How Do I Make A Ganache Filling?
Baking By amandasweetcakes Updated 14 Mar 2007 , 11:22pm by amandasweetcakes
Is it the same as ganache that you put on the outside of the cake?? Any recipes or tips??
Thanks 
You can use 'regular' ganache, but it helps if you whip it into an icing thickness so it will hold in place.
Make the ganache and let it cool on the counter. While it is still slightly warm, whisk it for a couple of minutes. If it doesn't start to thicken fairly soon, stick it in the fridge for about 5 minutes. then try whipping it again. If it is still loose, chill it again. When it starts to thicken, you can continue whipping until it is fairly thick, and will pipe or spread. don't refrigerate it in the bowl at this point-it will become too hard.
Once you get it on the cake, give it a few minutes in the fridge to harden.
It will make working with the cake a bit easier.
If you whip the warm ganach to far, too fast, the ganache can break-don't worry, just gently re-melt it and start over. Same goes if it gets too hard. Use left overs for truffles.
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