I am new to the forum although I've lurked for awhile. I have to make a two tiered cake for work on Wednesday night and would like to frost my chocolate cake with semi-sweet chocolate ganache. Does anyone have any recommendations for the chocolate to cream ratio? The last time I used ganache under fondant it was too soft; thankfully it was during the winter so the cake design didn't suffer.
Also, does anyone have a good recipe for a custard based buttercream? My grandma in Germany used to make the best buttercream which was custard based but I don't have the rcipe, she passed away many years ago.
Thank you so much in advance for any suggestions you can give me!
Hi and Welcome, Pastilage.
Decoding CC acronyms:
Everything you ever wanted to know about ganache:
(Includes overview, master and other recipes including white chocolate. How to glaze, smooth, stack and more.)
Eggless German custard based b/c:
Other cooked flour b/c recipes:
I was just checking the forum for ganache info ... Thanks JanH!! You are terrific. These are great links.
You're very welcome, homemaluhia.
Welcome to CC, Pastilage!!!!