How Stiff A Ganache For Under Fondant

Decorating By sewsugarqueen Updated 11 Nov 2011 , 3:35pm by kathy164

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sewsugarqueen Posted 8 Nov 2011 , 6:40pm
post #1 of 8

Havn't tried ganache to set a cake before covering with fondant so how stiff should this ganache be? I tend to have my ganache slightly soft when I use it with cakes but I could see the fondant shifting if ganache was too soft. How do you do that?

7 replies
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bashini Posted 8 Nov 2011 , 6:54pm
post #2 of 8

Hi, the ratio for the ganache is 1:2 cream to chocolate. I make it a day before and leave it to set overnight. Here is a great video and hope it helps.


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TexasSugar Posted 8 Nov 2011 , 7:14pm
post #3 of 8

I've used it a few times. It is like peanut butter consistency when you spread it, and then it should harden up to a pretty good shell. Are you letting it sit before you cover it in fondant?

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sewsugarqueen Posted 11 Nov 2011 , 3:24am
post #4 of 8

Thanks for your advice. I haven't tried it yet under the fondant, usually just put buttercream but love the idea of how smooth it would be. like peanut butter is pretty stiff, so I will try more chocolate and less whipped cream.

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kathy164 Posted 11 Nov 2011 , 4:08am
post #5 of 8

When you say you let it set out, does that mean in the fridge or out of the fridge?? thank you.

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icer101 Posted 11 Nov 2011 , 4:28am
post #6 of 8

Out of the fridge.

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cosmic79 Posted 11 Nov 2011 , 7:42am
post #7 of 8

Ratio is 1:2 cream to dark chocolate & 1:3 cream to white or milk chocolate. I make my ganache the night before I need it & leave on the bench covered overnight to cool down

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kathy164 Posted 11 Nov 2011 , 3:35pm
post #8 of 8

oh wonderful!! Thank you!

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