Love, love, love using Ganache under fondant! It tastes incredibly delicious and it’s so much easier to get nice, straight sides and edges with compared to using buttercream.
Here is a link to Rylan’s blog, Art and Appetite, (one of my favorite cake artists) where Ganache is explained perfectly.
Like Rylan, I weigh the chocolate and the cream using the 2:1 ratio for dark and semi-sweet chocolate and the 3:1 ratio for milk chocolate. I have to honestly say that I am confused about white chocolate. I have read that some people use the 2:1 ratio and others use the 3:1. I decided to try making the white chocolate Ganache for the 1st Communion Cake using the 2:1 ratio.
I used 40 oz Nestlé’s Toll House Premium White Chocolate Chips to 20 oz Heavy Whipping Cream (a little more than ½ qt). It was just enough to fill and cover the 9” round cake 4” tall. It set a little softer but it still worked out perfectly…I have to give it a try with other brands of white chocolate since results may vary….note, note, note!
For the filling, I whipped ½ cup heavy cream then added 1.5 Tbsp of the Ganache and whipped a little more = super delicious and easy chocolate mousse. I only did 1 layer of filling since I didn’t want to cake to be too sweet with it being covered in Ganache and then in marshmallow fondant.
Below are the step by step photos showing the process as well as my wordy descriptions. It’s been a learning journey and with each and every cake, I’m learning more…for now, this is how it’s done; at least, this is how it’s done MY way :)
Step 1: Make the Ganache: Heat the heavy cream until it just starts to bubble, pour over chocolate and let it sit for about a minute to melt. Use an emulsifier (Immersion Blender) to blend it all together for about 30 seconds, set aside to cool. After cooled, cover and let it sit overnight at room temperature to set. The Ganache will set into a thick but smooth peanut butter consistency.
Tip: I set my turntable (it’s a 20” Lazy Susan) on the counter next to my stove. I turn on the gas burner/flame to super, super low and wave the edge of the stainless steel scraper over it for about 5 seconds to warm it up (here is the link to scraper I use), scrape the Ganache off the sides of the cake, scrape the excess off the scraper into a bowl, use a moist towel to wipe the scraper clean, then heat it up again over the flame and repeat…repeat…repeat until you are completely happy with the sides. Always scrape the excess Ganache off the scraper before laying it back up against the cake again. Heating the scraper helps it glide smoothly over the Ganache. You can also dip the scraper into hot water instead of using the flame but be sure to dry it really well; water and chocolate just don’t do well together!
Step 5: Place the cake into the fridge for at least a ½ hour or more, remove, then carefully flip the cake back over onto its correct side and peel off the wax paper. You may need to smooth away the little imperfections or fill any air holes with a little bit of Ganache. I had forgotten to take a picture of this step so instead, I included the only other picture I had of this step...and my 1st Ganache covered cake (semi-sweet chocolate).