Ganache instead of buttercream? UPDATED
Many people ask me how I get sharp edges on my fondant cakes. Other than sharing my smoothing techniques, I also tell them that I use ganache under fondant (check tutorial below). Although you can perfectly achieve sharp edges using buttercream under fondant, I find that it is easier to use ganache to achieve that perfect sharp look. Note: The picture of the cake above has nothing to do with ganache. I just felt like putting it there–but all my cakes in my gallery has ganache under fondant.
Ingredients:
Heavy whipping cream
Semi sweet or dark chocolate
Nope, I did not forget the measurements. It depends on how much you will need. You should always follow the 2:1 ratio of chocolate to heavy whipping cream when making this type of ganache. That means, if you use 2 pounds of chocolate, you will have to use 1 pound of cream. So, if you have 5 pounds of chocolate, you will use 2 1/2 pounds of cream–you get the drill. It is important to only measure by weight. If you are planning on using white or milk chocolate, you will HAVE to follow a 3:1 ratio of chocolate to cream. Milk and white chocolate tends to be softer.
Directions:
Let your cream simmer below medium heat for a minute or so. When that is done, turn the heat off and throw in the chocolate. Let it sit for a minute (to soften the chocolate). When ready, stir and keep mixing until incorporated and smooth. You should not have any chunks of chocolate. You may have tiny bubbles but that is okay. Check below for the microwave version.
Your ganache at this point will be runny and thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would usually set in the fridge for about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).
I would like to thank my friend, Michelle Rea of Inspired by Michelle Cake Designs for making the video tutorials below. I do it exactly as she does it, except for the microwave part (which I think is so clever). Oh, and check out here lovely blog: Michelle’s blog
How to make ganache using a microwave:
How to cover cake with ganache:
How to finish a cake:
1. lily
November 15th, 2009
thanks for the reciepe and God bless.
2. sandra
November 15th, 2009
I’m planning on making a cake tomorrow. How much does the four pound chocolate morsels make.
3. Rylan
November 15th, 2009
No problem Lily.
Sandra, 4 pounds of semi sweet chocolate with 2 pounds of cream can cover a 10″, 8″ and 6″ cakes(all 4 inches tall. I would usually have some left overs but it all depends on how thick you apply it (I apply mines between 1/4″-1/2″ thick.
4. Koko
November 15th, 2009
Wow, awesome tip! I’ve never used ganache under fondant before….only buttercream. So good to know!
5. Fresh Local and Best
November 15th, 2009
This is a very helpful tip! Thanks for sharing!
6. Lele
November 15th, 2009
I also think ganache tastes roughly a bazillion times better than fondant
I never understood the obsession with cakes with pristine, artificial-looking edges. They’re cakes!
7. Mimi
November 15th, 2009
Ganache would be a great change from buttercream. Thanks for the tip and the recipe.
Mimi
8. dhanggit
November 16th, 2009
French tend to use more ganache than buttercream, so I am more familiar with using ganache on my pastries
the photos are gorgeous!
9. Alicia
November 16th, 2009
I am definitely going to try this next time I make a fondant cake – thanks for the tip!
10. anncoo
November 16th, 2009
I love coming to your blog ~ you have great food recipes and nice pictures. Ganache is always my first choice and I would like to try this on my fondant cake. Thank you
11. Vanessa
November 16th, 2009
This is such a delicious blog and thanks so much for sharing some secrets. I much prefer ganache to buttercream so that works in my favour. What a gorgeous cake!
12. Gala
November 16th, 2009
Thanks for that great tip!
I answered your question on my post
13. Barbara
November 16th, 2009
Great tip! Would never have thought to use ganache instead of buttercream under fondant. I’m new to your blog and am loving it!
14. Ninette
November 16th, 2009
Hey Rylan, you’re Filipino too. That’s cool! Go over to Trissaliscious who has started a Filipino cooking group with monthly challenges if you want to join. Everyone, Flip and non-Filipinos, is welcome!
15. Trissa
November 16th, 2009
Hi Rylan Thanks for sharing your tips – now can you tell me when would you use buttercream? Is there a time buttercream is better to use?
Thanks!
16. Lorraine @ Not Quite Nigella
November 16th, 2009
That’s a fantastic tip! Thankyou so much for sharing it with us!
17. Leslie
November 16th, 2009
I have never thought to use ganache in place of buttercream…great tip
18. OysterCulture
November 16th, 2009
I have never considered myself a baker but with your awesome suggestions maybe I can come close. Thanks so much for the hints and tips!
19. Colargol
November 16th, 2009
I do very often ganache for my cake, ganache simple or “ganache montée”(with whipped cream) is always appreciated.
The butter cream is used less in France or blended with whipped cream to make a “crème mousseline”
Always nice pictures, congratulations and thank you
Sorry for my bad English!
