Can I Use Setting Ganache As A Filling?

Decorating By MrsNancyB1 Updated 19 Mar 2010 , 5:10am by anasasi

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MrsNancyB1 Posted 15 Mar 2010 , 9:33pm
post #1 of 12

I will be making a cake, with setting ganache used under the fondant. Can I use this same ganache as a filling, or do I need to use a whipped ganache instead?

If I need a whipped ganache, do I use a different recipe, or do I just whip the setting ganache with a whisk before I use it for the filling?

TIA!

11 replies
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pj22 Posted 15 Mar 2010 , 9:47pm
post #2 of 12

Yes, you can use setting ganache as a filling. I recently made a cake where I made setting ganache, let it sit overnight, and whipped it the next day till light and fluffy. It was very very delicious.

IMHO, use whipped ganache... it's really good! HTH!

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Love2BakeCakes Posted 15 Mar 2010 , 9:48pm
post #3 of 12

I just made a pocketbook cake where I used ganache as a filling and as the crumb coating. Everything turned out fine.

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MrsNancyB1 Posted 15 Mar 2010 , 10:42pm
post #4 of 12

Thank you! icon_smile.gif

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Sherry1030 Posted 15 Mar 2010 , 11:35pm
post #5 of 12

Definitely - I let it sit for a bit, or put it in the fridge for a little while, then whip til its the right consistency. I made some with milk chocolate chips, heavy cream and butter yesterday and it was so good! Never used it as the crumb coating tho - I'll have to try that!

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bonniebakes Posted 18 Mar 2010 , 11:33am
post #6 of 12

if ganache is used - whipped or not - doesn't the cake then have to be kept in the refrigerator?

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Bluehue Posted 18 Mar 2010 , 1:41pm
post #7 of 12

Bonniebakes - no, ganache does not need to go in the fridge.


I have been making and using GANACHE for years and years and years now - 90% of Australians use this instead of BC.
Throughout Europe and Australasia Ganche has always been used - Even the UK.

And never have i ever heard of ...whipping ganache, setting ganache or some other name that has become popular on this site. icon_confused.gif

No wonder so many people are so dreadfully confused on here about GANACHE.

It is just GANACHE - thats it....how you use it doesn't make it *another type of ganache*

People have got to stop giving it *other names* -
It is driving the rest of the World crazy - everytime we see *another ganache* mentioned on here...we roll around laughing - thinking WT???

Why are you Americans giving it so many names?
Why are you all confusing the hell out of each other with all these new names? icon_confused.gificon_surprised.gif

Is it because it has just become popular over there in the last 12 Months -
People seem to be in awe of it from all that is written about it on here.



Whether you pour it over a cake as soon as the Chocolate has melted -
Whip the living daylights out of it and cover a cake -
Whisk it with a wire whisk and use it as a filling -
Pipe it onto the top of a Cupcake-
Pipe it into a Cupcake-
Use it under your *fondant* medium- (crumbcoat)
Lick it strtaight from your bowl -
Eat it by the spoon-
Or slather it over your body in the name of Art -

its just ganache - THATS IT ............... it really is that easy.

Bluehue

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pj22 Posted 18 Mar 2010 , 8:13pm
post #8 of 12

Wow Bluehue... chill!! I think the different names are given only to distinguish between the consistencies... it IS all ganache... don't worry!!

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Bluehue Posted 19 Mar 2010 , 3:27am
post #9 of 12
Quote:
Originally Posted by pj22

Wow Bluehue... chill!!
LOL - i'm chilled - just icon_confused.gif at the descriptions and names people keep adding to the already long list on here. -

I think the different names are given only to distinguish between the consistencies..
Here we go again - different consistancies ???? icon_confused.gif

You make it - it is pourable
Let it sit on your bench for a while - it sets.


No wonder so many people get confused when making and using it for the first time -

Its like making jelly -
Make it - it is pourable
Let it sit for a while - it sets.


it IS all ganache... don't worry!!

LOL - i'm not *worried* but many people on here wanting to make it for the first time seem to be.

As we both say - Its just Ganache - thats it.



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sugarlicious Posted 19 Mar 2010 , 3:51am
post #10 of 12

How long would you have to whip ganache to use as a crumbcoat for a cake?

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pj22 Posted 19 Mar 2010 , 4:58am
post #11 of 12

sugarlicious - Just whip it till it is light and fluffy like buttercream. It will lighten in color but tastes real good!!

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anasasi Posted 19 Mar 2010 , 5:10am
post #12 of 12

Or don't whip it at all if you like, it'll work just as well. I just make sure to let mine set overnight prior to covering the cake with it. I've used it to frost the cake w/a good 3/4"-1" layer and it worked beautifully, came out even smoother than frosting. Also used it the same way under fondant as a crumbcoat. You can go crumbcoat or thicker coat under fondant too, either way it holds up well.

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