I have never used it and was wondering if it is better to use whipped ganache or poured? The man who ordered it doesn't want it to be a hard coating. And will this smooth nicely like bc? can you use a smoothing method?

and anyone recommend a good recipe for white chocolate ganache? a little nervous about using it for the first time!!

Thanks again!!

Cakes with Ganache Glazes:

http://www.recipezaar.com/177301

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19720,00.html

Overview on Ganache:

http://www.joyofbaking.com/ganache.html

Master Ganache recipe:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26007,00.html

Toba Garrett's Chocolate Buttercream (with ganache):

http://tinyurl.com/3572sv
(From epicurious.com.)

White Chocolate Ganache:

http://www.cakecentral.com/cake_recipe-2116-0-Chocolate-Ganache-1.html
(For WC variation scroll down to end of recipe.)

Chocolate Ganache (with whipping instructions):

http://www.cakecentral.com/cake_recipe-584-0-Chocolate-Ganache.html

Pouring & Smoothing Ganache:

http://forum.cakecentral.com/cake-decorating-ftopict-210231-.html

http://forum.cakecentral.com/cake-decorating-ftopict-198481-.html

http://forum.cakecentral.com/cake-decorating-ftopict-178631-.html

http://forum.cakecentral.com/cake-decorating-ftopict-171211-.html

http://forum.cakecentral.com/cake-decorating-ftopict-130571-.html
(This thread has additional white chocolate ganache recipes.)

http://forum.cakecentral.com/cake-decorating-ftopict-110201-.html

http://forum.cakecentral.com/cake-decorating-ftopict-20954-.html

http://forum.cakecentral.com/cake-decorating-ftopict-19041-.html

Tiered Ganache Cakes:

http://forum.cakecentral.com/cake-decorating-ftopict-40137-.html

Ganache under Fondant:

http://forum.cakecentral.com/cake-decorating-ftopict-197561-.html

HTH

wow JanH....thanks so much!! I was hoping you would see this thread cause you always know where to find everything!!

You're the best!!

You're very welcome, Blue.

For what it's worth I used a whipped ganache on my snowman cake and it smoothed quite nicely. I used the normal old spatula method, which is not perfect like the Melvira or methods (you can't tell how smooth it is/is not from the photo, sorry) but the point is, it definitely cooperated just like any normal BC icing. Frosted it, chilled and smoothed w/warm spatula.

I don't know if white chocolate performs any differently?

Thank you ceshell...I love your cake its so cute...I added it to my favorites (along with your zoo cake)

I hope it works out ok...did you mean that you iced the cake then refrigerated it and then smoothed it? Or did you chill the ganache before?just wanted to make sure!!

white ganache should be a ratio of 4/1 choc-cream in order to be stiff enough.

if you whip the ganache, you'll want to ice the cake right away, then smooth, or chill so it stiffens more, and you can use a spatula dipped in hot water and wiped dry or a bench scraper to smooth better. you cant use a paper towel on it. but you can use a paint roller if you use dark chocolate. milk or white may be too soft. (i've done it a couple times.)

thanks melysa!! I think (hope) I am ready to try this now!!

youre welcome. let us know how the white ganache turns out. i have not tried it (white choc) but i recall reading the ratio in a book (margaret braun- i *THINK* ) . i use mostly milk chocolate, and occasionally dark, semi sweet or bittersweet for my ganache and almost always whip it up. it is so yummy and fluffy (especially the milk choc - i use equal parts, 2 cups each) . i have been wanting to do the white though....maybe i should try it too just for kicks.

by the way, in your original post, you asked if it would hard ...nope! it melts in your mouth!

Hi there! Melysa beat me to it but yes, that is what I did: iced it first (ganache should be room temperature, not cold) and then chilled it in order to smooth it, just as Melysa posted. Thanks for the compliments, I'm a total beginner at this but it is so fun. I find that it's now hard to bake a cake and not decorate it, just to get good practice.

Oh and I second Melysa's post: whip up that ganache, it is so yummy and fluffy....mmmmmmmmmm.....

needed this!
thanks