Ganache recipe - consistency

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Permalink Reply by Stampinsher on January 25, 2011 at 2:53pm

See the video of Chocolate ganache spiderweb cake on our site here.  I believe I would use this as my source of information "as a technique" with the EXCEPTION, I would LESS poured ganache and only use as much of it to drizzle down the edges.

Have fun.

The ganache recipe is the one that I commented on in the comment area, Theresa's Recipe.  I used it and I love it!

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Permalink Reply by cathy l on January 25, 2011 at 8:28pm

I have seen cakes done this way by using a pastry bag and starting with the edge of cake, and controlling the amount of drips you want. And then pouring just enough ganache to cover the top of the cake.

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Permalink Reply by Fran Beatri on January 25, 2011 at 10:28pm

Thanks everyone so far.   I will have to try that pastry bag trick...

Also, I learned that that while talking about this I guess I should use the terms ganache icing/filling and

ganache glaze.  Stampinsher, can you share or is Theresa's ganache recipe on here?

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Permalink Reply by Stampinsher on January 26, 2011 at 6:46pm

Oh my gosh, I will look for it and post again.  Sorry, I have not been timely to answer you.  I'm working on it now.

Sher

Fran Beatri said:

Thanks everyone so far.   I will have to try that pastry bag trick...

Also, I learned that that while talking about this I guess I should use the terms ganache icing/filling and

ganache glaze.  Stampinsher, can you share or is Theresa's ganache recipe on here?

• ▶ Reply

Permalink Reply by Stampinsher on January 26, 2011 at 6:53pm

I found it!

Here's the link within our site:

http://www.cakeswebake.com/forum/topics/chocolate-ganache

 

I used this recipe on my chocolate cake that is decorated with chocolate roses; you did see that picture on my wall; right?  Not only can I tell you that it is Delicious but my husband and my next door neighbor's family especially her Husband!!!  He is a Chocolate-a-holic and LOVED IT!  So rich!  So Yummy.   Since it came out so yummy as icing I bet the typical ganache shiny is wonderful too!!!!

 

And just in case it doesn't work here it is typed out below:

Cake site – Theresa’s  Chocolate Ganache!!!

 

Chocolate Ganache Recipe

Yields 2 cups - enough to cover an 8" - 9" cake

1 c. heavy cream
2 Tbsp. butter
2 Tbsp. sugar
12 oz. semi-sweet chocolate, broken into small pieces

Place heavy cream, butter and sugar into a saucepan. Stir frequently and bring the mixture to a boil.


Set chocolate in a stainless steel bowl.

Pour hot heavy cream mixture
over the chocolate and cover with plastic wrap. Allow to sit for 5 - 10
minutes to melt the chocolate.

 Mix thoroughly, making sure all bits of chocolate are dissolved. 

Pour mixture over cake while ganache is still warm.

If you wish to decorate with the chocolate ganache icing, chill it until it is firm.
Scoop ganache into the bowl of an electric mixer and beat for 2 - 3
minutes on medium setting.

 

Stampinsher said:

Oh my gosh, I will look for it and post again.  Sorry, I have not been timely to answer you.  I'm working on it now.

Sher

Fran Beatri said:

Thanks everyone so far.   I will have to try that pastry bag trick...

Also, I learned that that while talking about this I guess I should use the terms ganache icing/filling and

ganache glaze.  Stampinsher, can you share or is Theresa's ganache recipe on here?

• ▶ Reply

Permalink Reply by Fran Beatri on January 26, 2011 at 9:14pm

Thanks Stampinsher, I appreciate your effort  --- and I like using recipes that others have tried and recommend.

It says it is enough to cover an 8" - 9 in cake.  Is that just a single Layer?   Will I have to double the recipe for a 2 layer 8" or 9" cake?

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Permalink Reply by Stampinsher on January 27, 2011 at 12:58pm

It is enough for filling and outside double layer for the 8" - 9.  I made a Little 6" - 2" deep and I had tons of leftover.  In fact, I made such a huge fill it was overwhelming with richness.  So YUMMY!  We are so glad we shared with our neighbors, LOL.  Go have fun.

Fran Beatri said:

Thanks Stampinsher, I appreciate your effort  --- and I like using recipes that others have tried and recommend.

It says it is enough to cover an 8" - 9 in cake.  Is that just a single Layer?   Will I have to double the recipe for a 2 layer 8" or 9" cake?

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