I used ganache under fondant for the first time this weekend and I loved how easy it was to get a perfectly smooth surface for fondant.
I can imagine flavoring white chocolate to compliment different cake flavors. Has anyone done this?
Does anyone know of recipe for a non-chocolate frosting that has the same consistency/properties?
I ask because several people in my family dont eat chocolate (crazy I know). I realize I could always just use buttercream, but ganache was so much easier and very tasty!
Just checking again, don't want the post to get lost
You can flavor ganache with fruit purees and liquors quite easily. I just did a dark chocolate raspberry ganache for one of my cakes with a raspberry puree.
I use flavoured hot chocolate powders mixed with a little water (just enough to make into a paste) and add tha to y ganache mixture! Just ordered a load of different ones tonight!!
Could you use peanut butter, or butterscotch chips?
Any kind of liquor, just remove an equal amount of cream - white chocolate-rum, chocolate-Kahlua, orange - Grand Marnier, raspberry-Chambord, yum.
I don't know of anything without chocolate that would give the same consistency as ganache, if anyone does I'd like to know too! You could try a base layer of marzipan/almond paste under fondant, like the Brits use on fruit cake.
So what recipe of ganach are you using to cover these cakes with prior to covering them with fondant may I ask? And, I'm assuming it will set up firm before covering with the fondant? Do you pour it over your buttercream?
Butterscotch ganache recipe, scroll down.
Ooo, that butterscotch ganache looks great!
I used a 3 to 1 ratio of milk chocolate to cream. I heated 8 oz of heavy cream on the stove until it was very hot (but not boiling), then I poured it over a pound and a half (24 oz) of milk chocolate chips and stir until chocolate is melted and it is all combined. It was enough to cover and fill a 6" round with three 2" layers. In the future I will use a better quality chocolate this was just practice. If you use semi-sweet chocolate, use a 2 to 1 ratio. I left it out overnight until it thickened (to the consistency of icing or peanut butter). Then I iced my cake and made it as smooth as possible. I let the cake sit out for a couple hours, and then popped it into the fridge for a bit. After it sets, I smoothed out any leftover bumps. I sprayed it very lightly with water and covered it with mmf. It worked like a dream. There are a few tutorials I goggled and they helped a lot.
I could never find a definitive answer regarding whether it had to be refrigerated, but I left it out and it was fine.
I know this is an old thread, but since you said you have done fruit flavored ganache i have a few doubts:
1)Did you use the puree or did you reduce it with sugar?
2)Will the consistency of ganache change?
3)Do you know if i will able able to leave it at room temperature?
I am making a wedding cake for my brother and thought of making a raspberry Ganache.
I really appreciate your reply.
Hello, I visited your profile at (cakecentral.com) and I find out that you're the type my heart love, I believe we suit for real love, let walk that precious thing out for heart desire, I hope and believe we match for good. When contacting reply to my mail address (email@example.com) I am waiting for the love. I am, Miss helen