Never Using Bc Again Under Fondant
Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma
I've read through the entire thread and didn't see anything about sugar free chocolate. Can it be used in ganache? I have a lot of diabetics in my family and making cakes is difficult. I'm trying to find as much as possible sugar free.
I read through this thread.
I now have a headache!
However- I think I've got some info down!! Thanks ladies!! 
I read through this thread.
I now have a headache!
However- I think I've got some info down!! Thanks ladies!!
- It gets a bit like that doesn't it *onlymadaresane* -
To make Dark/Milk chocolate Ganache this is all you have to remember -
Dark/Milk chocolate (Cadburys or Nestle) suggested 300mls cream to 600g choc
Pour you cream into a saucepan -
Bring to the boil -
Take off stove -
Pour Cream over Chocolate -
Carefully turn on mixer and start mixing until all combined - then -
Turn mixer up and whip until all smooth and creamy -
At this stage it looks thick and runny -
Allow to cool slightly on kitchen bench -
Put mixing bowl into your fridge until ready to use. - OR
Put in container and pop in freezer for up to 3 months.
When you take it out of the fridge it will be just on solid - just allow to come to room temperature and then give a quick whip and voula - your right to go. 
The cream i use is what we call over here WHPPING CREAM.
Also known as POURING CREAM - (resembles thick milk)
What you would use to whip up and then put on top of a Pie, Fruit Salad etc.
Hope that eases your headache -
Bh.
Whew.. I finally made it to the end. Thanks to all you great cc'ers for the wealth of information. Now I've got totr my hand at this yummy method. Thanks again!!!!
I was wondering, and anyone can jump in, can I tint the white chocolate ganache pink? I have this pink cake thing in my mind and was wondering if I could color it pink BUT still make it harden enough for fondant.
ideas?
I was wondering, and anyone can jump in, can I tint the white chocolate ganache pink? I have this pink cake thing in my mind and was wondering if I could color it pink BUT still make it harden enough for fondant.
ideas?
Indeed - altho i haven't
Hmmm, i am thinking that as soon as the milk has boiled you could add it then - that way it would be incorporated better that way.
Liquid colouring are you thinking of using - or powder.
Think i would go for a drop or two of the liquid (gel)
Bluehue
i have the gel, yes. maybe a teeny amount. thanks bluehue!
It can be a little tricky working with ganache in warm, humid weather. I don't have air conditioning, either, and I always have to put the ganache in the fridge to firm up to the consistency that I want. Otherwise, it takes forever to firm up...if it firms up at all. I use the 3:1 (Cream to regular chocolate) and the 2:1 for (Cream to White Chocolate) recipes.
HTH
Ok, is this a typo, or are the ratios you quoted just completely opposite from everyone elses? Standard seems to be that the ratio is CHOCHOLATE:CREAM not cream:chocolate as you have posted. And consensus appears to be 3:1 white choc:cream, 2:1 dark/milk choc:cream and 1:1 choc:cream for pourable ganache. Am I nuts, cause your post really made me say WTH? Sorry if I'm just confused...
It can be a little tricky working with ganache in warm, humid weather. I don't have air conditioning, either, and I always have to put the ganache in the fridge to firm up to the consistency that I want. Otherwise, it takes forever to firm up...if it firms up at all. I use the 3:1 (Cream to regular chocolate) and the 2:1 for (Cream to White Chocolate) recipes.
HTH
Ok, is this a typo, or are the ratios you quoted just completely opposite from everyone elses? Standard seems to be that the ratio is CHOCHOLATE:CREAM not cream:chocolate as you have posted. And consensus appears to be 3:1 white choc:cream, 2:1 dark/milk choc:cream and 1:1 choc:cream for pourable ganache. Am I nuts, cause your post really made me say WTH? Sorry if I'm just confused...
Sleepy 33 - No your not nuts -
These are the ratios i use - perhaps the above poster got it around the wrong way - Yes, you are right, its always MORE chocolate than cream -
unless you want a thin pouring ganach - then its 1:1.
Dark/Milk chocolate (Cadburys or Nestle) suggested 300mls cream to 600g choc
White chocolate (Cadburys or Nestle) suggested 360g choc to 150ml cream.
Bluehue.
So, I tried it with white chocolate. I did one part whipping cream, three parts chocolate. Didn't turn out right, but made a great cupcake filling! It drooped right off of the cake (it was a tester so it wasn't a big deal). Not sure if it's just too humid here or not? I used 36 ounces of white chocolate and 12 ounces of heavy whipping cream. Did I do something wrong? It tastes great as a cupcake filling! lol 
It can be a little tricky working with ganache in warm, humid weather. I don't have air conditioning, either, and I always have to put the ganache in the fridge to firm up to the consistency that I want. Otherwise, it takes forever to firm up...if it firms up at all. I use the 3:1 (Cream to regular chocolate) and the 2:1 for (Cream to White Chocolate) recipes.
HTH
Ok, is this a typo, or are the ratios you quoted just completely opposite from everyone elses? Standard seems to be that the ratio is CHOCHOLATE:CREAM not cream:chocolate as you have posted. And consensus appears to be 3:1 white choc:cream, 2:1 dark/milk choc:cream and 1:1 choc:cream for pourable ganache. Am I nuts, cause your post really made me say WTH? Sorry if I'm just confused...
