CUT THE GANACHE !

Comment

Comment by art deco cakes by galidink on June 4, 2014 at 10:58am

AWESOME ! let me know how it works for you I and my man love it !right now I have a cake in the oven for my new friend , I will let you see the true story ! I will post it 4 u 2 read !

Comment by Bonnie Willey on June 4, 2014 at 10:45am

Hey Gail, glad you are online!  And a great big 'Thank You' for the pic!

I went to the store last night, so I now have your 'Fudge Brownie Cake' in the oven.  It was a lot more runny than I am used to, so is that the right consistency ???  I only added the 1 cup of water, no extra, definitely not needed.

Comment by art deco cakes by galidink on June 4, 2014 at 9:59am

the pic of the BETTERCREAM IS TO SHOW BONNIE !

Comment by art deco cakes by galidink on June 4, 2014 at 9:57am

Comment by art deco cakes by galidink on June 2, 2014 at 7:54am

hum I think I will try the sour cream also !

Comment by June Kowalczyk on June 2, 2014 at 7:48am

Hey Katy
Thanks for the advice for weight loss and the ganache. I know I've lost already, especially at my daughters. Strict eating cause she's still trying to lose her baby weight. Going to look into water aerobics when I get home. It always worked best for me. Lots of movement, but no joint pain. I pulled a muscle in my groin from walking up the hills here in Halifax...really hurts. Going to check out your YouTube video..... :o)

Comment by Katy Nott on June 2, 2014 at 7:33am

My you girls have been busy chatting haven't you?  Discipline is what is required for the weight loss and a real desire to achieve it.  I know, been there, done that, eaten the soup and worn the T-shirt lol!  Over 10 years ago my doctor told me I was obese - I would lose weight and put it all back on again plus some.  Then I was approaching 50 years old and just thought 'enough' and went for it.  I lost about 50lbs and now average out at around the 125lb mark.  Went from a size 20 to a size 10 (english sizes).  If I can do it, anyone can, trust me.  All I have to do now is apply the same principle to smoking (not so easy..........)

And for you Bonnie, here's what I said to Gail about ganache - 

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.

Comment by June Kowalczyk on June 2, 2014 at 7:32am

Well, perhaps I'll make a batch for my own b-day cake. Goreti gave me a white ganache made with sour cream instead if full cream. Apparently, much lighter in texture and taste.

Comment by art deco cakes by galidink on June 2, 2014 at 7:25am

that's what I like, that's why I think you will like the ganache / buttercream mix

Comment by June Kowalczyk on June 1, 2014 at 9:23pm

Well I do love chocolate...but not overloaded. Too much and it becomes sickening to me. I like a dark rich chocolate cake, with a light chocolate bc...not heavy.

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