CupcakeQT82 Posted 25 Jun 2012 , 2:29pm
post #1 of

Are you not using buttercream at all? I have not yet tried this method and am thinking of trying it for a cake next week. I'm worried though the cake will be too "firm" and the buttercream that usually gives a soft, fluffier texture will be lost and instead the more firm ganache will make my customer think I am doing something wrong. Do you still use BC in the torting?

15 replies
l_rock Posted 25 Jun 2012 , 3:26pm
post #2 of

If i use ganache,then i just use ganache to ice the cake including torting. Ganache is a very different texture to buttercream and it does become fairly firm. I usually use it with mud cake as they compliment each other. Ganache is basically a standard in the australian cake industry, so the firmness compared to buttercream isn't realy an issue. i find the ganache holds up better than buttercream in extreme weather (heat) and you don't have to worry as much about chilling it (while working with it) once it sets. the down side is that you do have to allow time for the ganache to set on the cake before you can put fondant on. depending on the weather it can take anything from 2 - 12 hours. at the end of the day its a personal choice - if you don't feel comfortable using ganache don't do it icon_smile.gif
hope this helps and best of luck

littlestruedel Posted 25 Jun 2012 , 3:30pm
post #3 of

I've done both, iced and filled with Ganache, and I've also filled with buttercream (or mousse) and then iced in ganache. Just make sure to use a ganache dam to hold in the buttercream or mousse filling.

cai0311 Posted 25 Jun 2012 , 8:26pm
post #4 of

I use ganache under all my fondant cakes. I make the ganache the day before I need it. Then I whip it with my hand held mixer with whisk attachment (I have used the regular attachments too and it worked fine). The texture is creamier, more like buttercream, but hardens nicely when refrigerated. So after I whip it I ice the cake with the ganache. Then I pop the cake in the fridge for several hours until the ganache is firm. At that time I cover with fondant.

When the ganache comes to room temp it is no longer firm since it is whipped, but it still holds up fondant really well.

mom2twogrlz Posted 25 Jun 2012 , 8:41pm
post #5 of

I use ganache to frost my cakes, but use a mousse or other filling, making a dam with the ganache to hold it in. That way you still have to lightness and richness at the same time.

nanefy Posted 26 Jun 2012 , 8:50am
post #6 of

BTW you do not need a ganache dam when using buttercream inside a ganached cake - I ONLY use ganache outside my cakes and use SMBC on all my cakes and have never used a dam and have never once had any problems with buttercream bulges or anything like that - ganache is like concrete and holds everything in place - if you are having issue with bluging out the side of ganache, then you are using the wrong ratios of cream to chocolate or you are using the wrong cream.

mcaulir Posted 26 Jun 2012 , 9:47am
post #7 of

Ganache gets firm to touch on the outside, but is still quite creamy when you eat the slice of cake. I always just use ganache.

nanefy Posted 26 Jun 2012 , 9:51am
post #8 of
Quote:
Originally Posted by mcaulir

Ganache gets firm to touch on the outside, but is still quite creamy when you eat the slice of cake. I always just use ganache.




It is all dependent on ratio's and recipe - some ganache's for fillings include butter and a higher cream content but the ganache's generally used for the outside of cakes are not creamy at room temperature, they are hard, like chocolate. Changing the ratio of your cream to chocolate i.e. more cream, will make it creamier/softer, but if you are using it on the outside of the cake you want it to be solid.

mcaulir Posted 26 Jun 2012 , 10:13am
post #9 of

I use 2:1 dark choc and 3:1 white choc on all my cakes. It gets firm to touch, but is still creamy as you eat it. Not buttercream creamy, but nothing like the hardness of chocolate. Perfectly pleasant to eat alone all kinds of cakes. I use it on the outside of all my cakes under fondant.

nanefy Posted 26 Jun 2012 , 10:17am
Quote:
Originally Posted by mcaulir

I use 2:1 dark choc and 3:1 white choc on all my cakes. It gets firm to touch, but is still creamy as you eat it. Not buttercream creamy, but nothing like the hardness of chocolate. Perfectly pleasant to eat alone all kinds of cakes. I use it on the outside of all my cakes under fondant.




It might be a location thing because mines is not what I would call creamy and I use the same ratios. Yes it's not as hard as a chocolate bar, but it's not what I would call creamy - it's obviously way hotter in Oz than it is here in Scotland lol - so maybe that plays a part, who knows.

Bluehue Posted 26 Jun 2012 , 12:26pm

We here in Australia have been using Ganache for years... as a filling and outter coating. The same ganache for both... and yes, i find the ganach as a filling is softer than the outter coating.

As
mcaulir wrote:
I use 2:1 dark choc and 3:1 white choc on all my cakes. It gets firm to touch, but is still creamy as you eat it. Not buttercream creamy, but nothing like the hardness of chocolate. Perfectly pleasant to eat alone all kinds of cakes. I use it on the outside of all my cakes under fondant.


Its not BC creamy - but as little red riding hood said - just right icon_wink.gificon_biggrin.gif

Bluehue

dandymom Posted 26 Jun 2012 , 1:31pm

One thing to remember is that not all chocolate are created equal. The ingredients vary from brand to brand. You can get different ganache textures using the same ratios with different chocolate.

D.

Bluehue Posted 26 Jun 2012 , 2:51pm
Quote:
Originally Posted by dandymom

One thing to remember is that not all chocolate are created equal. The ingredients vary from brand to brand. You can get different ganache textures using the same ratios with different chocolate.

D.




Excellant piece of imformation thumbs_up.gif
Bluehue

cai0311 Posted 26 Jun 2012 , 8:44pm
Quote:
Quote:

Its not BC creamy - but as little red riding hood said - just right




I believe you mean what Goldilocks said.

Bluehue Posted 27 Jun 2012 , 12:43am
Quote:
Originally Posted by cai0311

Quote:
Quote:

Its not BC creamy - but as little red riding hood said - just right



I believe you mean what Goldilocks said.




Yes - thats right - lolllllll icon_redface.gificon_rolleyes.gif
Bluehue

AlicesMadBatter Posted 28 Jun 2013 , 3:05pm

My ganache sat at room temp overnight and is the consistency of peanut butter. Did I do something wrong? Will it not harden appropriately?  Help!!

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