For Those Who Use Ganache Under Fondant. . .

Decorating By CupcakeQT82 Updated 11 Nov 2016 , 7:31pm by Wyantan

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

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?

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

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 25

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 25

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 25

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 25

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 25

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 25
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 25

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
post #10 of 25
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
post #11 of 25

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
post #12 of 25

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
post #13 of 25
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
post #14 of 25
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
post #15 of 25
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
post #16 of 25

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!!

edahani Posted 22 Sep 2016 , 5:14am
post #17 of 25

Hi all


I know this post is like 3 years old but I have a quick question to ask all the experts here. I plan to ice my cake using ganache but I ran out of cream, can I substitute it with butter to use under the fondant?


If I can, what's the ratio would be like?


Thanks!


Edahani

ElizabethsCakeCreations Posted 22 Sep 2016 , 5:32am
post #18 of 25

Not sure on butter but did you have some cream? Ganache doubles when whipped, so can you do that and have enough?

edahani Posted 22 Sep 2016 , 5:42am
post #19 of 25

Unfortunately I have 0 cream left and no transport to go get one :( I have already filled it with SMBC but thought of ice it with ganache to have that firm structure under fondant. 


Worse comes to worst I would have to use SMBC. I'm still googling if its possible to use butter ganache instead of cream ganache. I'm not sure if the consistency will be the same.



ozgirl42 Posted 22 Sep 2016 , 11:44am
post #20 of 25

If you look on the pack of dark chocolate it will have a percentage of cocoa solids. This can be anywhere from 27% to 70%. White chocolate doesn't have any cocoa solids.
When making ganache you want to use a chocolate that has at least 45% cocoa solids in order to get a ganache that will 'set' and firm up to provide a good base to cover with fondant.
Because white chocolate doesn't have the cocoa solids, it is more susceptible to warm weather, so it's best to use it where you know there will be air con, or use it during the cooler months. As I live in Australia, I have a tendency to use it in this way.
The cream was originally boiled for a minute. This changed the chemical make up of the cream to make it more stable and removed some of the water content making it much more fat dense. If you boil cream and then leave it in the fridge, the fat will form a dense mass, which is how you get clotted cream - that wonderful English addition to scones, jam and cream. So this is what you are essentially adding to your chocolate. The small amount of moisture in the cream causes the chocolate to 'seize' and thicken and the fat allows it to become a glossy glorious mix.
The higher the cocoa solids that 'stronger' flavoured the chocolate becomes. I find at 70% the chocolate is too bitter for my client's tastes, but it does set wonderfully firm.

Wyantan Posted 11 Nov 2016 , 1:44pm
post #21 of 25

I cover my cakes with a nice stiff crusting buttercream, before I add my fondant my sides are perfectly smooth and level.

Then I cover it with  fondant and leave it overnight.

By the morning, my buttercream is bulging underneath my fondant and looks a right mess.

I have no idea why this keeps happening. I live in Florida so it's hot and humid perhaps this affect it but surely not.

I  don't ganache because despite A/C my house never gets cool enough and is too hot that  the chocolate melts. 

This is so annoying. Any ideas how I can stop this from happening.

900_for-those-who-use-ganache_9789635825cb5c4569a.jpg



nadizm Posted 11 Nov 2016 , 1:54pm
post #22 of 25

I live in Orlando. I was afraid the white chocolate ganache would melt too, but it didn't. I did a 4 tier cake for an outdoor party 3 weeks ago (Oct. 23) using ganache and it didn't even come close to melting. The trick is to place it in the fridge until the ganache hardens. Once it is hard, you can trust that it won't melt this time of year. (Also, don't forget to dowel you cake) This is the cake I made: 900_for-those-who-use-ganache_9315625825cd94d3965.jpg900_for-those-who-use-ganache_9315625825cd961cbe9.jpg


This is a cake without ganache:

900_for-those-who-use-ganache_9315625825cd97365cd.jpg

Wyantan Posted 11 Nov 2016 , 1:59pm
post #23 of 25

I must admit the last time I did ganache was in the summer and it was a horrible mess.

The problem now is the cake is due tomorrow as I don't have time to ganache and decorate. 


pastychef Posted 11 Nov 2016 , 6:49pm
post #24 of 25

This sounds like the cake is settling and your buttercream is bulging with nowhere to go. You can either let the cakes sit longer before you cover them so they can properly settle, or use the tiling method to speed it along.

Wyantan Posted 11 Nov 2016 , 7:31pm
post #25 of 25

Ok thanks 

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