20. megan
November 16th, 2009
Great tip on the icing! I am completely new to frosting cakes, but I would love to get into it. I’m nervous to start though!
21. Thao
November 16th, 2009
Great advice. I’m not up there to do a fondont cake, but if and when I do.. I will definitly remember this advice!
22. Sophie
November 16th, 2009
Another grand dessert from you, the master in fab food!
Wow!
23. Rosa
November 16th, 2009
A fabulous cake! Great tip.I love both ganache and buttercream for my cakes…
Cheers,
Rosa
24. Jessica Lee Binder
November 16th, 2009
Rylan, great tip. I’m going to try that next time.
25. Blond Duck
November 16th, 2009
Popped in to say hi! I LOVE your blog! So gorgeous and delicious.
26. Velva
November 16th, 2009
This is great advice for those who love to bake! This blog is eye candy
27. Cheryl
November 16th, 2009
Do fluid oz. of cream equate to weight? i.e. is 16 oz still a pound of cream? I don’t really have a way to weigh cream so any help with the conversion would be appreciated!
28. Rylan
November 16th, 2009
Hi and thanks to everyone for the kind words. I really appreciate it. I hope you are all having a wonderful Monday.
Cheryl, I’m not really sure how much an ounce of cream weigh. I usually just measure it. When making this type of ganache that will go under fondant, it is important to measure both ingredients by weight. Even the chocolate. Somtimes the weight stated on labels/bag of the chocolate are not accurate. So if you are measuring your chocolate, why not measure you cream as well. Good luck.
29. girlichef
November 16th, 2009
You know, I’ve heard that before, but I am way too impatient for that :/ That said…such gorgeous photos and I’m sure that your cakes are way more awesome than mine will ever be!! Thanks for the lovely post
30. Clau!
November 16th, 2009
Everything looks so delicious here in your blog
Saludos,
Clau!
31. Natasha - 5 Star Foodie
November 17th, 2009
Excellent tip! And I love ganache, prefer it over buttercream for sure.
32. CookiePie
November 17th, 2009
What a great tip! And ganache just tastes sooooo gooooood…
33. Little Inbox
November 18th, 2009
I know I’ll love the moist cake for sure!
34. noobcook
November 18th, 2009
beautiful and droolicious looking!
35. Angie@Angie's Recipes
November 18th, 2009
oh yep…Ganache is for me a better alternative to buttercream. I am not a fan for fondant cake, don’t get me wrong here..I love how they look, and I admire people who can do such an artwork, but they are simply just too sweet for me, and it kills me to see them turned bad and went to the garbage bin.
36. Gera @ SweetsFoods
November 19th, 2009
Adore these tips…really delicious ones for a man with sweet weakness
Irresistible cake!!
Cheers,
Gera
37. AMy
November 20th, 2009
Thanks so much, been searching for the exact procedure to prepare the ganache and you give what exactly I need…thanks..
38. PIERRE
November 21st, 2009
hi rylan
I vote for ganache and the photo is superb and delicate
cheers Pierre
39. Monika
November 22nd, 2009
I agree, that ganache is the best way for a perfect base under fondant.
40. Yollie
November 23rd, 2009
Hi, Thanks for the website. I’ve read it several times. I am going to use ganache for the first time this week, because of you, this website and your postings on CC but I have a couple of questions,well more than a couple, my apologies but I’ve never frozen a cake before and I am scared the moisture will mess up the chocolate.
Does my cake layers need to be totally thawed before putting on the ganche?
Do you do a crumb coat?
How long do you wait after putting the ganache on to put your fondant on?
Do you put your cake in the fridge to harden the ganache?
Will 2 bags of chips (approx 20 oz) make enough to frost a 9″ x 4.5″ cake?
Thank you so much for any help…I’m so nervous.
41. 3hungrytummies
November 24th, 2009
oh thanks for the recipe and all the useful tips!!!
42. Katrina
November 24th, 2009
That’s a great tip to use ganache, which I also think tastes better!
43. zarpandit
November 28th, 2009
My computer was broken
What I was missing a lot :S
44. Rylan
November 30th, 2009
Trissa, I must have missed your comment. I usually use ganache all the time. I never use buttercream. I think it’s just a personal preference.
45. Rylan
November 30th, 2009
Yollie, sorry for the late reply. I haven’t been on here for a while. I’m back now though. Here are my answers.
Does my cake layers need to be totally thawed before putting on the ganche?
I’ve done thawed and unthawed with no problems.
Do you do a crumb coat?
I usually don’t crumbcoat, unless my cake is really crumbly. If you were to crumbcoat, crumbcoat just like you do with buttercream.
How long do you wait after putting the ganache on to put your fondant on?
It depends. I usually refrigerate my cakes until it forms a firm shell and then I lay my fondant.
