I've gotten a few people on here that think that puting a tutorial of making ganache with pictures is unnecessary. But I hope this picture can help others like myself that are visual learners. I'm the type of person who buys the cookbook with pictures.
I uploaded this picture to the template and patern gallery on Satruday but it was removed by CC and I was told to put it on a forum.
After some technical difficulties with the size of my photo, I've finally managed to get it right. I hope this helps. This is for all the people who saved this photo into their favorites Saturday and anyone else who needs it.
This should NOT be confused with the ganache that you use UNDER fondant
How do I save this in favorites so that I can view it easily? I don't want to have to search for it everytime I want to look at it. I wish someone would do a visual for quilting. I'm with you I learn by pictures!!
Thanks for your time and for the posting. I too like pictures!
Which ganache do you use under fondant. I would like to try it, a change from BC.
As far as using it under fondant...with ganche you can let it cool then whip it with a mixer and it makes a frosting. That is what I covered the cake with in the picture when I poured the "pouring ganache" over it. It sets up firm in the refrigerator really well. I hope this helps.
So then it's more of a frosting, not like the smooth ganache on top.
Crumbcake...This cake has a double layer of ganache. It is covered with the whipped ganache like a frosting and chilled in order to have a smooth base for the warm poured ganache. I hope that helps
u don't have to whip the ganache to use it under fondant.... u can spread it without whipping it.... just let it cool and the ratio is 2:1 chocolate to heavy cream...
BTW: Thanks for the pictorial.... I always like pics to refrnce to....
to save it... just add to your favorites in your browser awestervelt
Awesome, thanks so much.
Actually whipping is NOT advised for ganache under fondant - it introduces air which provides a perfect environment for bacteria to grow and since these ganached, fondanted cakes are not being refrigerated NOT something to do - it is best to follow guidelines set for one method and not cause confusion by blending techniques designed for different purposes
I dont work with fondant anymore since I got Sugarshacks Buttercream DVD and I just design cakes as a hobby. Thank you Malakainrop for letting others know about wipped ganache for a base for fondant cakes.
Right click on the picture, then choose "save picture as" from the menu that comes up, and save the picture onto your computer. You can also click "watch this topic for replies" at the bottom of the page to keep tabs on it.