Ooopppps...it was a typo 
.
sleepy33
Whew, ok, thanks!! I'm thinking of attempting ganache for a cake for Thursday, and felt like I had a pretty good handle on it, til I got to that one. Thanks again!
Glad to help - the whole thread was enough to read without it cauisng you a headspin - 
So, I tried it with white chocolate. I did one part whipping cream, three parts chocolate. Didn't turn out right, but made a great cupcake filling!
It drooped right off of the cake (it was a tester so it wasn't a big deal). After you made it - did you pop it in the fridge for a while - so as to firm up - yet still spreadable?
Not sure if it's just too humid here or not?
It gets very humid over here in summer time also - and sometimes i have to work fast - or just popping it back into the fridge for a minnie whilst covering/torting a cake. I used 36 ounces of white chocolate and 12 ounces of heavy whipping cream. Did I do something wrong?
No -
You did beat it good and proper - didn't you?
It tastes great as a cupcake filling! lol
Yes, it is good for that isn't it?
Also as a cupcake decoration with a little fondant shape popped on top
Or a *ganache* swirl piped on top of a cupcake.
Also what GrandmaG said about it being a proper white choclate is true.
Just check what it says on the packet next time you buy it
Bluehue.
. cheerio, grandmaG has a point. Also how long did you let it set up?
Ooopppps...it was a typo
.
Well, glad we got it straightened out then! I was thinking man, if that's the ratios she uses, I don't think it's the heat/humidity that is keeping her ganache from setting up! Then I looked at all your lovely photos and thought maybe you were just some sort of ganache wizard and had the ability to make the ganache do your bidding no matter what ratio you used.
I was wondering, and anyone can jump in, can I tint the white chocolate ganache pink? I have this pink cake thing in my mind and was wondering if I could color it pink BUT still make it harden enough for fondant.
ideas?
I've done this. I actually used the oil-based colors used to tint chocolates. Since my white chocolate had a slight ivory tint (not pure white), it was hard to match it exactly with the pink fondant.
I made 3 ganache covered cakes this weekend using semisweet and cream (2:1) with about 2 TBL butter added. I let the ganache set up for about 4 hours and it worked beautifully! Everyone for every cake raved about the taste and one person even said "I don't eat cake but I tried yours and it was better than any wedding cake I've ever had"! I was blown away and was honored by the compliment. The majority said it was that delicious layer of "ganache" under the fondant that really made the cake and the rest said they couldn't believe how moist it was. I was very pleased and have been converted to ganache under fondant instead of BC! Good luck to all!
I tried this over the weekend and I have mixed emotions....the person i made it for said it tasted AWESOME! BUT, it was very hot this weekend and the ganach started to melt under the fondant and oozed out of the bottom. I had to put the cake in the freezer to harden the ganache. I was sooo scared b/c the cake had a huge gumpaste bow and I thought the bow would start to get soft once it thawed. I love the taste....maybe I'll try it again when the weather gets cooler. Does anyone have any suggestions on how to combat the melting???
I made 3 ganache covered cakes this weekend using semisweet and cream (2:1) with about 2 TBL butter added. I let the ganache set up for about 4 hours and it worked beautifully! Everyone for every cake raved about the taste and one person even said "I don't eat cake but I tried yours and it was better than any wedding cake I've ever had"! I was blown away and was honored by the compliment. The majority said it was that delicious layer of "ganache" under the fondant that really made the cake and the rest said they couldn't believe how moist it was. I was very pleased and have been converted to ganache under fondant instead of BC! Good luck to all!
Congratulations NatiMF30! Isn't it wonderful to get such compliments! My step daughter ( I call her my bonus daughter) was from The Woodlands and went to A & M.
I was wondering if sugar free chocolate can be used.
argh... looking forward to doing this but can't find candy oil colors here, might just use buttercream...
Great thread! Thank you for sharing. I have an easy question: Where did you all purchase the Planet Cake book? Sorry if this has already been answered I'm really tired and only got to page 8. Thank you.
Great thread! Thank you for sharing. I have an easy question: Where did you all purchase the Planet Cake book? Sorry if this has already been answered I'm really tired and only got to page 8. Thank you.
hwhite0131 - if you click on this link - it will take you to the home page oof Planet Cake (in Sydney - Australia)
http://www.planetcake.com.au/
Once opened - look to your left and you will see a picture of the book - click on that and it will take you to the on line outlet - where you can buy it on line.
Hope this helps.
Bluehue.
Great thread! Thank you for sharing. I have an easy question: Where did you all purchase the Planet Cake book? Sorry if this has already been answered I'm really tired and only got to page 8. Thank you.
hwhite0131 - if you click on this link - it will take you to the home page oof Planet Cake (in Sydney - Australia)
http://www.planetcake.com.au/
Once opened - look to your left and you will see a picture of the book - click on that and it will take you to the on line outlet - where you can buy it on line.
Hope this helps.
Bluehue.
Thank you so much Bluehue! 
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