Cake Central › Cake Forums › Cake Talk › Cake Decorating › Question Re: Covering cakes with ganache
New Posts  All Forums:Forum Nav:

Question Re: Covering cakes with ganache - Page 2

post #16 of 27
Idk if you do this already but I was taught to let the hot cream sit for a little while then starting from the middle and using a flat spat or whip, stir clockwise in little circles briskly outward.

The mix emulsifies a little quicker and may be a little easier on the arm.
post #17 of 27
I tried white choc ganache this week and it didnt set reakly dissapointed, ive heard white is difficult to work with and I couldnt get it to set. Next time should I up my ratios or look at a higher cocoa content white chocxxx
post #18 of 27

To make white chocolate, use a 3:1 ratio. More if the weather is warm. You can reheat and add in more chocolate to save what you've already made.

post #19 of 27

I'm curious. For those who use ganache; is it something you always use, or do you use it by request? I'm wondering when I would use it under fondant. Does the cake flavor matter? Does it alter any flavors (that sounds dumb, but I'm wondering if I would like vanilla fondant flavor, with ganache under?)

I guess I should just try it, but I would like to know how/why you use ganache?

post #20 of 27

Do customers miss the Buttercream taste when doing ganache and fondant mixture?? 

post #21 of 27

I always use it. It's more traditional here than in the US. I mostly do mudcakes, which pair really well with ganache. Ganache makes a better surface to lay your fandant on and stands up better to heat and humidity.

 

I use chocolate ganache with chcolate cake, and white chocolate with any other flavour. you can flavour ganache to suit other flavoured cakes.

post #22 of 27
Quote:
Originally Posted by mcaulir View Post

I always use it. It's more traditional here than in the US. I mostly do mudcakes, which pair really well with ganache. Ganache makes a better surface to lay your fandant on and stands up better to heat and humidity.

 

I use chocolate ganache with chcolate cake, and white chocolate with any other flavour. you can flavour ganache to suit other flavoured cakes.

Mccaulir

 

Do you ever use only ganache without fondant, or is it just a given they both to together?

post #23 of 27

I have used ganache by itself. You can just smooth it, then decorate like buttercream if you want to.

post #24 of 27
I am wanting to try this today! my only question is, I did a very thin crumb coat with buttercream last night. Well this have a negative effect on covering it with a white chocolate ganache?
post #25 of 27
Quote:
Originally Posted by ashby1983 View Post

I am wanting to try this today! my only question is, I did a very thin crumb coat with buttercream last night. Well this have a negative effect on covering it with a white chocolate ganache?

 

I think it depends how liquid the ganache is.  If you are going to just let drip over the top, it should be OK i would think, but if you are going to spread it like buttercream, you might have a problem depending on the consistency of the ganache. I find that its a bit stiffer, epecially if the cake is cold underneath. I found it was impossible to move and spread, as it started to set up right away. (tip for next time, do not use on recently refrigerated cake)

post #26 of 27
people love the taste of my buttercreams so I always do a coat of buttercream and then later go over it with a layer of either white/milk chocolate ganache so I can get a clean look to cover with fondant. I've also had success mixing my buttercream w/ganache, it taste great and gives a clean look as well but the ganache alone gives better a better edge so if you want sharp edges use ganache only as a final coating.
"If "Plan A" didn't work. The alphabet has 25 more letters. Stay Cool"


"The purpose of a business is to create a customer who creates customers"
Reply
"If "Plan A" didn't work. The alphabet has 25 more letters. Stay Cool"


"The purpose of a business is to create a customer who creates customers"
Reply
post #27 of 27

I just tried this for the first time this week. OMG it is so totally cool! (can you tell I'm super excited about this?! lol...) I love how smooth it is and how easy it is to get sharp edges with the fondant. Here's a great tutorial on how to get it super smooth.

 

http://www.threelittleblackbirds.com/2012/10/simply-ganache-a-tutorial/

 

BTW, I used white chocolate, in a 3:1 ratio, with a little vanilla added. The only buttercream I used was for the filling. Here's a pic of my cake, with fondant, before any decorations were added. Please excuse the bad lighting.

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Question Re: Covering cakes with ganache