Trying To Figure-Out Ganache

Decorating By etr2002 Updated 31 Oct 2011 , 6:08pm by jennajane

etr2002 Posted 21 Oct 2011 , 2:33pm
post #1 of 12

I've never tried ganache before, so these questions may seem elementary to many of you. When I bake my cake, don't I ice it then apply ganache and then cover it in fondant (if I'm using fondant anyway). Does a cake with ganache have to be refrigerated? I'm assuming that if it's refrigerated that I should bring it back to room temp before serving. There are tons of ganache recipes on this board, so which is your favorite? Any help is appreciated!

11 replies
carolinagirlcakes Posted 21 Oct 2011 , 2:44pm
post #2 of 12

I have never covered a cake in full ganache only used it as filling. I do know that as it sits it hardens up and it does not require refridgeration (or at least the one I use). So I would assume you can pour it over a non-crumb coated cake and then let it sit to firm up before covering with fondant.

This is the recipe I use and I love it and get great compliments on it, not overly sweet, to me just perfect. I generally cut this in half because the regular recipe makes a TON of it.

Chocolate Ganache Ingredients:

16 oz heavy cream
16 oz couverture semi-sweet chocolate (chopped)

Instructions:

Place cream in a saucepan over high heat and bring to a boil.

Add chocolate to cream.

Beat vigorously until thoroughly mixed.

The mix will solidify as it cools.

KatsSuiteCakes Posted 21 Oct 2011 , 2:47pm
post #3 of 12

I do a crumb coat in ganache, then just keep building up the ganache to achieve the desired even-ness. I never put any other type of icing under ganache, but you can always use a filling of your choice between the layers.

QTCakes1 Posted 21 Oct 2011 , 4:16pm
post #4 of 12

I am right now working on a cake covered in ganache. I like that it does get such a nice firmness to it. I think the findant goes on it great. You just gotta make sure to have it nice and smooth.

etr2002 Posted 23 Oct 2011 , 3:23am
post #5 of 12

Thanks everyone. I will also be sure to try the recipe!

doramoreno62 Posted 29 Oct 2011 , 7:38am
post #6 of 12

I just did my 1st ganache cake tonite and I'm pretty surprised at how easy it was to cover. It's in my photos if you want to look at it.
I did frost it in buttercream before pouring the ganache. It made for a smooth finish.
This is what I did.
First I put the cake under a piece if foil covered foam board that was cut just a bit smaller than the cake
After assembling and filling the cake I refridgerated for about 1 hour
Then I frosted it in buttercream (indydebbies recipe) and refridgerated it for 2 hours
Meanwhile, I made the ganache
I smoothed the buttercream as best as I could then put it over a cooling rack with a cookie sheet under it to catch the drippings
I poured the ganach all over the top and spread it with an off set spatula, letting it run off the sides and onto the cookie sheet. make sure you pour it on the sides to completely cover everything.
Then I put the whole thing, cookie sheet, rack and all in the fridge
Went to dinner
When I came back, the ganache had firmed up quite nicely. I lifted it off the rack with a large spatula, including the foam board and put it on a foiled covered board with little melted chocolate in between the foil covered board and the foam board to glue them together
Then decorate!
It was truly easy and I hope to do it again soon! Good Luck!

LisaPeps Posted 29 Oct 2011 , 8:59am
post #7 of 12
Quote:
Originally Posted by etr2002

Thanks everyone. I will also be sure to try the recipe!




Don't use that recipe if you want to use ganache to ice your cakes. That recipe is pourable ganache, the spreadable ganache is a ratio of 2 (dark choc): 1 (cream) or 3:1 for milk and White.

Ganache doesn't require refrigeration.

LisaPeps Posted 29 Oct 2011 , 9:01am
post #8 of 12
Quote:
Originally Posted by etr2002

Thanks everyone. I will also be sure to try the recipe!




Don't use that recipe if you want to use ganache to ice your cakes. That recipe is pourable ganache, the spreadable ganache is a ratio of 2 (dark choc): 1 (cream) or 3:1 for milk and White.

Ganache doesn't require refrigeration.

Dont ice in buttercream and then ganache on top of that, it doesn't work for spreadable ganache. For pourable it does.

Any more questions don't hesitate to ask. I use ganache exclusively as an undercoat to fondant.

Hth

almy_al Posted 29 Oct 2011 , 12:17pm
post #9 of 12

Here's a 3 part tutorial on how to make ganache, ice the cake, and then cover it in fondant. The comments are very helpful since every question about the video is answered. Hope this helps!

Part 1:


carolinagirlcakes Posted 30 Oct 2011 , 2:52pm
post #10 of 12
Quote:
Originally Posted by LisaPeps

Quote:
Originally Posted by etr2002

Thanks everyone. I will also be sure to try the recipe!



Don't use that recipe if you want to use ganache to ice your cakes. That recipe is pourable ganache, the spreadable ganache is a ratio of 2 (dark choc): 1 (cream) or 3:1 for milk and White.

Ganache doesn't require refrigeration.

Dont ice in buttercream and then ganache on top of that, it doesn't work for spreadable ganache. For pourable it does.

Any more questions don't hesitate to ask. I use ganache exclusively as an undercoat to fondant.

Hth




The recipe I posted could be poured because it thins out enough and hardens up quite well but for a thinner ganache you would want more cream.

Marianna46 Posted 30 Oct 2011 , 3:23pm
post #11 of 12

I'm one of the ones that uses only ganache under fondant (the 2-to-1 ratio mentioned above). Buttercream is just too squishy for the climate I live in, but ganache sets up just perfectly. The only reason I wouldn't use it is if someone doesn't like/has an allergy to chocolate, but otherwise it's ideal - a lot easier to make than buttercream and very tasty!

jennajane Posted 31 Oct 2011 , 6:08pm
post #12 of 12

I really like using ganache under fondant too, especially for carved cakes. I use 2:1 chocolate and 3:1 for white chocolate. I have used it over crumb coat, but recently experienced some sagging in the fondant on top (severed head cake in my photos, luckily it fit the design of the cake). I like to put my ganache on the cake when the cake is cold and the ganache is a bit warm. The ganache should be firm at room temperature. I posted some step by step pictures of the severed head cake in my gallery too. good luck!

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