Ganache-Whipped Or Unwhipped

Decorating By Cakelayer Updated 24 May 2010 , 9:51pm by Minstrelmiss

Cakelayer Posted 24 May 2010 , 8:36pm
post #1 of 8

I've been reading alot about using ganache under fondant unstead of buttercream but I'm unsure of whether to whip it or not. It says in many of the recipes that it needs to be the consistency of peanut butter so that would mean that it's unwhipped but it seems like whipping it would make is easier to spread.


7 replies
saffronica Posted 24 May 2010 , 9:16pm
post #2 of 8

Both methods have worked fine for me. I guess it's just a matter of preference.

Lisa93063 Posted 24 May 2010 , 9:35pm
post #3 of 8

really like unwhipped for under fondant

Minstrelmiss Posted 24 May 2010 , 9:36pm
post #4 of 8

Who do you spread unwhipped? Is it applied before it firms up instead?

Lisa93063 Posted 24 May 2010 , 9:38pm
post #5 of 8

I let it firm up overnight and then just spread it with a spatula, let it harden on cake and then put fondant on. Worked great.

Minstrelmiss Posted 24 May 2010 , 9:41pm
post #6 of 8

I've only used it once (it was this past weekend) and before I whipped it, it was as thick as can be! Not at all spreadable. Maybe I did something wrong...

Lisa93063 Posted 24 May 2010 , 9:44pm
post #7 of 8

I've done it a couple of times. I always refer back to cakecentral for the ratios between chocolate and cream. I played around with that until I got the consistency I wanted.

Minstrelmiss Posted 24 May 2010 , 9:51pm
post #8 of 8

Good to know, thank you.

Quote by @%username% on %date%