I just did my first ganache cake for my hubbie's b-day last week. I let the ganache cool in the fridge and then I spread it on kinda like you would buttercream.
I was AMAZED at how easy it was to smooth on!!! So now I'm thinking of using white chocolate ganache as a base for all my fondant cakes from now on.
I'm just curious of how many of you do this? Do you have any tips?
Plus I love how hard the ganache gets on the cake when I pop it into the fridge. It just seems like it would be a lot easier to get a crisp looking fondant on a ganache cake.
PLanet Cake uses ganache under their fondant too. the ratio they use is 2:1 for chocolate and 3:1 for white (i think). It looks really nice.
Hi, I have read loads of people, especialy the aussie decorators use ganache under fondant. So for the first time last week I used ganache under fondant. I really love the out come and really happy too. I certainly would try the white choc one as well.
Odd... I didn't get updates that said I had replies to this... hmmm...
Anyway thank you for the info so far.
yep your right with the ratios. Use the ganache under fondant to get nice crisp corners, the key is to let it set overnight.
White choc ganache doesn't set as hard, and is a bit more unstable, but tastes good anyway.
Use for fillings also, instead of buttercream, for a divine layer of chocolate bliss!!
I used TCB's whipped ganache that was room temp from the time I spread it on until I covered the cake, and it did fine and was delicious, but I like the idea of chilling it to get the really crisp edges (which mine weren't with the softer ganache).
I was just wondering...Was the ganache you're talking about the dense-but-spreadable one, the whipped, or the poured? Did you cover the ganache while still cold? Does it sweat and ruin the fondant when it cools underneath?
It was the dense but still spreadable, think peanut butter only a BIT thicker.
Def not poured or whipped, they wont hold up to the sharp corners. I let the cake come to room temp as with any cake to be covered in fondant, otherwise it will sweat. You can even just leave it out if the weather is not hot. The ganache needs to be spreadable, so if you leave it and it sets, zap it in the microwave for a few seconds only to get it spreadable.
Once on the cake, let it set, and if you need to refigerate, take it out and let it come to room temp before you cover with fondant. Give the ganache a wipe with a barely wet brush, or sugar syrup (or even alcohol I think) so that the fondant has something to stick to.
hope that helps!
AMAZING advice! I can't wait to try this! Thanks so much for the detailed instructions
i hope it works out for you. i find it easier to make than buttercream, only 2 ingredients and no beating.
let me know if you need any more advice. I am no expert by any stretch of the imagination, but find it pretty to use and eat! hehe.
If you have to freeze the leftover cake, you can warm up slices in the microwave and the ganache melts and oozes everywhere like a choc fudge sauce...mmmmmm...I dare you to try keep your fingers out of it!!
I love ganache. My DH calls it evil.
ganache is the best!! i am an aussie and most of us use it here as BC in our climate = headache lol!! most decorators here use ganache covered in fondant if you have any questions about it let me know, just remember not to let the cake get to cold before fondant covering or your fondant can sweat and droop!! we all leave our to set at room temp for a few hrs or overnight, and yes those ratios are correct 2:1 choc, 3:1 white choc, if is gonna be arealy hot or humid i would do 3:1 choc also
I used ganache made with a giant milk chocolate bar and cream for the little helmet in my avatar (I don't like semi-sweet or god forbid...bittersweet chocolate)...it was so easy to smooth...I loved it, but I wondered and worried about the lack of BC for the kids eating it. I thought maybe I should've had thicker BC filling layers...
Everyone I know is used to creamy icing in and on a cake.
So adatay, do you use alot more filling to make up for the outer shell not having any?
no i do fill, with ganache, 2 layers. so its scrummy yummy chocolaty!!
Aha...I see...I was thinking in terms of having to have BC (or IMBC or SMBC) somewhere on a cake...but why do you have to? LOL
Your way sounds just as delicious!
i havn't tried ganache before but am keen to, din't think to put it under fondant either.
And yes adatay, i couldn't have imagined doing a cake in our climate we had a while back in summer where it got up to 46 degrees celcius (114 Fahrenheit for america) where i am one day, that was a crazy week!
Quick question does choc ganache and vanilla MMF taste ok together or is it better if they are both choc?
