Ganache Filling?

Decorating By CakesbyMonica Updated 7 Oct 2007 , 3:35am by CakesbyMonica

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CakesbyMonica Posted 6 Oct 2007 , 2:59pm
post #1 of 7

I want to do a nice layer of ganache along with the filling, but I don't want it spilling down the sides of the cake. How do I accomplish this? So it'll be cake, ganache, choc mousse, cake.
TIA!

6 replies
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dezzib27 Posted 6 Oct 2007 , 3:04pm
post #2 of 7

OMG that sounds wonderful! I can't wait to hear the responses on that!

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Luby Posted 6 Oct 2007 , 3:05pm
post #3 of 7

I think the easiest way is to just let the ganache start firming up. Once cooled it will return to a firm consistency (i.e. it will no longer run). I would just keep checking it until it gets to a point that you can spread it without dripping. Just don't wait until it completely sets or you will risk tearing your cake trying to spread it.

Take a saucer and place a small amount and spread it. If it doesn't go outside of the area you have spread then it will stay on your cake without running.

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Teekakes Posted 6 Oct 2007 , 3:05pm
post #4 of 7

If you let it cool long enough it will set up to a consistency that will be spreadable and not run at all. You can place it in the fridge to get it to the consistency you need it to be. This is how I do it when using ganache as a filling.

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auntmamie Posted 6 Oct 2007 , 4:51pm
post #5 of 7

I also let my ganache firm up a little prior to using it as a filling - and I also dam my layers.

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CakesbyMonica Posted 6 Oct 2007 , 7:38pm
post #6 of 7

Thanks! I was hoping I didn't have to use a springform pan type setup. icon_smile.gif (I don't have one anyways!)

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CakesbyMonica Posted 7 Oct 2007 , 3:35am
post #7 of 7

Thanks all! It worked beautifully!

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