I'm new to using ganache. I'm sure this is a very basic question. Could someone tell me whether i need to crumb coat using buttercream before i frost & decorate with whipped ganache. Or can i crumb coat with ganache also?

I read in books that you can use refridgerated ganache straight away for fillings and frosting. So what is the difference with this firm ganache and the whipped ganache, because my whipped ganache did not increase in volume, it just looked slightly paler. Am I doing something wrong??

thank you !

Great questions, crouton! I, too, am just now venturing into making/using ganache. I made some the other night that was just too thin to use...not sure what I did wrong. So, I added some pwd sugar and mixed it up...it tasted heavenly, but wasn't the same in texture as a bc. Good thing it was just a belated bday cake for DH! lol

Can't wait to see all the replies on this!

I also tried to make ganache the other day, but it was too thin and did not coat my cake the way I thought it would. I could see right through it. Maybe we will get some help!!

Berta

JennT,

Would you be willing to share your "heavenly ganache" recipe with me? I made some awhile back and I didn't think it was that great!! It had Grand Marnier in it. I would like to try again, I think it looks good but I didn't think it tasted that great!!
Anyway, you can PM me when you have the time. I hope and pray that you are getting things cleaned up after the horrific hurricane.

~luraleigh~

JennT,

Would you be willing to share your "heavenly ganache" recipe with me? I made some awhile back and I didn't think it was that great!! It had Grand Marnier in it. I would like to try again, I think it looks good but I didn't think it tasted that great!!
Anyway, you can PM me when you have the time. I hope and pray that you are getting things cleaned up after the horrific hurricane.

~luraleigh~

I always use the ganache buttercream to frost my cakes. I think I got the recipe off www.baking911.com. Very simple directions and always turns out great. I crumb coat with this and then frost again.

Providing this is the same that I made and used, I have two Angel Food cakes in my gallery that were covered with whipped ganache. The first one I did is the one with the swirl lines on it. The ganache went on soooo smooth. For the Angel Food cake I took 8 oz. semi-sweet chips to 8 oz. whipping cream.

I heated the cream to just before a boil, took it off the burner and added my chips. I used a whisk to blend in the chips. To make it a spreadable smooth ganache I set the pan in an ice bath and continued to whip it with my whisk until it all was chilled, thick, and smooth. It went on so nice and smooth. It was "a piece of cake." No crumb coat needed on the AF cake.


Hope this helps,


Amy

By the way, I also used the same recipe as a filling with no issues whatsoever!


Amy

The recipe for whipped ganache that I use (see Chocolate Pear Wedding Cake photo in my recent Photos!) was 1 lb. of good dark semi-sweet chocolate (Callebaut or Lindt are really nice!) and 1 litre of 35% whipping cream...using the exact technique that Cakemommy just told us.

I've never heard of Callebaut! Is that brand only found in Canada!


Amy

Hmmmm...I'm not sure? Bernard Callebaut makes the most delicious Belgian chocolate and I think he is based in Western Canada. But he does have a few shops out here in Eastern Canada.

Our pastry department buys 12 lb. blocks of his dark chocolate for cakes, icings, desserts, etc. and I love love love the texture and flavour. SO dark and yummy!

Callebaut can be purchased here in the US.. Valrohna is another really good chocolate for ganache and Scharfenberger chocolate of San Francisco.

Do these chocolates come in chips or blocks. Blocks would be nice to do curls or shavings. I love GOOOOOOD chocolate. I'll have to look for them! Thanks!


Amy

Callebaut comes in chips, blocks and wafers too I think? Their packaging is beige with dark brown writing. We use the Dark Semi-Sweet Chocolate and the White Chocolate. I ordered the Milk Chocolate once by accident too. It's really yummy...but we don't use it in any recipes, so I snack on it when I think nobody is looking!

antonia74,

Your cakes are wonderful

Could you please tell me how you get your corners so sharp.

I use a ruler to make sharp corners...plus chilling the cake for a few minutes between working on the icing.

antonia74: any chance you could order me a block of callebaut coating chocolate (the dark chocorobe?) -- i haven't been able to get my hands on any since i quite the pastry biz over 5 years ago, and i miss it so much for making truffles . it is the BEST coating chocolate i've ever worked with. i'm completely serious...i live in toronto and i could swing by wherever you are to pick it up...just tell me how much it costs.

p.s. where do you work, and where did you go to school?