I've read a lot of things on here about ganache. But I'm having a hard time figuring out how you would decorate a cake with ganache. Does anyone have any pictures of cakes that are decorated with ganache? Do you frost the cake in buttercream before pouring or applying ganache? Are there any other tips or tricks for making, using, and decorating a cake with ganache?
I love ganache! I haven't used it alot and don't consider myself an expert but I do have a pic or two in my album.
You don't have to, but I like a little BC under it.
I use ganache alot and it is alot easier than some think...I always use a thin layer of buttercream just to make sure the cake is smooth and the ganache will cover...once the ganache is melted stir it for a few minutes until it cools alittle or you will melt the buttercream...I will try and find some of the cakes I have done with ganache....oh...you can also cover the whole cake in ganache or just put alittle on the get the dripping affect...ok now im starting to ramble on ...so hope this helps alittle
I have a picture in my album. You do not have to buttercream your cake beforehand although some people do. I guess it depends on how you want to decorate it. In my pics I poured ganache over my devil's food cake and then with another batch of ganache, I refrigerated it and then whipped it, put it in a piping bag and piped on the border. For the top, I just added some choc. shavings. It came out pretty and I was glad! Tasted yummy too!
I LOVE making ganache cakes, especially for a "mature" birthday. I use a homemade yellow cake (heavier on almond flavor) fill the layers with a truffle filling (similar to ganache but more cream) and lightly crumb coat with buttercream. After covering with dark chocolate ganache I decorate with white chocolate roses and leaves made from candy clay. Very elegant and decadently delicious!
The recipe I use is posted here it is by ChefTaz. It is great and leaves a nice shiny perfect surface. I also love the look of tootsie roll roses on a ganache cake
I use the cheftz recipe also. I think 1 oz of granulated sugar is a little less than 2 Tbsp. I actually used 2 Tbsp last night and it turned out fine. I also used one cup of semi sweet chocolate chips and one cup of bittersweet chips and it tasted very good.
Cindy
It is white sugar and let me check my notes on the amount
I LOVE GANACHE!!!!!!!!!
I have 2 ganache cakes in my pics!
I use the recipe from Emeril
8oz semisweet chocolate (i use ghiradelli)
1/2 cup heavy whipping cream
Melt both in double boiler then immediately pour on cake! EASY EASY EASY!
BUT this weekend I am trying something new. 1st Im going to do that recipe but use white chocolate!
THEN THEN!
I got this website from this site and supposedly it is supposed to be the BEST icing ever-its chocolate buttercream and ganache mixed together! Its a little more work but it sounds wonderful!
http://www.epicurious.com/recipes/recipe_views/views/109248
http://www.epicurious.com/recipes/recipe_views/views/109253
I love ganache!
Here are links to my ganache cakes:
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=HollyPJ&cat=0&pos=0
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=HollyPJ&cat=0&pos=14
I also use ChefTaz's recipe. The butter keeps the ganache shiny when refrigerated. Otherwise, ganache gets a dull finish when it's chillled.
I let the ganache cool on the counter for a little over an hour, then spread it on the cake rather than pouring it. I like the smooth look this creates.
The piping on those cakes was done with the same ganache recipe, I just refrigerated it for an hour before putting it in a piping bag.
I was also going to post a great website of ganache cakes. Some poured some whipped. They're very pretty!
They are all ganache!
http://www.cakesunlimited.net/html/body_gallery_5_chocolate_wedding_cakes.html
HollyPJ, do you put a layer of BC on your cake before you put on the ganache?
No. I ice the cake just as I would with buttercream. I put on a crumb coat, put it in the fridge to set, then put the final coat on.
No need for buttercream unless you want it. The chocolate is rich enough on its own for my taste.
wow! what a great thread. i'm going to be trying ganache for the first time towards the end of the month, for my dad's birthday. i'm thinking a chocolate-cherry cake with whipped ganache filling, covered in ganache. not sure if i'll crumb coat with bc or not.... we'll see. i'll be making my dd's fourth birthday cake that same weekend - they have the same b-day. thanks for all the great tips everyone! 
I let the ChefTaz ganache recipe cool at room temp for about an hour and fifteen minutes. It's still very soft, but you can ice with it using a metal spatula.
I wouldn't use Baker's baking chocolate unless you have to. It isn't a very high quality chocolate. However, it won't taste horrible or anything. It's still chocolate! Just make sure you're not using unsweetened. It should be semi-sweet or bittersweet.
I use Ghiradelli or Guttard semi sweet chocolate chips. The price is reasonable (I can get a 12 oz bag for about $2.50, sometimes less) and the quality is pretty good. Of course you can get really pricey chocolate, but that's out of my budget for now.
do you have to refridgerate the ganache? How long can I leave them out and be safe not to make anyone sick?
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