Bulging cakes.

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Permalink Reply by Karen Underdahl on February 10, 2011 at 10:15am

Ganache is so easy!  It is basically a  2  to 1 ratio.  (2 parts chocolate to - 1 part heavy whipping cream)  That is for bittersweet and semi-sweet chocolate.  For Milk chocolate or white chocolate it is a 3 to 1 ratio.  Some people add about a tablespoon of butter.  I only do that if it is going to be the final coat, because the butter makes it have a nice shiny finish.  Bring the heavy whipping cream to a boil or just before a boil, (stirring constantly).  Pour this over the chocolate and let it sit for a few minutes.  You can add flavoring now if you want - I like 2 tablespoons of raspberry liqueur. :-}  Stir until smooth.  Let it set up and this will take several hours for it to set up, I cover it with a paper towel (don't use plastic - you will get condensation) If I am in a hurry, I sit it in the freezer.  The consistency should be of creamy peanut butter, then I like to whip mine.  I found that it is so much easier to work with than buttercream, and when doing a carved cake it acts like cement and makes it solid when it's set!  Plus - it's chocolate  - yum!!!!   

Karen said:

would you share that ganache recipe? thanks

Karen Underdahl said:

I agree Jeri, I only use ganache now to crumb coat.  It sets up nice and firm, and smooth and you can get those crisp edges. (if you like them).

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Permalink Reply by Laura Fenech on February 10, 2011 at 10:17am

I've been using store bought fondant. Here in Australia we have a few main brands available, The one I use is called Orchard. It is a bit harder to work with but it has the best flavour out of all the ones I've tried. Ive never made MMF but I have heard a few people mention it- Its not typically made here for some reason, I get the impression it is more an American thing. It is another thing I would like to try making sometime in the future so I will be looking for MMF recipes soon. I'm making another cake tomorrow so I will be trying a few of the tips from here and will see how it goes. Thanks again to everyone!!

mimi lemaster said:

Some valuble tips here.

The most important, IMHO, is to trim the sides before crumb coating (with ganache! lolol).

You didn't mention the type of fondant you use.

I have tried the MMF and find it a bit heavy, pulling down my hard won crisp edges.

I find it worth the money as well as peace of mind to purchase one of the fondant brands found in cake decorating stores, as well as the 'net.

 

mimi

 

 

 

 

 

 

 

 

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Permalink Reply by Laura Fenech on February 10, 2011 at 10:20am

Sounds delicious Karen! I have a ton of chocolate in my cupboard because I went a little overboard when it was on sale. Might just give this a go on my cake tomorrow. Thanks for sharing the recipe!

Karen Underdahl said:

Ganache is so easy!  It is basically a  2  to 1 ratio.  (2 parts chocolate to - 1 part heavy whipping cream)  That is for bittersweet and semi-sweet chocolate.  For Milk chocolate or white chocolate it is a 3 to 1 ratio.  Some people add about a tablespoon of butter.  I only do that if it is going to be the final coat, because the butter makes it have a nice shiny finish.  Bring the heavy whipping cream to a boil or just before a boil, (stirring constantly).  Pour this over the chocolate and let it sit for a few minutes.  You can add flavoring now if you want - I like 2 tablespoons of raspberry liqueur. :-}  Stir until smooth.  Let it set up and this will take several hours for it to set up, I cover it with a paper towel (don't use plastic - you will get condensation) If I am in a hurry, I sit it in the freezer.  The consistency should be of creamy peanut butter, then I like to whip mine.  I found that it is so much easier to work with than buttercream, and when doing a carved cake it acts like cement and makes it solid when it's set!  Plus - it's chocolate  - yum!!!!   

Karen said:

would you share that ganache recipe? thanks

Karen Underdahl said:

I agree Jeri, I only use ganache now to crumb coat.  It sets up nice and firm, and smooth and you can get those crisp edges. (if you like them).

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Permalink Reply by Karen on February 10, 2011 at 10:45am

Karen- I hate to sound stupid- ha- but what kind of chocolate? and just pout it over chocolate that isnt melted? sorry, but i have never ever even tried this. do you think cover with buttercream- or just cover in fondant? thanks so much

karen
Karen Underdahl said:

Ganache is so easy!  It is basically a  2  to 1 ratio.  (2 parts chocolate to - 1 part heavy whipping cream)  That is for bittersweet and semi-sweet chocolate.  For Milk chocolate or white chocolate it is a 3 to 1 ratio.  Some people add about a tablespoon of butter.  I only do that if it is going to be the final coat, because the butter makes it have a nice shiny finish.  Bring the heavy whipping cream to a boil or just before a boil, (stirring constantly).  Pour this over the chocolate and let it sit for a few minutes.  You can add flavoring now if you want - I like 2 tablespoons of raspberry liqueur. :-}  Stir until smooth.  Let it set up and this will take several hours for it to set up, I cover it with a paper towel (don't use plastic - you will get condensation) If I am in a hurry, I sit it in the freezer.  The consistency should be of creamy peanut butter, then I like to whip mine.  I found that it is so much easier to work with than buttercream, and when doing a carved cake it acts like cement and makes it solid when it's set!  Plus - it's chocolate  - yum!!!!   

Karen said:

would you share that ganache recipe? thanks

Karen Underdahl said:

I agree Jeri, I only use ganache now to crumb coat.  It sets up nice and firm, and smooth and you can get those crisp edges. (if you like them).

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Permalink Reply by Karen Underdahl on February 10, 2011 at 11:52am

The better the chocolate - the better the ganache!  That being said; I use Nestles chips, I can get them easily and always have them on hand. 

 

Yes; pour the hot heavy whipping cream over the chips, let them sit for a couple of minutes to melt, then I use a whisk to stir until smooth.

 

I have a couple of articles that I used when I was getting started, I will see if I can find them on my old computer, and post them, but I have to take my puppy to the vets right now.  Ganache is very forgiving, you can't mess it up, unless you get moisture in it.

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Permalink Reply by Karen Underdahl on February 10, 2011 at 1:46pm

Here the links - One is for pouring ganache, and the other two are regular ganache:

http://daisylanecakes.blogspot.com/search/label/ganache

http://allrecipes.com//HowTo/chocolate-ganache/Detail.aspx
This says to cover it  - unless you a paper towel - don’t cover it or you will get condensation and it will ruin the ganache,

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

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Permalink Reply by Karen on February 10, 2011 at 2:13pm

thanks Karen these are really helpful! i look foward to trying out this ganache business. wish i would have asked last week! lol

Karen Underdahl said:

Here the links - One is for pouring ganache, and the other two are regular ganache:

http://daisylanecakes.blogspot.com/search/label/ganache

http://allrecipes.com//HowTo/chocolate-ganache/Detail.aspx
This says to cover it  - unless you a paper towel - don’t cover it or you will get condensation and it will ruin the ganache,

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

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Permalink Reply by mary hnatyszyn on February 10, 2011 at 3:42pm

i now want to try this ganache ,it sounds good ,i've heard of it but never tried it,can the cake be left out,for the days that it's been decorated  to stand when it has ganche on it ,i don't have a large fridge so my worry would be heat (when we get some sun)

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Permalink Reply by Karen Underdahl on February 10, 2011 at 8:19pm

It's fine in "normal" heat, but I won't let any cake sit outside in our summers for more than 30 minutes, it gets really hot here! 

The Planet Cake book is another good reference for ganache.

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