Cake Decorating

Using ganache on a Christmas cake

Hi, I live in South Africa so Christmas time is summer time. I am a very novice decorator – learning all the time – and am hoping to use ganache under the fondant on my traditional fruit Christmas cakes this year (instead of almond paste). Will using ganache shorten the shelf life of my fruit cakes, i.e. will the cream turn sour? If so, how long would such a cake last and is there any way of prolonging its shelf life? Thank you.

5 Replies

Hi there… I am an ex pat from good old Joburg…
i do loads of fruit cakes, but never done ganaching before on a fruit cake…, yes, it will shorten the shelf life as its got cream in it. my only other suggestion is to refrigerate or freeze it?? really not sure, hope others may shed light on this
look at this discussion on Paul Bradford;s website on this subject: http://www.designer-cakes.com/questions/ganache-a-fruit-cake
here is another site for ganached fruit cake… http://www.lady-aga.com/post/89346940148/boozy-fruit-cake-with-rich-chocolate-ganache
I did a google search on the subject :)

You must never limit your challenges, instead you must challenge your limits

Thanks for your reply. I’m in Cape Town. I want to use white choc ganache (coloured ice blue) under the fondant because: 1) I want to get really sharp edges on the cake and 2) I am doing a border of cut out christmas trees and want the blue to show through. I’m also not a huge fan of the taste of almond paste. I’m giving one as a gift next week so will have to rethink the ganache for that one – can one colour almond paste?

Yes you can colour almond paste, but use the cel paste colours, not food colouring from shops that’s runny, …. I’m not a marzipan lover either. Your design sounds wonderful … Btw, there is a way to get sharp edges with marzipan under your fondant as I like sharp edges too. You need to take your cake and cut out top shape, lay it on, then measure width around cake and height and cut out rolled out marzipan to size and then lay it around the edges of cake so it meets flush with top layer… Use your smoother to meet the edges properly, then let it dry for a day minimum and then you can cover with fondant to get sharp edges. :) here is one I did… Bad pic sorry.. Only one I could find at short notice

You must never limit your challenges, instead you must challenge your limits

Thanks so much, Calli. I love your work, by the way (although I’m totally intimidated by your talent!). I have since found this method on google and will definitely be using it on all the cakes except a small one which I will use ganache on and see, for future reference, how it works and how long it lasts. Thanks again.

Glad you have found a solution… Good luck and many thanks for your kind words xx

You must never limit your challenges, instead you must challenge your limits