Disclaimer:
This Guide is simply that a Guide, it has been put together from a variety of discussions in regards to ganache and may even include conflicting advice, this is because everyone has their own way of doing things and what works for some doesn’t always work for others. As with many things on Cakes & More, we suggest you try things out to see what works for you!
The main issue when people first discover Ganache for cakes is that they think of ganache as the running pourable yummy chocolate. This is ganache, but not the ganache we are talking about when we talk about the Planet Cake method or as a base for fondant. The ganache we are referring to has a much higher ratio of chocolate to cream and sets hard, THIS is what gives you a nice even base for your fondant covering. When using it to spread one might liken it to the consistency of peanut butter.
Ganache:
is known as a variety of icing, fillings and glazes for pastries and baked goods. It is typically made from chocolate and cream.
Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts.
Depending on the kind of chocolate used (ie couveture or compound), cream may need to be adjusted to reach the desired consistency. The portions of chocolate to cream vary depending on the intended usage of the ganache. Typically, ganache as most people know it is equal parts chocolate and cream this is used often as a pouring type glaze inside and outside of yummy cakes or on top of cupcakes. For a chocolate truffle base, twice as much chocolate as cream is typically used. For using under fondant, you might use up to three times as much chocolate as cream. Ganache can also be allowed to cool and whipped to increased volume and then spread to cover a cake. (from Wikipedia)
Uses:
Icing, fillings, truffles and other desserts.
Some extra ideas for use:
Warm ganache up in the microwave until runny and pour over icecream
Vanilla cookies filled with ganache
Straight from the bowl
Tips From Cake Friend Discussions:
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Cheaper chocolate ie compound has a higher water content, so you may need more choc to cream to reach the desired consistency.
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White chocolate is higher in milk solids so requires less cream again.
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Most people seem to prefer to use Dark or White Chocolate of course you can use Milk Chocolate.
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For our purposes most people recommend a ratio of 2:1 or 3:1 (Choc : Cream) for using under fondant.
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More specifically: eg 300mls cream to 600g choc (recommended for dark choc) or 300mls cream to 900g choc (recommended for white choc)
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But the type of chocolate and the weather can have different effects, so you may need to adjust it according to YOUR conditions.
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For Caramel Ganache – Try adding Caramel Top n Fill to White chocolate ganache
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You can also freeze ganache. It is good in the freezer for 2-3 months. (So don’t panic if you make too much)
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To add shine, adding butter, corn syrup or oil is recommended.
Types of cream people on the forum have used:
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Pouring cream
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Any cream that says for cooking on the side
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Double cream
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UHT cream (because it’s easy to keep in the cupboard!)
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Milk (further adjustment in ratios is required and it won’t whip as well)
Planet cake method:
From what we’ve gleaned:
They start off by brushing the cake with a syrup (link below) and then put the ganache on the cake – fairly thickly, they use this layer to “spack-filler” any imperfections in the cake.
Once it has been left to set – they use a hot knife to run over all the edges to get an exceptionally smooth surface. (Hot knife, dip a knife or spatula into hot water, wipe dry then use heated knife on cake to smooth)
The BIG tip that they give on their forum – is to let the ganache SET for at least 12 hours (overnight) at room temperature (air-set) they don’t have any trouble with their ganache melting under the fondant even in very humid climates and they put this down to the setting time.
Once set the ganache is brushed with the syrup again and a VERY thin layer of fondant is applied (about 1/4 inch thick!) gives lovely sharp corners AND able to cover odd shapes a lot easier!
You can also check out their new book, Planet Cake that also offers instructions on how to ganache a cake.
Syrup Link Suggestions from Planet Cake on Ganache and Food Safety http://www.planetcake.com.au/forums/viewtopic.php?t=239
Questions:
How long do you leave to dry?
If using the Planet Cake method suggested approx 12 hours / overnight to set. Otherwise until set or pop in the fridge/freezer to help it along, but leave it to come back to room temperature before covering with fondant or you may have condensation issues.
Does it need refrigeration or do you let it dry in a cupboard?
Can leave dark chocolate out if below 19 degrees, suggested to keep white choc ganache in fridge. Also can put in fridge or freezer to set if you do not have a 12 hour window.
Can ganache be used as a filling?
Yes, some people might alter the consistency, some don’t.
Can ganache be used for icing cupcakes?
Yes, again you might like to make add a little less choc to get a runnier mix to dip the cupcakes or try whipping or piping with it a slightly stiffer consistency
How do you make fondant stick to it once it’s set?
You can:
What is the consistency that I should be looking for?
Its fairly runny when its warm but after its been standing for a while it starts to set a little, It will set completely in the fridge and then to spread it on you need to warm it a little in the microwave, a peanut butter consistency might help you when gauging a spreadable consistency. Also you will find that when stirring together it may take awhile for it to come together don’t panic, just keep stirring it will happen!
If it is pourable do you use a drip tray underneath – if it is spreadable what tool do you use?
You can use a pallette style knife. If you pour it definitely use a drip tray. Spreadable really with most anything pallette knife, knife, finger.
If the cake is white/vanilla – do you use milk/dark chocolate but wouldn’t it effect the taste?
Yes it does effect the taste so you have to consider the flavour combination you are going for.
If you use a dark chocolate and then fondant doesn’t it show through (or do you make the fondant thicker?)
The standard thickness of fondant is usually fine, as long as you’ve let it set you are usually pretty fine. Planet cake actually roll their fondant quite thin about 4mm so if it is coming through it is usually because you haven’t let it set.
Can I use ganache under BC?
It usually is replaces buttercream. You can mix ganache into your buttercream for another flavour combination. You can vary the ratio depending on whether you want it to be more ganachy or more chocolate buttercreamy a 50/50 mix is pretty yummy.
Doesn’t the cream go off when you leave the ganache out?
When you make ganache, you boil the cream, this alters the structure of the cream and once you add the chocolate to it, it can be kept much longer, you can pretty much ignore the use by date then. You can keep it out of the fridge as well, just think truffles, which is basically what ganache is, if it overly bothers you add a little liquor as this acts as a further preservative. You should still practice safe food practices at all times. If you want to hear it from the other “professionals” – it has been a topic on Planet Cake forum as well http://www.planetcake.com.au/forums/viewtopic.php?t=214
How do you make whipped ganache?
You make it, let it cool varies from 10-15 minutes on the bench to 6 hours or so in the fridge (you experiment), then whip it till it holds. If wanting to whip some that’s been in the fridge for a couple of days, either bring to room temperature or soften with a couple of short stints in the microwave. Whipped ganache is lighter and less dense, it also goes paler in colour due to the incorporated air and doesn’t stay glossy. Also incorporating air into it through whipping reduces its shelf life.
Sourced from Cake Friend Contributions on the old C&M Forum over many months and many discussions.
Do you have any additional tips in how you use Ganache? Please share by leaving a comment, remember this is simply a guide and an ongoing discussion, the more information for people to use the better.
Events | Nicole | July 3, 2009 | 
Comments (1) 
May saw the arrival of the NSW Cake Decorator’s Guild Seminar, held in the lovely town of Merimbula. A three day extravaganza of demonstrations, food, tips, tricks and shopping!
On top of the ability to buy some goodies from the 4 shops that set themselves up at Seminar, we also received a goodie bag and a nice thick book of all the notes and instructions for each of the dems.
So finally the Party Cakes Magazine has hit the newsagents. More instructions and cakes from the lovely 