fbpx

Welcome to the Cake Decorators Q&A

0
asked July 4th 2012

fruit cake

I have now done 4 cakes in chocolate ganache and the reults have been amazing so much so that I am now selling cakes, however these have all been sponge cakes. My question is would you use a ganche on a fruit cake?

1

Hi Philip,

I tried this for the first time a few weeks ago and it was a big hit!  The customer loves fruit cake but hates marzipan and originally I had planned for 2 coats of sugar paste.  However I just happened to  try a piece of trimmed fruit cake with chocolate ganache and it was surprisingly tasty!

I would suggest that you flip the cake and ganache the part that you plan to be on the bottom first, to ensure all the little bumps and holes are filled in (this is what I did) and let it set firm, as the weight of fruit cake is likely to squish the ganache out from under the cake when you set it on the board.  Then add a thin layer of warm ganache to the board, zigzagging your spatula through it to create some suction, and pop your cake on, ganache side down, before ganaching the rest of the cake.

One word of warning – this isn’t going to have anywhere near the life of traditional fruit cake with marzipan and icing.  You will need to let customers know that this type of cake can’t be stored in the way you would a traditional fruit cake as the ganache will go bad.  However it’s ideal for occasions where the cake will be cut and served on the day.

Hope this helps!

JC x

0

Hi Philip

I don’t think Ganache is used on fruit cakes, unless someone tells me differently ;-0. they’re usually covered in marzipan, then coated in either Royal icing, or roll out sugar paste.

0

Yes I have made fruit cakes in the past and used marzipan with sugar paste, I was just wondring if ganache has ever been used, you do get a lot of chocolate bars with fruit in them

0

That’s true Philip, will be interested to hear what others have done 🙂

0

I might just give it a go anyway and see how it goes. Thanka Sharon

0

There is cake maker in Plymouth Devon who bakes beautiful fruit cakes and covers them with ganache, yes they taste wonderful!

0

Might be quite nice..if cadbury can cover fruit and nuts in chocolate..then why can’t you?? If you make a fruit cake..make it as far in advance as possible..store it in a tin covered in baking parchment and keep drizzling a little brandy over it every few days. Good luck and let us know how it goes 🙂

0

Hi Philip,

I tried this for the first time a few weeks ago and it was a big hit!  The customer loves fruit cake but hates marzipan and originally I had planned for 2 coats of sugar paste.  However I just happened to  try a piece of trimmed fruit cake with chocolate ganache and it was surprisingly tasty!

I would suggest that you flip the cake and ganache the part that you plan to be on the bottom first, to ensure all the little bumps and holes are filled in (this is what I did) and let it set firm, as the weight of fruit cake is likely to squish the ganache out from under the cake when you set it on the board.  Then add a thin layer of warm ganache to the board, zigzagging your spatula through it to create some suction, and popped your cake on, ganache side down, before ganaching the rest of the cake.

One word of warning – this isn’t going to have anywhere near the life of traditional fruit cake with marzipan and icing.  You will need to let customers know that this type of cake can’t be stored in the way you would a traditional fruit cake as the ganache will go bad.  However it’s ideal for occasions where the cake will be cut and served on the day.

Hope this helps!

JC x

0

Thanks for all your replys, I shall give it a go this week end 🙂

0

Help ! I’ve started my Christmas cakes this is the first year I’m making friends some but I’ve forgotten to add the ground almonds. They will also be plain as they don’t want them covering, will they still be ok.

0

Hi 75shell

How much ground almonds? It will be a little unbalanced because the different ingredients are there for a purpose. The ground almonds add moistness and replace some of the flour so really depends what % of the recipe accounts for the almonds.

0

Hi miwl it was 50g the flour was 225g I think I going to keep it for me and my m-il and make them properly for my friends.

0

Yes I think it will make a difference to the density and texture of the cake once it starts maturing. Although it will be perfectly edible. I think you’re right to make another for your friends.
For storing instructions once it’s all baked take a peek here:
http://www.cakeflix.com/blog/storing-fruit-cake

Enjoy your cake x

0

Thank you again for your advice wish I wouldn’t keep making expensive mistake, first it was the white chocolate ganache and now it’s 2 fruit cakes good job I don’t bake for a living.

0

Ah, I know it can get expensive but you’ll be thankful that you’re making these mistakes now. This is the best way to learn and in turn your experience will help teach yourself and others! x

EDIT

Before you start baking weigh out all your ingredients in front of you and check them off one by one. As each is added, stack each empty container and place aside so you know that ingredient has been added into your baking mix and nothing will be missed. x

0

That’s a good idea thankyou.

0

Thanks for all the help you guys! I am going to try this as I don’t like marzipan either!:) xx

0

Hi, could anyone tell me what cake tin size is Mrs Jones using in her Fruit Cake tutorial. She mentions the depth but not the diameter size.

I’m assuming is an 8″ x 3″ deep but wouldn’t want to go wrong!

Thank you!!

0

Hi, could anyone tell me what cake tin size is Mrs Jones using in her Fruit Cake tutorial. She mentions the depth but not the diameter size.

I’m assuming is an 8″ x 3″ deep but wouldn’t want to go wrong!

Thank you!!

0

Hello Endorfina

Yes it is an 8″ x 3″ cake. Mrs Jones mentions it in lesson 2 of her tutorial. Hope this helps.