Decorating Ganache????

Decorating By jekizer Updated 21 Jul 2008 , 6:45pm by maximaa

jekizer Posted 20 Jul 2008 , 7:11pm
post #1 of 11

I am wanting to make a cake and cover it with whipped ganache... but because of the event I need to add some decorations to the top and sides of the cake. Is it possible to decorate on top of ganache... and if it is... what would you suggest that I use?

10 replies
jekizer Posted 20 Jul 2008 , 7:40pm
post #2 of 11

BUMP

mandm78 Posted 20 Jul 2008 , 7:57pm
post #3 of 11

Just noticed your location....I'm very close to you. My kids graduated from Judson High School (quite a while ago). I've lived close to this area since '89. How long have you lived in Converse and been doing cakes?
Sorry I can't help you with your question...I've never frosted a cake in whipped ganache.

HollyPJ Posted 20 Jul 2008 , 8:13pm
post #4 of 11

Hi!

I've never decorated with whipped ganache, but it seems like it would be hard to smooth. Maybe it would work if you were going for a swirled texture finish?

I have used unwhipped ganache a number of times--it's one of my favorite icings to use on a cake! Here are three of my ganache cakes:


http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=141613

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=358233

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=22806

This is the recipe I use. It's by Cheftaz:

http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html

I let the ganache cool at room temp for about 20-30 minutes before spreading it on the cake. You can use it right away, but it's more pourable than spreadable at that point.

The piping on my cakes is done using the same ganache recipe. I chill the ganache for about an hour before filling my piping bag.

Good luck and let me know if you have any more questions.

Holly

jekizer Posted 20 Jul 2008 , 8:43pm
post #5 of 11

Thank you for your help! I love your pics.

jekizer Posted 20 Jul 2008 , 8:56pm
post #6 of 11

Can you use anything else to besides cooled ganache to decorate with?

HollyPJ Posted 20 Jul 2008 , 9:05pm
post #7 of 11

Sure--I think you can use whatever you want! If you chill the ganache-covered cake, the ganache firms up is easier to decorate on.

jekizer Posted 20 Jul 2008 , 11:30pm
post #8 of 11

Thanks for the help! I am doing a 12" round cake covered in ganache. But I want to pipe the tree of life on the top.

mclaren Posted 21 Jul 2008 , 11:16am
post #9 of 11
Quote:
Originally Posted by HollyPJ

Hi!

I've never decorated with whipped ganache, but it seems like it would be hard to smooth. Maybe it would work if you were going for a swirled texture finish?

I have used unwhipped ganache a number of times--it's one of my favorite icings to use on a cake! Here are three of my ganache cakes:


http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=141613

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=358233

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=22806

This is the recipe I use. It's by Cheftaz:

http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html

I let the ganache cool at room temp for about 20-30 minutes before spreading it on the cake. You can use it right away, but it's more pourable than spreadable at that point.

The piping on my cakes is done using the same ganache recipe. I chill the ganache for about an hour before filling my piping bag.

Good luck and let me know if you have any more questions.

Holly




hi Holly,

your cakes are lovely! hope you can share the tips on how to get very smooth ganache on the cakes.
what tools do you use to smooth the ganache? are the roses made from the same ganache recipe, or you doctored it?

TIA!

HollyPJ Posted 21 Jul 2008 , 3:54pm
post #10 of 11

I use a long metal spatula for applying and smoothing the ganache. I wish I could say I have some amazing and helpful secrets, but I really don't! Patience and persistence are the keys, really. I guess one thing I do that some might not think of is pull the ganache up and over the top edge and towards the center of the cake. That helps eliminate excess ganache around the edge after you've iced the sides.

I also put strips of wax paper under the edges of the cake while I'm icing it, then pull them out (gently) when you're done and you've chilled the cake for 10 minutes or so. This helps with the drippy mess on your cake plate or board.

The roses are made from Tootsie Rolls. You make them the same way you'd make a fondant or gumpaste rose. Do a search in the forums for Tootsie Roll Roses and you'll find more info if you need it.

maximaa Posted 21 Jul 2008 , 6:45pm
post #11 of 11

You can work with Chocolate Plastic, it's really easy to make and you can keep it in the fridge for months, if you want the recipe just let me know, I use Toba Garrett's recipe btw.

http://www.cakecentral.com/cake-photo_1244287.html

the circles and flower centers were made with it.

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