Ganache or Glaze?

isa

3,236
11
Joined Apr 4, 2000
Are there differences between a cake covered with a glaze (chocolate, butter and corn syrup) as oppose to a cake covered with a ganache (cream and chocolate) ? Is one easier to work with? Shinier? Longer lasting?.... I could really use help on this having never work with glaze before.



Thanks!
 
153
11
Joined Dec 1, 2002
cream and chocolate sounds yummy-er :lips: :lips: :lips:

maybe the glaze would sweat less in the cooler?
 
38
10
Joined Sep 7, 2002
Ganache is better for taste, while glaze is better for shining appearance. Sometimes glaze will be slightly tart tasted which is affected by glucose syrup.
 
2,938
11
Joined Mar 4, 2000
Supposedly a ganache made with corn syrup is shinier. I don't see any visual difference. As long as the cake is freshly glazed, it's shiny--- with or without corn syrup. So I don't put syrup into my glaze.
 

isa

3,236
11
Joined Apr 4, 2000
Great I'll keep using a ganache on my cakes.


Thank you everyone!
 
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