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Ganaching a a cake {Questions}

post #1 of 5
Thread Starter 

So I'm reading a lot about chocolate ganaching a cake.  

Got some questions, hope someone can help me. It will be my first time to do this.

So i think i got down how to make the chocolate ganache.

 

Once I crumb coat the cake, I can put it in the refrigerator right? How long?

Then apply the 2nd layer correct?

My big question is after my cake is all ganached up, can i put it in the refrigator till the next day and then put my fondant?  

Or should I just leave it on the table for next day to put my fondant to decorate it?

 

What if my cake has strawberries or lemon curd.  Is it okay to leave my chocolate ganached cake in the fridge?  

 

How many hours before applying fondant should I take the cake out of the refrigerator?  

Should I worry about condensation like buttercream?

 

I truly appreciate the feedback.  I really want to try and make this but I'm iffy about certain things!!!

 

Thanks Bakers!!! :grin: 

post #2 of 5

You may start by going to the home page today and watching the ganache tutorials featured.  This gal is a ganache machine!!!

post #3 of 5

This is the tutorial from ThreeLittleBlackbirds.   I still use the techniques in this.  It will answer the questions you asked and then some :)

 

http://www.threelittleblackbirds.com/2012/10/simply-ganache-a-tutorial/

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply
post #4 of 5
JWinslow just gave you the keys, baby. That tutorial is one the best out there
post #5 of 5
Thread Starter 

Awesome Ladies!!! Thank You!!  I will check it out!!!! :-D

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