Do you put your cake in the fridge to harden the ganache?
Yes, I always do.
Will 2 bags of chips (approx 20 oz) make enough to frost a 9″ x 4.5″ cake?
Hmmm, I’m guessing you can make it work–although I am not sure. Sometimes it depends on how thick you put your ganache.
46. Avanika (Yumsilicious Bakes)
December 8th, 2009
Thanks for the great tip! And those are some amazing pictures! Great job!
47. Amber
December 12th, 2009
gr8 tip i am new to the cake world and i had question have you tried modeling chocolate to cover your cake instead of fondant? and do you know any forums or websites where i could find cake recipes at?
Thanks in advanced!
48. Maria
December 28th, 2009
If I have unsweetened chocolate, can I add granulated sugar or corn syrup to ganache to sweeten it a little? Perhaps dissolve it in the cream before the chocolate?
49. darthburn
January 1st, 2010
Hi rylan, Thank you for this tutorial!
I’ve use the above recipe and tips… but I whipped it first. Are you saying to just let it set and then apply it? That would be much easier. Also, if you let it set overnight, do you need to refridgerate it because of the heavy cream, or can you just cover it and leave it on the counter?
50. Miriam
January 4th, 2010
Hi, Rylan. Love your cakes! They are all masterpieces! If I use ganache as a filling, will it get hard like the outside, like a shell, or will it stay soft? Or is there another ratio to use for filling?
51. Diana
January 21st, 2010
Rylan, sorry to ask a silly question, but how do you apply your ganache to the cake? Do you spread it and let it run over the sides? Or, just spread it on — or is there another way? Many thanks — your cakes are absolutely gorgeous!
52. Conchita
January 21st, 2010
Cool! this is a great idea thanks Rylan for taking your time to do this.
53. Rylan
January 25th, 2010
Sorry for not getting back asap.
Amber, check out http://www.cakecentral.com for recipes. I have not tried covering a cake with modelling chocolate but you can mix it to your fondant so it will taste so much better.
Maria, you may add some sugar but not cornsyrup. It might have the same reaction as making chocolate clay.
Darthburn, I think I answered you this through a message…but yes, you can leave in on the counter until it thickens.
Miriam, it will turn into a hard shell if refrigerated. If left on the counter, it will be somewhat soft. I haven’t tried using this as a filling but I know people who whip this up to make it light and airy.
Diana, I apply the ganache after it thickens. Once it thickens, I spread it exactly like buttercream using a metal spatula and a bench scraper.
Conchita, no problem.
54. Rachel
January 28th, 2010
Love the ganache under the fondant. Tried it for the first time last night. However, can you share some of your smoothing techniques with us?? Thanks! Love your cakes!! I’m such a fan!!
55. Rylan
January 31st, 2010
Hi Rachel, Thank you so much.
I’ll post smoothing techniques on ganache and fondant soon. If you have any questions, feel free to contact me.
56. Anita
February 5th, 2010
Hello
I love your cakes ans this post very much.
Can you please tell me how long after making ganache it can stay out of the fridge? Ie if I ice a cake with ganache and fondant, how long until it goes bad?
57. Shelley
March 24th, 2010
Does using chocolate ganache under white plastic RTR icing or fondant show through the icing?
58. Nancy
March 27th, 2010
Rylan,
I found this site from you on Cake Central. Very beautiful cakes. I was planning on trying white chocolate ganache under my fondant cake. I have always used butter cream, but would like to try to get that nice sharp edge on my cake like yours. I wanted to know, how far in advance can I make the ganache and let it sit out before I make the cake? Thanks in advance.
59. Fransisca
April 21st, 2010
Rylan,
You’re so talented, I love your cakes. I made a white chocolate ganache today with the 3:1 ratio (150g white chocolate:50g heavy whipping cream). It’s thickened really fast, only within an hour, I didn’t even put it in the fridge. Once I put it on the cupcakes, it’s pretty set and dry to the touch, but soft enough to bite. It’s very cold today, like winter, not sure if there’s something to do with the weather. My problem is the ganache is too thick and a bit hard to cut without smashing the cake. Thank you in advance.
60. Rylan
April 25th, 2010
Hi Francisca, sometimes when you use very good quality chocolate, this happens. And yes, it could also be the weather as well. When that happens, try microwaving it in 5 second intervals in the microwave, stirring it everytime it comes out.
61. Rylan
April 25th, 2010
Hi Nancy, sorry for the late reply. I usually make my ganache a day in advance. If not, I do it on the same day but I refrigerate it so it sets up faster.
62. Rylan
April 25th, 2010
Nope, it does not.
63. Rylan
April 25th, 2010
Anita, sorry for the late reply. I don’t know how long it would stay out the fridge. I suggest you call and ask Karen about it: http://www.fsis.usda.gov/food_safety_education/ask_karen/
I usually refrigerate my cakes so it doesn’t stay in the counter very long.
