What Do You Use Ganache For?

Decorating By CanadianCakin Updated 24 May 2009 , 10:56pm by sugarshack

CanadianCakin Posted 28 Apr 2009 , 11:12pm
post #1 of 85

Everywhere I look on CC someone is raveing about ganache! What exactly do you use it for or what is your faveorite thing to use it for?
Thanks,
Ashley

84 replies
cakesdivine Posted 28 Apr 2009 , 11:24pm
post #2 of 85

Ganache is typically used as an enrober (poured fondant) You can pour it over your crumb iced cakes for a shiney chocolaty smooth icing choice. You can also let it set then whip it and use to pipe with. It is so yummy! You can do a dark choc., milk choc., or white choc. version.

classiccake Posted 29 Apr 2009 , 12:24am
post #3 of 85

The way I use most of mine is for a filling. I also do some poured ganache cakes.

citygrl1981 Posted 29 Apr 2009 , 1:52am
post #4 of 85

I used the ganache III recipe off here except I used white chocolate chips instead of regular. . .hence white chocolate ganache. It was soooo yummy!!!! It's easy to use, pours on nice and smooth and tastes amazing. I'm finding myself inventing ganache cakes in my head right and left. I'm brand new to cake decorating so my cake's are not fabuluos yet, but ganache was sure fun for me.
LL

sugarshack Posted 29 Apr 2009 , 3:41am
post #5 of 85

you can pur it as a glaze, whip it for filling and piping, and use a thickened version for icing your cake or under fondnat!

classiccake Posted 29 Apr 2009 , 3:48am
post #6 of 85

Here is a poured ganache cake I did recently for a birthday.
LL

sugarshack Posted 29 Apr 2009 , 3:59am
post #7 of 85

CRIPES that is STUNNING! WOW!

classiccake Posted 29 Apr 2009 , 4:05am
post #8 of 85

Coming from you, I take that compliment seriously! Thanks. icon_lol.gif

aquamom Posted 29 Apr 2009 , 4:06am
post #9 of 85

I agree with Sugarshack. WOW!!!

Normita Posted 29 Apr 2009 , 4:08am
post #10 of 85
Quote:
Originally Posted by sugarshack

you can pur it as a glaze, whip it for filling and piping, and use a thickened version for icing your cake or under fondnat!




Sharon...do you use the same recipe for whatever you decide to use the ganache for? I mean....if you want to pour it you just use the ganache once it is cooled and pourable....if you want to use it as a filling you let it thicken and whip it...and if you want to use as a icing under the fondant you let it thicken to a consistency that is easy to frost??? Sorry, I know this sounds confusing.....but hope this makes sense icon_confused.gif

sugarshack Posted 29 Apr 2009 , 4:15am
post #11 of 85
Quote:
Originally Posted by classiccake

Coming from you, I take that compliment seriously! Thanks. icon_lol.gif




seriously, my jaw is on the floor. Not only is the ganche job perfect, that piping rocks my world. i wish I could pipe like that.

sugarshack Posted 29 Apr 2009 , 4:29am
post #12 of 85
Quote:
Originally Posted by Normita

Quote:
Originally Posted by sugarshack

you can pur it as a glaze, whip it for filling and piping, and use a thickened version for icing your cake or under fondnat!



Sharon...do you use the same recipe for whatever you decide to use the ganache for? I mean....if you want to pour it you just use the ganache once it is cooled and pourable....if you want to use it as a filling you let it thicken and whip it...and if you want to use as a icing under the fondant you let it thicken to a consistency that is easy to frost??? Sorry, I know this sounds confusing.....but hope this makes sense icon_confused.gif




I am no ganche expert but I will tell you what I know:

1) to pour as a glaze use one part semi sweet choc to one part cream, but it has to cool enough to pour right.

2) to use it as a basecoat under fondnat, use a 2:1 ratio choc to cream and let it cool to a paste and apply like BC. It will harden nicely overnight.

3) For the whipped kind, I THINK you use the 1:1 ratio, fridge it, or let it cool at room temp, then whip with mixer. you can ice with that or use as filling

ganache experts please correct me where I am wrong...

cocobean Posted 29 Apr 2009 , 4:44am
post #13 of 85

I use Sarah Bernhardt chocolate glaze because it tastes great, easy to pour and the ingredients are easier to keep on hand. It uses butter instead of heavy cream. I'll see if I can post a couple.
LL

fondantgrl Posted 29 Apr 2009 , 4:48am
post #14 of 85

Eat..
icon_smile.gif
Can also make Truffles.

bcake1960 Posted 29 Apr 2009 , 4:50am
post #15 of 85

Oh!!! cocobean!! my mouth is watering!! Beautiful cake!

cocobean Posted 29 Apr 2009 , 5:04am
post #16 of 85

...here's another
LL

cocobean Posted 29 Apr 2009 , 5:12am
post #17 of 85

I can't stop...one more
LL

Normita Posted 29 Apr 2009 , 5:16am
post #18 of 85
Quote:
Originally Posted by sugarshack

Quote:
Originally Posted by Normita

Quote:
Originally Posted by sugarshack

you can pur it as a glaze, whip it for filling and piping, and use a thickened version for icing your cake or under fondnat!



