Quick Answer: Can I Put Chocolate Ganache Over Buttercream?

Can you cover a cake in ganache?

Spread a thick layer (at least ½”/1cm) of ganache over the top the cake, spreading it so it goes a little over the edges on the cake.

You don’t need to make it perfect, but just try for a somewhat even layer of ganache across the whole top surface..

Is ganache better than buttercream?

Ganache seals a cake much better than buttercream even when at room temperature because it encapsulate cake in a lovely crisp shell. Buttercream softens at room temperature and sometimes bubbles do form as the cake settles and expands particularly if it had been chilled then left out.

Can I add icing sugar to ganache to thicken it?

You can add powdered sugar to ganache to thicken it, although you probably don’t need to. When warm, ganache is thin and pourable, but as it cools, it becomes a thick filling.

How long does chocolate ganache take to set?

2-4 hoursScrape the bowl as necessary with a spatula to make sure that no chunks are left on the bottom. Let ganache set for 2-4 hours or until it is a peanut butter consistency. If you let the ganache harden all the way, it will need to be warmed before use.

Why did my ganache curdled?

If your ganache looks grainy and curdled, the emulsion has broken. The fat is separating from the watery liquid, usually because there isn’t enough liquid to hold the amount of chocolate solids suspended in the mixture. To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously.

Do I need to crumb coat before ganache?

Applying a crumb coat is exactly what it sounds like! It traps in all the cake crumbs to make the final application of ganache perfectly smooth. You will need: prepared chocolate ganache (consistency of whipped cream)

How much ganache do I need to cover a cake?

I usually try and do 1/2 ratio to cake. So, if my cake layer is 1″ thick, then my frosting will be close to 1/2″ thick. For ganache filling, you might use a bit less because it’s so dense! For the ganache I made the filling about 1/3″ thick.

What is the difference between chocolate ganache and chocolate buttercream?

If you don’t know the difference then here is a quick run down: Buttercream is a smooth cream made from beating butter and icing sugar. … Ganache is a mixture of melted chocolate and cream that can be used as a glaze or drizzle, a filling for layering cakes and under fondant sculptured cakes.

Can you put fondant on top of ganache?

I put a little video together to show you just how easy it is. Once the cake is coated with ganache and you are ready to fondant, just pop it back in the freezer for 15 minutes to get everything nice and sturdy. Rub it down with a thin coat of shortening and lay your fondant on. And be prepared for consistent results.

What can go wrong with ganache?

Generally, if the temperature of your ganache goes too high, it will cause the fat in the chocolate to separate. This results in a oily/split/grainy ganache. The severity of the graininess will depend on how overheated your cream was.

How long do you leave ganache before putting on cake?

This generally needs at least 12 hours but, as the Cake Professionals recommend, 24 hours is best. For cake drips: you’ll want to pour your ganache on cake almost immediately if you’re wanting to create a drip cake (so on trend, we can’t get enough of them!).

Can you put a cake with fondant in the refrigerator?

Fondant decorated cakes are not normally stored in the fridge because the fondant attracts moisture which softens it. If you put in the search box ‘freezing decorated cake’, there is an answer which might help. … I have read cakes decorated with Satin Ice fondant can be placed in the fridge.

How do you thicken chocolate ganache icing?

Changing the portions or increasing the proportion of the chocolate in ganache helps in thickening it. Similarly, if you want to make a thin and runny ganache, the proportion of the cream will be more than the chocolate while making it. You can keep this ganache in fridge and warm it up before the use.

Why is my white chocolate ganache runny?

White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.

Why did my ganache split?

Ganache usually splits if the cream is to hot or if you mix it too soon before all the ingredients have had time to come to a similar temperature. … If the ganache is mixed vigorously the cocoa butter separates from solids and comes to the top. Another thing which will cause a split is the type of chocolate you’re using.

How is ganache different from frosting?

Ganache is simply chocolate melted with heavy cream. This frosting makes a beautiful shiny coating on cakes and cookies. … You can also chill and beat a ganache and use the fluffy result to quickly frost a layer cake.

Is ganache always chocolate?

Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries. … A greater proportion of chocolate creates a “firm” ganache that has the consistency of thick paste at room temperature, and that hardens upon refrigeration.

Does chocolate ganache cake need to be refrigerated?

The general rule is that classic ganache may stay at room temperature for up to 2 days then must be refrigerated. If you’d rather be safe (which I recommend), keep it refrigerated for all storage. Ganache can be frozen for up to 1 month. Thaw in the fridge then let come to room temperature before using.