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.

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Permalink Reply by Karen Marie on August 29, 2010 at 12:33am

Kaiulani I would use the hard ganache while it is still soft and spreadable or you can warm it up slightly after you let it set overnight...I agree with Jeri that soft ganache is too thin. Or try whipping soft ganache after you let it set overnight and using it like buttercream.

Kaiulani Flores said:

Hello Karen! Thank you for the most timely response ever! LOL! I know that ganache can go under fondant, as you have confirmed as well. To be 100% clear, is it possible to put fondant over poured ganache after it has set and hardened, if at it does this! I heard you can whipp but what about poured? On CakeCentral.Com there are 2 forumsthat say no its too soft! But again if it hardens up, wouldn't you just let it set and then cover it! If so, how long do you let itmature before pouring and then set before going at it with a palette knife? Thank you again my cake advice HERO and to everyone else here in this forum! LOL!

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Permalink Reply by Vanessa Araiza on August 29, 2010 at 4:40am

I usually cover my cakes with chocolate buttercream before I pour gananche over them. Sometimes the ganache has bubbles and sometimes is ripples. Am I not letting it cool down long enough, have I over cooked it, or is there too much moisture in the choc buttercream?

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Permalink Reply by Karen Marie on August 29, 2010 at 6:55am

Not sure why you are getting bubbles but after you pour the boiled cream over the chocolate let it sit for a few minutes (1 or 2) before you stir to soften the chocolate...do not use a wire whip...I use a wooden spoon and gently stir until all the cream is incorporated into the chocolate.. Then let it sit until it comes to room temperature which means no heat in the mixture...if you feel the bowl and it is warm it isnt at room temperature yet. Then when you spread the ganache use a spatula to smooth it on the sides.
The other thing about covering your cakes with buttercream is to just apply a crumb coat to seal the cake....maybe you are putting too much icing under the ganache. Hope that helps.

Vanessa Araiza said:

I usually cover my cakes with chocolate buttercream before I pour gananche over them. Sometimes the ganache has bubbles and sometimes is ripples. Am I not letting it cool down long enough, have I over cooked it, or is there too much moisture in the choc buttercream?

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Permalink Reply by Vanessa Araiza on February 6, 2013 at 11:45pm

I'm curious to know how you're able to leave your ganache out on the counter overnight. I thought its made from cream, it doesn't spoil?

jeri c said:

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!