Help - I Have Ganache Questions.
Decorating By cake-angel Updated 21 Jun 2009 , 4:05pm by cake-angel
Hi -- i am in the middle of making my daughter's birthday cake and wanted to use whipped ganache as a filling for my yellow cake. I made the ganache late last night and popped it in the fridge overnight.
What temp should the ganache be before I whip it?
Do I use the wire wisk attachment or the flat paddle to whip it?
Sorry about all of the questions but I haven't worked with ganache before -- It might become my new favorite though (tastes divine).
Cindy
I have a quesiton as well! ... can you use it under fondant? was it the best kind to use a poured or whipped ganache? Also once it is on the cake and covered in fondant does it need to be refridgerated? or can you leave it out??
TIA
i wish i knew all the answers!!! a couple of months ago, there was a thread about fillings or something and i did find out that it's room temp stable after you make it... i don't know for how long. we used it in my own wedding cake and the ganache was fine even a week after the wedding (we had a lot of cake left over lol). if you refrigerate after covering in fondant, i would worry about the fondant sweating.
i just posted a question on the other thread about ganache and bumped your bump... lol so maybe they will have more answers...
Thanks for the replies. I whipped it with the wire wisk but I think I over whipped it. It went slighltly grainy looking (still tastes silky smooth and heavenly). Since I am only using it as a filling I think it will be fine. If anyone wants to give more suggestions I would love to do better next time!
Here is the link to that thread.....hope it works!
http://cakecentral.com/cake-decorating-ftopict-633264.html
Here is the link to that thread.....hope it works!
http://cakecentral.com/cake-decorating-ftopict-633264.html
it worked. thanks! that thread had a lot of useful info.
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