So I was looking at the incredible cakes on the link below and noticed many are frosted in white chocolate ganache. The edges of the cakes are so crisp, it does not look poured. Does anyone know how to achieve this look using the ganache? I'm thinking of all the yummy possiblilities this would open up!
thanks,
Kim
here is the link-

http://www.somethingsweetbymichelle.com/index.cfm

Yes, you can whip the ganach once it is cooled. It spreads just like frosting and you can smooth it with a hot knife.

I make a caramel chocolate ganache that gets thick as it cools and use that to frost a cake-no whipping neccesary. I am able to pipe borders with it was well.

Sandra

thanks for the info...i would have never thought to try that.

I prefer to spread the ganache rather than pour it, so I cool it to room temp (sometimes I chill it for 10 minutes in the fridge after that) and spread it on with a metal spatula. It works well and is very smooth.

This is a cake that I iced with that method.

Chocolate caramel ganache

6 ½ ounces bittersweet chocolate, finely chopped(food processor works great)
4 ½ ounces milk chocolate, finely chopped

combine chocolate in a heat proof bowl and set aside

2/3 cup granulated sugar
1 ½ tbsp salted butter
1 cup plus 2 tbsp whipping cream

1 ½ cups unsalted butter(3 sticks)

Put one third of sugar in the bottom of heavy bottomed pot over medium-high heat. When it starts to melt, stir with wooden spoon. Once completely melted, add another third of the sugar. Once that is melted, add the last third of sugar. Cook till amber color reached(be careful it does not burn). Add butter-careful it will foam up. Once butter is combined, add the cream. Bring the cream to a boil. Pour half of this over the chocolate and stir until smooth(the small the chocolate is chopped, the faster it will combine). Once smooth, add the rest of the cream and stir until smooth.

While the chocolate mixture cools, take the room temperature butter and with either the mixer on low speed(paddle) or with a rubber spoon, soften until it looks like mayonnaise. Do this slowly-you do not want a lot of air in the butter. It should take about 10 minutes.

Gently stir the butter into the chocolate with a rubber spatula-you dont want a lot of air bubbles. Stir until the mixture is smooth-this can take a little while.
Let sit for an hour or so, stirring occasionally until spreadable consistency. The longer it sits, the thicker it gets. I was able to pipe borders with it once it had cooled enough.

Sandra