Ganache Question

Decorating By andysprite Updated 18 Feb 2010 , 3:45am by Renaejrk

andysprite Posted 13 Feb 2010 , 12:00am
post #1 of 7

I have never used ganache before and was wondering if it's something that I can pour over a cake for a flawless finish. If so, do I pour it over the frosting or use in place of? Thank you!

Tiff

6 replies
Deb_ Posted 13 Feb 2010 , 1:14am
post #2 of 7

You can just pour it on the cake and smooth with a spatula or drip some on over the icing. Depends what look/taste you want.

cakesrock Posted 13 Feb 2010 , 1:51pm
post #3 of 7

Hi,

To get the flawless finish, ganache instead of BC for the crumb coat is great! You can also get really nice corners. I'm going to definitely use it on my next present/box cake. I tried it once (boot cake in my photos) and it was fabulous. I even froze the ganache and fondant covered cake and it was just fine. Just let the ganache get to the consistency of peanut butter before applying. This takes about 2 hours in the fridge- I was impatient and did a 1/2 hour in the freezer.
Rylan is a CC'er and I got this from her. She is great about answering questions too.

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

Have fun! icon_smile.gif

niccicola Posted 13 Feb 2010 , 6:13pm
post #4 of 7
Quote:
Originally Posted by andysprite

I have never used ganache before and was wondering if it's something that I can pour over a cake for a flawless finish. If so, do I pour it over the frosting or use in place of? Thank you!

Tiff




If you want to use ganache as a poured icing, make a 1:1 ratio of ganache and heavy cream. Wait for the ganache to cool to about 80 degrees. You may want to put a crumb coat of buttercream to trap any crumbs and also refrigerate it for about 25 minutes before covering. Here is a helpful article about using ganache as a poured icing.
http://daisylanecakes.blogspot.com/search/label/ganache

sherylshirley Posted 14 Feb 2010 , 11:40pm
post #5 of 7

I have a queation...I used the 1:1 ratio for poured ganache and I had lots of tiny bubbles that couldnt get rid of...what do I do about bubbles?

Sweet_Guys Posted 18 Feb 2010 , 2:20am
post #6 of 7

Hi, Sheryl!

Did you get the bubbles as you were pouring the ganache or as you were preparing the ganache? If it happened as you poured it, perhaps tapping the cake on the counter---much like tapping out air bubbles when chocolate is poured into chocolate molds.

Paul

Renaejrk Posted 18 Feb 2010 , 3:45am
post #7 of 7

When I used the ganache every tiny imperfection showed, so if I do it again I will definitely have to crumb coat with BC (which I did, just didn't make it perfect) and get it perfectly smooth before I pour the ganache. Maybe you guys have some tips for this problem?

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