Poring Ganache And Other ?'s

Decorating By yummy Updated 17 Oct 2008 , 6:11am by Chippi

yummy Posted 16 Oct 2008 , 1:44am
post #1 of 5

Do I have to crumbcoat with bc before pouring ganache?

Has anyone tried the wedding bouquet flavor in cakes yet, if so how much did you use and how's the taste in cake?

4 replies
Mike1394 Posted 16 Oct 2008 , 9:37am
post #2 of 5

You actually want to ice the cake first. You need a smooth base for the ganache. You will see every lil bump underneath the ganache.

Mike

vmertsock Posted 17 Oct 2008 , 1:29am
post #3 of 5

I like to crumb coat the cake in ganache first--when it's silky and soft it works well, especially if the cake is cold as it doesn't set up quite as fast, still fast though. Then I fridge till cold, and take a hot knife and smooth out any imperfections then pour away. I like to use a simple glaze too, using heavy cream and chocolate, but also a bit of whole milk to thin it out and a very small (1 tbsp for 8 oz choc) amount of corn syrup for elasticity.

Sorry, I've not tried the wedding bouquet flavor but good luck with your ganache!

JanH Posted 17 Oct 2008 , 5:54am
post #4 of 5

Everything you ever wanted to know about ganache:
(Master and other recipes including white chocolate. How to drizzle, glaze, smooth and stack - and lots more.)

http://forum.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

HTH

Chippi Posted 17 Oct 2008 , 6:11am
post #5 of 5

I heard Creme bouqet and Wedding bouqet are both very good!

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