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How to make chocolate ganache?

post #1 of 16
Thread Starter 

So I am making a guitar cake for a guy at church. He loves chocolate so I wanted to try choclate ganache under my fondant instead of buttercream. Can I even do this? Do you guys have any tips?

And also what is the best recipe for chocolate ganache?? And once it's made how do I do it?

I'm only two months in, but I really feel like this is my thing, ya know? =)

So thank you for all of your help. ♥ 

Thank you =)


Edited by Angels Bakery - 4/11/13 at 2:39pm

.:+:God Bless:+:.

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.:+:God Bless:+:.

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post #2 of 16

Wow. Maybe I read that wrong, but that response didn't sound very nice. Perhaps you just shouldn't have responded at all.

post #3 of 16
I don't think "BakingIrene" was trying to insult you with the last line; I think she was making a humorous allusion to an all-chocolate cake being "Devil's Food."


Although I would say that her suggestion of a Google search could have been phrased a bit more politely. (But it's not like she gave you a link to LMGTFY.com; now THAT's an insulting way to tell somebody to do a Google search!)


At any rate, I seem to recall that Alton Brown actually demonstrated the procedure for making ganache on one of the chocolate-themed episodes of Good Eats; I believe most or all of the series is available on YouTube. (Which brings us back to a Google search.)

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #4 of 16
I agree with you Strubbette. Wow, this site is for help and learn. I know a lot about ganache but not a ton about fondant. So, I'd ask questions about that. Some may think I'm inexperienced. So be it. Respect, we are all at different levels. Yes Angels bakery you can use ganache under fondant. In my searches in learning, check out you tube for using ganache under fondant. Even under the tutorials on here show ways of using thick ganache and smoothing. It's just basically chocolate and heavy cream. I've never used it under fondant yet. I have used it to ice a cake. Sorry not much more help.
post #5 of 16
Savannahcustomcakes on YouTube has a great video for making ganache icon_smile.gif
post #6 of 16

Hi I've done ganache under fondant a few times. I use this http://www.youtube.com/watch?v=qFtm8q4m4Bk

 

It's on youtube from "Inspired by Michelle" I use her ratio for ganache and technique all the time. (I've used the dark and white chocolate ratios). Part two tells you how to smooth it on and part 3 tells you how to cover it in fondant. She's great!
 

post #7 of 16

Angels Bakery...

Here is a link for many topics relating to ganache on this forum.

http://cakecentral.com/newsearch?search=ganache

 

The link put up by Danilou is superb for beginners....

 

Just to let you know - incase you weren't aware...

There is also a *search* area at the top of the page (right hand corner) which enables you to type in what you are looking for....

That's how I came up with the link above for you.

Sometimes depending on the time - you could wait a little whole for other CC members to get back to you...so that might help you/ come in handy  in those times.

 

Enjoy using ganache....

 

Bluehue

post #8 of 16
Thread Starter 
Wow, y'all are awesome! Thank you icon_smile.gif
And yes I've only been doing this since Valentine's this year so I'm still learning. But God has given me great resources, including all of you guys... and I'm very grateful icon_smile.gif
Thank you again, I can't wait to try it out!!

.:+:God Bless:+:.

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.:+:God Bless:+:.

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post #9 of 16
I really like answering peoples questions if I can , if I have trouble answering the question I will either not answer the question or I myself will do a Google search find the answer and bring back the link for the question. Thats what this site is ALL about to learn from each other .

HAPPY BAKING. icon_biggrin.gif
post #10 of 16

@Angels Bakery, are you new to caking or to this site?  When I joined I was not a new caker but seeing all the talent I felt like a novice.  If you are new to caking altogether the word "Bakery" to a lot of people implies that you have a certain amount of experience.  So I can understand why BakingIrene might be taken back abit.  Only she can explain why she commented in that way.  

 

I also enjoy helping others but don't have all the answers.  When I need help I run to you all for answers.   I opened the thread because I recently tried covering a cake completely with chocolate ganache and it was wonderful.  I had not used ganache for about 2yrs and even then it was only the top of the cake.  I loved it and so did everyone else.  I Want to learn more about using is as this may be how I cover my cakes from now on.  Thanks for your help all.

Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #11 of 16
Nasty unhelpful comments will result in banning. The member post in question has been deleted, please make no further mention of it.

Sorry not all on CC are as helpful as they should be.
post #12 of 16
Thread Starter 
I really appreciate you guys so much icon_smile.gif
I'm really excited to try it out!

.:+:God Bless:+:.

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.:+:God Bless:+:.

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post #13 of 16
Thread Starter 
I really appreciate you guys so much icon_smile.gif
I'm really excited to try it out!

.:+:God Bless:+:.

Reply

.:+:God Bless:+:.

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post #14 of 16

Hi Angels Bakery,

 

I use Planet Cakes recipe for ganache. For best results use couverture chocolate with a cocoa content of 53-63%. Also, if you're using white chocolate the ratios differ, I surely found out the hard way and ended up with White Chocolate soup lol. Let us know how you get on.

post #15 of 16
I have a few problems with this but I have found that if I make sure the bowl is dry and if I put half the amount of cream to chocolate it works out every time with milk or dark chocolate ie 600 chocolate 300 double cream. If white chocolate then I do 600 chocolate 250 double cream thickens up really quick and sometimes I even use a electric whisk it makes it go really white. X
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