Comments on: Ganache instead of buttercream?

By: KAREN

KAREN — Sun, 13 Jun 2010 14:17:46 +0000

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?

By: Richard

Richard — Wed, 28 Apr 2010 05:38:39 +0000

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.

By: Rylan

Rylan — Sun, 25 Apr 2010 20:34:53 +0000

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.

By: Rylan

Rylan — Sun, 25 Apr 2010 20:32:57 +0000

Nope, it does not.

By: Rylan

Rylan — Sun, 25 Apr 2010 20:32:36 +0000

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.

By: Rylan

Rylan — Sun, 25 Apr 2010 20:29:52 +0000

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.

By: Fransisca

Fransisca — Thu, 22 Apr 2010 02:15:46 +0000

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.

By: Nancy

Nancy — Sun, 28 Mar 2010 04:15:19 +0000

Rylan,

By: Shelley

Shelley — Thu, 25 Mar 2010 06:29:44 +0000

Does using chocolate ganache under white plastic RTR icing or fondant show through the icing?

By: Anita

Anita — Fri, 05 Feb 2010 20:36:37 +0000

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?