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Still confused about ganache on cakes?

post #1 of 13
Thread Starter 
Hello bakers icon_smile.gif

I've heard that some of you use ganache to crumb coat your cakes and love it. But I'm not sure I understand after the crumbcoat. Do you just decorate with butter cream over the ganache or do you just continue to use ganache to decorate a buttercream cake? I know you can use fondant over with different accents but I'm not sure where to go as far as buttercream cakes.

also, do you also fill with ganache or can you use a filling and use ganache to crumb coat?

Thank you all in advance, happy baking icon_smile.gif

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

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On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
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post #2 of 13

Mostly people use a full coat of ganache under fondant, not decorated with buttercream.

 

I've put fondant accents on a full coating of dark chocolate ganache, which ws fine.

post #3 of 13

Hi Aurora4216,

 

Ganache is awesome, so lovely and chocolately tasting and sets up nice and firm so you can get really smooth sides and edges.  You can use just ganache for crumb coat, filling and covering your cake if you want to.  But you could also use another filling and just crumb coat/cover your cake in the ganache. 

 

For example:  I'm doing a wedding cake this weekend and will be using milk choc ganache as the filling and covering for the bottom chocolate tier.  For the middle vanilla tier I'll be using a vanilla bean creme patissiere filling and then covering with white choc ganache.  And then covering everything with a yummy white belgian choc paste in a 50/50 mix with ivory fondant. 

 

Hope that helps!   icon_smile.gif

Caaaaaaaaaaaake, nomnomnomnom!
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Caaaaaaaaaaaake, nomnomnomnom!
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post #4 of 13
Thread Starter 
Thanks for the info guys icon_smile.gif actually, I made angry birds cake for my nephews that was filled and crumb coated with semisweet ganache and decorated with vanilla buttercream and they LOVED it! It was actually an experiment (with family guinea pigs icon_wink.gif) I didn't taste it so I was just wondering has anybody done this. But what if you didn't want that chocolate taste? Would you just use buttercream?

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
Reply

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
Reply
post #5 of 13

White chocolate ganache is pretty plain tasting. You can flavour it too - either by flavouring the cream with extracts or liqueurs while it's heating, or just with an extract once it's all mixed up.

post #6 of 13
Thread Starter 
Thanks for the insight mcaulir. I haven't had the chance to try out white chocolate ganache. If anything I thought it would be really rich like most white chocates. Good to know icon_smile.gif

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
Reply

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
Reply
post #7 of 13
What type of chocolate should you use under fondant? Can I use white? Can I use the Hershey's milk chocolate or does it have to be baker's cbocolate? I havr watched cakes by michelle and learned a lot but she doesn't specify. Please help. Need to cover a 6, 8, 10 in soon with genache then fondant over that.
post #8 of 13
Thread Starter 
With the angry birds cake I made I used toll house semisweet chips and it came out beautifully! I haven't made white chocolate ganache before but if I were to try it, I would try white chocolate chips or Plymouth Pantry brand from Walmart. It's pretty good and they sell the bark year round. Hth icon_wink.gif

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
Reply

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
Reply
post #9 of 13

thankyou!!  what is an almond bark and what is it used for?

post #10 of 13

Soldiernurse what country are you in? 

elsewhere.
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elsewhere.
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post #11 of 13
Thread Starter 
If you're referring to the Walmart brand that's called plymouth pantry almond bark, don't sweat it. That's just the name of the brand! It sounds weird but its just good ole milk and white chocolate. icon_wink.gif

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
Reply

On the road to becoming a great Baker :)

 

-All glory belongs to the Lord, through practice and prayer my skills are honed by God alone Deut. 2:7

Valentine's Day
(9 photos)
Other Cakes
(7 photos)
Birthday Cakes
(3 photos)
Reply
post #12 of 13

USA, Georgia
 

post #13 of 13

Almond bark is just candy coating, you can find it in the baking aisle at your grocery store with the baking chocolate. The reason I asked where you are is some things are known by different names in different countries, it's confusing!

elsewhere.
Reply
elsewhere.
Reply
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