So,I want to try making ganache but I don't know where to start. I keep seeing it used in different ways - how do I know which way to make it?
I want to be able to try it in place of buttercream under fondant and also as a filling. Is it the same either way? I hope this makes sense.

Also, does it have to be kept in the fridge? And if I was to use chocolate ganache under white mmf would it show through?

This is where I started. http://www.epicurious.com/articlesguides/howtocook/primers/cakedecoratingrecipesandtips/recipes/food/views/Chocolate-Buttercream-109248

This is Toba Garetts chocolate buttercream, which uses ganache and it is fabulous. I do not use the godiva, for numerous reasons, but substitute a chocolate coffee creamer for it. It is good with the Godiva, but I have an allergy to alcohol, go figure!

Check out my signature for a ganache tutorial. As for filling, maybe you could whip it.

I just use 2 parts chocolate chips to 1 part heavy cream, let it set up awhile and use it for filling and frosting. Never had a problem with it showing thru white MFF. It does not need to be refrigerated. I could eat it by the buckets and love to work with it, so much easier than BC to get a smooth finish

Thanks everyone!

When I am letting it sit overnight at room temp, do I cover it? I read not to cover it if putting in the fridge but does it make a difference if its a room temp?

How long does it stay good for?

Thank you

There is no need to cover when in room temp. Just lay a paper towel on top if you want.

I usually keep it until the expiration of the cream.

Rylan - in your tutorial you say to boil the cream below medium heat for a minute or so - am I bringing it to boil on high and then lowering the temp or keeping it about medium until it comes to a boil?

Anyone know how much ganache is needed to fill and crumb coat a 9" cake with three layers of filling??? Anyone??