Ganache instead of buttercream?
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. 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.
As far a chocolate goes, go with what you can afford. I usually make big cakes that would need a lot of chocolate. Since I cannot afford expensive couverture chocolate on a regular basis, I just use Nestle Chocolate Morsels. Not only that it is affordable, it also compliments my rich chocolate cake recipe.
Directions:
Let your cream boil 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.
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).
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?