Sharon...do you use the same recipe for whatever you decide to use the ganache for? I mean....if you want to pour it you just use the ganache once it is cooled and pourable....if you want to use it as a filling you let it thicken and whip it...and if you want to use as a icing under the fondant you let it thicken to a consistency that is easy to frost??? Sorry, I know this sounds confusing.....but hope this makes sense icon_confused.gif



I am no ganche expert but I will tell you what I know:

1) to pour as a glaze use one part semi sweet choc to one part cream, but it has to cool enough to pour right.

2) to use it as a basecoat under fondnat, use a 2:1 ratio choc to cream and let it cool to a paste and apply like BC. It will harden nicely overnight.

3) For the whipped kind, I THINK you use the 1:1 ratio, fridge it, or let it cool at room temp, then whip with mixer. you can ice with that or use as filling

ganache experts please correct me where I am wrong...




Thanks Sharon...this helps alot icon_smile.gif You are always sooo helpful. I have used the recipe from Daisy Lane Cakes, the one that you have mentioned....it is so easy to make. From your experience, is there a particular chocolate you recommend?

Bunsen Posted 29 Apr 2009 , 5:40am
post #19 of 85

I use it as a base under fondant - exactly as Sugarshack said (for white choc the ratio is 3:1)

Left overs can be made into truffles, melted into warm milk for an amazing hot chocolate drink or melted in the microwave and poured over icecream - it's yummy stuff!

The same mix can also be used as the finish on cakes too; here's an example - http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1280101

Lil_Belle Posted 29 Apr 2009 , 5:49am
post #20 of 85

if you want to whip it up and make it into a fluffy frosting then let it cool for 1 hour and stick it in the fridge for about 15-20 mins then whip icon_smile.gif learned that after doing a few batches icon_biggrin.gif.

Luvsthedogs Posted 29 Apr 2009 , 11:58am
post #21 of 85

cocobean: Can you give more info on your chocolate? Do you purchase it ready made or can you please share your recipe? icon_confused.gif

bashini Posted 29 Apr 2009 , 12:16pm
post #22 of 85

Hi, I have to say that all the cakes that you all have posted are gorgeuos. icon_smile.gif

I use ganache to mix with my normal buttercream and use it as the filling. I also use 1:2 ration cream and chocolate. I also used it it under fondant for the first time last week when I did the princess cake. icon_smile.gif

dlinnane Posted 29 Apr 2009 , 12:17pm
post #23 of 85

I use ganache the ways the others listed, but I also use the cooled ganache to squirt into chocolate cupcakes before icing them. It doesn't take much to make people's eyes roll back in their heads (in a good way)!

Just want to add that I've used the same recipe for pouring and frosting - just different degrees of cooling and whipping - but I know there's room for improvement! I'm going to try Sharon's ratio next - thanks, Sharon!

LP4702 Posted 29 Apr 2009 , 1:12pm
post #24 of 85

wow - I'm totally blown away with your cakes classiccake & cocobean....they are beautiful!!!

But darnit - I knew I shouldn't have peeked in here cos now I'm just gonna have to find the time to give ganache a try...lol!!!!!

CanadianCakin Posted 29 Apr 2009 , 4:16pm
post #25 of 85

Thanks so much everyone! Now I am going to have make my mom a mothers day cake just to try the ganache!

cocobean Posted 29 Apr 2009 , 4:36pm
post #26 of 85

Hi again, thanks for the nice comments on the cakes I posted using Sarah Bernhardt Chocolate Glaze (you can find the recipe here on CC). It's a fabulous recipe. The ingredients are easily kept on hand as aposed to a chocolate ganache recipe using heavy cream. The Sarah Bernhardt recipe uses butter instead of the heavy cream. Make sure you read the whole recipe before you try it! (I alway make mistakes when I don't do this) I give total credit to Shirley W for suggesting the recipe to me and helping me with any questions with it. I have done several more cakes using this recipe but am having a hard time posting them because of the the number of pixels. I'll try to fix them so I can. Sarah Bernhardt Chocolate Glaze----Rocks! icon_biggrin.gif

mellee Posted 29 Apr 2009 , 4:37pm
post #27 of 85
Quote:
Originally Posted by sugarshack

Quote:
Originally Posted by Normita

Quote:
Originally Posted by sugarshack

you can pur it as a glaze, whip it for filling and piping, and use a thickened version for icing your cake or under fondnat!



