Quick Questions About Ganache

Decorating By puddles_gal Updated 5 Sep 2011 , 12:39am by puddles_gal

puddles_gal Posted 5 Sep 2011 , 12:08am
post #1 of 5

I've been thinking about trying to cover a cake with ganache instead of using buttercream, as I always end up with air bubbles and bulges. I understand I need to use a 2:1 ratio of chocolate to cream- is it ok to use chocolate chips?

4 replies
paula0712 Posted 5 Sep 2011 , 12:22am
post #2 of 5

I use chocolate chips all the time! So far so good icon_smile.gif

Karen421 Posted 5 Sep 2011 , 12:34am
post #3 of 5

I only use ganache now and chocolate chips are fine, but if you use milk chocolate, use a 3 to 1 ratio. Semi-sweet and bittersweet is a 2 to 1 ratio. icon_biggrin.gif

sweet56pooh Posted 5 Sep 2011 , 12:38am
post #4 of 5

I've used semi-sweet chips, but not to cover a cake. I've used it for filling. Recently I tried using Hershey's Bliss white chocolate Meltaways. That was a bad idea. Don't use something like that. It set up nicely, but as it sat at room temperature it started to seperate and made my fondant slip off the cake. Lesson learned the hard way.

puddles_gal Posted 5 Sep 2011 , 12:39am
post #5 of 5

Ok, great! Thank you everyone for your kind advice! icon_biggrin.gif

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