jdogga Posted 30 Aug 2005 , 5:05pm
post #1 of

Do I pour ganache over an iced cake or a non-iced cake??
This may be a silly question...sorry!!

15 replies
caketime Posted 30 Aug 2005 , 5:09pm
post #2 of

I do it over an un-iced cake. I've heard of many a person having issues when they put a buttercream crumb coat or completely cover in buttercream and then pour the ganache over. Most likely because it melts the buttercream slightly.

caketime Posted 30 Aug 2005 , 5:15pm
post #3 of

I do it over an un-iced cake. I've heard of many a person having issues when they put a buttercream crumb coat or completely cover in buttercream and then pour the ganache over. Most likely because it melts the buttercream slightly.

peg818 Posted 30 Aug 2005 , 5:21pm
post #4 of

i pour over an iced cake. Thats the way i was taught to do them. Never had a problem with doing it this way.

Daniela Posted 30 Aug 2005 , 5:31pm
post #5 of

Hi I hope this doesn't sound ignorant but why would you put it on an iced cake?? I'm fairly new to the cake world was always under the impression that ganache is a cake filling rather than an icing. I would be happy to hear that it can be used as both though.


Thanks everyone for your patience with me icon_redface.gif
Daniela

Sangria Posted 30 Aug 2005 , 5:45pm
post #6 of

I have never heard of it being used underneath buttercream either. I use it for frosting and filling. And I dream about it nightly. icon_biggrin.gif

caketime Posted 30 Aug 2005 , 5:54pm
post #7 of

When it's still hot (warm) you can pour it directly over the your filled cake. It looks gorgeous with some candy sprinkles on the side or powdered sugar on top - very luxurious.

cake77 Posted 30 Aug 2005 , 5:54pm
post #8 of

I use it over a chocolate buttercream. Ganache can be used as a whipped filling also. With the Chocolate buttercream it gives it a rich decadent flavor.

Gingoodies Posted 30 Aug 2005 , 6:15pm
post #9 of

When I use ganache as a poured icing, I frost my cake with chocolate buttercream. Not too thickly though, because the ganache is soooo rich and yummy. I also refrigerate my frosted cake while I make the ganache. I think it helps to keep it from melting.

jdogga Posted 30 Aug 2005 , 6:35pm

Daniela...you can cover a cake with ganache as well as using it as a filling! It looks very smooth and tastes yummy!
Maybe I will try pouring it over one iced and one not iced and see what happens!
Thanks everyone

peg818 Posted 30 Aug 2005 , 8:17pm

i was taught that you lightly ice the cake to smooth out any imperfections in the cake so that the ganache has a nice smooth surface to cover.

jdogga Posted 30 Aug 2005 , 11:09pm

will ganache dry hard??

IHATEFONDANT Posted 30 Aug 2005 , 11:32pm

Ganache doesn't really "dry"....it reminds me of a thick fudge frosting but poured correctly on a well prepared cake it looks luxurious....like silk.

jdogga Posted 31 Aug 2005 , 12:39am

how is it poured correctly?/

bubblezmom Posted 31 Aug 2005 , 1:56pm

I had never heard of pouring ganache so I was intrigued. Poured ganache is simply chocolate glaze. It is not meant to hide imperfections. The glaze gives the chocolate cake kind of a HoHo look to it. You could make it slightly thicker and lightly frost the cake. Then, when you pour the glaze over the frosted cake you will get a shiny coating. hth

From the joy of cooking:
A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate.

Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache is poured over a cake or torte for a smooth shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.

tastycakes Posted 31 Aug 2005 , 2:01pm

Sangria, you crack me up! I needed that this morning! Thanks!

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