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?
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!
I just made a pocketbook cake where I used ganache as a filling and as the crumb coating. Everything turned out fine.
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!
if ganache is used - whipped or not - doesn't the cake then have to be kept in the refrigerator?
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.
No wonder so many people are so dreadfully confused on here about GANACHE.
It is just GANACHE - thats it....how 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?
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.
Wow Bluehue... chill!! I think the different names are given only to distinguish between the consistencies... it IS all ganache... don't worry!!
Wow Bluehue... chill!!
LOL - i'm chilled - just 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 ????
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.
How long would you have to whip ganache to use as a crumbcoat for a cake?
sugarlicious - Just whip it till it is light and fluffy like buttercream. It will lighten in color but tastes real good!!
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.