I'm a little confused about ganache...ok a lot confused My gut tells me I should starting using it for some recipes...but trying to find more info on it is not easy so I you don't mind I have a question for those already using it.

1. Are there only certain flavors cakes you use it on.
2. can you color it ... Especially for white chocolate ganache
3. Is the chocolate taste over powering.
4. Can it be used to smooth the cake or it it only for the method?
5. Can it be used on a caked to be carved then covered in fondant
6. Good recipes for both chocolate & white chocolate ganache.
5. What else should I know about ganache.

I really want to keep an open mind about it & that's why I'm asking. I am not a huge fan of chocolate; However, I like white chocolate. I don't want to pass on my likes and dislikes for a customer ... especially if this is something they would really love.

I'm asking this to people that are already using this ... so please if you haven't tried it an have something bad to say about it please don't reply I'm really want to learn more & google is not my friend on this subjuct. On the other hand if you've tried it & something did not come out right ... then please share also

Sorry so many questions I am really want to learn.

Thank you in advance

Yes you can colour white chocolate ganache...I use the boil cream method and add gel colouring to the cream before heating it (that way you're not over-mixing the ganache after it's made by adding colour at the end, and the ganache is unlikely to 'split' from the addition of colour that way). You can also use candy/oil based colours, which work well in ganache. Keep in mind that real white chocolate is never perfect white, so you can't really mix a nice pale blue for example - it will look a bit green.

Some flavours don't go with chocolate, so you do have to keep that in mind. Often if a flavour doesn't go with dark or milk chocolate it will be fine with white chocolate though. For example I would never put dark or milk ganache on carrot cake, but white ganache would be okay.

Yes it can be used on carved cakes under fondant, in fact it is much better than buttercream for carved cakes because it 'sets' and makes the cake much sturdier/stronger. It's a great solid base for covering with fondant.

I only use ganache under my fondant, couldn't get the hang of buttercream.

The recipe for spreadable ganache is:
2 parts dark chocolate : 1 part cream (by weight not volume)
3 parts white chocolate : 1 part cream
Milk chocolate will be somewhere between the two. I don't make milk chocolate ganache so I'm not sure of the definite ratio.

Great information here:

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

I use the "upside down method" to smooth my ganache, it works perfectly for getting straight sides and a crisp top edge.

I use the microwave method to make my ganache. I heat the cream in a big bowl in the microwave until it is almost boiling. I add the chocolate (broken into small pieces) and let it sit for a couple of minutes. I then stir it, return to microwave (for no more than 30 secs at a time), stir again, heat etc... until it is perfectly smooth with no lumps.

The main problem you can get when making ganache is that you get little lumps in it. This happens when you burn the chocolate. Either the cream is too hot or the chocolate gets too hot. It is better to work at a lower temp and have it take you 5 minutes longer than to heat it up to scalding and ruin your chocolate.

Any other qs don't hesitate to ask

Oh PL - once you have made it and used it the first time there will be no looking back.

It is so easy to make and use.
It is used more over here (Australia) as a fill and covering cakes than BC.

As Coral mentioned - yes you can colour the Whie

Adding a Liquere for taste is another great idea.
I have a lot of requests for Cherry Ripe / Peppermint Crisp ect Ganache...as a fill.

Many say there is a difference between whipped ganache and just ganache -i make my batches in large quantities and use my KA with the Paddle Attachment every time - i never have a problem with air bubbles or lumps.
I sometimes think some make it more of a science project than what it really is -
Its just ganache.

Best tips i can give you is...
* After you have made it - allow it to sit either all day or over night then use it as a fill or before vovering your cake in Fondant.
The consistancey will be like that of Peanut Butter.

* Make sure when you buy your cream the expiry date isn't within two days of you buying it ...


What ever you do not use - pop into a plastic container and pop in the freezer - its fine for 3 Months.

Use it as a fill for cupcakes - and under fondant lids for cupcakes also.

When smoothing your cakes after you have let the ganache *set up* just dip your off set spatular into a jug of boiling hot water - wipe dry and then its so easy to get a lovely smooth finish before you cover in fondant.

In advance i will say -
Welcome to the world of Ganache - there is no going back


Bluehue

The others have given excellent advice! I live in a house of chocolate lovers so I've always either got ganache in process or in the freezer! I love it for getting that smooth look under my fondant! When I made the LIghtning McQueen Cake in my photos, I carved it and then covered it in ganache before the fondant. It helped so much!

