Question For All You Ganache Users

Decorating By bobwonderbuns Updated 3 Jan 2012 , 12:13pm by Shan1781

bobwonderbuns Posted 27 Dec 2011 , 5:07pm
post #1 of 15

Hi Everyone! Hope y'all had a fabulous holiday season!!

I have a question for anyone who uses ganache under fondant. I've done this both ways and had the same problems -- I've crumb coated the cake with buttercream, then did the ganache and fondant. I've also just used ganache and fondant over the cake proper. What's happening is that when the cake is cut, the fondant breaks away and leaves nothing but the cake -- even with the buttercream crumb coat, that goes away with the ganache. So this past weekend, when I did a cake for family (which I should have known better than to do), all I heard was "why does this cake have no icing on it???" Sheesh! So I'm wondering if anyone else has had this ganache problem and if so, what do you do about it?

Thanks in advance!! icon_biggrin.gif

14 replies
Bonnell Posted 27 Dec 2011 , 5:24pm
post #2 of 15

I apply the ganache directly to the cake and after it has set up I then put a thin layer of buttercream over it (I was having trouble getting the fondant to adhere to the ganache). This works really well for me and I don't have a problem with the fondant or ganache pulling off the cake. HTH

BizCoCos Posted 27 Dec 2011 , 5:36pm
post #3 of 15

since we don't eat the fondant but want to serve it wiyh it on (looks beautiful when the layered cake is cut, I put the ganache, then lightly dust it with cocoa powder, then place the fondant over it, just did this with the father christmas cake I did this weekend. The top layer was deep chocolate and the bottom was vanilla

bobwonderbuns Posted 27 Dec 2011 , 5:45pm
post #4 of 15

The problem is not between the ganache and the fondant, it's between the cake and the ganache. The ganache forms a chocolate shell which breaks away from the cake -- which is fine, except that people want something on the cake (buttercream or something).

ConfectionsCC Posted 27 Dec 2011 , 5:58pm
post #5 of 15

Perhaps your ganache recipe is setting too firm. Try a different recipe using slightly more cream and see if the softer ganache doesn't pull away from the cake! HTH!

bobwonderbuns Posted 27 Dec 2011 , 6:01pm
post #6 of 15

That's a good idea! I'm using the 2:1 ratio -- chocolate to cream. I wouldn't have thought to add more cream. I'll try that!

cakesrock Posted 30 Dec 2011 , 2:24am
post #7 of 15
Quote:
Originally Posted by bobwonderbuns

That's a good idea! I'm using the 2:1 ratio -- chocolate to cream. I wouldn't have thought to add more cream. I'll try that!



What kind of chocolate do you use? I find it better using a higher quality semi sweet chocolate and whipping cream. I always use 2:1, as it is the rule. I don't think the ratio would be the issue. I have never had the breaking away issue you are referring to. I use ganache instead of BC and smooth it with a hot knife, as I would BC and it adheres to the cake. Here's a good reference for ganache instead of BC:
http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

bobwonderbuns Posted 30 Dec 2011 , 5:50pm
post #8 of 15

I'll have to check that out -- I'm using Nestle semisweet morsels and whole whipping cream. I usually add a splash of Vanilla or some other flavoring to the cream (no more than 1 TBSP if that much), to give it a little kick.

Peridot Posted 31 Dec 2011 , 12:53am
post #9 of 15

I use Sugar Shack's ganache recipe (Nestle semisweet chocolate chips and heavy cream). I do not add any flavoring. I apply the ganache directly to the cake and never, ever have had it separate from the cake when cut. In fact it is difficult to get the ganache off the cake when eating a slice.

esq1031 Posted 31 Dec 2011 , 1:27am
post #10 of 15

Whenever using ganache under fondant I use a whipped ganache. Just make the ganache, let it cool and whip. I have never had a problem with the ganache separating from the cake. I am not sure that the whipping makes any difference, but maybe its worth a shot.

bobwonderbuns Posted 31 Dec 2011 , 3:22am
post #11 of 15

Okay, here's what I'm doing. I use 2 parts Nestles semisweet morsels to 1 part heavy cream. Heat the cream, add the flavor, pour over the chocolate, wait a moment then stir. When it comes together I cover it with plastic wrap and let it set overnight. The next morning I take my hand mixer and "whip" it. Makes it easier to spread. Then I frost the cake with it, smooth it and let it set for a while, sometimes overnight. Then I brush it with water, and apply the fondant. That's the way I've seen it done and why I cannot for the life of me understand why it's separating from the cake proper. It sticks to the fondant well though. I'm not using anything between the cake and the ganache although I have used a thin buttercream coat -- and that pulls away from the cake (sticking to the ganache.) Huh!

mclaren Posted 31 Dec 2011 , 7:45am
post #12 of 15

Can you do away with the buttercream and only use ganache and the fondant? Try to see if that helps?

LoveThatCake Posted 31 Dec 2011 , 10:35am
post #13 of 15

You should try to brush the cake with syrup before ganaching. That's what we (in OZ!) do.

Also, syrup on the ganache helps the fondant to adhere.

mcaulir Posted 3 Jan 2012 , 12:07am
post #14 of 15
Quote:
Originally Posted by bobwonderbuns

Okay, here's what I'm doing. I use 2 parts Nestles semisweet morsels to 1 part heavy cream. Heat the cream, add the flavor, pour over the chocolate, wait a moment then stir. When it comes together I cover it with plastic wrap and let it set overnight. The next morning I take my hand mixer and "whip" it. Makes it easier to spread. Then I frost the cake with it, smooth it and let it set for a while, sometimes overnight. Then I brush it with water, and apply the fondant. That's the way I've seen it done and why I cannot for the life of me understand why it's separating from the cake proper. It sticks to the fondant well though. I'm not using anything between the cake and the ganache although I have used a thin buttercream coat -- and that pulls away from the cake (sticking to the ganache.) Huh!




Are you using volume measurements for both chocolate and cream, or weight? I can't whip ganache the morning after I've made it- it sets too hard. I actually usually have to microwave it so I can get a spatula into it. Maybe it's the whipping, that's doing it.

Is the outside of the cake moist-ish or is is fairly dry to touch? Mine are usually pretty moist to touch.

Nothing between cake and ganache, and I use a little bit of water on the set ganache before applying fondant.

Shan1781 Posted 3 Jan 2012 , 12:13pm
post #15 of 15

I follow this tute and I have never had a prob http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=relmfu HTH

Shan... icon_smile.gif

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