Ganache As Filling

Decorating By stampinron Updated 30 Jun 2013 , 4:16pm by KateCoughlin

stampinron Posted 23 Jul 2008 , 10:37am
post #1 of 59

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?

58 replies
grama_j Posted 23 Jul 2008 , 10:49am
post #2 of 59

I use the whipped ganache for many cakes, and yes, you let it cool, then whip..... it doesn't take much whipping though, so be careful..... I put a dam around the edges just like any other filling.....

Dixiegal01 Posted 23 Jul 2008 , 11:05am
post #3 of 59

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 icon_smile.gif

ladeebug Posted 23 Jul 2008 , 11:22am
post #4 of 59

No need to whip into buttercream. Just whip the chilled ganache and it gets very thick and creamy.

ngfcake Posted 23 Jul 2008 , 12:42pm
post #5 of 59

Do you make a dam with the same ganache or with something else?

wendalynn11 Posted 23 Jul 2008 , 12:59pm
post #6 of 59

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!!

Mencked Posted 23 Jul 2008 , 1:08pm
post #7 of 59

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!!

wendalynn11 Posted 23 Jul 2008 , 1:21pm
post #8 of 59

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!

handymama Posted 23 Jul 2008 , 1:35pm
post #9 of 59

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)

MissRobin Posted 23 Jul 2008 , 1:37pm
post #10 of 59

I have used the whipped ganache in wedding tiers and never had a problem transporting. I think the secret is to fill it with the whipped ganache. I really like working with it it is so easy to smooth and tastes great too.

mcdonald Posted 23 Jul 2008 , 1:38pm
post #11 of 59

This is something I have wanted to try also but have been afraid too. Maybe I should try one for me first!!! Yummy!! Yea... that sounds good to me!!!

MissRobin Posted 23 Jul 2008 , 1:41pm
post #12 of 59

I have used the whipped ganache in wedding tiers and never had a problem transporting. I think the secret is to fill it with the whipped ganache. I really like working with it it is so easy to smooth and tastes great too.

MissRobin Posted 23 Jul 2008 , 1:41pm
post #13 of 59

I have used the whipped ganache in wedding tiers and never had a problem transporting. I think the secret is to fill it with the whipped ganache. I really like working with it it is so easy to smooth and tastes great too.

aswartzw Posted 23 Jul 2008 , 1:41pm
post #14 of 59

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!

Monkess Posted 23 Jul 2008 , 1:52pm
post #15 of 59

hey there folks..so as I understand, once I make the ganache with my chips and cream...cool it..whip for a few mins=whipped ganache? Does that sound right? Sounds easy enough, i will be ecstatic if i could pipe with the stuff, never tried that.

CakeMommyTX Posted 23 Jul 2008 , 1:53pm
post #16 of 59

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!

cocobean Posted 23 Jul 2008 , 1:57pm
post #17 of 59

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! icon_smile.gif

Monkess Posted 23 Jul 2008 , 1:57pm
post #18 of 59

Sounds delicious, would you mind sharing your recipe? Thanks icon_biggrin.gif [/quote]

spunkybear Posted 23 Jul 2008 , 1:57pm
post #19 of 59

aswartz..will you share the ganache recipe that you use?

aswartzw Posted 23 Jul 2008 , 2:01pm
post #20 of 59

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! thumbs_up.gif

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.

Mencked Posted 23 Jul 2008 , 2:02pm
post #21 of 59

Would you guys be willing to share your recipe for whipped ganache here? Thanks for all of your advice and I personally am feeling a tad bit better about my upcoming ganache-filled wedding cake!!

aswartzw Posted 23 Jul 2008 , 2:11pm
post #22 of 59

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.

spunkybear Posted 23 Jul 2008 , 2:15pm
post #23 of 59

icon_biggrin.gif Thanks aswartzw!! Going to try it today!! Yummo

Mencked Posted 23 Jul 2008 , 2:16pm
post #24 of 59

Yourstrulytx--is you recipe on here somewhere? My mouth is watering just reading about it!!!

staceyboots Posted 23 Jul 2008 , 2:33pm
post #25 of 59

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.

maimai16 Posted 23 Jul 2008 , 3:03pm
post #26 of 59

hi everyone icon_biggrin.gif

yourstrulytx, your ganache/truffle sound yummy... hope you could share your recipe icon_smile.gif

aswartz, how would i know if i'm whipping it too much and if its already enough? icon_confused.gif

AKA_cupcakeshoppe Posted 23 Jul 2008 , 3:54pm
post #27 of 59

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

aswartzw Posted 23 Jul 2008 , 4:02pm
post #28 of 59
Quote:
Originally Posted by maimai16

aswartz, how would i know if i'm whipping it too much and if its already enough? icon_confused.gif




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.

maimai16 Posted 24 Jul 2008 , 1:32am
post #29 of 59

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 icon_biggrin.gif

and hopefully my last question.... what brand you highly recommend and you normally use when youre making ganache? icon_smile.gif

AKA_cupcakeshoppe Posted 24 Jul 2008 , 6:42am
post #30 of 59
Quote:
Originally Posted by aswartzw

Quote:
Originally Posted by maimai16

aswartz, how would i know if i'm whipping it too much and if its already enough? icon_confused.gif



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 icon_smile.gif

Quote by @%username% on %date%

%body%