Ganache For Filling - Technique Question...

Baking By EvMarie Updated 27 Sep 2010 , 4:00pm by EvMarie

EvMarie Posted 24 Sep 2010 , 4:13pm
post #1 of 12

Hi There...

I'm making a marble cake with vanilla bc. I'd like to use ganache for the filling. I don't want to whip it though. The last time I made a cake, I made ganache & poured it directly over the cake when it was still pretty warm. I ended up with a thick layer of fudgy goodness. This is what I want on the inside layer of my cake....The recipe I use is 2C chips, 2C cream, 2t vanilla. Can I make it like normal, just cool longer...then spoon on?

But, I still want it warm right...or I'm gonna rip my cake up...I'm thinking I just need to use it at the right time during it's cooling process....Any thoughts?

Also - for settling purposes - can I freeze layered cake over night? Or leave out on counter? I don't have room in the fridge - does the ganache have to be refridgerated?

Thanks a ton!

11 replies
TexasSugar Posted 24 Sep 2010 , 4:47pm
post #2 of 12

Have you seen JodieF's recipe for fudge filling?

TrixieTreats Posted 24 Sep 2010 , 4:57pm
post #3 of 12

If you make the ganache and let it set up over night or for at least several hours, you will end up with a fudge consistency that you can spread like smooth peanut butter which will be the rich fudge texture and flavor you are looking for. It should not tear your cake at all, it will spread easily like slightly thick buttercream. My understanding is that ganache is okay at room temp for a couple of least that is what others have indicated in the forums.

Karen421 Posted 24 Sep 2010 , 4:58pm
post #4 of 12

For ganache it is usually a 2 to 1 ratio for chocolate (not white chocolate - white would be 3 to 1). Then let it set up in several hours. HTH

EvMarie Posted 25 Sep 2010 , 2:34am
post #5 of 12

I'm gonna give it a whirl at room temp. Sometimes I don't know what I don't know...until well, I screw something up.

So - thanks for the reassurance. And, TexasSugar...I will for sure try that fudge filling next time.

This cake I'm making is for my fella's family. Basically in-laws. So - I'm already nervous enough. I'd hate to add something else new to the equation. I'm already attempting beagles and a raccoon out of gumpaste. Let's just say, it's been interesting. icon_smile.gif

I'm making everything now, will bc the cake tomorrow & serve on Sunday. So - I'm thinking the ganache will be okay. If not, I'm SURE I'll hear about it! icon_smile.gif

Thanks again for the help!

Karen421 Posted 25 Sep 2010 , 3:02am
post #6 of 12

I'm sure you will be fine and the cake will be great!!! Don't for get to post a picture. thumbs_up.gif

EvMarie Posted 25 Sep 2010 , 4:47am
post #7 of 12

Well, I bought the wrong fricken' cream. Well, at least according to the recipe. It said heavy cream. I picked up half & half by mistake. Didn't notice it until I was making it. Consistancy was I added a butt load of chips! Who knows if it'll set up...but it's just chocolate right? It can't hurt to try....


Karen421 Posted 25 Sep 2010 , 12:05pm
post #8 of 12

OH - I am sorry! I don't think that will work, but then again I never tried. It needs to have a high content of fat. Let us know what! Here are some websites that really helped me.

EvMarie Posted 25 Sep 2010 , 7:18pm
post #9 of 12

Welllllll, yup, the half and half did not work. I ended up adding almost 3 bags of chips and it was not right.

Soooooo - now I have a life time supply of some really tasty chocolate goop for my ice cream sundaes.!!! ha ha! Karen 421 - I thought about the fat thing a couple hours after I looked at the consistency. I had a little conversation with myself at 2 or 3 a.m. and figured it out. Hmmmmmm, what's missing here????? FAT!!!!!! Lesson learned.....READ the label to make sure you are grabbing the right cream!!!

Oh well - I just made chocolate bc for filling the larger tier & I had some good ganache in the fridge from just a couple days ago for the smaller top tier. The chocolate bc was pretty good. I put a whole cup of powdered cocoa in & it turned out very chocolatey...but not toooo sweet so that's a perfect compromise. icon_smile.gif This cake is for family so it's okay.

Thanks for the links I for sure check them out. icon_smile.gif

EvMarie Posted 27 Sep 2010 , 5:35am
post #10 of 12

Hi There - thanks so much to everyone for the help...

The cake did not turn out perfect, but I'm still learning. All I see when I look at it is what's wrong... but in general it's pretty darn festive. I'm getting better bit by bit. I'm still a cookie girl at heart though. The 95 year old birthday boy thought the raccoon and beagles were funny...put a smile on his face & that's what counts. icon_smile.gif

You think I'd be able to add the pic in this post...but, I tried and can't figure it out. Shouldn't be THAT hard.

Anywho - I added the pic to my gallery. Thanks again for the help!!![/img]

Karen421 Posted 27 Sep 2010 , 11:21am
post #11 of 12

Your cake turned out great! It is really adorable! We all see the parts of our cakes that didn't quite turn out, but no one else can. So, don't be so hard on yourself! And it's not you - there is a glitch in the system that is not letting a lot of us attach pictures to post! icon_lol.gif

EvMarie Posted 27 Sep 2010 , 4:00pm
post #12 of 12

Thanks Karen421 - at second look, it appears the only thing "off" is the number topper and maybe I could have arranged things a bit better with the topper, raccoon & the top tier dog. The "9" was just a little big but...I am proud of myself that I'm getting better....

Perfectionist???? You bet! It's a blessing and a curse. I've now learned to not take it soooo seriously, so it's okay. I haven't beaten myself up about it too bad! ha ha ha

Thanks for helping me out! I appreciate your time!

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