Ganache Questions...

Decorating By sstardust17 Updated 2 May 2008 , 11:19am by Kim_in_CajunCountry

sstardust17 Posted 2 May 2008 , 2:51am
post #1 of 7

Hey everyone...I have a customer who wants a cake iced in buttercream, but also wants chocolate ganache on top and to be dripping down the sides of the cake. I have never worked with Ganache before and didn't know if it will melt the buttercream and if there are any techniques I should know. If in fact this cannot be done, does anyoine have any suggestions.

Thanx

6 replies
JanH Posted 2 May 2008 , 4:18am
post #2 of 7

It can be done. icon_smile.gif

The easiest way would be to gently melt some "canned" frosting and drizzle over the b/c.

Everything you ever wanted to know about chocolate ganache:
(Includes overview, master and other recipes, including white chocolate. How-to glaze, smooth, stack and more.)

http://forum.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

You can even make ganache using Wilton's candy melts:

http://www.wilton.com/recipes/recipesandprojects/candy/ganache_glaze.cfm

Wilton link to coloring & flavoring candy melts:

http://www.wilton.com/candy/geninfo/index.cfm

HTH

heyjude Posted 2 May 2008 , 4:52am
post #3 of 7

Does ganache have to be refridgerated?

Cookie4 Posted 2 May 2008 , 5:14am
post #4 of 7

Even though Ganache is made with Whipping Cream I don't like to refrigerate a cake covered with it because the moisture from the fridge leaves water marks on the ganache. I have left it on the counter for 3 days with no problem.

shisharka Posted 2 May 2008 , 5:51am
post #5 of 7

Technically, for just the top and âdripping on the sides effectâ you donât need ganache, melted chocolate alone (with a touch of butter for shine) would do just fine. Donât have any such cakes in my pics, as I used to make them a lot in my âbefore CC daysâ, theyâre the "don't have time to decorate this" type for me now, hehe...

What works for me is chilling the iced cake well, preferably overnight, then pour melted chocolate over it. Because it is very cold, the cake (icing included, I use SMBC), acts as a marble slab and immediately sets the chocolate, in fact it needs to be poured fairly quickly, otherwise Iâve had it set in a blob on top of the cakeâ¦

Chocolate alone (as opposed to ganache) creates sort of a hard shell over the cake, you can chip a piece with your fingers to munch on, while ganache would give you the softer icing-like texture. Good luck!

bigmama1961 Posted 2 May 2008 , 6:17am
post #6 of 7

this is the way i do it 1/2 cup whipping 1 bag of wilton chocolate melt on low stir and keep stiring.if to thick just add few drop more whiping cream,let set to cool to touch put in bag snip off end go to out edge of cake do a wave design close togeather like up and down this will flow down the sides then take the some more and fill the top in smooth do this fast so it dont over lay and you can leave out over night yummie i did this for my 25 th...hope i help..

Kim_in_CajunCountry Posted 2 May 2008 , 11:19am
post #7 of 7

I have covered buttercream with ganache and it worked beautifully. After frosting the cake I let it sit for about an hour to let the buttercream "crust". Then I made ganache using 1/2 cup whipping cream and 14 oz. dark chocolate candy melts. I heated the cream until it started to bubble then removed it from the burner and added the melts. I let it sit for about 3-5 minutes until the chocolate melted then I whisked until smooth. I used a parchment bag and with a small hole in it to drizzle the chocolate over the cake. First I went around the edge letting it drip down the sides. Then I drizzled it all over the top. A very simple but effective design. I brought it to work and they loved it! I've provided a link to some pictures of it. http://www.flickr.com/photos/kim_thibodeaux/sets/72157604320725798/

Have fun!

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