64. Richard
April 27th, 2010
Rylan,
I found this site from you on Cake Central. Very beautiful cakes. I was planning on trying white chocolate ganache under my fondant cake. I have always used butter cream, but would like to try to get that nice sharp edge on my cake like yours. I wanted to know, how far in advance can I make the ganache and let it sit out before I make the cake? Thanks in advance.
65. KAREN
June 13th, 2010
Hi,
Your ‘ganache under fondant’ formular has really helped alot. Thanks a million.
Just one question…will the ganache turn very hard under fondant (like if I put a 1/4 inch ganache coating)…will it be a little difficult while cutting a findshed cake?
66. Kelly
October 16th, 2010
Rylan,
I stumbled on this site through Baking Central. I tried the White Chocolate Ganache with the 3:1 ratio, it’s thickened really fast, only within an hour. How how should I let it sit out?
67. tai
October 27th, 2010
Can I use store bought(regular) chocolate for baking… to make Ganache or does it have to be the ones in the Sugar craft shops. thkx
68. Zakia
December 9th, 2010
totally off topic from ganache,but the chocolate cake in your photo is sooo dark. What kind of chocolate/cocoa do you use?
69. Rosa
February 15th, 2011
I am having trouble whipping my Ganache. I have made it before and had no problem, but for the last few times I have tried, it doesnt get to a smooth texture, instead it looks like cottage cheese! what am I doing wrong? I’ve tried letting it set in the refridgerator for an hour or two, I’ve tried setting it out on the counter….and I get the same results. HELP! I LOVED how it looked and tasted the first times I made it, and now for the life of me I cant do it again.
70. Acenuctusuand
March 4th, 2011
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71. bcarb
March 24th, 2011
I made ganache for the first time the other day. I measured per volume. I used one cup chololate to one cup whipping cream. I was in a hurry and after it hadn’t set in an hour, I whipped it with the mixer. It changed the color from dark to medium brown, but it then spread much like BC. You use a much higher ratio of chocolate to cream. I used mostly semi-sweet chips with some dark chololate from Trader Joes. Do you think I got lucky? Do you see any problem whipping it like I did and putting under fondant?
thanks much for your time.
72. fauzi
April 6th, 2011
Gr8 idea would wann try this for sure but have a doubt . i have dark cooking chocolate can i use this to make the ganache and will i need to add sugar in it as i am covering the cake with mmf. thanks
73. Jenny
April 13th, 2011
Can I frost with bc before or after I frost with ganache? client really wants buttercream but I would love the sharp edges the ganache gives wondering if frosting with bc first then ganache might be better?
74. valentina fernandes
April 13th, 2011
Hi,
I wanted to make chocolate cupcakes with a ganache filling to take over to a friends place over the weekend. Well its a 5 hour drive to her place, so i was wondering how long will ganache stay the max at room temperature. Any advice would really help!! Thank You
75. Annette S.
May 1st, 2011
Thank you for this recipe, I can’t wait to try it
Great blog, I love your cakes, they are gorgeous!!
76. Lena
May 20th, 2011
thanks for this useful info
77. Tony
June 4th, 2011
I tried this and it was great. I’ve been asked about dairy free. Is there a dairy free ganache recipe that you can recommend that I can use as a crumb coat under fondant and get the same results?
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79. Jolene
July 14th, 2011
Thanks for the great tips! I’m adding you to my favorites. I am curious now…. What about a wedding cake that is exclusively frosted with White Chocolate Ganache? I have one coming up in September and my girlfriend, the bride, says she trusts me – should I trust myself and do it?
80. joanna
August 1st, 2011
Can you place the ganache covered cake in the fridge and cover with fondant the next day? I will have a cream cheese filling and am worried of it spoiling.Thanks so much for all you help!
81. Michelle
August 24th, 2011
Wow. I loved watching your tutorial. Thank you! I have a couple of questions. First, I have always left my cakes out overnight with buttercream fillings to let gravity have it’s way before I trim cake and cover. Do you do that? Second, can you explain about the 4millimeters; I didn’t quite understand that when you were saying you measure 4 mm with the tool you have. 4mm from the cake board to the actual cake? Also, you keep the cake refrigerated overnight, after you apply ganache and then apply the hot water and then, the next day you take the cake out of fridge and apply hot water with a brush and then cover with fondant? Do you let the cake come to room temp first? I have never put a cake in the fridge but I have also never used ganache. Thanks for all of your help!
82. Eileen
January 14th, 2012
HI! I used dark chocolate ganache to cover a cake and also filled the layers with ganache. Although I loved the sharp edges on the cake, I find that using ganache as filling it too hard! Is there an alternative? i would love to use buttercream as filling, perhaps I can dam it? Thanks! Love this site!