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Question Re: Covering cakes with ganache

post #1 of 27
Thread Starter 

A question for those of you who cover cakes with ganache before applying fondant. Do you cover with buttercream before applying the fondant and after applying ganache?  What is the primary purpose of using ganache under fondant? Thank you.

post #2 of 27
The ganache is a substitute for the icing. Try it. It works greatM
post #3 of 27
Thread Starter 

Thank you! I will try it!

post #4 of 27

Just ganache - no buttercream.

 

It's easy to get a very smooth surface, and it sets firmer than buttercream, so it's a better surface to put fondant on.

post #5 of 27
Thread Starter 

Thank you so much!

post #6 of 27

I ganached my first cake last week. It was so simple and made the cake very smooth for the fondant. My edges were also sharp too. The only buttercream I used was for the filling. 

post #7 of 27
I've never tried this . Sounds interesting as I try to achieve sharp edges too. Does anyone have a good recipe they are willing to share?

Thanks!
post #8 of 27

Ganache is just equal weights heavy cream to chocolate. Some people like to add butter or corn syrup, but since you aren't pouring it, I would avoid those.

You just heat the cream, pour it over the chocolate, and gently stir or agitate the bowl until incorporated. Then let it cool to room temp :)

post #9 of 27
Thanks
post #10 of 27
I use two parts of Chocolate to one part of Cream. Microwave it on 30 seconds interval. For two minutes max. Use a Hand immersion blender, cover and leave it on the counter top overnight. It will have a peanut butter consistency when ready to use.

 

Ganache really smooth well so your fondant goes smooth as well. Also, no bulging!

post #11 of 27
would you crumb coat with ganache or the ganache comes after the BC crumb coat??
post #12 of 27
Quote:
Originally Posted by cookielvr13 View Post

I've never tried this . Sounds interesting as I try to achieve sharp edges too. Does anyone have a good recipe they are willing to share?

Thanks!

I tried making some ganache last night, and I followed the recipe on youtube by "Inspired by Michelle Cake Designs"  an excellent 3 part video. For white chocolate she used 3:1 ratio by weight, (the 3 being the chocolate) and for regular chocolate a 2:1 ratio of chocolate to cream. My turned out great. I'd recommend watching the videos if its your first time, she give great tips. Just search it on Youtube.

post #13 of 27

@ jess0055 No BC crumb coat, just ganache.

post #14 of 27
Quote:
Originally Posted by jemchina View Post

I tried making some ganache last night, and I followed the recipe on youtube by "Inspired by Michelle Cake Designs"  an excellent 3 part video. For white chocolate she used 3:1 ratio by weight, (the 3 being the chocolate) and for regular chocolate a 2:1 ratio of chocolate to cream. My turned out great. I'd recommend watching the videos if its your first time, she give great tips. Just search it on Youtube.

 



Thank you. I know there are different consistencies of ganache that can be made. I just wasn't 100% sure which would have worked best.

 

Thanks again!!

post #15 of 27

I add a tiny bit of vanilla extract to my cream when I'm heating it. Then when it's hot enough I pour it over my chocolate in a separate bowl.I should use an immersion blender. I usually mix it by hand and it can be tiring to stir by hand until its smooth.

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