Check out this tutorial: http://cakecentral.com/cake-decorating-ftopict-718828.html

I'll never go back!

Karen

I too am curious about ganache, esp. using it under fondant. Was thinking about using it on a cake I have coming up in a couple weeks. The reception is outdoors and there's a potential of warm weather. Does anyone know how it holds up in the heat?

May I ask, if you use ganache on the outside of the cake and they want some butterceam with the cake, do you tort all the layers and add a good amount of buttercream?? Love the ganache and smooth fondant trying to figure out how to balance the ganache and buttercream, thanks.

I finally made whipped ganache. Lovely!!! Wasn't sure how to use it though. As a filling? Would it be too soft and smoosh out between the layers? (I'm sure "smoosh" is a highly technical term somewhere in the world. LOL). I thought it might be nice as a filling to inject into cupcakes. Not sure. How do you all use whipped ganache? I would think it would be too soft to use under fondant but again...all guessing here. So far, the only sure-fire use I've found is hiding out in the laundry room with the bowl of whipped ganache and a spoon. But I'm guessing it has other uses.

I've used ganache to fill cakes, my favorite is putting a layer of ganache (letting it set for a few minutes) and then a layer of canoli filling on top. But i have never thought of using it before the fondant. I will have to try that next time.

Ahhh! I just used ganache for the first time! I am pretty much in love. =) I did a white chocolate, used the 3:1 ratio, let it set all day, and since I was in a bit of a pinch, and it was hot...I put it in the fridge for about 45 minutes prior to icing my cake, to get a slightly stiff peanut butter consistency, worked like a dream! Now i want to whip some up and use it on cupcakes!!!! =)

I fill my cakes with Swiss Meringue Buttercream and ganache the outsides of them before the fondant is applied. Never had a problem with it. I have filled my cakes with ganache too, but I think the combination of the silky creamy SMBC and the rich ganache on the outside makes for a super delicious bite of cake!!

I also make my ganache on the same day I will be using it by letting it cool to room temp and then popping it into the fridge (uncovered) for about 15 minutes. It comes out perfect and I don't have to wait a day for it to thicken. Make sure you do let the cake sit overnight once the ganache is perfectly smooth before applying the fondant, so it can form a nice shell.

Happy ganaching!!

Thank you all for the information. I am going to try ganache. Of course I'm a little nervous about it that's why there are so many questions running through my mind. I really appreciate the help

More questions.

1. Can you use ganache (either white chocolate or milk chocolate) as a top icing instead of BC...Like can you smooth it out like that?
2. Can you flavor the ganache? or would that just be BC you can add flavor to?
3. Is there an advantage to using dark chocolate vs. milk chocolate?
Oh and
4. What is the better choice of chocolates to use?
Thanks again

I use a dark chocolate ganache over chocolate buttercream on a triple chocolate cake. Ganache is also great for truffle centers. White chocolate ganache goes really well with a carrot, cherry almond, coconut almond poppyseed, or apricot orange cake.

LisaPeps and kearniesue

thank you for the links very helpful

I do not have time to read through the whole posts and comments but the three videos shared at the beggining of this thread are amazingly usefull.

http://cakecentral.com/cake-decorating-ftopict-718828.html

HTH

I'm also interested to know what chocolate you use. TIA.

should i use a ganache more soft for filling and more stif for covering?

truffle filling and ganache is the same thing or si there any differense?

macsmom has a truffle recipe on here that is chocolate and cream cheese (Really yummy!), and it's different than ganache. You can add enough BC to the truffle recipe to make it the consistancy you prefer. I like to use that for filling and ganache on the outside of the cake.

HTH.

Karen

Treelittleblackbirds: ?? When using SMB as filling do you refrigerate cake after applying the ganache or the fondant?? Only asking because I saw a video and she recommended alotting time for the ganache to set up before fondant?? Won't the SMB melt? if left out. Thanks...

I'm not sure how ThreeLittleBlackbirds does it, but I fill my cakes with SMBC, then refrigerate until firm, then apply the ganache to the outside, smooth and refrigerate again overnight. The next day, I smooth again with a warm spatula and cover with fondant. I do not refrigerate it after that and haven't had any problems with the SMBC melting or anything. I just make sure the SMBC is firmed up before applying the ganache.