All images via Erin Bakes
Spread vs. poured ganache
When cooled, ganache acts much like buttercream. Spread ganache, as shown above on the left, has more of a matte finish and set up very firm, making it an ideal base for fondant. Poured ganache, on the right above, creates a thin, glossy shell around the luscious cake beneath it.How to use poured ganache
What you need:
- 12 ounces dark chocolate (62% or higher), chopped
- 2 cups heavy cream
- 1 tablespoon light corn syrup (or honey)
- 6″ round cake that has been assembled, crumb coated, and thoroughly chilled
- Drip rack
- Rimmed cookie sheet
- Ladle (optional)
Step 1:
Place the chopped chocolate in a medium bowl and set aside. In a small sauce pan over medium-high heat, add the heavy cream and corn syrup. (Corn syrup or honey give this version of ganache its elasticity and shine.) As the mixture comes to a boil, remove the pan from the heat. Pour the mixture over the chocolate and whisk until combined.Step 2:
Place the crumb coated and chilled cake on a drip rack set on top of a rimmed cookie sheet. It’s important the cake is very cold — the warm ganache will cause the buttercream to soften a little. If it’s soft to begin with, this will leave your cake finish looking a little lumpy and pitted.Step 3:
Using a ladle, pour a large amount of the ganache over the the top of the cake. Start in the center of the cake and swirl the ganache toward the edges and down over the sides of the cake. Immediately pour a second ladleful of ganache over the cake to insure the sides are completely covered. A ladle is my tool of choice for this job, because the rounded bottom is perfect for gently pushing the ganache over the edges of the cake. If you don’t have a ladle, you can pour the ganache using a spouted measuring cup, then push the ganache over the edges of the cake with an offset spatula. Give the tray a gentle tap against your work surface to release any air bubbles that may have formed in the ganache.Step 4:
Carefully slide an offset spatula under the cake board and use it to help lift the cake from the drip rack and onto a cake stand or platter. Store the cake either in the fridge or at room temperature, depending on the kind of filling you used. Try not to touch your finish until it’s time to cut the cake. A poured ganache finish marks up very easily.How to use spread ganache
What you need:
- 16 ounces dark chocolate (62% or higher), chopped
- 2 cups heavy cream
- 6″ round layer cake (crumb coat optional)
- Turntable
- Icing spatula
- Offset spatula
- Bench scraper
Once the cake is crumb coated, the ganache is applied and the cake is wrapped with fondant, can it be refrigerated? If so, for how long? Thank you