Ganache Question

Decorating By chouxchoux Updated 1 Nov 2009 , 8:17pm by Deb_

chouxchoux Posted 1 Nov 2009 , 7:37pm
post #1 of 7

when using ganache under fondant, i chill it over night...should i fondant while still cold, or bring it to room temp first?

6 replies
msulli10 Posted 1 Nov 2009 , 7:43pm
post #2 of 7

I do it when it's cold. I brush on some simple syrup to help it stick.

zdebssweetsj Posted 1 Nov 2009 , 7:46pm
post #3 of 7

Same thing brush with simple syrup and cover while cold.

zdebssweetsj Posted 1 Nov 2009 , 7:49pm
post #4 of 7

Same thing brush with simple syrup and cover while cold.

ApplegumKitchen Posted 1 Nov 2009 , 7:50pm
post #5 of 7

Try searching GANACHE - you will find pages and pages of GOOD information.

This chilling cakes etc is a phenomenom NOT seen here in Australia - we use ganache under fondant ALL the time but never chill

My experience would say no - ganache is left to "set" at room temperature (air-con 21'C if necessary)for a minimum of 12 hours.
Then a light brush with simple sugar syrup/alcohol - then your layer of fondant - the cake does not go anywhere near the refrigerator

I am sure there will be a lot of different answers here - so all you can do is try it both ways and find what works for you.

Rylan Posted 1 Nov 2009 , 8:08pm
post #6 of 7

Since I refrigerate all my cakes all the time, I just lay the fondant right after the cake comes out of the fridge.

Deb_ Posted 1 Nov 2009 , 8:17pm
post #7 of 7

Either way is fine, I never refrigerate cakes.

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