped rosette to see how it holds up at room temp.  

 

Just curious...Does she also want a chocolate taste for the colored WC ganache? You can add flavoring if she does.

In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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post #7 of 7
1/12/13 at 6:11am
Thread Starter 
Thank you!! Newbaker55 you have been a big help icon_biggrin.gif Back to basics for me icon_razz.gif
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