Ganache Confusion??!

Decorating By tessholly1 Updated 5 Jun 2014 , 1:28pm by cai0311

tessholly1 Posted 5 Jun 2014 , 8:22am
post #1 of 4

ASo I was telling my mum about how I was going to try using ganache for the first time instead of buttercream to get straight edges with wedding cakes etc.. She then asked.. 'what if the client wants a vanilla buttercream and strawberry jam filling in their wedding cake..can you still use ganache on the outside even though it's chocolate??' Which is where the confusion began..what about bakers who only use ganache to crumb coat, do they only do chocolatey flavour cakes??!! Any answers would be brilliant :)

3 replies
cakebaby2 Posted 5 Jun 2014 , 8:41am
post #2 of 4

you could still do do your bc/jam filling and  ganache top and sides in white chocolate.It's only to give you a firm straight edge if your buttercream smoothing isn't professional looking.

mcaulir Posted 5 Jun 2014 , 10:17am
post #3 of 4

You use white chocolate ganache on those cakes. It can be flavoured as well.

cai0311 Posted 5 Jun 2014 , 1:28pm
post #4 of 4

AI use white chocolate ganache on all my fondant cakes. I like white chocolate because, similar to buttercream, it has a neutral flavor. So whether the cake is white, chocolate, orange, banana... this icing flavor blends well with the cake flavor.

Plus, if I have to rip the fondant off the cake because of a tear or something else, there are no brown chocolate spots on the fondant that will affect the color of the fondant when I ball it up to roll again.

For the filling, I still create a buttercream dam and fill with whatever the client wants as usual.

Quote by @%username% on %date%