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 23
3/1/13 at 5:13pm
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.
Reply
Reply
post #17 of 23
3/1/13 at 6:08pm
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
Reply
Reply
post #18 of 23
3/1/13 at 7:29pm

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.

Reply
Reply
post #19 of 23
3/1/13 at 8:28pm

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?

Reply
Reply
post #20 of 23
3/1/13 at 8:32pm

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

Reply
Reply
post #21 of 23
3/1/13 at 9:57pm

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.

Reply
Reply
post #22 of 23
3/2/13 at 6:03am
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?

Reply
Reply
post #23 of 23
3/2/13 at 1:01pm

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

Reply
Reply
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