Ganache---Help

Decorating By cowgirl58 Updated 15 Oct 2006 , 1:11pm by cheftaz

cowgirl58 Cake Central Cake Decorator Profile
cowgirl58 Posted 14 Oct 2006 , 7:29pm
post #1 of 19

Using the ganache 1 recipe on this site asks for cream - is that 18% or less or whipped cream....I'm not too sure on this

18 replies
dolfin Cake Central Cake Decorator Profile
dolfin Posted 14 Oct 2006 , 7:38pm
post #2 of 19

I use half and half works like a charm for me

emnjakesmom Cake Central Cake Decorator Profile
emnjakesmom Posted 14 Oct 2006 , 7:41pm
post #3 of 19

I've always used heavy cream, but it's nice to know that half and half works, too!

vickymacd Cake Central Cake Decorator Profile
vickymacd Posted 15 Oct 2006 , 1:49am
post #4 of 19

I used heavy cream. I did learn that you don't make it until ready to pour on cake! Lesson learned!

Kitagrl Cake Central Cake Decorator Profile
Kitagrl Posted 15 Oct 2006 , 1:58am
post #5 of 19

You can always reheat it on the stove or in the microwave. At work we make big batches and it keeps in the fridge until we need to reheat and use it.

boosqmom Cake Central Cake Decorator Profile
boosqmom Posted 15 Oct 2006 , 2:00am
post #6 of 19

I've used heavy cream, half and half and even whole milk when I've been in a pinch...they all worked great. I do ganache covered cakes a lot, people love them.

dolfin Cake Central Cake Decorator Profile
dolfin Posted 15 Oct 2006 , 2:02am
post #7 of 19

I always make more than I need cause my family loves it. Store it and use over and over. It is so hot here just leave out for awhile stir it up and its good to go, in winter use microwave.

cheftaz Cake Central Cake Decorator Profile
cheftaz Posted 15 Oct 2006 , 2:55am
post #8 of 19

33-35% works best

flourgrl Cake Central Cake Decorator Profile
flourgrl Posted 15 Oct 2006 , 3:15am
post #9 of 19

It really should be made with Heavy Cream or 35% cream also known as Whipping Cream

toristreats Cake Central Cake Decorator Profile
toristreats Posted 15 Oct 2006 , 3:23am
post #10 of 19

Speaking of Ganache, can you use chocolate chips? Also, do you melt the chocolate before adding the cream/sugar mixture? I made a ganache on Monday, but it got little clumps...not too bad, but it wasn't as smooth as I thought it should be.

MantMarf Cake Central Cake Decorator Profile
MantMarf Posted 15 Oct 2006 , 3:38am
post #11 of 19

I used Ghirardelli 60% Cocoa Bittersweet Chocolate Chips(from Sam's Club), Heavy Cream and instant coffee(Barefoot Contessa's recipe). I heat everything over a double boiler. Just before I remove it from the heat, I wisk it to make sure everything is smooth. It's work well for me so far. Everyone says it is not too sweet and very chocolaty! It worked best for me to have the Chocolate buttercream covered cake in the 'fridge for a really good chilling before I poured the Ganche over it. Then immediately back in the 'fridge to cool again quickly. thumbs_up.gif

dolfin Cake Central Cake Decorator Profile
dolfin Posted 15 Oct 2006 , 3:40am
post #12 of 19

I've used them when couldn't find the expensive chocolate, was a little lumpy just stirred them out. The nearest market here is a food 4 less so they don't carry alot of things, i have to make do. I'm guessing its ok cause my family and friends are always requesting my chocolate cake with oreo & cream cheese filling covered with chocolate ganache.

toristreats Cake Central Cake Decorator Profile
toristreats Posted 15 Oct 2006 , 3:44am
post #13 of 19
Quote:
Originally Posted by MantMarf

I used Ghirardelli 60% Cocoa Bittersweet Chocolate Chips(from Sam's Club), Heavy Cream and instant coffee(Barefoot Contessa's recipe). I heat everything over a double boiler. Just before I remove it from the heat, I wisk it to make sure everything is smooth. It's work well for me so far. Everyone says it is not too sweet and very chocolaty! It worked best for me to have the Chocolate buttercream covered cake in the 'fridge for a really good chilling before I poured the Ganche over it. Then immediately back in the 'fridge to cool again quickly. thumbs_up.gif




You put your ganache over buttercream. I didn't think you could do that. I just poured mine over the cake without anything else on it. You learn something new every day. icon_lol.gif

mkerton Cake Central Cake Decorator Profile
mkerton Posted 15 Oct 2006 , 3:50am
post #14 of 19

I also put mine over buttercream (I have a couple of pics in my photos of it)....you just cannot use it really hot (it would melt the buttercream) you just kind of have to let it cool but still do it when its liquid enough....then pop it in the fridge immediately afterwards.

cheftaz Cake Central Cake Decorator Profile
cheftaz Posted 15 Oct 2006 , 4:32am
post #15 of 19
Quote:
Quote:

Also, do you melt the chocolate before adding the cream/sugar mixture?


No don't melt it. Let the cream mixture melt it
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth

mkerton Cake Central Cake Decorator Profile
mkerton Posted 15 Oct 2006 , 4:40am
post #16 of 19

Yup listen to Cheftaz.....her ganache (chocolate ganche 1) is sooooo good!

cheftaz Cake Central Cake Decorator Profile
cheftaz Posted 15 Oct 2006 , 5:41am
post #17 of 19

Imagethumbs_up.gif Thanks mkerton!! icon_biggrin.gif I am actually a male king.gif
No worries though. ImageI do realize the overwhelming majority on here are females

mkerton Cake Central Cake Decorator Profile
mkerton Posted 15 Oct 2006 , 1:07pm
post #18 of 19

icon_redface.gif I am so so sorry CHEFTAZ..........I lose my head sometimes! icon_redface.gif

That will teach me to make assumptions like that again!

cheftaz Cake Central Cake Decorator Profile
cheftaz Posted 15 Oct 2006 , 1:11pm
post #19 of 19

hehehehe like I said 'no worries' I am just glad you like the ganache more than anythingImage

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.