Pouring Ganache Over A Cake Iced With Buttercream
Baking By GeminiBaker Updated 14 Mar 2016 , 4:15pm by GeminiBaker
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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replies
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.
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.
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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