AHi All ...

I have a client who does not like buttercream. I have been reading a few posts which states that whipped ganache is a good alternative.

I have never used it and I have a few questions :

1. Does the whipped ganache stay soft or does it firm up considerably ?

2. Does it cause blow outs or bulges in the cake because it has been whipped ?

3. If it does, how can I make ganache so that it is not runny but remains soft when iced on a cake and has fondant over ?

Your help is appreciated.

AIt's great I use it all the time! It does firm up considerably but you can either reduce the amount of chocolate you use and/or you can beat in good butter once it's cooled.

Keeping your cake at room temp helps stop bulges particularly with whipped ganache as of course a lot of air is added.

AI really want to know too how long can a fondant cake filled with whipped ganache stay out I was planning on making it a night before

Ahttp://inspiredbymichelleblog.com/2011/03/30/how-to-make-chocolate-ganache-for-decorating-cakes-3/

She has video tutorials for making ganache, covering & filling a cake, then adding fondant. You will love using ganache!

It can stay out overnight. It should be a peanut butter consistency when spreading, it will firm back up but you can microwave it for a bit and stir to get back to the consistency you want. I personally haven't used whipped ganache but you'll be able to use it quicker if you whip it, rather then letting it setup the way I do, either is fine.

It does form a nice shell. I like to let my cake setup overnight with the ganache covering it then cover with fondant the next day.

AI have learned that Michelle's ganach has to be refrigerated because of the cream. But I make mine in a pot on the stove. Once the cream has been heated over 80 degrees celsius you can keep it out of the fridge.