Shaped Ganache?

Decorating By Mandy2012 Updated 4 Oct 2013 , 12:38am by Mandy2012

Mandy2012 Posted 4 Oct 2013 , 12:30am
post #1 of 4

I'm not sure that's what to call what I want to do. I want to pour my ganache onto wax paper, cool it, cut out some areas, and then lay it onto the cake over another layer of different colored ganache, similar to using fondant. I don't want to use fondant because no one in my family likes it. I want this to be eaten. Has anyone attempted this and/or have advice for me?!?

3 replies
BatterUpCake Posted 4 Oct 2013 , 12:33am
post #2 of 4

You could also use modeling chocolate

scrumdiddlycakes Posted 4 Oct 2013 , 12:35am
post #3 of 4

I've never done anything like it, but I would do it the same way you would do a butter cream transfer.

As long as the consistency is right, I can't see why it wouldn't work.


I don't believe in messing with ganache before it is set though, just in case it separates, is too soft, etc. So I would make it a spreadable consistency, let it set before doing anything with it, and smooth it on with a spatula, instead of pouring.

Mandy2012 Posted 4 Oct 2013 , 12:38am
post #4 of 4

Thanks ladies, those are both great ideas. I'm going to give it a go tomorrow and see how it goes. If all else fails, I can make marshmallow fondant. I just hate to see my work thrown away.

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