Oh Please Help Pretty Please-Ganache
Decorating By NEWTODECORATING Updated 24 Oct 2005 , 4:44pm by NEWTODECORATING
Today is my mom's b-day. Choc cake done. Choc Buttercream done and on cake. It isn't crusting! Can I continue as planned and coat with choc ganache or does ganache have to go on a crusted cake? I have never used ganache before and I don't want to start off on the wrong foot.
Thank you in advance for your answers. I don't know what I would do with out all of you guys! I guess I need to thank Jackie more often.
Be sure the buttercream is very cold, and the ganache is cooled.
You should be OK. If it looks like the buttercream is melting (and it shouldn't) get it into the frige right away. If that happens, you may have to re-cover it with more ganache.
sounds yummy.
Thank you so much!!! I am going to pop the cakes in the freezer.
Today is my mom's b-day. Choc cake done. Choc Buttercream done and on cake. It isn't crusting! Can I continue as planned and coat with choc ganache or does ganache have to go on a crusted cake? I have never used ganache before and I don't want to start off on the wrong foot.
Thank you in advance for your answers. I don't know what I would do with out all of you guys! I guess I need to thank Jackie more often.
First off, ganache is intended to be 'the icing on the cake' so to speak. Only a light crumb coating of bc should be necessary... in order to cover any imperfections that would otherwise show beneath the ganache.
Also, don't pour the ganache while it's hot... approximately 92 degrees is considered pouring temperature.
Thanks the cake turned out sooo yummy!
Not my prettiest cake by no means--(I need practice with ganache) I will upload pictures soon.
Quote by @%username% on %date%
%body%