Ganache

Decorating By allycook Updated 26 Mar 2010 , 2:14am by Odyssey

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allycook Posted 25 Mar 2010 , 8:25pm
post #1 of 9

I was considering putting ganache under my fondant. Any thoughts on this? Does it need to be refrigerated? Thanks so much for your input and help.

8 replies
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mamawrobin Posted 25 Mar 2010 , 8:27pm
post #2 of 9

Ganache under fondat works great and no you do not have to refrigerate.

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Teenz Posted 25 Mar 2010 , 8:37pm
post #3 of 9

Just leave it out overnight to set hard if that's the result your after. Then you'll get nice sharp edges.

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allycook Posted 25 Mar 2010 , 8:39pm
post #4 of 9

Thanks! I can't wait to give it a try. I am sure it must taste fabulous! One can never have too much chocolate.

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bashini Posted 25 Mar 2010 , 8:46pm
post #5 of 9

Hi, I use ganache under fondant all the time. Here is a link to a step by step.

http://www.flickr.com/photos/34971289@N06/sets/72157622644499988/

HTH. icon_smile.gif

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allycook Posted 25 Mar 2010 , 10:14pm
post #6 of 9

Oh thank you so much!

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Tiffany29 Posted 25 Mar 2010 , 10:40pm
post #7 of 9

I need a lil help here too. I have worked with ganache once. I let it set over night and it got really thick and fudgy. So I whipped it and then used it on my cake.
I want to use it again on the cake I am working on now (under fondant). How do I get a good spreading consistency? Can I put an edible image on ganache or no?
Thanks!

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Teenz Posted 25 Mar 2010 , 10:47pm
post #8 of 9

if you heat it up in the microwave for very short burst (I put mine in for 5 secs at a time!) then stir it will get it to a nice consistency to spread on the cake.
Not to sure about edible images on ganache.

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Odyssey Posted 26 Mar 2010 , 2:14am
post #9 of 9

That's a wonderful tutorial. I'm thinking of doing a chocolate cake with hazelnut cream covered in ganache and fondant.
Thank you!

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