Hello All,

I am looking for a good, spreadable white chocolate ganache. I have never made ganache before. Do I spread it on a cake like I do crusting buttercream icing? Do I need to use the Viva papertowel method to make it smooth? Can I cover the cake with mmf after I apply the ganache? Please help!!!!!! Thanks so much!

i would also like to know. i tried making white chocolate ganache only once and that was with a bag of nestle white chocolate morsels and heavy whipping cream. melted, it looked like a bowl of snot. runny, icky colored snot. is it supposed to look like that? or was it cuz i used nestle.

Here is a link to Rylan's ganache recipe. It is fabulous and you can do a white choc version too. You just let it get to the consistency of peanut butter in the fridge for a couple of hours after you cook it (I was impatient and did the freezer for 1/2 hour) then spread it on. It spreads really nicely and it hardens to a lovely finish. It is the perfect canvas for fondant. You can also get nice, sharp edges. I even froze the cake with ganache and MMF and it tasted perfect. Works great with the Amazing Choc WASC recipe too. She suggests a 3:1 ratio for white choc due to the differences in consistency from milk choc. I will definitely use it again and am eager to try the white choc too!

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

I've used the Nestle white morsels several times...12oz. bag + 1/2 cup of heavy cream.

I let it set, then spread it on and use a hot spatula to smooth. It works great and tastes so good.

You can definitely cover with MMF after.

I think Rylan is a male from another post I read a while back. I made the same mistake and feel really bad about it

I do the white choc ganache (both Hershey's and Nestle's chips) all the time. I rarely use buttercream anymore because by dipping the spatula in hot water, you can get the ganache sooooo smooth. It also dries to a nice shell. I brush it with some warm apricot preserves and cover with fondant.

It's a dream. I use a 3:1 ratio. It also freezes well

Great info thank you !!!

no, I've never been able to taste it. I add a little water to it and put it in the micro just long enough to loosen it up. You can also use corn syrup...

Just wanted to point out that this particular person, Rylan Ty, is very much a beautiful, talented LADY!!
there are photos of her on her websight, artandappetite.com!!

http://www.artandappetite.com/

Rylan is a guy. He sent pictures of himself to a friend of mine who is also a cake decorator. He's Korean.

Chilz822, so you use 3 parts of chocolate to one part heavy cream? And it's easy to smooth? I want to try this!

KayMc, yes that's right. I don't buy anything fancy, just regular white chocolate chips