Which Ganache Recipe Do You Use To Cover Cake ?

Baking By phoufer Updated 17 Oct 2009 , 3:46am by sweetcakes

phoufer Posted 15 Oct 2009 , 4:52am
post #1 of 26

I have used the whipped ganache recipe for filling but I would like to try covering the cake with ganache before putting on fondant. Which recipe should I use? Any instructions on how to do this would be great! TIA

25 replies
milkmaid42 Posted 15 Oct 2009 , 5:29am
post #2 of 26

I use 24 oz of chocolate chips or chunks by weight, to 12 oz, volume, of heavy whipping cream. Heat the chocolate in the microwave, checking it frequently, till almost all melted. (The chips still retain their shape.) Heat the cream until it comes to a simmer then pour it over the chocolate. Let it sit a minute then whisk until smooth. (I like to use an immersion blender here.) Cover with plastic and leave on the counter till the next day. If it is too firm to spread, warm it just a little in the microwave with short bursts and stir to blend.
I use a lot of ganache since I seldom use a BC crumb coat, and make it up in large quantities, just keeping the ratio 2 parts chocolate to 1 part cream. I store the extra in the refrigerator until needed, then warm it up again.

cake-angel Posted 15 Oct 2009 , 6:03am
post #3 of 26

I will have to try that. The ganache thing is new to me. Thanks!

sugarandslice Posted 15 Oct 2009 , 6:18am
post #4 of 26

I do it exactly the same way as milkmaid42 with broken up blocks of chocolate.
I use a hand whisk though, you don't want too much air in there!

Rylan Posted 15 Oct 2009 , 11:40am
post #5 of 26

Dark/semisweet chocolate- 2:1 ratio (same as what milkmaid42 said)
Milk/white chocolate- 3:1 ratio

I usually don't microwave the chocolate but that seems to be a good idea. I also just use a whisk when mixing.

Also, if you don't like to wait for a the next day, just pop it in the fridge when it has cooled down. It will set there faster.
Microwave it if it gets hard.

doodledo Posted 15 Oct 2009 , 12:35pm
post #6 of 26

Can I ask another question? I dont want to jump on your thread. How about a pourable ganache to just cover top of cake and drizzled down the side?
Also which is preferred, semi sweet, milk or bittersweet?

Rylan Posted 15 Oct 2009 , 12:50pm
post #7 of 26

I prefer semi-sweet but you will get various answeres with that since it's an opinion thing.

Check out this blog for tips and the link to the recipe she used: http://sugaredblog.blogspot.com/2009/01/new-orleans-doberge-cake.html

doodledo Posted 15 Oct 2009 , 1:27pm
post #8 of 26

Thanks Rylan. You are fast at responding. How do you ever respond to so many and stll have time to bake cakes? icon_lol.gif

crazydoglady Posted 15 Oct 2009 , 2:44pm
post #9 of 26
Quote:
Originally Posted by doodledo

Thanks Rylan. You are fast at responding. How do you ever respond to so many and stll have time to bake cakes? icon_lol.gif


rylan,

thanks for a beautiful recipe - can't wait to try it!

doodledo,

i agree with you about rylan. as generous as he is talented

Rylan Posted 15 Oct 2009 , 10:50pm
post #10 of 26

No problem girls. Thanks for the kind words.

chouxchoux Posted 16 Oct 2009 , 12:33am
post #11 of 26

i want to use white choco ganache...it will be the 1st time for me. i need to get a very smooth surface for the fondant as i am making my 1st wedding cake also. is the hot knife method really easy? i'm a little nervous about trying the whole thing. thanks all

Rylan Posted 16 Oct 2009 , 12:42am
post #12 of 26
Quote:
Originally Posted by chouxchoux

i want to use white choco ganache...it will be the 1st time for me. i need to get a very smooth surface for the fondant as i am making my 1st wedding cake also. is the hot knife method really easy? i'm a little nervous about trying the whole thing. thanks all




I actually find ganache easier to smooth than buttercream.

I can't really say if it's easy or not because to some it may be but to other it may not.

Once you get used to it, you won't even think about it.

chouxchoux Posted 16 Oct 2009 , 1:01am
post #13 of 26

can't wait to try...that you so much rylan! king.gif

doodledo Posted 16 Oct 2009 , 1:06am
post #14 of 26

I was wondering if it tastes bitter. If you use semi sweet and heavy cream where would the sweetness come in?

Rylan Posted 16 Oct 2009 , 1:48am
post #15 of 26

I don't find it bitter. I think it depends one what it will go with because it goes very well with my chocolate cake recipe with custard and fudge filling.

sugarMomma Posted 16 Oct 2009 , 2:07am
post #16 of 26

What a great blog link, Rylan thanks! I want to do that method of poured ganache now. Kinda scary though, and lots of waste but what awesome results!

chouxchoux Posted 16 Oct 2009 , 2:31am
post #17 of 26

are you thinking about bakers chocolate, which has no sugar?

doodledo Posted 16 Oct 2009 , 10:49am
post #18 of 26

No, I do knnow its not bakers choc. I am thinking if you use bittersweet, it would be bitter. Maybe semi sweet, paired with bc and raspberry bc filling?

scionmom Posted 16 Oct 2009 , 11:11am
post #19 of 26

I am thinking of trying this in a couple weeks, can you use the ganache as a filling also? And does it have to poured on like the blog said or is it spread like icing?

crazydoglady Posted 16 Oct 2009 , 2:16pm
post #20 of 26

i think with some intense chocolate cake, the ganache could taste bitter to some people. some of my family doesn't like semi-sweet chocolate.
i haven't made ganache with milk chocolate buti would think that would have a lighter taste.
i'm a fan of white ganache myself.

grandmom Posted 16 Oct 2009 , 3:53pm
post #21 of 26

I totally agree with Rylan! To me ganache and fondant are SOOOO much easier than trying to smooth BC. I am BC challenged...

crazydoglady Posted 16 Oct 2009 , 8:25pm
post #22 of 26

grandmom puhlease!!!
your spider cake is flawless.

i agree though, ganache is so much easier to make than bc.

Rosie2 Posted 16 Oct 2009 , 8:54pm
post #23 of 26

On my last cake, which was my 2nd fondant cake ever... I followed the Planet Cake book instructions that says to use ganache under fondant and...it was awesomeeeeee!!! thumbs_up.gif
BTW it was white chocolate ganache.


Edited to correct spelling icon_redface.gif

chouxchoux Posted 17 Oct 2009 , 2:51am
post #24 of 26

rosie....pleease tell how!!!

Peridot Posted 17 Oct 2009 , 2:58am
post #25 of 26

Once again Rylan you have the best responses - thanks for the link!

sweetcakes Posted 17 Oct 2009 , 3:46am
post #26 of 26

what would be an alternative,if there is one, when someone doesn;t want any chocolate? I have a customer that reminds me every time not to use chocolate. Is white chocolate really chocolate?

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