I have a graduation cake to do in a few weeks. My question is how hard does ganache get after icing cake? I have never made seen or tasted ganache. Wanted to try to tackle it. They want a chocolate cake and accents of Red. I wanted to stripe it with Fondant......Will it work with ganache? TIA, Lisa
Hiya spotty,
ganache gets to the consistency of soft fudge when it cools. It doesn't crust at all. And might get a little soft if it's left in the heat too long.
So I say it depends on the building that you would be setting up in and how many people will be there (bodies give off heat). I agree it sounds wonderful and yummy but you need to take into consideration the atmospheric conditions. I think that you would be better off making a crusting chocolate buttercream and then using the fondant.
1. Ganache does't get very hard at all.
Also, you can make it with more cream than chocolate and it will be thinner (a pouring consistency)more chocolate than cream and it will be more like a frosting.
2. I haven't used fondant on ganache.
I did use rolled buttercream just the other night though. My tip would be to make your ganache a little more like a frosting and chill it a little before you add the accents. This will avoid any slide offs.
Hope I was of some help.
TAB
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