Complete Idiots Guide To Ganache......
Decorating By Baking_Booth Updated 17 May 2009 , 7:29pm by FlourPots
I'm making a cake this weekend and I really want to try covering it in ganache. Do you have any tips for me? Or maybe a favorite dark chocolate ganache recipe? Any help would be appreciated! I know the basics as far as letting it cool and how to pour it over the cake on a cooling rack..... does it need to be a certain type of cake....?
Thanks in advance!!!
I've put it on top of Dark Chocolate IMBC...and got fabulous reviews.
Don't nobody not like ganache.
I like it softer...so I use about a 60-40 ratio (cream to chocolate)...and I make two or three layers...if possible. Got to make sure it's really cool. I use a spatula to spread it where it doesn't flow.
You really can't go wrong. Your cake could look disatrous and people will still eat it and ask for more.
I'm not an idiot but I sure do love those books! lol
I'm thinking about making a dark chocolate cake with coconut frosting for the filling and covering in dark chocolate ganache. Should I use the kind you pour over the top or the whipped kind? Which would like nicer? (I'm still a newbie!)
Decide if you want to use semi-sweet or unsweet chocolate morsels....there's a difference in taste. BOTH delicious, tho....
I normally use bittersweet chocolate or Hershey's Special Dark bars. I'm not so sure about using unsweetened chocolate. I don't add sugar, so that doesn't sound very appetizing to me.
I make Epicurious.com's Double Chocolate Layer Cake. It has a ganache recipe that always turns out perfect for me. I normally don't add the sugar to the ganache and I don't use expensive chocolate.
How do you guys get to a consistency to where you can frost the cake and cover in fondant? Anyone? I was looking into ganache too.
Like I said, I'm a newbie, but I think you make the ganache, let it cool, and then whip it. Is that about right?
Here is a post on Ganache..
http://daisylanecakes.blogspot.com/search/label/ganache
Edna 
btw ... I prefer to ice my cakes with buttercream (I normally use chocolate bc - chocolate cream cheese is even better!) -- chill and pour the ganache over. The ganache is basically fudge and I like the buttercream to cut the rich, dark chocolate. I want people to be able to eat every bite! 
btw ... I prefer to ice my cakes with buttercream (I normally use chocolate bc - chocolate cream cheese is even better!) -- chill and pour the ganache over. The ganache is basically fudge and I like the buttercream to cut the rich, dark chocolate. I want people to be able to eat every bite!
Does pouring the ganache give it a smooth look? Can you put fondant decorations on top? A friend wants a present cake, and I think I'd like to try a ganache to give it a clean, smooth look, then decorate it with fondant.
btw ... I prefer to ice my cakes with buttercream (I normally use chocolate bc - chocolate cream cheese is even better!) -- chill and pour the ganache over. The ganache is basically fudge and I like the buttercream to cut the rich, dark chocolate. I want people to be able to eat every bite!
Does pouring the ganache give it a smooth look? Can you put fondant decorations on top? A friend wants a present cake, and I think I'd like to try a ganache to give it a clean, smooth look, then decorate it with fondant.
Poured ganache is very smooth and shiny, but you need your buttercream to be smooth first. As far as using fondant decorations, I'm sure you could. You'd have to get them right the first time, because I think you would pull up the ganache if you tried to move a fondant piece.
Check out Sharon's beautifully ganached cake (with instructions)...you have to scroll down a little to get to hers... http://sugaredblog.blogspot.com/2009/01/new-orleans-doberge-cake.html
Quote by @%username% on %date%
%body%