Never Using Bc Again Under Fondant
Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma
Does the ganache need to be refrigerated?
You are not supposed to refrigerate fondant, right?
does your raspberry filling need to be also?
Ganache is okay for a couple of days out of the refrigerator. This isn't my method and you might want to go back and read the whole thread - that's where I got it from and there is very good information.
I have several different raspberry fillings that I use. My homemade filling does have to be refrigerated, so I wouldn't use it here. You can buy sleeve filling that is a little sweet for me, but people love it - no refrigeration required - or take raspberry jam and heat it up, stir in a small package of dry raspberry jello until the jello dissolves. The second one is what I am going to use on my cake in July.
Refrigerating fondant - lots of threads about that and people have different opinions. I think I would search the forums and find someone who knows what they are talking about - maybe pm them - and go from there.
There's a new thread about ganache, I just read this morning about whipping it - let it cool, then whip it to almost the consistency that you want it. The op said that it can be heated and melted to use again. Sorry I don't remember who posted the info.
Melissa
Is the ratio still 3:1 if you use either white or dark/milk chocolate under your fondant?
I'm doing WASC, raspberry filling, white chocolate ganache and fondant. The raspberry filling is a must and I want to be able to use a good amount of it, so I will need a dam of some sort. I'm going to try the whipped ganache ...
I know that the ratio for regular chocolate is 3:1 is it the same for white chocolate?
Not sure how this topic has got the info so mixed up - I remember posting a number of quite lengthy posts regarding EVERYTHING to do with ganache, as did a number of other people that has trialled what we were saying and were extremely happy.
Suggest people interested in actually doing this go back and read all the posts - in particular the recipes - there are very different ratios for different chocolates and only the white chocolate needs to be 3:1
You also need to be aware that if you are going to 'whip' the ganache that you are introducing air into the ganache and this will definately lower the shelf life of the ganache considerably - Air & moisture (using cheap chocolate) is the perfect medium for bacterial growth .
So.... whilst we said ganache can be left out of the refrigerator etc. etc. THIS only remains true if all the other points discussed are considered.
If you take a piece of this information and add a piece of that and disregard this and that - you will then be saying.... Help! my ganache didn't work!
I did a cake this weekend with ganache, I used a ratio of 2:1 for dark chocolate, and, my ganache did not harden on the cake at all. It did make a slight coat of crust, but when I cut into the cake, the ganache had melted. Anyone know what could have been the problem? I want to try it again this weekend.
Thanks
I did a cake this weekend with ganache, I used a ratio of 2:1 for dark chocolate, and, my ganache did not harden on the cake at all. It did make a slight coat of crust, but when I cut into the cake, the ganache had melted. Anyone know what could have been the problem? I want to try it again this weekend.
Thanks
I also just used the ganache under fondant, I'll never go back to butter cream icing under fondant. I used white fondant over choc cake covered in dark choc ganache. Each layer was torted and filled with a light layer of ganach then a layer of swiss meringue bc. Yummy!
I also just used the ganache under fondant, I'll never go back to butter cream icing under fondant. I used white fondant over choc cake covered in dark choc ganache. Each layer was torted and filled with a light layer of ganach then a layer of swiss meringue bc. Yummy!
I'll try to cover a few points in the hope that one will give you the answer.
Ganache has been used very successfully in Australia under fondant for many years now - important points include:-
1. Use good quality chocolate - it has a lower oil/water content
2. The cream we use has a 35% fat component - less means ganache is less stable and may not set
3. Ganache is made by heating the cream and adding to the chopped chocolate - it will be quite runny at this stage and needs to be left to 'set' to the correct consistency for spreading... Think softish buttercream
4. Leave the ganached cake to 'set' again for a minimum of 12hours at room temp (21'C) before applying fondant
5. In Australia we use a fairly dense 'mudcake' type of cake - not sure what fruit fillings etc may do to ganache as I have never used them - perhaps somebody else can help you with this
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I'll try to cover a few points in the hope that one will give you the answer.
Ganache has been used very successfully in Australia under fondant for many years now - important points include:-
1. Use good quality chocolate - it has a lower oil/water content
2. The cream we use has a 35% fat component - less means ganache is less stable and may not set
3. Ganache is made by heating the cream and adding to the chopped chocolate - it will be quite runny at this stage and needs to be left to 'set' to the correct consistency for spreading... Think softish buttercream
4. Leave the ganached cake to 'set' for a minimum of 12hours at room temp (21'C) before applying fondant
5. In Australia we use a fairly dense 'mudcake' type of cake - not sure what fruit fillings etc may do to ganache as I have never used them - perhaps somebody else can help you with this
2. The cream we use has a 35% fat component
This confuses me...I have a carton of cream right now that says Total Fat 5g????
