a whipped filling of chocolate and cream, used in confectioneries such as cakes and truffles.
Thanks for stopping by my very embryonic blog, all about ganache and ganaching.
Some of you will have come over from the Ganacherator’s facebook page, but for those who haven’t, here is the link to my ganache calculator that I think you might find really helpful. If you are running an old version of Excel, go here for a 97-2003 compatible version.
More and more I am realising that there are lots and lots of fantastic resources out there for cakies who want to learn how to make and use ganache, but there isn’t a one-stop-shop for those who would like to learn how to use it to take their cake decorating to the next level. I hope that this blog will become that place. Here, I’ll share a lot of the resources that I have used and the lessons, tips and tricks I have learned along the way in my own cake decorating over the past 5 years.
Here in Australia, ganache is widely used under fondant on celebration cakes. This is really to do with the climate, which, in many areas, is hot and humid, or just plain hot for a lot of the year. High temps preclude the use of buttercream where there isn’t refrigeration (melty…ugh!), so ganache is used instead. Ganache stands up really well to sculpting and unusually shaped cakes, it supports it’s own weight well and sets very firm in unrefrigerated conditions. Ganache can also be made differently to suit the climate conditions.
Here, I hope to provide a digest of all things ganache. Why to use it, when to use it, when not to use it, how to make it, how to apply it and how to stop yourself going at the bowl of freshly made ganache with a spoon. Well, perhaps not that…but you get the picture.
So, if you are currently a ganache virgin, or are ganache-curious, stick around, hopefully I can convince you to give it a go!