I'm sure its been asked but haven't found the answer I'm seeking in all those pages. So If it has I apologize.
I want to use ganache instead of buttercream, but will not be covering with fondant after. I don't want to pour it over because I want it to have the crisp square edges and this will be a white ganache.
Does anybody use ganache this way?
I have once Auntginn. After I make my Ganache I toss it in the fridge to harden up a bit then get it out when it firm enough to spread. Then smooth it with a warm spatula to get the crispness I desire! Good Luck! =-)
Thank you. One more question? Did you crumb coat first and then a second layer or just all at once?
If you don't wanto to cover it with nothing you can pour it while it's still warm, wich gives you a smooth finish.
If you want to have a sharp finish, let it could down to mold it to the shape you want.
As for the crumb coat, we never use it !!! We don't like to do it. If you have a irregular cake, just cut in to the shape you want, and the ganache him !!
AHi there Auntginn , I have never used ganache but just the other day there was a thread on here where someone had posted a utube video about ganache. I'll post the first video and if you watch it you can see where to find the next two utube videos . Hope this helps you.
AThere's a really good tutorial somewhere on this site. I'll see if I can find the link for you
Here's a couple of good videos, I just posted for 'terrified of ganache'.
Thank you everyone. I'll be making a cake this weekend and want to feel very confidant that it will look good and taste as good as it looks. You all helped. I've been watching all the video's and reading tutorials like crazy.
Yep, Sweettooth, those are the videos I was looking for. Made my life sooo much easier :)
Sweettooth, I watched them last nite. Thank you.