Maybe that is per portion ?? Is it "light" cream or Fat-Reduced?
This link might help you to find something comparable
http://www.dairyaustralia.com.au/Products-and-Recipes/Dairy-Products/Cream/Types-of-Cream.aspx
Maybe that is per portion ?? Is it "light" cream or Fat-Reduced?
This link might help you to find something comparable
http://www.dairyaustralia.com.au/Products-and-Recipes/Dairy-Products/Cream/Types-of-Cream.aspx
Yes, that is 5g Fat per Tb. (with about 32 Tbs. in the entire pint), and it's not light.
Do you charge extra for ganache? I just made it for the first time and it is MUCH more expensive to make than buttercream.
Is it just on my computer, or are there multiples of the same posts? Is there something going on with the website? I have noticed it in several threads and even in thread topics. But I can't tell if its my computer or the site.
OK. carry on with the ganache talk.....I'm reading and will try this very soon.
mmm - how many grams in your Tablespoons (ours are 20mls)
So maybe your cream is only about 25%
Anyway according to the "experts" at Wikipaedia - you should be able to get 35% as Heavy Whipping Cream
http://en.wikipedia.org/wiki/Cream
mmm - how many grams in your Tablespoons (ours are 20mls)
So maybe your cream is only about 25%
Anyway according to the "experts" at Wikipaedia - you should be able to get 35% as Heavy Whipping Cream
http://en.wikipedia.org/wiki/Cream
Thanks ApplegumKitchen...so heavy whipping cream in the US would fall into the correct %...good to know.
Sharon...it's not just your computer...every post/reply seems to spit out several duplicates...I hope they fix it soon.
Do you charge extra for ganache? I just made it for the first time and it is MUCH more expensive to make than buttercream.
Well - I guess I don't charge 'extra' because my cakes are costed for whatever they are - but YES ganache will cost you more than buttercream but I feel it also elevates your cakes to 'top shelf'
Buttercream is not very common here in Australia - partially because of our weather - very rarely used by professionals under fondant and partially because it has a poor reputation as being something that mums use for cakes they slap together at home (THIS IS NOT TO BE TAKEN as my opinion of buttercream cakes in the US NOR a slur on US decoraters ! - it is just a totally different marketplace - both in regard to popular cakes and fillings as well as coverings)
If you are doing your costings they way I, and lots of others here on CC, have recommended - ie. starting a spreadsheet and adding everything you use, time taken, materials used etc. etc. it will be easy for you to calculate how much extra you will need to charge to incorporate ganache into your cakes. We don't tend to use the per serving quoting system that seems so popular in the US. But it is easy to convert down - remember ganache is VERY rich and you can't eat a lot of it - we tend to serve the ganached chocolate mudcakes with a tart coulis such as raspberry and cream. It would be the dessert at a wedding reception and reception places may indeed charge $5 per head just to serve it (this is totally separate from what you the decorater does and it is normally an arrangement between the client and the venue)
Also remember our fondant is rolled really thin as well - like about 1/8th inch - so LESS is used as well.
I used dark chocolate to make my ganache, and I feel the taste is too bitter to be appealing on a cake... anyone know if it would be ok for me to just add some sugar to the finished ganache, or would this destroy it?
Good question, jennicake. I don't know about adding sugar, but ... if I were going to, I would definitely add it to my cream before I brought it to a boil. You wouldn't want to add it to the finished product because it would be all grainy.
I use different chocolates to get the taste I am looking for. I love bittersweet, but it is pretty dark. I have made a lot of ganache using Hersey's Special Dark chocolate. It is very tasty.
good point mbt...
Do you think it would work if I made another batch of ganache using milk chocolate then and mixed the two together? It's really bitter! I dont mind dark chocolate, but the people eating the cake might feel otherwise lol.
good point mbt...
Do you think it would work if I made another batch of ganache using milk chocolate then and mixed the two together? It's really bitter! I dont mind dark chocolate, but the people eating the cake might feel otherwise lol.
that would probably work, but you know that you need to use a different ratio of milk chocolate than dark (more milk chocolate) - right? One of the ganache recipes I make (Epicurious.com Double Chocolate Layer Cake) has sugar and corn syrup cooked with the cream.
* 1 pound fine-quality semisweet chocolate such as Callebaut
* 1 cup heavy cream
* 2 tablespoons sugar
* 2 tablespoons light corn syrup
* 1/2 stick (1/4 cup) unsalted butter
If it were me, I would rather have dark chocolate ganache and I might consider making another batch of that (maybe use semi-sweet??) and add the sugar and corn syrup, then mixing those two batches together. I think I might like that better than mixing milk and dark chocolates. If you are going to have leftover, at least you might have something that you will use again.
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