Whipped Chocolate Ganache Filling....

Decorating By mmmcake0072 Updated 2 May 2012 , 11:41pm by ptanyer

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mmmcake0072 Posted 2 May 2012 , 10:52pm
post #1 of 2

okay all cakeres, i have a questions for you! I have a customer who wants a whipped ganache filled cake with a buttercream exterior. I need this cake to be VERY stable, I was wondering what you recommend for a dam? I normally use buttercream that I add tons of icing sugar to to thicken so much that when piped it can be literally picked up as a solid rope! Can whipped ganache be thicken this same way? or should I just use the BC dam? thanks for help!

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ptanyer Posted 2 May 2012 , 11:41pm
post #2 of 2

I use whipped chocolate ganache for filling all the time and never had to use a dam for it. Usually my whipped chocolate ganache isn't thin, runny or loose, so I haven't had the need to use a dam. When I make chocolate buttercream using ganache, I make some stiffer with ps and use that to make a dam.

Hope that helps icon_smile.gif

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