Chocolate cake with chocolate ganash and Oreos

Comment

Comment by Timothy Jansen on March 23, 2013 at 11:05am

WOW...!!! Lots of education here...!!! I use SMBC a lot... I even sometimes mix my French Vanilla  Butter Cream (which can be found on Kathleen Langs Confectionary Chalet web sight) and SMBC together... It works best if there's more French Butter Cream Them SMBC... just a thought...

Comment by June Kowalczyk on March 23, 2013 at 10:52am

Tough decision Linda. I am TERRIBLE about waste when it comes to ingredients. That is why I struggle with practicing any caking technique. Old habits die hard!!!   Yes ricotta cheese is a milk product, so suppose it would have to be refridgerated.  What about dream whip.... not quite the same, but a thought.

Comment by Linda Wolff on March 23, 2013 at 10:36am

Thank you Luz! I have used the whipped cream too, but since it has to sit for a good 24 hours or more in the refrigerator, I really don't want it to become a soggy mess.

Comment by Linda Wolff on March 23, 2013 at 10:34am

Oh man...I'm such a tight wad when it comes to ingredients and I sure don't want to waste a bunch of stuff if it isn't going to work. After I read the canoli recipe that you sent, it sounds like it has to be used right away just like whipped cream does, so I'm hesitant to use that. I thought about using our cooked Waldorf icing, but sometimes it gets lumps in it, and that is why I thought I would try the SMBC icing instead.

Comment by June Kowalczyk on March 23, 2013 at 10:29am

Yes Linda

It does, but my family felt it was too rich???  I liked it, it was smooth creamy, but I have to say the Waldorf/Flour icing is less sweet, and I prefer that it if I was asked.  And you can re-whip SMBC. I had quite a bit left after Sam's cake. I only made a small cake, so lots of icing not used. I had it the fridge for at least 2 wks... maybe even a month. Can't remember, but I know quite awhile. Took it out, got to room temp & re-whipped and used till it was gone.  But I warn you Linda, like the flour icing, it can separate in the making. I did ruin a couple of batches of SMBC until I got it "right".  $$$$$ considering all that butter down the drain....  :o(

Comment by Luz Iglesias on March 23, 2013 at 10:29am

What a beautiful and yummy cake Linda!   I hope your really find a recipe that works for your black forest cake, when I make this type of cake I use whipped cream but I always ask the client to refrigerate it until they are ready to cut it, just to make sure it stays right.  Here, in Guatemala, I´ve seen that bettercream but have never used it, so I wonder, just like you, does it taste like buttercream or whipped cream?

Comment by Linda Wolff on March 23, 2013 at 9:49am

Thank you Gail. Okay, so what is better cream??

Comment by Linda Wolff on March 23, 2013 at 9:43am

yep, I got it June. Let me ask you this, June, does the SMBC taste anything at all like the cooked Waldorf icing that you and I use?

Comment by June Kowalczyk on March 23, 2013 at 9:41am

Gosh Linda

It is hard to explain. To me a creamy texture, very light flavor. Well not much of a flavor at all without the addition of a extract. Because of that, you can add the flavor of your choice. You could even add liqueur if you wanted.  I sent you a recipe to your email.

Comment by Linda Wolff on March 23, 2013 at 9:31am

hmmm...now I have to rethink this! I want it to taste as good as real whipped cream, but I don't want it to break down like whipped cream because I have to have it done on Saturday. I need all of your input!! Help! What texture does the canola cream have, June?

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