Welcome to the Cake Decorators Q&A
Hi Wendylyn, I suppose it could be done, I’ve only seen it the other way round. I would think if you put a thick enough layer of butter cream over the ganache and then kept it cool in the fridge it would be ok. Now you’ve got my curiosity! I’m going to have an experiment.
Hi Paul!
My name is Marilia and first of all let me congratulate you and your team for the great job! Love the courses and they are really helpful.
I have a question regarding the chocolate ganache. In some recipes of chocolate ganache, they use as well butter as one of the ingredients but you don’t use it at all. Is there a reason why we should or shouldn’t use it? They say they use the little amount of butter to make the ganache shine.
Thanks in advance for your reply!
Hello Marilia
I’m sure Paul would be thrilled to see your wonderful comment about this lovely site. Unfortunately he rarely has the time to view the Q & A section so if you’d like to congratulate both Paul and David the best way is leave a comment on his facebook page here: https://www.facebook.com/PaulBradfordSugarcraftSchool/
I hope I can help you with your question. Paul doesn’t use butter in his ganache because the basic recipe is good for the application it is used for. Butter can soften ganache so it isn’t something which would be good when covering with sugarpaste/fondant. The basic recipe sets hard like a lovely shell to protect the cake and making a firm platform for enrobing with fondant. If you would like to make a shiny pouring ganache you can see Paul’s recipe here:
There is lots of information on the site on ganache. If you would like to see some of it please look at the following links:
Also if you just type in the search box ‘ganache’ you will be able to access so much more.
Hope this helps.
Thanks a lot for your help! It sure helps me a lot!
Will visit all the links and the facebook page as well!
