Attaching Modeling Chocolate To Ganache?

Decorating By FundamentallyFascinating Updated 24 Jun 2012 , 3:47pm by ChocolateCraftKits

FundamentallyFascinating Posted 21 Jun 2012 , 11:35pm
post #1 of 6

So, I'm planning a cake for my mom's birthday next month and I have this cake in mind but I'll need to use modeling chocolate for the decorations because she's not much of a fan of fondant and I can't get a hold of gum paste. So I'd like to know if I was to do a white chocolate ganache coating over the cookies 'n cream frosting, would I be able to attach modeling chocolate pieces with gel or melted chocolate to it without fear of it falling off?

Thank you for reading.

5 replies
katharine8283 Posted 21 Jun 2012 , 11:51pm
post #2 of 6

I recently completed a birthday cake that was covered in ganache (you can see it in my gallery) and used chocolate modeling paste for the flowers on top of the cake. I stuck the flowers on with melted chocolate and they held really well.

FundamentallyFascinating Posted 22 Jun 2012 , 1:16am
post #3 of 6

Wow, your cake is beautiful (as are all the others icon_smile.gif ). But I mean, would it stick on the sides and hold? What I want to do is a billowed effect on the bottom tier but I'd like to know if the ganache will be able to hold the chocolate without slipping or falling off.

ChocolateCraftKits Posted 22 Jun 2012 , 2:52pm
post #4 of 6

Hi there

It's Peggy from Chocolate Craft Studio. In my experience, the issue would be moisture. Most recipes for ganache are very sensitive to moisture - are you refrigerating the cake? Do you live in a humid area? Will the cake go through temperature changes? This would cause decorations to slide and slip off the sides as the ganache will move, possibly separate.

There is a recipe we use in competition for ganache that has gelatin in it to improve the stability and create a more uniform, practical cover that can be frozen and defrosted without negative impact.

Dark Glaze Herve (good for freezing, refrigerated desserts)
175g water   6 oz water
100g glucose   3.5 oz corn syrup
350g sugar  11.5 oz sugar
300g cream  10 oz cream
  Bring to boil
18g gelatin leaves (test for type of gelatin; silver/gold?) ½ oz gelatin
  Bloom, squeeze, add to boiling/boiled liquids
150g cocoa powder        5 oz cocoa pdr
  Sift, add to boiling liquids
Hotter glaze is cooked, longer glaze will hold (freeze, etc) instead of just bringing liquids to boil, cook to 215 so there is less water)
Strain and glaze frozen products with just off the boil glaze; re-strain as needed to eliminate bubbles.

Feel free to call or e mail directly if you like thru my website at chocolate craft studio

naiyyar Posted 24 Jun 2012 , 3:26pm
post #5 of 6

Peggy, could u plz tell me what is dark glaze herve the recipe uv given of and how do u use it!!??


ChocolateCraftKits Posted 24 Jun 2012 , 3:47pm
post #6 of 6


The dark glaze is a type of ganache coating used by professionals when more stability is needed. It is used the same way that ganache is used, to coat pastries.

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