Pouring Ganache Over A Cake Iced With Buttercream

Baking By GeminiBaker Updated 14 Mar 2016 , 4:15pm by GeminiBaker

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GeminiBaker Posted 13 Mar 2016 , 9:20pm
post #1 of 6

How does one do this to ensure the buttercream icing doesn't melt?

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ypierce82 Posted 13 Mar 2016 , 10:20pm
post #2 of 6

Make sure the ganache is cool enough first.

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costumeczar Posted 14 Mar 2016 , 12:41am
post #3 of 6

Chill the cake, too. that will make the ganache firm up faster, though, so you have to work fast.

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GeminiBaker Posted 14 Mar 2016 , 2:20am
post #4 of 6

Anyone have a preferred recipe? 

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costumeczar Posted 14 Mar 2016 , 11:35am
post #5 of 6

For ganache? I think it's 2:1 ratio dark chocolate to heavy cream (by weight) and 3:1 for white chocolate. You can add more or less of each ingredient to adjust how thick it is, but that's the basic proportion to use.

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GeminiBaker Posted 14 Mar 2016 , 4:15pm
post #6 of 6

That is what I have used for other recipes that call for ganache. 


Is there a recommend temp to cool to before pouring over buttercream so that it is cool enough, but still workable?

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