Never Using Bc Again Under Fondant
Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma
Can someone explain to me the correct texture of this ganache?
I made it last night and checked on it this morning to find it had a texture comparable to store bought frosting except a little thinner. I weighed and measured (no cups) the ingredients. I haven't placed it on my cakes yet because I'm worried the ganache might just slide off.
With my humid weather, I probably should've used less cream. I have a feeling the texture should be thicker, but I don't know for sure since I've never made ganache before. 
I made it two days ago, and the taste was ingredibly good. I think that it gives a better taste to the attached fondant. The cake is nice smooth, no bulging, and very sturdy. For me this is the way to go.... Thank you bonjovibabe!!!!!!!!!!!
Ingo:
I am not an expert (made it just once), but I think you need to add more chocolate. My texture was spreadable soon after it melted and cooled, almost like peanut butter. I would add some chocolate.
bonjovibabe, OMG!!!!!!!! That cake looks soooooooooo beautiful! SO simple, very elegant... just PERFECT!
I noticed you used different fillings, what did you use as a dam?
am gonna go back and look at your cake and drool.
Oh, I'm a bad girl, I never dam my cakes
! Then again, I use SMBC, BC or ganache all the time, I don't use fruit fillings or such! I just push down on the layers once filled to squish it out of the sides a bit and take off the excess with a spatula. Once the ganache is on and set, you won't have a problem with filling ridges anyway, nothing will get through that stuff!
Me too...I dam with SMBC if I have an actual filling, otherwise, let it squish out, and clean up before icing it.
Normita--Check Trader Joes--I use their whipping cream. I use the 1:1 ratio and put a little buttercream in it for a filling. I havn't used it for fondant though.
I can't remember where I read it but there is a difference in fat between Ultra pasteurized and just pasteurized. If I remember correctly the Ultra Pasteurized has less fat. Does this ring a bell with anyone?
I want to try ganche so much - but it seems so scary.
I thought the same thing, but I just made it a few days ago for the first time and it was so easy, just boil cream, pour over the chocolate, let it melt for about a min then stir it all together till it's smooth. The hot cream melts the chocolate and it gets incredibly smooth and silky.
Then you just pop it in the fridge over night (don't cover with saran till completely cooled b/c it gets condensation that will drip into the ganache and create problems). I whipped mine before I used it and it went on and smoothed so much better than buttercream. I let the ganache set up on the cake overnight, misted it with a spray bottle of water and put my fondant over top, It was perfect and so much better than buttercream.
I used it on the cake in my avatar.
So...mist it with water before applying the fondant. This answers my question! Great idea!
I too love this technique. i have now adapted it as my go- to for topsy turvy and odd shaped cakes. i have a couple of blog entries on it. ( and showing it in new DVD).
it tastes yummy and adds incredible stability to the cake.
re: higher fat cream - just add some butter. Subtract the weight of butter from the cream so that you end up with the required weight of cream. I use about 2Tbsp butter per cup of cream.
Question about ganache: for people who don't like fondant and peel it off the cake, won't the ganache peel off too? That would be a huge waste of VERY GOOD stuff!
re: higher fat cream - just add some butter. Subtract the weight of butter from the cream so that you end up with the required weight of cream. I use about 2Tbsp butter per cup of cream.
Question about ganache: for people who don't like fondant and peel it off the cake, won't the ganache peel off too? That would be a huge waste of VERY GOOD stuff!
won't the butter make the ganache runny? i haven't tried that yet.
re: higher fat cream - just add some butter. Subtract the weight of butter from the cream so that you end up with the required weight of cream. I use about 2Tbsp butter per cup of cream.
Question about ganache: for people who don't like fondant and peel it off the cake, won't the ganache peel off too? That would be a huge waste of VERY GOOD stuff!
No in fact the ganache makes it even easier for people who don't like fondant - because the fondant layer is so thin you can just cut/peel it off if you don't like it- but you might find people actually EATING the fondant (and I am sure ours is not as bad as some of yours from all accounts here) because the fondant layer is THINNER - the ganache won't peel off because the chocolate goes onto the cake when it is spreadable (like your buttercream I expect) it adheres to the cake in much the same fashion
won't the butter make the ganache runny? i haven't tried that yet.
Nope. In fact butter makes it stiffer. Consider how butter remains solid at room temp as opposed to cream which is liquid at room temp. Mix softened, not melted, butter into the chocolate and cream mixture.
Now I am over here just dying to try this. AHHHH.
Your cake is BEAUTIFUL!
Can someone catch me up? How did the ganache work out under the fondant?
Those that have used it (ME included... for years now!) think its the BEST!! but there is no QUICK catch up - you will need to read and read and read!! LOL - because if you want it to be successful you will need the correct ratios, the correct chocolate, the correct cream, be aware of stabilising the ganache, setting times before fondanting etc etc etc.
NO it isn't difficult!! but its the same as wanting to cook something without having the recipe or know the procedures involved.
I mixed up white chocolate ganache and seperately a ganache using semi sweet. The semi sweet seems very rich. It tastes like the chocolate only. I'm worried people will be expecting something more sweet like frosting. Can I mix in some of the white chocolate ganache at this point? They have both been sitting overnight.
Thanks!
khkakes--I haven't done it, but I don't know why you couldn't. However, I think it will be just as rich. I don't personally care for semi-sweet ganache at all. My favorite so far is made with Callebaut bittersweet chocolate with just a bit--maybe a tablespoon--of PS to sweeten it a touch
OP - That is one of the most beautiful cakes I have ever seen. I wish my wedding cake had looked like that! Now that I am a caker, I see everything that was wrong with my wedding cake, HA!
Congrats! And thanks for all of the tips. I am definitely going to try this!
Can I use the ganach as regular icing to decorate a cake? I don't want to cover the cake with fondant.
Ok here's my problem...
3 parts white chocolate chips, 1 part 35% cream, (by weight.)
made last night and left to set in the fridge, no saran.
Today it seems really hard. I have it out on the counter and plan to whip it .
Should it be the consistency of butter cream? right now it seeems to be getting softer but there is no way I could spread it.
Help! What did I do wrong?
I made some with milk chocolate and it was set pretty hard the next day. I just zapped it in the microwave for a few seconds at a time. til it started getting softer then mixed it a little and it was spreadable. When I'd spread it on the cake, it set again. everyone loved it!
I made some with milk chocolate and it was set pretty hard the next day. I just zapped it in the microwave for a few seconds at a time. til it started getting softer then mixed it a little and it was spreadable. When I'd spread it on the cake, it set again. everyone loved it!
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