Ganache Disaster - How To Do It Right?
Decorating By Sugarbunz Updated 14 Feb 2007 , 7:53pm by Wendoger
I tried ganache for the first time tonight and let me tell you...I've uploaded every cake I've done so far (even my first cake); but I couldn't bring myself to upload this one. I am sure it tastes fabulous - but it is uuuugly. I wanted the whole cake covered in ganache with a thin buttercream layer under it so I poured it on. Umm, yeah, that didn't go so well. I think there was more ganache on the sides than on the cake. So I tried to "smooth" it, and found it smooths much like buttercream, but there is no "melvira" or "viva" method for getting ganache smooth that I'm aware of (PLEASE tell me I'm wrong!). When you pour it, what do you do to make it look smooth? And if you have an oopsie, how do you fix it? My poor cake, I am sure it is going to be so yummy, but the poor thing is just a chocolatey mess. AND it's the cake I'm giving my family for Valentines day! (the only thing I'm giving them (except my son - he's getting stuff) - shame on me!)
I put the cake on a board the same size as the cake and put the whole thing on a cooling rack placed over a large jelly roll pan to catch the drips. I use Chef Taz recipe from here and when it is still warm (just greater than room temp) I pour it on the cake. I start in the middle and go in circles moving to the outer edges. The excess will run down the sides. Sometimes if it is moving slowly I will shake the cooking rack. I don't touch it after that. I move the whole thing to the fridge and after it firms up I put my large spatula under the cake board and move the whole thing to a new clean board
After the ganache has set (I usually put it in the freezer for a couple of minutes), I take an offset spatula and heat it up over my stove burner (or candle flame) until hot. Carefully smooth over the ganache, wiping the spatula clean with a slightly wet paper towel, and reheating the spatula. It smooths it out nicely and leaves it nice and glossy.
In the future, you can put your iced cake in the freezer, then pour the ganache over it, let it set and then use the spatula method.
-Rezzy
NEWTODECORATING...what are the roses made of in that pic? Are they the tootsie roll roses?
I forgot I was gonna also say that it doesn't pay to try and make this stuff with cheap chocolate...I have made it with the good stuff and it came out awesome and then tried it with some chips I got at Grocery Outlet, they were some no-name choco chips and it wasn't smooth at all. The only way I could salvage the stuff was to add it to some buttercream I made and so now it chocolate bc...tastes pretty good now. Just an FYI I guess 
ChefTaz thanks for posting my cake. I love your recipe! It makes me look good (when I have no idea what I am doing).
The roses are tootsie roll roses. I love them with ganache cakes! I have done this cake alot. I really like it as a heart shaped cake!
you can make roses out of tootsie rolls? 
or are you talking about the chocolate MMF that TASTES like tootsie rolls?? 
tutorial please!!
Yeah I just stick a handful of tootsie rolls in the microwave for 10 sec. or so, careful they get hot in the center! Then roll out and use my rose cutters, just like MMF ones. I haven't tried starburst yet but I will soon-stold my sons Valentines ones from school party --BAD BAD MOM!
Thanks everyone! Boy you sure know how to make a girl feel all warm and fuzzy on a cold day! 
Yes it is true, tootsie rolls, starburst, fruit roll ups, the posibilities are endless!
Your cake is beautiful! I tried Toba Garrett's recipe last night just because it was so easy, but I had originally wanted to try the one on here (which I know, is also easy). Next time I'll go with that. I just used bakers chocolate (semi-sweet) that I got from the grocery store. In the future, when I make a cake covered in ganache I will make sure it's only for a special occasion and I'll get better chocolate!
Sugarbunz I am sooo sorry I feel like I hijacked your thread. It was not my intention. I do love ganache though and ChefTaz's is wonderful. I am a SAHM with a teacher DH we rairly get "good choc" 
I use Nestle's semi-sweet choc chips.
OH NO!! Don't feel bad at all! Your cake is great and a good example of how I *wanted* mine to look. Plus I learned about making tootsie roll roses which will be GREAT for mothers day because my mom looooves tootsie rolls. Using "good" chocolate could get too expensive for me too, that's why I said only special occasions lol. Like, for family. My coworkers will continue to get buttercream! Hehe.
By the way ChefTaz-the check is in the mail 
I've been using The Cake Bible Recipe and Baker's Semi Sweet Chocolate. No problems so far. I usually pour on two layers. I've never used buttercream underneath though, only as a filling. Sounds Yummy!
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