Okay guys, I made chocolate ganache for the first time..its in the fridge,what do i do with it now? I can't see spreading in on a cake..its hard. Do i let it sit out for a while to soften? I made it to add to a chocolate buttercream recipe, but what else can I do with it in its original form?
Thanks,
Cindy
Set it out on the coutner and let it get to a pudding like consistency and whip it for a whipped ganache--use it as a filling or pipe decorations with it. If you let it come back down to room temp and a pourable state, you cake pour it on your cake or drizzle it over it.
Yes, leave it out to soften, then it will be spreadable. Also you can heat it over simmering water or use a double boiler. I have also nuked it for a short time. I dont think that is what the pros would recommend, but it worked find for me. You can just use the ganache in it's original form to fill the cake, I have also whipped it to make a whipped ganache filling, you can also pour it over a cake (which I have never done) but the ganache needs to be warm and pourable like corn syrup consistancy I think. Maybe you already know, but ganache doesnt need to be refrigerated if you are going to use it within a couple of days.
Maybe you already know, but ganache doesnt need to be refrigerated if you are going to use it within a couple of days.
I just learned this the other day. I was reading a chat somewhere with Collette Peters and she said the said thing. She said ganache was pretty strudy and could be left out. I always thought it needed to be refridgerated. I'm so glad because I have to do my s-i-l's wedding cake in a couple of weeks and I'm using whipped dark choc. ganche for the filling. One thing to make life a little easier!!
Just so I'm clear here..when you whip it, what happens..? Does it get like a thick whipped cream?
Well it gets thick enough that it will hold its shape and you can pipe with it--so you can do borders and designs with it.
Maybe you already know, but ganache doesnt need to be refrigerated if you are going to use it within a couple of days.
I just learned this the other day. I was reading a chat somewhere with Collette Peters and she said the said thing. She said ganache was pretty strudy and could be left out. I always thought it needed to be refridgerated. I'm so glad because I have to do my s-i-l's wedding cake in a couple of weeks and I'm using whipped dark choc. ganche for the filling. One thing to make life a little easier!!
REALLY?!?!? 
I always thought it would need to be refridgerated also because of the heavy cream. WOW! This will make life much easier!
REALLY?!?!? I always thought it would need to be refridgerated also because of the heavy cream. WOW! This will make life much easier![/quote]
REALLY 
I did a lot of research on this, and have learned from many sources that it does not need to be refrigerated, neither does buttercream with a small amount of cream or milk if you use it within 2-3 days-otherwise refrigerate until ready to use. I learned these things from some of my favorite members on the wilton site. I think it has to do with the ratio of fats to sugars. Sugar acts as a preservative. The whipped cream icings need to be refrigerated I believe.
REALLY
I did a lot of research on this, and have learned from many sources that it does not need to be refrigerated, neither does buttercream with a small amount of cream or milk if you use it within 2-3 days-otherwise refrigerate until ready to use. I learned these things from some of my favorite members on the wilton site. I think it has to do with the ratio of fats to sugars. Sugar acts as a preservative. The whipped cream icings need to be refrigerated I believe.
Time for the Happy Happy Joy Joy dance! 
Thanks for the info. That really does help a lot!
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