Never Using Bc Again Under Fondant
Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma
It sounds all right.
Stuff is scary at first, isn't it? I still get butterflies trying something new.
BTW, I looked at your website - I love your necklaces (and if your 'clean' cakes are any indication, you're going to fall in love with the ganache once you get it just the way you like it.)
Oh no!!! Just went to put it on my cake and it felt like buttercream. It just didnt harden enough. It still smells amazing and looks decent but is NOT what I was going for. This would not work under fondant as I assume it will stay slick. Can it be saved?
It is the consistancy of peanut butter when you put on cake. There is a tuitorial on pg 28, i think or close to that. do sides first. it will harden up. i let my cakes set another night. Brush with thin jam or simple syrup before covering with fondant. You will love it! Get it smooth, use hot knife method too.
So glad I found this thread. Read the whole thing and can't wait to try it soon. Thanks for all the info.
I am going to make MacsMom's Irish Cream Cake and I am thinking about using the chocolate ganache for filling and frosting then covering with fondant. Do you think I could add some irish cream liqour to it and how much... I am going to use 1/2 semisweet 1/2 milk chocolate also. I have told my customer about this ganache but she doesn't like dark chocolate and requested this combo...I told her the cream gives the dark chocolate a softer taste but she is adament about it! Would I use the dark choc ratio or white choc ratio? I know lots of q's but I know she will refer alot of people to me so I want it perfect (almost 
) Any advice would be awesome, thanks!
Read the whole thread and tried this method myself today -great success!!! Am delighted as I do not like buttercream. AM going to also order the Planet CAke book. Thanks
Ok...I really have nothing of substance to add to this thread because I have yet to work with ganache (still trying to get a firm grasp of the BC).
I just wanted to say that MikeRowesHunny....i love your profile pic. 
That's it.
FINALLY got to try this for a wedding topper cake on a brownie tower! I have a quick question though, and please don't smack me if this has been addressed... I've forgotten some of what I've read over the weeks I've read this! 
Do any of you put BC under your ganache, or just ganache straight on the cake? How do you get your ganache nice and smooth? I made thicker ganache and applied with a spatula, fairly smoothed, then in the fridge. Covered with chocolate fondant, and it was really nice. But, any little bumps or wrinkles will show through the fondant, so I want to know the best way to get it nice and smooth.
I have to say I liked the way it worked... though it was only a small topper cake. But I was doing chocolate over chocolate, so I didn't have to worry about color showing through.
I think the ganache idea sounds pretty awesome! I would love to see photos of the finished cake. Please post some.
what is ganache? is it a type of icing? Does anyone have a recipe for ganache that they would recommend?
I was finally brave enough to give this a try. Very happy with the results. I did a semisweet choc ganache for the bottom tier and white chocolate for the top. The semisweet ganache seemed a little too thin when I spread it on the cake, but it firmed up very nicely after it set for awhile. (could have been because it was pretty hot in my kitchen) I also put it in the fridge for about 15 min before applying the fondant to make sure it was good and firm so I could finally attempt to get the sharp edges I've been admiring. So my results? Not bad for an ameture and I'm sure with pratice, I'll get much better. Another thing that made me extremly happy....NO BULGES!
I tried (without success) to find the post in this thread where someone posted a link to a great tutorial...there's a couple of them...but the one I really liked was the one where you apply ganache to the whole cake, put waxpaper on top, then cakeboard on that, then turn the whole cake upside down and smooth the sides. When you turn the cake back over and take off the board and waxpaper, the top edges are SHARP! It's genious. Thanks to whoever posted this...I wish I could find it again to re-post. The tutorial is excellent.
OK I still can't find the post but I found the link (I remembered I saved it).
Here it is...again. Because I think it's worth posting it again 
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
Another thing that made me extremly happy....NO BULGES!
I'm going to spread ganache around my torso!! We might be onto something here!!
OMG! I'm dying over here! That's about the funniest thing I've read today (better than the thread about writing "Curt" in cursive on a cake looking like something else....).
Back to the topic (still snickering), I keep finding conflicting threads on whether or not ganache-covered cakes can be left out for a day or two, or if they have to be refrigerated. Which is it? I might switch to this but have been a bit leary as my state requires anything I sell to be "non-hazardous". They don't have a detailed yay/nay list, just baked goods, etc.
OMG! I'm dying over here! That's about the funniest thing I've read today (better than the thread about writing "Curt" in cursive on a cake looking like something else....).
Curt... curt... hmmmmmmm C-U-R-T. Nope, I'm not really seeing where that is going... what on *earth* could Curt be mistaken for...? 
Hmmm... let me look in this dictionary... C... CU... hmm hmm hmm. 
YOU PEOPLE should be ashamed of yourselves!! Heheheheheh.
OMG! I'm dying over here! That's about the funniest thing I've read today (better than the thread about writing "Curt" in cursive on a cake looking like something else....).
Curt... curt... hmmmmmmm C-U-R-T. Nope, I'm not really seeing where that is going... what on *earth* could Curt be mistaken for...?
