GANACHE ????
?? ABOUT GANACHE !, I made my ganache , I want to frost a cake with it ! do I have to whip it ? I want it to get solid , like chocolate covering !! will it solid up as I am working with it !? duz it have to be warm , or cold ? this will be the first time I covered a cake with it ,ALSO I want to pipe it ! duz that need to be whipped to pipe it ? I can use help PLEASE!!
Replies to This Discussion
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Permalink Reply by Katy Nott on
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Hi Gail. I'm not an expert but I'll help where I can! While your ganache is warm you can pour it on to your cake if you want to (just make sure it's on a wire rack with a tray underneath to catch the overflow). This should cover of it's own accord if you have made enough. If you want to coat like buttercream then let it cool down and it will firm up. If it goes hard, just pop it in the microwave for a few secs to soften it up to buttercream consistency. You can then coat as you would with buttercream.
This might help a bit -
https://www.youtube.com/watch?v=OgrXxYLm0Sk
As for piping, I didn't whip mine when I piped with it, I guess it depends what sort of consistency it is. If it's too hard, whip it up a bit, then you'll get a nice fluffy ganache.
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Permalink Reply by art deco cakes by galidink on
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AWESOME Katy , yes that's just the ans I needed , I never covered a cake with it ! thank you so so very much , you R 1 of my besties , ;XXXX
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my pleasure Gail, glad to help. Hope it works for you. By the way, if you're doing the pouring method, be prepared to get into one dog's dinner of a mess lol!
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yes , I am sure ! , that's how we did the icing on the doughnuts at shoprite ! what a mess !
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I DID COPY AND PASTE ! THANK YOU ! ! XXXXX
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Permalink Reply by Maria Gemini on
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Gali, here's what I do with my ganache.... I put some whipping cream and butter in a sauce pan and melt it over low heat. When it starts to boils turn off the heat and pour the chopped chocolates then mix till all melted. I let it cool down then put in the fridge for a few minutes. Take it out and mix with whipping cream then beat. You can put vanilla and light syrup to make it shiny and tasty. beat until you reach the consistency you want. You can use it for covering cake and piping. it is very stable. You don't need to refrigerate the cupcakes but if you are using the ganache for covering the cake, put the cake in the fridge till the ganache set and then take it out and it's ready for covering with fondant.
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If you just want to pour it in the cake do not refrigerate it. After melting the chocolate pour it directly till all cakes are covered and then it will set.
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thank you Maria
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