Ganache Tutorial

Decorating By TiffyB73 Updated 20 Jul 2013 , 3:43am by ttaunt

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TiffyB73 Posted 16 Mar 2011 , 10:57pm
post #1 of 13

Could someone recommend a good tutorial for crumb coating with ganache?

I am giving up on crumb coating with buttercream... it gives me nothing but grief!! icon_mad.gif

Thank you!

12 replies
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LisaPeps Posted 16 Mar 2011 , 11:09pm
post #2 of 13
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cabecakes Posted 16 Mar 2011 , 11:57pm
post #3 of 13

Thank you LisaPeps for sharing that. I tried white chocolate ganache and had some trouble with it. Now I know why. I should have mixed at a 3:1 Ratio instead of a 2:1 Ratio.

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lilmissbakesalot Posted 17 Mar 2011 , 12:10am
post #4 of 13

Ugh... WC ganache is a pain. Even when you get the ratio right it takes forever to set up. Once it does though it's fine.

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marisab Posted 17 Mar 2011 , 12:41am
post #5 of 13
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cheatize Posted 17 Mar 2011 , 3:03am
post #6 of 13

I just tried white chocolate ganache last night. It was a big pain! It did take forever to set up. I also added candy coloring to it. The color is mottled. I don't know if I did something incorrectly or if it just doesn't like it when you add color.

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lilmissbakesalot Posted 17 Mar 2011 , 4:15am
post #7 of 13

White chocolate is VERY tempermental... I pretty much hate it on a molecular level... LOL.

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idontknow Posted 17 Mar 2011 , 12:00pm
post #8 of 13

did you use colour paste or liquid? i think to colour white choclate you need to use dusts as chocolate doesn't like water (which is found in the pastes and liquids) hence the mottling effect you've seen.

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robinmarie Posted 17 Mar 2011 , 12:19pm
post #9 of 13

I also have a question about ganache. If you use ganache under the fondont to get the nice cleane edges, what do you guys do when the cake flavor dosen't complement the choc. Do you resort to using BC in cases like this

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LisaPeps Posted 17 Mar 2011 , 12:46pm
post #10 of 13

I feel that ganache always compliments the flavour. I use white choc for white/light coloured cakes eg carrot cake, white cake, yellow cake. And I use dark choc for chocolate cake, nut cakes etc. The only one I would consider not using it for is traditional fruit cake.

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TiffyB73 Posted 17 Mar 2011 , 9:02pm
post #11 of 13

Thank you all so much! This really helps!

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MamaMia808 Posted 17 Mar 2011 , 9:10pm
post #12 of 13

Yes and thanks to OP for this post! I love, love, love ganache over bc!!!

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ttaunt Posted 20 Jul 2013 , 3:43am
post #13 of 13

does ganache have to be warm and liquidy to pour over a buttercream cake, with that drippy look down the sides?

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