I have a recipe for Ganache frosting from wilton.com,but i want to know how to make a ganache frosting and later decorate over it. the smooth finish recipe. Do we need to crumb coat a cake for ganache frosting..please advice my daughters loove ganache..
The purpose of a crumbcoat is just that - to pick up all the loose crumbs so they won't show up on the surface of the icing. So I always use a thin crumbcoat under everything. If I'm using buttercream, I put on a very thin layer of buttercream first and then the "real" icing. I do the same thing with ganache (I mean I put a thin layer of ganache underneath first). With fondant, though, whatever I put under it IS the crumbcoat, whether it be a layer of buttercream, ganache or strained preserves. Of course, if you're putting dark chocolate ganache on a chocolate cake, you may not CARE whether the crumbs get picked up as they're apt to be invisible to the naked eye, anyway. In that case, you can probably do without a crumbcoat.