Hmmm... let me look in this dictionary... C... CU... hmm hmm hmm. YOU PEOPLE should be ashamed of yourselves!! Heheheheheh.
Now now...be honest. Did you really have to look it up??? lolololol
That's why it's funny hon... I am a nice person, but I can swear like a sailor! I have to admit, *that* particular word isn't used except in extremely rare situations. It's kind of a like the unwritten 'woman' rule I guess.
Oh, my question was equally sarcastic. *snort* I have to be extremely angry to use that one as well.
That's why it's funny hon... I am a nice person, but I can swear like a sailor! I have to admit, *that* particular word isn't used except in extremely rare situations. It's kind of a like the unwritten 'woman' rule I guess. Oh, my question was equally sarcastic. *snort* I have to be extremely angry to use that one as well.
Oh yah, on the rare occasions I've cracked off with that, people knew there was trouble.
Ok so I've only made ganache 1 time, and it did not turn out well. I know you use a double boiler to melt the chocolate, but could someone maybe explain how to make ganache for filling and "icing". The one I made previously was whipped should I whip this one as well. Is it only choc, and cream?
Have you posted pics of the cake? What were comments on the taste with the ganache?
Don't know if you're asking me but I posted a pic of the cake I did. It's the barbie cake. The edges aren't as sharp as they could be but that's because I had issues with the quilting pattern. It was my first time trying that as well and I had to apply an extra layer of fondant because I screwed up the first attempt at quilting...but man you should have seen the sharp edge on the first layer of fondant
I was told it tasted very good but I didn't taste the cake myself so sometimes I wonder if people are just being nice. I do know that the ganache tasted very good before I put it on the cake... I whipped extra cream and added some ganache to that for a mousse filling...
But look, NO BULGES! That's big for me because as you can see I have lots of bulges in my other pics.
Ok so I've only made ganache 1 time, and it did not turn out well. I know you use a double boiler to melt the chocolate, but could someone maybe explain how to make ganache for filling and "icing". The one I made previously was whipped should I whip this one as well. Is it only choc, and cream?
The way it's explained here is you bring the cream just to a boil and then pour it slowly over your chopped up (or chips) chocolate and wisk until the chocolate is all melted. I believe you can whip it. Can someone else confirm that part? And yes it's only chocolate and cream. I've seen some recipes with butter in it too but I haven't tried that.
I am very excited! I just got the Planet book and would like to try the ganache. I have only managed to get through 10 pages of the post, so I ask forgiveness if this has been asked.
I understand that you cover the cake once it has cooled and once the ganache is ready. Does the cake HAVE to be at room temp? Sometimes I bake in advance and I am trying to figure out how to time it all. Also, in the book they ALWAYS use the ganache as a filling. I still want to be able to use other fillings - what is my limitation with them? I mean, if these cakes are to sit out for 24 hours after filling and coating, wouldn't it spoil the filling (like cookies 'n cream)?
Lastly, since this is chocolate and you would be working fondant over it with your hands, wouldn't the ganache start to soften from the warmth of your hands?
Sorry for the questions and if you've answered them previously. But I have chocolate and heavy cream and cake - I would love to try this today if possible.
Oh yeah, one more question - do I now have to figure out if chocolate is going to "work with the flavor of the cake and filling?
TIA 
The way it's explained here is you bring the cream just to a boil and then pour it slowly over your chopped up (or chips) chocolate and wisk until the chocolate is all melted. I believe you can whip it. Can someone else confirm that part? And yes it's only chocolate and cream. I've seen some recipes with butter in it too but I haven't tried that.
I've whipped ganache in the past. On my first attempt at making it, I didn't have my ratio right, and it was liquid after refridgerating it, so I whipped it and it came out to be a nice mousse - I used it as a yummy filling for my cake.
I just tried this for my daughter's birthday cake. I started to freak out when the ganache tore my cake. It just needed to go in the micro for about 20 seconds. It covered so cleanly and no bumps. Oh, and it is so yummy. My daughter is a huge chocolate nut!! I can't wait to put my fondant on tomorrow and see how it looks. Thanks so much.
Yesterday I did a chocolate fudge cake with whipped buttercream icing between the 2 layers then covered it in a chocolate ganache. OMG, it was to die for! I loved the taste, but working with the ganache instead of regular buttercream was a dream!!! I can't wait to do this again. Thanks everyone for all your good suggestions on these last 32 pages of this post!! 
I had an idea...has anyone ever used ganache around the sides only, like an extra external dam to help stop buldges or leakage? That is if ganache is not wanted as the main icing.
I'm thinking that I have a cake due this weekend, customer doesn't want too sweet, so i'm going with SMBC. She wants a strawberry filling with whipped icing. I made the filling from scratch, and dont want it to ooze out. I might try some white chocolate ganache around the outside filling line only, let set and then cover with SMBC. Just a thought, ganache does get expensive, but I loveee the results.
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