Needs Advice On Ganache...

Decorating By duhknees Updated 5 Oct 2007 , 8:48pm by duhknees

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duhknees Posted 19 Sep 2007 , 8:48pm
post #1 of 9

First off hello to everyone. This is an incredible site that I have enjoyed for a lil while now, I love looking at the gallery and reading the forums. This is my first post.

I have a co-worker that is requesting an all strawberry cake. He wants strawberry cake, strawberry filling and strawberry frosting. Well I have a few ideas in mind. And was hoping for some advice.

I was *thinking* of doing everything like he asks, except tweaking it just a bit. Id like to make regular white buttercream icing for the frosting, and top it off with some pink tinted white chocolate ganache dripping down the sides. Here is where I need help. First off I have never used ganache before so Im kinda scared to try it in fear that I will mess up the entire cake. Also I have looked at several recipes but if anyone knows a really good one, please let me know. Second. I think that technique looks beautiful on a round cake, but I wanted to just use a sheet pan.

Any and all advice is welcomed, and appreciated. thumbs_up.gif


8 replies
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alimonkey Posted 19 Sep 2007 , 9:03pm
post #2 of 9

Denise - first of all, welcome to CC! I'm sure you'll love it here!

Next, I would make sure with your customer that white chocolate is OK - some people REALLY don't like it, my DH included, while others just don't care for it much, like me.

For my own and my family's personal taste, dousing a perfectly good strawberry cake in white chocolate would render it nearly inedible. Your co-worker may not have strong feelings about it, but you never know. When you're changing flavors it's always a good idea to check.

If you get the go-ahead, the recipe I use for dark chocolate ganache is about 60/40 chocolate/heavy cream with a little corn syrup added for shine.

Temperature is key when pouring. You want to make sure the ganache is a little warmer than room temp so it will flow well, but too warm will melt your frosting. If you're using a shortening buttercream, slightly warmer isn't quite as critical.

It should look fine on a sheet pan, too. I would pour some on top of the cake towards one end, then slowly spread and "nudge" a bit over the sides, then do the other end. Finally, pour a bit more in the middle to even out the top.

Good luck, be sure to post pics when you're done!

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JanH Posted 21 Sep 2007 , 2:32am
post #3 of 9

Hi and Welcome, Denise. icon_smile.gif

Here's a list of CC acronyms:

Like Ali's DH, I don't enjoy white chocolate at all....

Here's a comprehensive ganache thread:

(Includes master recipe, how to on glazing, white chocolate recipe and more.)

Here's the expanded flavors version of the WASC cake:

You can use strawberry: extract, nectar, jello, yogurt or berries...


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alisoncooks Posted 21 Sep 2007 , 2:03pm
post #4 of 9

I think it sounds yummy (i love white chocolate) but I do agree that the taste is not universal (my dh hates it). if your customer likes it, i think chocolate dipped strawberries around the bottom or on top would be a yummy addition icon_smile.gif I've never attempted ganache myself, so good luck!

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duhknees Posted 24 Sep 2007 , 6:55pm
post #5 of 9

icon_eek.gif WOW!!! Thanks so much to you all for the helpful info! I glanced over the links briefly, and later I will read them over again to get a better understanding and then practice practice practice!!!!

Good call on him perhaps not liking the WC, I didn't even think of that. But in all fairness, this is more of my experimental cake, as I'm just trying to get my start and I've not yet had a "paid" order. birthday.gif

I don't mean for that to come out rude, but I think you know what I mean.

Oh and yes, the acronyms. Thanks!!!! There is alot that I do know but even more that I DIDNT know.......... so thank you so much.

Thanks to everyone for taking the time to help me out. thumbs_up.gif I'll let you know how it goes. It's for October 2nd!


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duhknees Posted 3 Oct 2007 , 4:26pm
post #6 of 9

What helpful links!

GREAT NEWS.. the cake turned out BEUTIFULLY.
He loved it and a lot of other people did as well. It was actually devoured in about an hour!!!!
I was glad I did it, because every aspect of the cake was a learning experience for me. The links provided were so helpful too BTW.

I will put the pic in my gallery, but just wanted to put it here as well so I could show you all what you helped me to do.

Thanks again!

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cheftaz Posted 4 Oct 2007 , 6:59pm
post #7 of 9

thumbs_up.gif Looks fanatastic!!! Love the red.....great job thumbs_up.gif

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JanH Posted 5 Oct 2007 , 3:55am
post #8 of 9

Oh man, that turned out fabulous!!!!! icon_biggrin.gifthumbs_up.gif

(I want to lick the monitor.) tapedshut.gif

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duhknees Posted 5 Oct 2007 , 8:48pm
post #9 of 9

Thank you all so much!!!! And the moniter licking made me laugh - hahaha thanks I needed that!!!!!!!!!


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