Could someone recommend a good tutorial for crumb coating with ganache?
I am giving up on crumb coating with buttercream... it gives me nothing but grief!!
This is making ganache:
And this is a good one for icing your cake in ganache:
Thank you LisaPeps for sharing that. I tried white chocolate ganache and had some trouble with it. Now I know why. I should have mixed at a 3:1 Ratio instead of a 2:1 Ratio.
Ugh... WC ganache is a pain. Even when you get the ratio right it takes forever to set up. Once it does though it's fine.
I just tried white chocolate ganache last night. It was a big pain! It did take forever to set up. I also added candy coloring to it. The color is mottled. I don't know if I did something incorrectly or if it just doesn't like it when you add color.
White chocolate is VERY tempermental... I pretty much hate it on a molecular level... LOL.
did you use colour paste or liquid? i think to colour white choclate you need to use dusts as chocolate doesn't like water (which is found in the pastes and liquids) hence the mottling effect you've seen.
I also have a question about ganache. If you use ganache under the fondont to get the nice cleane edges, what do you guys do when the cake flavor dosen't complement the choc. Do you resort to using BC in cases like this
I feel that ganache always compliments the flavour. I use white choc for white/light coloured cakes eg carrot cake, white cake, yellow cake. And I use dark choc for chocolate cake, nut cakes etc. The only one I would consider not using it for is traditional fruit cake.
Thank you all so much! This really helps!
Yes and thanks to OP for this post! I love, love, love ganache over bc!!!
does ganache have to be warm and liquidy to pour over a buttercream cake, with that drippy look down the sides?