How To Make Ganache Tutorial/directions

Decorating By Rylan Updated 18 Nov 2009 , 10:25am by Rylan

Rylan Posted 16 Nov 2009 , 12:57am
post #1 of 24

Since many people are asking, here are the directions.

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

I was going to include step by step pictures but I realized that I forgot to take pictures on some parts.

Enjoy.

23 replies
emiyeric Posted 16 Nov 2009 , 1:03am
post #2 of 24

Thanks so much! I just recently fell in love with ganache, and have been using it for everything that people allow me to use it with, heehee ... I love hearing how everybody else does it. I'll be bookmarking this link! icon_wink.gif

-Emi.

lrlt2000 Posted 16 Nov 2009 , 1:04am
post #3 of 24

Thank you so much for sharing! I am sure I will have questions! I am going to start cooking now, so it can rest tonight.

lrlt2000 Posted 16 Nov 2009 , 1:22am
post #4 of 24

Okay, question, and I haven't even started yet.

If I need a 3:1 ratio for white chocolate ganache, how to I convert fluid ounces to pounds, so I get the appropriate measurements? Do you know how much heavy cream weighs per ounce!? I've looked online, but cannot find a conversion that works.

lrlt2000 Posted 16 Nov 2009 , 1:31am
post #5 of 24

Also, how do I store white chocolate ganache and for how long can I store it?

tatorchip Posted 16 Nov 2009 , 1:37am
post #6 of 24

thanks for sharing Rylan, as always you are so kind to help us

Rylan Posted 16 Nov 2009 , 1:52am
post #7 of 24
Quote:
Originally Posted by lrlt2000

Okay, question, and I haven't even started yet.

If I need a 3:1 ratio for white chocolate ganache, how to I convert fluid ounces to pounds, so I get the appropriate measurements? Do you know how much heavy cream weighs per ounce!? I've looked online, but cannot find a conversion that works.




I'm not sure how much heavy cream weigh per ounce. I just always measure them with my weighing scale.

Also keep in note to measure your chocolate instead of trusting the label on the bag. I've had bags where it says 1 pound and when I measure it, it was 1 1/2 pounds.

As for storing it, many people say that it is okay to store it on the counter since the cream has come to a boil. I usually store mines in the fridge for about a week--although I believe you can store it longer.

lrlt2000 Posted 16 Nov 2009 , 2:25am
post #8 of 24

Well, I went for it, and melted 3 lbs of white chocolate into 1 pint of heavy cream! It takes forever to stir out all the little spots of chocolate, but I think I did it.

Is it supposed to be yellowish? I know white chocolate isn't truly "white" but I guess I expected it to be a little whiter!

Also, do I let it sit outside of the frig over night to set? Which is better--leaving it out, or putting it in the frig?

Rylan Posted 16 Nov 2009 , 2:29am
post #9 of 24

Yes, it does take forever to stir.

Well it depends on the chocolate you are using. Some are yellower than others.

You can let it sit overnight or let it cool to room temperature and then let it set in the fridge.

It is usually ready for an hour or so. If it gets too hard, just microwave it in 10 second intervals and stirring it every time it comes out.

I prefer to let it set on the fridge because it is faster.

lrlt2000 Posted 16 Nov 2009 , 2:31am
post #10 of 24

Thank you so much!

Rylan Posted 16 Nov 2009 , 7:40pm
post #11 of 24

No problem. Good luck with it. Hope it set up nice.

cylstrial Posted 16 Nov 2009 , 7:46pm
post #12 of 24

As always Rylan, you are awesome!

Rylan Posted 17 Nov 2009 , 12:30am
post #13 of 24

Thanks Cylstrial.

amberkw Posted 17 Nov 2009 , 12:45am
post #14 of 24

Rylan, Do you find people prefer ganache under fondant over BC once they have had it? I have never had it or tried it but I LOVE ganache.

amberkw Posted 17 Nov 2009 , 1:35am
post #15 of 24

I should say I have never tried it w/ fondant. Ganach is delish.

kellie0406 Posted 17 Nov 2009 , 2:19am
post #16 of 24

I'm assuming that a chocolate ganach will show through white fondant? If covering a cake in white fondant, is my only choice using white chocolate ganach?

Rylan Posted 17 Nov 2009 , 2:25am
post #17 of 24

Amber, well I think it depends. I personally like ganache better than buttercream. Most of the people I give my cakes to loves it. Also, In France and Australia, ganache is much more common.

Kellie, I always use semi sweet chocolate ganache under white fondant and it never shows--even if I roll my fondant super thin.

kellie0406 Posted 17 Nov 2009 , 2:27am
post #18 of 24

Wow, that is awesome! I'm going to try it on a cake for this weekend. Thanks so muchicon_smile.gif

amberkw Posted 17 Nov 2009 , 2:55pm
post #19 of 24

I will have to try it sometime. Thanks Rylan!

Rylan Posted 18 Nov 2009 , 12:07am
post #20 of 24

No problem. Good luck to both of you.

wrightway777 Posted 18 Nov 2009 , 12:18am
post #21 of 24

check out this topic here on CC I added put a few links concerning this topic that may help someone looking for further info:
http://cakecentral.com/cake-decorating-ftopicp-6627784-.html#6627784

Skirt Posted 18 Nov 2009 , 12:22am
post #22 of 24

1-OK, so you make the ganache then wait for it to set to peanut butter consistency? Or does it get harder?
2-Then you apply to a cake like icing with a palette knife and scraper? Or does it pour on? And how thick? How does it get smooth?

Sorry, I'm sooo curious about yet equally afraid of ganache....
icon_surprised.gificon_eek.gificon_surprised.gificon_eek.gif

tanyascakes Posted 18 Nov 2009 , 12:41am
post #23 of 24

Rylan, you are so on it! You have the tips for all kinds of stuff! I am happy to have you on here to give me the help I need. I always know that I can trust you to have a ready answer to any question I have! Or you are able to put me in the right place or with the right people to give me the answer! You go, girl!!!!! Thanks again, too!!

Rylan Posted 18 Nov 2009 , 10:25am
post #24 of 24

Thanks Wrightway777 for the links.

Skirt, yes, you will have to wait for it to set to a slightly thicker peanut butter consistency. It will get harder if refrigerated, but you can also always soften it in the microwave.

The one on my website is the spreadable type. I apply it just like buttercream. Incase there are lumps and bumps, just get a hot spatula (dip it in hot water and wipe the water off) and use that to smoothen the ganache.

Tanya THANKY YOU for appreciating it. It means a lot. =] You are so kind.

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