Ganache Question

Decorating By lacie Updated 29 Apr 2006 , 8:50am by dky

lacie Cake Central Cake Decorator Profile
lacie Posted 28 Apr 2006 , 3:30am
post #1 of 5

dose it firm up some or will it stay softish? how do you store a cake with it? how do you store extra? can i cote strawberry's with it, will it harden up?

4 replies
dky Cake Central Cake Decorator Profile
dky Posted 28 Apr 2006 , 6:05am
post #2 of 5

yes it firms up to a setting point...not cracking hard though.

You allow it to sit until the consistency you need.

For covering a cake I use it pretty soft and runny and have the cake on a rack so it drips out and not gather at the base of the cake.

For filling a cake I allow it to set a fair bit and spread it like normal buttercream.

I store leftover in the fridge covered of course.... mind you it doesn't last long if its caramel ganache... I end up eating it spoon by spoon.

karen

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chaptlps Posted 28 Apr 2006 , 6:19am
post #3 of 5

after ganache sets up it becomes the consistency of fudge.
Just thought I would add that.
I think dky has ya covered though.

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acookieobsession Posted 28 Apr 2006 , 11:39pm
post #4 of 5

Does a cake covered with ganache or filled with ganache have/need to be refrigerated?

Thanks

Julia

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dky Posted 29 Apr 2006 , 8:50am
post #5 of 5

I treat it the same as I would a buttercream covered cake

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