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?

BUMP

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.

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

Thank you for your help! I love your pics.

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

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.

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.

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.

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.