Ganache
Does anyone know whether I can I put ganache over a fondant covered cake, or is it better to put on a buttercream covered cake.
Replies to This Discussion
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Permalink Reply by Theresa Happe on
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Actually, you can put ganache underneath fondant and you can put ganache over buttercream, but fondant is usually on the outside not beneath something else.
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Permalink Reply by Jeanne on
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Are you looking to cover the entire cake with ganache? Or just have it dripping down the sides? You *can* put ganache over fondant, but unless the ganache is just an accent then I wouldn't. Like Theresa said, most people would put the ganache right on the cake, smooth it out real nice, let it set up, and then put fondant over the set ganache. If you are just wanting a ful coating of ganache, you can just put it directly on the cake. If you are looking for a smooth shiny finish you can give it a base coat of ganache and then warm it up and pour it over that. You can use buttercream too, but I say if you are going for the richness of ganache just go all out. When your ganache cools you can spread it like buttercream and smooth it with a spatula (depending on your ratio of cream to chocolate).
=]
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Permalink Reply by ann pallett on
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hi maureen,
If you want a really smooth finish you can cover marzipan with ganache,
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Permalink Reply by Diana Viera on
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Great topic Maureen and nice to know all the options from everyone else. Thanks ladies:)
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Permalink Reply by jeri c on
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I use ganache all the time and love it. Just let it set on the counter over night and the next morning you have a nice spreadable ganache that smooths just like buttercream. No need to put anything under it but fondant works wonderful over it. and it is soooooo yummy!
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Sorry, forgot to say when using ganache in it's warm flowing state (when you want a nice glossy finish) a thin layer of marzipan is brilliant underneth, But not everybody wants marzipan!!!
ann pallett said:hi maureen,
If you want a really smooth finish you can cover marzipan with ganache,
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Permalink Reply by Karen Marie on
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You can also whip ganache like buttercream...make soft ganache with a ratio of 8 oz dark chocolate to 8 fl oz heavy cream. Let set overnight in the refrigerator, bring to room temperature and whip in your mixer with the whip attachment until light and fluffy...yum yum! The last time I used this I flavored it with raspberry and it was sooooo good!
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Permalink Reply by Alioson roberts on
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Hi... Im new here, and have been decorating cakes for a year and a half. Ive never made ganache but would like to... could anyone answer my questions? (sorry to ask such basic things)
Someone on Flikr sugested i use gnash to stop the buttercream slurging out (technical term ;-) ) and making my fondant icing lumpy... how would this work? Does the gnash set hard? would i have to pour it on or would it still set if i let it get to spreading consistency? How long would i have to leave it before putting fondant overit and how would i stick the fondant to it.
I also wondered about the shelflife of a cake with gnash... it contains fresh cream so does the cake have to be stored in the fridge? How long will the cake last... I often have customers who take over a week to eat there cake....
Finally... is the recipy above the standard one everyone uses? Can I substitute white chocolate for dark if using on vanilla sponge?
Sorry for the six billion questions... Im self taught and this is a big gap in my knowledge!
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The part about the icing getting lumpy I don't understand.
When you make ganache, you let it cool to room temperature and then pour it over the cake. It will drip down the sides, but you can guide it and touch it up with a spatula. If you refrigerate it, it will be too thick to pour, but you can use it as a filling.
If you make white chocolate ganache, the consistency is thinner. It is also see-through. So, I would use it over a layer of buttercream because you'll see the cake right through it.
It can stay out of the refrigerator for quite some time. As far as your customers taking a week to eat it, that really depends on what kind of filling you are using, if they wrap it properly, etc.
Alioson roberts said:Hi... Im new here, and have been decorating cakes for a year and a half. Ive never made ganache but would like to... could anyone answer my questions? (sorry to ask such basic things)
Someone on Flikr sugested i use gnash to stop the buttercream slurging out (technical term ;-) ) and making my fondant icing lumpy... how would this work? Does the gnash set hard? would i have to pour it on or would it still set if i let it get to spreading consistency? How long would i have to leave it before putting fondant overit and how would i stick the fondant to it.
I also wondered about the shelflife of a cake with gnash... it contains fresh cream so does the cake have to be stored in the fridge? How long will the cake last... I often have customers who take over a week to eat there cake....
Finally... is the recipy above the standard one everyone uses? Can I substitute white chocolate for dark if using on vanilla sponge?
Sorry for the six billion questions... Im self taught and this is a big gap in my knowledge!
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The part about the icing getting lumpy, do you mean when the filling bulges out of the sides of the cake? If so, you should pipe a ring around the edge of your cake to contain whatever filling you use. Also, chill the cakes for a while before you ice them. That gives the cake time to settle so anything that wants to bulge out will get it over with and you can smooth it away before you ice the cake.
Theresa Happe said:The part about the icing getting lumpy I don't understand.
When you make ganache, you let it cool to room temperature and then pour it over the cake. It will drip down the sides, but you can guide it and touch it up with a spatula. If you refrigerate it, it will be too thick to pour, but you can use it as a filling.
If you make white chocolate ganache, the consistency is thinner. It is also see-through. So, I would use it over a layer of buttercream because you'll see the cake right through it.
It can stay out of the refrigerator for quite some time. As far as your customers taking a week to eat it, that really depends on what kind of filling you are using, if they wrap it properly, etc.
Alioson roberts said:Hi... Im new here, and have been decorating cakes for a year and a half. Ive never made ganache but would like to... could anyone answer my questions? (sorry to ask such basic things)
Someone on Flikr sugested i use gnash to stop the buttercream slurging out (technical term ;-) ) and making my fondant icing lumpy... how would this work? Does the gnash set hard? would i have to pour it on or would it still set if i let it get to spreading consistency? How long would i have to leave it before putting fondant overit and how would i stick the fondant to it.
I also wondered about the shelflife of a cake with gnash... it contains fresh cream so does the cake have to be stored in the fridge? How long will the cake last... I often have customers who take over a week to eat there cake....
Finally... is the recipy above the standard one everyone uses? Can I substitute white chocolate for dark if using on vanilla sponge?
Sorry for the six billion questions... Im self taught and this is a big gap in my knowledge!
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Permalink Reply by Sweet Art Cakes! on
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Hi Jeri..
when you set it out on the counter top over night..next morning do you spritz the ganche coverd cake before applying the fondant..or is the ganache still tacky enough for the fondant to stick onto?? thanks...sounds delish..and would love to try something different to buttercream.. :)
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The ganache will be tacky enough to adhere to the fondant.
Sweet Art Cakes! said:Hi Jeri..
when you set it out on the counter top over night..next morning do you spritz the ganche coverd cake before applying the fondant..or is the ganache still tacky enough for the fondant to stick onto?? thanks...sounds delish..and would love to try something different to buttercream.. :)
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