FLOURPOTS: i find it facinating how different cake decorating is between australia and the US!! i think we must follow in the UK's footsteps?? everything is different i remember when i first found CC i was like what is MMF? what is BC? SMBC? etc haha! and by the way what is yellow cake??? still haven't figured that out! lol!
ELISE: hi! great to see a fellow aussie! where are you? sydney or vic by the sounds of that temp you just popped in their! do you ise anything between you fondant? i didn't use to until i found the ganache method and oh my god your cakes will be so much more moist and delicious! i realised the fondant dries the cake out without something (be it ganache or BC etc) fondant and ganache are a match made in heaven be it choc or white choc all tastes devine! and there are some that don't like fondant so they can peel it off and still have chocolaty goodness!!! highly recomended!
hey! Yeh i am in Victoria. Where are you in Australia? N sorry that temperature thing was a bit random wasn't it lol
I have made 2 fondant cakes so far but i used a frosting that was practically just egg white and sugar beaten, that i wanted to test, but it was too soft and it oozed out the bottom so that wasn't good for the fondant cake lol but the cake looked absolutely fine in the end (this was when i didn't know much about frostings lol)
But yes i like to put something under my fondant just incase people don't want to eat the fondant and i also think that the cake might be a bit dry with just the fondant.
I am going to try buttercream next and then ganache under my next fondant cakes, especially can't wait to try the ganache
I hear you adatay...I still have trouble with recipes written in gram amounts...and those sites that are supposed to help you convert, are for the most part, just plain confusing.
By the way...how many coats of ganache do you put on before the fondant?
OK. As a ganache newbie, I have to ask....what is meant by the ratios 2 to 1 chocolate and 3 to 1 for the white chocolate? Thanks!
That would be the amount of chocolate to heavy cream. So, 2 parts choc. to 1 part cream or 3 parts white choc. to 1 part cream.
correct! its easier than giving you measurements as you will always need different amounts etc, but for instance onw block = 375 gms so you mix that with 187 mls (roughly i usually guestimate lol!)
Flour pots: i just coast until it is the same width as the cake board and straight edged, so you bake a 10" cake split into 3 fill layers and re assemble stick to your cake card with gagnache and then coat the outside so that it is flush with the cake board, viola!
elis: i am on the gold coast, were abouts in vic are you? i am form the mornington peninsula origionally!
I'm looking to try ganache too. Do you refridgerate your ganache after its on the cake. I thought you would need to with the cream but you can't refridgerate a cake covered in fondant. How does this work?
Adatay: I am in Melbourne! Have been to the gold coast area once, was very nice up there.
....Glad i came across this post, lots of good info here on ganache
As a Brit living in Melbourne, I have found most cake decorating very similiar, the only difference being the almost total use of mud cakes as wedding cakes, instead of the more traditional rich fruit cake that I am used to. When I suggest a fruit cake to brides it is met with horror and 'oh no can't stand fruit cake' which I find a bit sad.
I then explain how the fruit in my cakes is soaked for a week in brandy and the cooked cake is left to mature for at least 3 months, but this usually still doesn't sway them.
I also like to coat my fruit cakes in royal icing, which is unheard of here and becoming rare in England, as it is much easier to cover with fondant and people think royal icing will break their teeth which it won't if it's made correctly.
I am a ganache convert too - great stuff!
lazysuze: i have to say (much to your horror) i hate fruit cake to loL!!!
You need to try mine!
why dies eryone keep saying that!!! haha!! trust me i can't even stand the smell and i refuse to decortate with it lol!! i have decorated other fruit cakes supplied by the bride after being begged and i cursed her the whole time, the lumpy bumpy stinking lump hahahah!! (sorry i am known for my cheekiness!)
You know, Sugarshack's new topsy turvy video coming out has a whole section on covering cakes with ganashe before covering them with fondant.
On fruitcake, I know that I hated it too until my neighbor bugged the heck out of me to try hers and I finally did and it was very good -- tasted like a fruity gingerbread. She gave me the recipe, I tweaked it and now it's a fave among my customers who like fruitcake. I did have one guy who admits he hates fruitcake try it and he still hated it, so there's no accounting for taste!
good question cakesbytanya, u do have to refrigerate ganache because it has cream in it, is that right?
Just stumbled about this post, i really want to try Ganache, do you have to refrigerate after it is on the cake? or could you leave it out once to fondant is on?
Also what recipe do you think is the best??I have heard so much great things about ganache and really want a great recipe