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Terrified of ganache - Page 4

post #46 of 53

Hi novice!

You can make, ganache and freeze cakes, just wrap them tightly in plastic wrap and keep them wrapped until totally thawaed. This prevents any moisture from hitting the ganache, as we all know, chocolate + water = disaster!

Some say you can freeze Satin Ice fondant, again, I'd use plastic wrap and thaw wrapped to avoid moisture on your fondant. Probably best to freeze ganached cakes then thaw and fondant when you are ready.

HTH!

post #47 of 53

One more question, Can I use ganache instead of buttercream to ice my cake.  I've only used ganache poured on top of an iced cake, like a chocolate coating.  I would like to use it instead of buttercream.  Is this possible or do I need to ice with buttercream first.

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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #48 of 53

Yes you can. I am attempting to use it this weekend for my first wedding cake. I have seen quite a few youtube videos and keeping my fingers crossed for success. 

post #49 of 53

AuntGinn, Just let the ganache set up overnight and use it just like you would buttercream. 

I crumb coat with it , pipe with it, fill cakes with it.  It is sooo much easier to make than buttercream , less messy , less time consuming. 

post #50 of 53
post #51 of 53

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post #52 of 53
I used chocolate ganache under fondant for the first time today and I was really happy with how easy it was to get sharp edges and clean lines. I feel like the fondant was easier to apply, as well. Perhaps because it is a firm, non-giving surface whereas buttercream is not? I always feel like fondant slides around too much on buttercream, increasing the chances of tears and gathering. The chocolate I used was not super fancy. It was chocolate from a local ice cream/bakery/chocolatier shop whose label indicated it was only 42% cocoa. I was hesitant to use it, but after seeing the advice to use what you like to eat, I went for it. It was a good eating chocolate, better quality than Hershey's, Baker's or Ghiradelli and I enjoyed the flavor much better over Lindt. I'll try it with some Callebaut or Scharfenberger's next time.

I just wanted to share my experience with others who, like me, hate to spend money and timer an process or recipe that doesn't work!
post #53 of 53

I had the same result as arkmilklady above. The ganache filling/frosting was too hard and the cake almost separated from the cake when I cut it.  Maybe I got the ratio wrong and there was too much chocolate to cream?

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