Sharon...do you use the same recipe for whatever you decide to use the ganache for? I mean....if you want to pour it you just use the ganache once it is cooled and pourable....if you want to use it as a filling you let it thicken and whip it...and if you want to use as a icing under the fondant you let it thicken to a consistency that is easy to frost??? Sorry, I know this sounds confusing.....but hope this makes sense icon_confused.gif



I am no ganche expert but I will tell you what I know:

1) to pour as a glaze use one part semi sweet choc to one part cream, but it has to cool enough to pour right.

2) to use it as a basecoat under fondnat, use a 2:1 ratio choc to cream and let it cool to a paste and apply like BC. It will harden nicely overnight.

3) For the whipped kind, I THINK you use the 1:1 ratio, fridge it, or let it cool at room temp, then whip with mixer. you can ice with that or use as filling

ganache experts please correct me where I am wrong...




Could you please tell me when you say 1:1 or 2:1, do you mean weight or volume? Like do you mean ounce for ounce or cup for cup? Thank you! icon_smile.gif

aquamom Posted 29 Apr 2009 , 4:52pm
post #28 of 85

I have a question. When you use it as a filling for a cake or a cupcake can will it require refrigeration?

Thanks for the help!!!

sugarshack Posted 29 Apr 2009 , 6:44pm
post #29 of 85
Quote:
Originally Posted by Normita

Quote:
Originally Posted by sugarshack

Quote:
Originally Posted by Normita

Quote:
Originally Posted by sugarshack

you can pur it as a glaze, whip it for filling and piping, and use a thickened version for icing your cake or under fondnat!



Sharon...do you use the same recipe for whatever you decide to use the ganache for? I mean....if you want to pour it you just use the ganache once it is cooled and pourable....if you want to use it as a filling you let it thicken and whip it...and if you want to use as a icing under the fondant you let it thicken to a consistency that is easy to frost??? Sorry, I know this sounds confusing.....but hope this makes sense icon_confused.gif



I am no ganche expert but I will tell you what I know:

1) to pour as a glaze use one part semi sweet choc to one part cream, but it has to cool enough to pour right.

2) to use it as a basecoat under fondnat, use a 2:1 ratio choc to cream and let it cool to a paste and apply like BC. It will harden nicely overnight.

3) For the whipped kind, I THINK you use the 1:1 ratio, fridge it, or let it cool at room temp, then whip with mixer. you can ice with that or use as filling

ganache experts please correct me where I am wrong...



Thanks Sharon...this helps alot icon_smile.gif You are always sooo helpful. I have used the recipe from Daisy Lane Cakes, the one that you have mentioned....it is so easy to make. From your experience, is there a particular chocolate you recommend?





I am cheap and lazy so I use nestle semi sweet chips!

They say the better the choc, the better the ganache will taste. I do not have a picky palette so chips work fine for me!

sugarshack Posted 29 Apr 2009 , 6:47pm
post #30 of 85
Quote:
Originally Posted by mellee

Quote:
Originally Posted by sugarshack

Quote:
Originally Posted by Normita

Quote:
Originally Posted by sugarshack

you can pur it as a glaze, whip it for filling and piping, and use a thickened version for icing your cake or under fondnat!



Sharon...do you use the same recipe for whatever you decide to use the ganache for? I mean....if you want to pour it you just use the ganache once it is cooled and pourable....if you want to use it as a filling you let it thicken and whip it...and if you want to use as a icing under the fondant you let it thicken to a consistency that is easy to frost??? Sorry, I know this sounds confusing.....but hope this makes sense icon_confused.gif



I am no ganche expert but I will tell you what I know:

1) to pour as a glaze use one part semi sweet choc to one part cream, but it has to cool enough to pour right.

2) to use it as a basecoat under fondnat, use a 2:1 ratio choc to cream and let it cool to a paste and apply like BC. It will harden nicely overnight.

3) For the whipped kind, I THINK you use the 1:1 ratio, fridge it, or let it cool at room temp, then whip with mixer. you can ice with that or use as filling

ganache experts please correct me where I am wrong...



Could you please tell me when you say 1:1 or 2:1, do you mean weight or volume? Like do you mean ounce for ounce or cup for cup? Thank you! icon_smile.gif




Both! Ounces to cups!

example:

24 ounces chips to 12 ounces cream

one fluid cup is 8 ounces, so it would be 24 ounces chips to 1.5 cups cream

icon_eek.gif

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