hi everyone

i have a few questions about using ganache to fill and crumb coat a cake before covering with fondant. i have always used buttercream on/in my cakes because i suppose im afraid of ganache. 

do i need to store a ganache filled/bc cake in the fridge? (thinking the cream will go off)

how long does the ganache last for outside the fridge? 

what chocolate should i use to make ganache?

do people use ganache on a plain vanilla cake and if so what chocolate do u use?

how do people get coloured ganache? (is it just food colouring paste same as bc)

i know there is a lot of questions but this is why i havent used and scared of using ganache any answers to my questions will be so helpful 

thanks

AI can answer a few questions for you! Ganache does not need refrigeration once it is made. Most people mix it up and let it sit overnight to get a good spreadable consistency. I use Ghirardelli chocolate for mine. The better the quality chocolate, the better the taste of the ganache. I think ganache goes well on any flavor! Hopefully someone else can chime in on the other question about coloring. :)

Hi nikki54321, I'm going to give it a go this weekend and I'm going to use Ghirardelli chocolate like CMLayton.

Using this technique by Michelle whom I love, love, love. Don't know much about coloring accept you need to use a special kind for chocolate or it will seize up on you, Maybe cocoa butter based, I'll have to check back on what we used in school.

I've never seen or heard of colored ganache but that's not to say it can't be done. Most people cover ganache cakes with fondant, which can easily be colored and decorated as desired. For vanilla cake white chocolate ganache is good. I use Ghirardelli too or Bakers brand chocolate. Just make sure the white (and dark) chocolate has cocoa butter in the ingredients list. The candy melts or chocolate chips do not have cocoa butter in it (unless it's dark chocolate, but I haven't had success with using chips.)

Also, make sure you use a good quality, high fat heavy cream with at least 35% milk fat.

Michele's youtube video is great that someone else suggested, and this video is also very helpful.

http://www.threelittleblackbirds.com/2012/10/simply-ganache-a-tutorial/

I combine the techniques used in both videos. I like microwaving my chocolate and heavy cream together like in Michele's video, but I like to make my ganache in the morning to cover a cake with in the afternoon that way I don't have to worry about it being too hard after sitting overnight, and then reheating, stiring, over heating, letting cool again, etc.

Don't be afraid! It's only cake (at least that's what I try to tell myself when something goes wrong!)

Just practice a few times and you'll get it!

I have seen some of the tutorials from TLB, I didn't realize she had one for ganache. I like the am/pm idea.

pssssst...... is it me or did she look REALLY uncomfortable when her husband cut the cake? 0_0

AHer ganache video made me confident enough to try my first ganache covered cake! She explains everything so well! I don't think I could ever frost/ganache a cake the traditional way anymore with straight sides, I always use the upside down method!

And maybe she was nervous about cutting into that beautiful cake! Haha! She did day that's why her husband cuts her cakes!

AWow thanks everyone for your comments and help I am gonna give it a go so I'll let u all know how I get on thanks again

AThat's what I have been working on kelly. I usually only make SMBC cakes. I have been working with SA fondant and I don't like the taste but I do like it's workabilty. I wanted to make it from scratch but it's very time consuming. All the other fondants that are said to taste good are super expensive. I figured I would give ganache a try.

I do love the look of just a ganache finished cake without the fondant like in TLB video but I need to be able to paint on  them. Sigh..... [/quote]

I've always made my own MMF and it's so easy to make, I don't like how to have to let it "rest" for a day though. BUT I just starting making Liz Mareks, from Artisan Cake company, marshmallow fondant and it's pretty amazing. She kneads Wilton fondant in, so it has the same nice pliability to it, but tastes like regular MMF. And it's still cheap to make if you use a coupon at the hobby stores to buy the Wilton fondant to add in. It's also ready to use right after making it. Check out the video, in the end the lifts the whole thing of fondant up with her hands to put on a dummy cake without any rips or tears.

http://artisancakecompany.com/2012/11/the-best-marshmallow-fondant-recipe-ever/

AWhat is SA fondant? I'm sure you can use any fondant. I've been wanting to get the Mat too, just not sure whether to get the home or pro mat.

Well Nicki54321, I'm going to take the plunge and give it a go. I like you, am afraid of ganache AND fondant, so sorry to have high jacked your thread . Please forgive me.

Wish you luck with yours too.

Kelly thank you soooo much! I have the XOXO silicone covered rolling pin with the handles (works like a dream) but for covering larger cakes I always get lines. Wish I had one that was as long as the Wilton one

AYou're welcome Enga! And I didn't think about it having lines. But I do always make sure the side of fondant that's against the counter is the outer part of the cake, that way it's super smooth. So maybe little lines won't be an issue. In the video on Sweetwises website, she used a silicone rolling pin with the Mat.

Ooops, I guess a pic would help!

AThis isn't directed to you, OP. But what is so scary about putting ganache on a cake exactly? I've seen people lately say "I'm afraid to do it"....it's just another type of icing for lack of a better term. Where does the fear come in?

OP, I'm with morganchampagne on this one.  Chocolate ganache is just icing.

here's an interesting website

http://thestoryofchocolate.com/What/ingredients.cfm?ItemNumber=3305

maybe if someone said it like this: the ingredients in ganache are--

chocolate LIQUOR

cocoa BUTTER

SUGAR

LECITHIN

VANILLA flavoring

CREAM

You'd think that it's a nice recipe for frosting.

I think ganache is easier to work with than icing, especially when  the fondant goes over the top as it is so sturdy.

AI'm with enga on this one! I've never used ganache because:

A. I am scared to try it. Lol.. Dunno why, but i really am scared. (Coward) B. ingredients are expensive, so if i fail that's expensive chocolate down the drain C. True. There are so many ratios on chocolate and cream out there and i don't know which one to use. Is there an absolutely no-fail ganache recipe out there for a beginner like me? Hehehe

But that doesn't mean i'll never try it. Eventually i will :) i'll soon have to venture to the world of modeling chocolate and ganache someday :) baby steps!

A

Oh no. I didn't even read all the responses...I was just commenting on other stuff I've seen here lately. Nothing specific to this thread

AI promise you guys it's not hard! Best thing to do is investigate the ratios and not be bound to any ratio