to use ganache as filling or whipped filling...do I need to allow to cool and thicken, or do you pour right on to the layers? Do you still make a dam for this?
grama_j, do you mean you let the ganache cool and whip into the buttercream for the filling? I've wanted to try a ganche filling too, sounds so yummy 
I would recommend only using the ganache filling if it is not hot out, I had a cake that I filled with white chocolate ganache and then transported to a party in a car with AC and by the time I got there (only a few miles) the ganache had melted and the cake was in pieces all over the back of my car!! I had to walk into a party of 100 people with cake pieces...very embarrassing!!
Was the cake also frosted with ganache--the one that fell apart? I'm panicking now because I have to fill a cake with ganache, transport it an hour, and then set it up in a "barn" with no A/C--the expedition is air conditioned and the cake will start out at about 65 degrees--The whole cake will be frosted with BC, but filled with ganache--advice please!!
Diane
The cake (WASC) was only filled with the ganache, covered with BC and then fondant. It was dowelled well but it is very hot here in NC and it just melted in the car, even with the AC on. Once it melted the layers slid on each other so even though it was dowelled it was a slippery mess. I did not whip the ganache though, maybe that makes it more stable??? I personally will not use ganache any more for a transported cake because that was sooo traumatic for me, but hopefully others will have better stories to help you decide... Sorry to be a downer but maybe I can help someone else avoid the mess I had in the back of my car!
The last cake I did with a ganache filling had concentric circles of unwhipped ganache spaced with concentric circles of chocolate almond buttercream. I made the BC stiffer for the dam. The cake was dark choc. fudge with choc. icing. I don't even like cake and I had two pieces--it was wonderful! (It's the baseball diamond in my photos)
I believe your issue was a result of not whipping the ganache. Whipping ganache actually increases its stability. You can pipe with whipped ganache without it losing shape. It gets super firm and is absolutely gorgeous. You can even frost a cake in ganache.
Don't write off ganache completely. Just whip it and you'll find out how amazing the stuff is. (Be careful not to overwhip though or you'll have a mess).
I make ganache, put in the refrigerator overnight and then take out and whip for a couple of minutes. Completely done and super easy!
I fill cakes all the time with unwhipped ganache it is my "Chocolate Truffle Filling", and one of my most most popular fillings.
I have never had a problem,I make the same recipe I use for truffles so it is a thicker ganache then a poured recipe makes.
I chill it , then warm it up so it is spreadable, fill the cake (with a bc dam) and then chill the entire cake and I have never had a problem.
By the time the cake comes to room temp the ganache is soft and melts in your mouth, just like the center of a chocolate truffle.
Good Luck!
I made a wedding cake for a gal who wanted chocolate ganache dripped over the top and sides of her cake. It was an outside wedding and 95 degrees. I talked her into letting me put the chocolate inside the cake and leaving the outside white frosting. ( "bc" with all hi-ratio shortening). I used the Sara Bernhart (sp?) recipe here on cc and cut the butter in half. Didn't whip it at all. I just poured it on the partially frozen torted cake layers. It set up quite quick because of the cold cake, so spread it fairly quickly. I alternated chocolate and raspberry filling between the layers. The whole thing did great in the heat. They loved the taste! Hope this helps!
aswartz..will you share the ganache recipe that you use?
Yourstruly, I think since you aren't using the plain chips and milk then yours works. It sounds delish!! I am on a quest looking for a ganache recipe that can withstand not being refrigerated for a few days and never thought of a truffle filling! 
Wendalynn, how did you make your ganache? Maybe a thicker ganache like yourstruly's would work without you needing to whip it.
Also, did you keep it refrigerated right up to the time of transport? That could have been another issue.
This recipe is compliments of Melysa....
whipped milk chocolate ganache
1 12oz bag chocolate chips
1 pint (or 2 cups) heavy whipping cream.
its best to bring the cream to a boil on its own (not with the chocolate. if the chocolate gets too hot it can separate and the resulting texture isnt as good) in a saucepan. remove from heat. place chocolate in a metal or glass bowl, pour cream on top and let SIT FOR 2 MINUTES. then whisk until all is melted. if you stir right away, you'll tend to be left with unmelted chunks. allow to cool a bit, then cover tightly and chill for 4-6 hours. whip with a mixer on high speed until stiff. dont over beat or it will turn into "butter"...and the texture wont be as smooth. this is nice and fluffy like mousse and absolutely delicious! enough to fill 3 layers and frost on an 8" round cake.
Thanks aswartzw!! Going to try it today!! Yummo
the ganache recipe sounds yummy!
has anyone ever tried folding the chilled / whipped ganache into cake batter? i want to try doing that with a white chocolate cake recipe.
can anyone show us a picture of what whipped ganache looks like? do you just put it in the mixer straight from the fridge?
i love ganache but have never tried to whip it. you guys are making me crave chocolate! you're bad! LOL
hmmm. i can imagine that, i am familiar with whipped cream... but if you have some time, we will surely appreciate if you culd post some pictures
and hopefully my last question.... what brand you highly recommend and you normally use when youre making ganache?
aswartz, how would i know if i'm whipping it too much and if its already enough?
That's a toughy. I would say if it looks like whipped cream or cool whip. You are good. If it's spreadable, it's fine.
i never thought it could whip up like that. i would definitely try that soon-ish. thanks
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