Ganache Has Saved My Sanity!!
Decorating By anasazi17 Updated 23 Apr 2010 , 3:10am by 3LittleBeesCookies
I just have to publicly announce that I love using ganache under fondant. I have been researching (obsessing) about how to get my cakes looking more "sharp". I knew about ganache, I just thought it would be so much harder & more complex. So.... I did a little investigating here on CC and on Rylan's website (totally gorgeous site by the way, I l-o-v-e it!!)....then I experimented...then HOLY COW I got the sharp corners I have been dreaming about 
Seriously; it was much easier (to me) and the taste was wonderful...(I added a bit of raspberry extract to the dark chocolate!!)
Yippee! Now I can obsess about something else...maybe my abs, naaa now on to the Agbay!
I agree with you 100%!!!! Love Rylan's site too, it's so Great!!! 
I would love to try this for crisp edges. what recipe did you use for your ganache? if you don't mind sharing? 
With ganache, are you spreading it on immediately or letting it sit for a while at room temp. so it's thicker for spreading?
This is Rylan's site: http://www.artandappetite.com he has a posting about ganache..just scroll down It is totally easy!
I just tried it today, white chocolate ganache. It's delicious!!! I used the 3:1 ratio. It's very thick, I didn't even put it in the fridge, it was thicken very fast. I used it for cupcakes, it's pretty solid and dry to the touch but soft when you bit it. I think the ganache is too thick, you have to work fast before it becomes too cold and hard to spread. Not sure it has something to do with the weather or not, it's pretty cold here, like winter.
Love ganache, you can also whip it up for a frosting like consistancy
Love ganache, you can also whip it up for a frosting like consistancy
Ok. So, frost with the whipped ganache and then you cover in fondant? I want to try this, but don't want to make a mess.
LOVE ganache under fondant! I hate making white ganache though so I'm leaning toward making more chocolate cakes, oh darn
I need an excuse to make a cake just so I can try this! Ok, so I don't really need an excuse... =o)
I LOOOVVVVVEEEEE using ganache!!! Rylans advice is mainly what got me to that point. I actually try and persuade my clients to use it and make a flavor choice that it will go with... lol. That way I dont even have to mess with BC! Horrible I know but BC has just been giving me so much trouble here lately I want to just scream!!!
I used the 3:1 ratio. It's very thick, I didn't even put it in the fridge, it was thicken very fast. I used it for cupcakes, it's pretty solid and dry to the touch but soft when you bit it. I think the ganache is too thick...
Isn't it a 2:1 ratio? Maybe that's why it was so thick?
I never got an answer...I'm guessing it's used after it sets up. Night, night.
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