How do you do ganache on cupcakes without getting ganache everywhere?
I am afraid to start. I know I'll just end up with nasty, sticky, brown wrappers.
I'm interested in know about this too!
I'm afraid the answer is going to be that you can't use warm ganache, that you have to cool it and ice with it like buttercream.
But I am hoping beyond hope that one of these cake geniuses knows the trick!
I'm not sure I'm understanding the question. Do you mean a pourable ganache? If thats what you mean, you would pour it in a smaller amount like you would a regular cake or you could dip the top in. I would probably pour a little to avoid the possiblities of crumbs getting in the ganache.
Yes, LaBellaFlor, that's what I mean. Poured Ganache.
OK, so start with a smaller amount so it pools to the sides and hopefully not over? Is it best to underfill your cupcake liners so you have a little lip of the wrapper to keep the ganache from going overboard?
Yes. The cupcake top just sits under, so there is a slight lip from the wrapper to prevent overflow.
Thank you so much Rainbow! The pictures really do help. I can see your cupcakes aren't coming out higher than the wrapper. Next time I will have to use a little less batter.
Lovely shiny smooth cupcakes. I want mine to look just like yours.
My cupcakes are higher that the wrapper and they dont drip.
I actually chill my cupcakes before I dip them into the ganache. ( the ganache is still warm) This helps the ganache to set straight away.
I them put them back to the fridge to set and then I redip.
Hope this helps!