what kind of white chocolate do people use when making a white chocolate ganache ?
Im making a vanilla sponge cake with hazelnut/chocolate buttercreme filling, this will then be covered in white fondant.
i was going to use plain vanilla buttercreme to dirty ice it, but i like the idea that i have read o n here to use ganache instead.
Also does it mean the cake will have to be refridgerated or can it be covered and left out in a cool room?
I believe ganache can be left in room temperature but I prefer to refrigerate all my cakes. As for white chocolate, you can use regular white morsels/chips. In case it doesn't harden as much because of the quality of the chocolate, just add more chocolate.
Ratio for white chocolate ganache is 3:1
RylanTy you refridgerate your fondant cakes as well?
you have a proffesional refridgerator or regular -
i was on the understanding that fondant cakes should only be refridgerated if the fillings were perishable?
what is the common way for the ganache to be applied to the cake to cover it?
Yes I do refrigerate my cakes !00% of the time. I have a regular refrigerator just for cakes and storing baking ingredients.
It really depends. I never had problems with condensation, yet some people do.
I apply ganache just like buttercream. Since the cake usually shrinks or is slightly smaller than the board, I usually use the board as the guide for how thick the ganache is (am I making sense?). You can smoothen it with a spatula dipped in hot water, wiping the water immidiately and smooth the cake.
Hi Rylan thanks for the reply,
one more question, and yes you are making sense...
Ive seen on some cakes that they do a small covering of buttercream, then cover it in ganache and then the fondant, have you ever done this and does it make any difference?
You mean a crumbcoat of buttercream? When I make ganache covered cakes, I only use ganache to cover the whole cake and then fondant.
I have never heard of anyone cover a cake with a thin layer of buttercream and then ganache after. Just use straight up ganache and it works fine.
yes i guess it was a crumcoat
No you don't need a crumbcoat of buttercream.