Ive looked up so many threads on Ganache...that I think im now confused...

I want to try ganache under MMF.
I will use dark chocolate with heavy cream in a 2:1 ratio...
So I boil the cream and pour over the chocolate and whisk?

Now do I leave it on the counter overnight? Or in the fridge?

And the next day I spread it on the cake?
I want to then put MMF on it...should I lightly spray with water to adhere the MMF?

Thanks!

Stir constantly, until it comes to a boil, then pour over and whisk.

Either on the counter overnight, or if you need it faster, in the fridge, but it will still take a few hours to cool in the fridge. But do not cover it.

Yeah, I didn't mean whisk to whip it - I just meant to stir. It is just easier for me to use a whisk to get it all melted. (sorry)

Try this website:

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

Thanks so much!!!
Also after I apply the ganache to the cake, how long do I need to wait before applying MMF?
Can I do it all at the same time?

I'm a newbie, but just wanted to add that I made the ganache, and after it was cooled to room temp, I put it in my food processor and whipped it. it was so smooth and easy to spread. It still firmed up nicely, though. Loved it!

I found the thread about ganache:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0

I did this last weekend for a wedding cake. I prepared the ganache the day before I needed to decorate the cakes and let it sit at room temp overnight. I used 24 ounces semi sweet chocolate chips, 14 ounces heavy cream and a dash of vanilla. It was perfect. Frosted the cakes and smoothed with a hot knife and placed in the fridge to set up. I needed to ganache to set up quickly thats why I put the cake in the fridge. I made a simple syrup one part sugar and one part water in a saucepan and let it cool. I did add a drop of vanilla to the syrup. I brushed a light layer of syrup over the ganche and covered with fondant. Have fun you will love using ganache under fondant.

make ganache on day one, let set up on counter overnight, day 2 cover cake with ganache, let set up overnight on counter, day 3 cover cake with fondant (you can use a small amount of water on cake before you put on fondant to make it stick)

Thanks everyone...I have bought my ingredients and will make my ganache this weekend!!

Thanks pattycakesnj !!!Will follow this timeline!!!

So I made the ganache...and i dont think it turned out right..
it seems too moist...like if i were to put it on a cake the fondant will 'slip' off...

Now that i think about it..i used a dark chocolate with 60% cocoa...shud i have used a 85% one?
Anything i can do now...use it as a filling perhaps?
Or refegeriate it ?

Can you please post the link to the planet cake youtube video..i cant seem to find it

Hi Pickulz - Don't give up on your ganache. It should be *about* the consistency of peanut butter when you put it on the cake (I prefer it slightly softer, but that's just me). Once you get it on the cake, it will set up even firmer, and the fondant won't slide off.

Is your ganache actually still kind of soupy? I know the warmer it is in my kitchen, the longer it takes my ganache to set up. Might this be your problem? I once tried waiting it out when my kitchen couldn't seem to get below 78 degrees, but had to admit defeat when it hadn't set up and remained soupy almost 24 hours later... I had to put it in the fridge a few minutes at a time until it set up.

Be careful taking the fridge route though. If you leave it in too long, you'll end up having to microwave it in 10-second intervals until it reaches a spreadable consistency. HTH!

It takes a long time for it to set up. Either overnight on the counter or a few hours in the fridge. I'll try and find the video for you.

http://www.youtube.com/watch?v=We26gwKS_tw&feature=channel

This shows how to put on the fondant over ganache, but not the ganache itself.

Thanks Thanks!!!!
My ganache actually turned out ok...Im quite pleased...It just seemed that since it was spreadable consistency the fondant wouldnt adhere...but after i spread the gnaache on it somewhat hardened...and it became almost flawless after i did the hot knife method and smoothed it out!!

Thanks everyone!!

Thanks for posting that video Karen!!

I need to make a cake for Saturday and have a lot of cooking to do as well for Saturday.

So I was thinking of making the cake on Thursday night filling it and make the ganache and leave overnight and then cover the cake with Fondant & decorate on Friday morning. Will the cake still be ok left out for more than 24 hrs?

It's starting to get really hot here and the humidity is getting up there. Weather for Thursday to Saturday states it's going to be 85 degrees with humidity @ around 70% but knowing the weather people when it gets closer to the day the temperature goes up alot more than when they predict today.

Any suggestions on this?