Can I Use Setting Ganache As A Filling?

Decorating By MrsNancyB1 Updated 19 Mar 2010 , 5:10am by anasasi

MrsNancyB1 Posted 15 Mar 2010 , 9:33pm
post #1 of 12

I will be making a cake, with setting ganache used under the fondant. Can I use this same ganache as a filling, or do I need to use a whipped ganache instead?

If I need a whipped ganache, do I use a different recipe, or do I just whip the setting ganache with a whisk before I use it for the filling?


11 replies
pj22 Posted 15 Mar 2010 , 9:47pm
post #2 of 12

Yes, you can use setting ganache as a filling. I recently made a cake where I made setting ganache, let it sit overnight, and whipped it the next day till light and fluffy. It was very very delicious.

IMHO, use whipped ganache... it's really good! HTH!

Love2BakeCakes Posted 15 Mar 2010 , 9:48pm
post #3 of 12

I just made a pocketbook cake where I used ganache as a filling and as the crumb coating. Everything turned out fine.

MrsNancyB1 Posted 15 Mar 2010 , 10:42pm
post #4 of 12

Thank you! icon_smile.gif

Sherry1030 Posted 15 Mar 2010 , 11:35pm
post #5 of 12

Definitely - I let it sit for a bit, or put it in the fridge for a little while, then whip til its the right consistency. I made some with milk chocolate chips, heavy cream and butter yesterday and it was so good! Never used it as the crumb coating tho - I'll have to try that!

bonniebakes Posted 18 Mar 2010 , 11:33am
post #6 of 12

if ganache is used - whipped or not - doesn't the cake then have to be kept in the refrigerator?

Bluehue Posted 18 Mar 2010 , 1:41pm
post #7 of 12

Bonniebakes - no, ganache does not need to go in the fridge.

I have been making and using GANACHE for years and years and years now - 90% of Australians use this instead of BC.
Throughout Europe and Australasia Ganche has always been used - Even the UK.

And never have i ever heard of ...whipping ganache, setting ganache or some other name that has become popular on this site. icon_confused.gif

No wonder so many people are so dreadfully confused on here about GANACHE.

It is just GANACHE - thats you use it doesn't make it *another type of ganache*

People have got to stop giving it *other names* -
It is driving the rest of the World crazy - everytime we see *another ganache* mentioned on here...we roll around laughing - thinking WT???

Why are you Americans giving it so many names?
Why are you all confusing the hell out of each other with all these new names? icon_confused.gificon_surprised.gif

Is it because it has just become popular over there in the last 12 Months -
People seem to be in awe of it from all that is written about it on here.

Whether you pour it over a cake as soon as the Chocolate has melted -
Whip the living daylights out of it and cover a cake -
Whisk it with a wire whisk and use it as a filling -
Pipe it onto the top of a Cupcake-
Pipe it into a Cupcake-
Use it under your *fondant* medium- (crumbcoat)
Lick it strtaight from your bowl -
Eat it by the spoon-
Or slather it over your body in the name of Art -

its just ganache - THATS IT ............... it really is that easy.


pj22 Posted 18 Mar 2010 , 8:13pm
post #8 of 12

Wow Bluehue... chill!! I think the different names are given only to distinguish between the consistencies... it IS all ganache... don't worry!!

Bluehue Posted 19 Mar 2010 , 3:27am
post #9 of 12
Originally Posted by pj22

Wow Bluehue... chill!!
LOL - i'm chilled - just icon_confused.gif at the descriptions and names people keep adding to the already long list on here. -

I think the different names are given only to distinguish between the consistencies..
Here we go again - different consistancies ???? icon_confused.gif

You make it - it is pourable
Let it sit on your bench for a while - it sets.

No wonder so many people get confused when making and using it for the first time -

Its like making jelly -
Make it - it is pourable
Let it sit for a while - it sets.

it IS all ganache... don't worry!!

LOL - i'm not *worried* but many people on here wanting to make it for the first time seem to be.

As we both say - Its just Ganache - thats it.

sugarlicious Posted 19 Mar 2010 , 3:51am
post #10 of 12

How long would you have to whip ganache to use as a crumbcoat for a cake?

pj22 Posted 19 Mar 2010 , 4:58am
post #11 of 12

sugarlicious - Just whip it till it is light and fluffy like buttercream. It will lighten in color but tastes real good!!

anasasi Posted 19 Mar 2010 , 5:10am
post #12 of 12

Or don't whip it at all if you like, it'll work just as well. I just make sure to let mine set overnight prior to covering the cake with it. I've used it to frost the cake w/a good 3/4"-1" layer and it worked beautifully, came out even smoother than frosting. Also used it the same way under fondant as a crumbcoat. You can go crumbcoat or thicker coat under fondant too, either way it holds up well.

Quote by @%username% on %date%