Hi everyone,

When using ganache on the exterior of a cake, do you use it throughout the cake? Would you ever use IMBC in between the layers of the cake and then ganache on the outside? Or if you use ganache, do you use it throughout - for the layers and for crumbcoat?

I'm planning on using ganache on the exterior and then covering with fondant

Thanks!

I use ganache for filling, and icing the cake. I don't crumb coat, just fill & stack, then ice all over, smooth, and cover with fondant. There's no reason why you couldn't use IMBC for filling though. If you do that I would suggest a ganache dam...provided your ganache is the right spreading consistency, it'll hold the softer buttercream in perfectly.

This is why I love this site. You guys are awesome
Thanks Coral3!!!

I didn't know you could fill with ganache using a ganache dam! I always thought it was runny so you just poured it over the top of the cake. How do you get a thicker consistency for creating a dam.

There are different kinds of ganache - the pouring kind (which I've never used) and the type that you put on instead of BC (works great and creates a nice smooth surface for fondant and allows for sharp corners). I always use a ganache dam (if I'm using whipped buttercream or a filling like that) and if I'm doing the outside in ganache. I whipped the ganache and used that as a filling for my most recent cake - it was soo good! This is a great link:
http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

I had no idea there was anything other than poured ganache! Another thing to add to the list of stuff to try.

All you have to do to ganache to make is "spreadable" instead of "pourable" is let it get to room temp or cooler...depending on where you are. Ganache turns into the stuff they make truffles out of if you put it in the fridge. I love the stuff and use it for so many things! Good luck!

I have no experience with Ganache and am afraid to try to ice a cake with it. How do you make the fondant stick to the dried ganache?

Melissa May: I just wet my clean hands with water, and moisten the outisde of the ganache. I have also used a thin smear of piping gel

UMMM water on chocolate usually equals a "no-no", does that work? Maybe we should define ganache: I make mine with only heavy cream and chocolate. Ganache shouldn't dry...it should always have a pretty "tacky" feel. I would suggest making a small cake using the ganache and fondant. It isn't as hard as it may seem and ganache is actually quite forgiving.

yes you can simply use a damp clean paper towel to moisten the ganache after its set of course....and it will make fondant stick to it...I like to fill the cake with butter cream crumbcoat refrigerate cake then ganache and chill again

FYI: Rylan, or Art and Appetite is a he, not a she.

The water probably works because the chocolate has already been altered with the addition of cream (and sometimes butter) when making ganache.

You don't have to worry about the water and chocolate because you've already mixed the liquid into the chocolate to make the ganache, so the chocolate will no longer seize on you because of the contact with the water. I always brush my ganache with warm water, being very careful not to put little puddles on the cake, which will melt the ganache in that spot. The light brushing of water makes the surface a little sticky so that the fondant will adhere.

The main difference between the ganache you pour and the ganache you spread to cover your cakes is the ratio of chocolate to liquid. You use more liquid in a ganache that will be poured (1:1 or even 2:1 by weight of chocolate to liquid) and less liquid for a more spreadable ganache (2:1 for dark chocolate or 3:1 for milk or white chocolate).

Ganache is Ganache...

There aren't different kinds............ its the same thing.

When you first make it - it is of a liquid form - then when you let it *set up* iver biught it firjs to a consistancey of thickened peanut buter.

After it has *set up* that is when you use it to fill your layers.
Allow that to settle and then cover you cake with it.
If you find it is to hard to cover the cake with - then just zap it in your microwave for a few seconds - After your cake has been covered - allow the ganache to harden again - then either spritz your cake with a very fine mist of water - or a light brush of sugar syrup / a jam glaze or even a light brush of liquere.

Then cover with your fondant.

Yes, Rylan is a *he*
Last year i spoke with Rylan about how we here in Australia have been using Ganache for years - he was very interested in it - and after he and i answered 12454989523121+ questions about it - he decided to post a link explaining.

Some add butter to their Ganache - why i have no idea - as its just adding more fat - which is in the Thicked Cream anyway.
Some say by adding butter makes it *creamer* -

When using it as a filling or to cover a cake - i would suggest not adding butter.

You can flavour it with so many different ingrediants -
Morello Cherries - Liqueres - different flavoured chocolates - just to name a few.

Once used - you will thoroughly enjoy the end result - and so will your customers.


Welcome to the world of Ganache......................enjoy.

Bluehue.

thanks Bluehue for your insight... I am planning to use ganache for my next cake becuase I wasnt happy with the results of my buttercream on my last cake. I dont know if it was the humidity or the different icing sugar that caused it. you are always so helpful

There is a tutorial on how to ganache a cake on this site http://www.designer-cakes.com/tutorial/introduction-bow/ You have to register, then videos are free for a month. There is a cost to watch them from 1st november. I haven't tried his method but it looks sound. I wanted to show it you as he uses hot water and a pastry brush to make it sticky for fondant. At the moment I use the upside down icing method.

And I fill all my cakes with IMBC (using a ganache dam so it doesn't squidge out) then ganache the outside and cover with fondant.

HTH

This is how Planet Cakes ices/decorates their cakes; ganache then fondant. Seems to work for them!

I have a question, I made my first ganache covered cake (bottom 3rd was ganache in ruffles) I stored it in frig becuase I live in Fla and it was over 90 that day. When I took it out of the frig and into my hot car it started to wheep. to avoid this I should
a- leave at room temp
b-not go from one extreme to the other
c-turn a/c on in car first
d-all of the above

Anyone in Fla make ganache covered cakes have any tips?

BTW- it was a chocolate cake with layers of caramel coconut frosting and cheesecake. Absolutly the best cake I have ever made

the ganache is alresdy hsrd when you moisten it its not like its gonns seize up then

I need to make dark chocolate orange ganache. How should I do it?

A) chocolate orange in place if the usual chocolate I use (very expensive)
B) Cointreau (very expensive)
C) lorann oils, if so how much would I need for 1.5kg choc/750ml cream (I can buy either 1 dram or 2 drams) (quite cheap)
D) add orange juice/zest (can't get frozen concentrated orange juice so it'd be either the stuff you by from the store or freshly squeezed) (very cheap) (not sure on quantities to add either)

This cake is for a friend so I'm counting the pennies and would rather use option c or d.
Any help would be appreciated

Thanks blue, you're awesome as always would I need to order the 1 dram or 2 dram in order to get the 4-5 drops?