Planet Cake Ganache

Baking By elliebuff Updated 20 Sep 2014 , 10:19am by winniemog

elliebuff Posted 23 Nov 2009 , 10:54pm
post #1 of 25

I am getting ready to make a thick ganache--spreadable consistency, like frosting--and have the Planet Cake book to use. The recipe calls for "pure cream", but I can't find anything in the stores that qualifies. Will heavy whipping cream work?

Has anyone used the Planet Cake recipe? What was your experience?


24 replies
__Jamie__ Posted 23 Nov 2009 , 10:57pm
post #2 of 25

I bought that book last night just for the pics, but did scan their recipes. If memory serves correctly, they say "whipping cream". So yes, whipping cream is what you need.

__Jamie__ Posted 23 Nov 2009 , 10:58pm
post #3 of 25

It's a standard ganache recipe...go for it. What truly counts is the chocolate you are using. Take care to note the difference in ratios for white and dark chocolates.

elliebuff Posted 23 Nov 2009 , 11:00pm
post #4 of 25

Thanks, Jamie! I will give it a try! icon_smile.gif

__Jamie__ Posted 23 Nov 2009 , 11:02pm
post #5 of 25

OMG...I just remembered the last time I went to get whipping cream. It's Thanksgiving time, so ya know, erm, take care not to grab a jug of egg nog. (insert barfing smiley here)

windemire Posted 23 Nov 2009 , 11:11pm
post #6 of 25

I bought this book a couple months ago, and the recipe actually calls for table cream, which I couldn't find anywhere...I don't think we even carry it in the States anymore.

My understanding is that the fat content of table cream is between half-and-half and heavy cream, and I vaguely remember my great gramma pouring it over fruit for breakfast many eons ago.

All that being said, I used heavy cream and it came out just fine. I wasn't thrilled with the taste, though. I think I'm just a buttercream kinda gal. icon_rolleyes.gif


sugarandslice Posted 23 Nov 2009 , 11:16pm
post #7 of 25

I did a course at PC a couple of weeks ago and the main thing they said about the cream for ganache is that is does not have any thickening agents in it; so no gelatin etc. That's what they mean by 'pure' cream, nothing added.
And, of course, the ratio of choc:cream is all-important. 2:1 for dark choc and 3:1 for white choc.

elliebuff Posted 23 Nov 2009 , 11:22pm
post #8 of 25

Windemire, I am also sort of a buttercream girl, so I hope I don't hate it! Thanks for giving your opinion of it!

I do remember the note about gelatin now that you mention it, sugarandslice--thanks!

ApplegumKitchen Posted 23 Nov 2009 , 11:27pm
post #9 of 25

I've done the Planet Cake courses as well .... and think they are just trying to get people's head around the "types" of cream - if you are purchasing cream - it isn't necessary to get the one with the THICKENING agent (gelatine).... but if that is all you can get it won't matter.

The gelatine in the cream doesn't matter (I have used it plenty of times) it is rendered USELESS the minute it has hit boiling point

The MAIN thing to remember with the cream is the fat content - should be 35% - which I think in the USA is equivalent to your HEAVY WHIPPING CREAM

In agreeance with Jaime on the chocolate - buy the BEST you can afford!! thumbs_up.gif

elliebuff Posted 24 Nov 2009 , 4:25pm
post #10 of 25

Well, I guess now I wait and see...I made dark and white chocolate test batches last night and put in the fridge overnight. They seem really solid this morning!! I will put them out for a while and let them come to room temperature before I put them on the cake...

Anyone who has used this recipe before--any tips on the final product? Does it stay fairly firm once it comes back to room temperature? I am hoping to "frost" a cake with it and take it with me for a dinner. Maybe this isn't the best recipe to try to use and transport....?

__Jamie__ Posted 24 Nov 2009 , 4:28pm
post #11 of 25

Oh nooooo...don't put it in fridge! It needs to sit on the counter overnight, not even that long, just until it sets. It's ok though, you'll have rewarm it taking care not to scorch, then wait until it is cool again.

elliebuff Posted 24 Nov 2009 , 4:34pm
post #12 of 25

hmmm...the recipe in the book said to put it in the fridge overnight! I can reheat if I need to...

So have you gotten it to that frosting consistency, Jamie? I am totally in the dark about this! icon_smile.gif

__Jamie__ Posted 24 Nov 2009 , 4:39pm
post #13 of 25

No, you don't put it in fridge unless you are storing it for later/future use. And yes, peanut butter consistency is what you are aiming for.

elliebuff Posted 24 Nov 2009 , 4:53pm
post #14 of 25

it's a test batch, so I guess I want to just find out what is possible with it...good to know about the fridge.

Thanks for all of your help!!

sugarandslice Posted 24 Nov 2009 , 7:57pm
post #15 of 25

When reheating just blast it for a few seconds at a time in the microwave and stop before you think it's the right consistency. I find it takes a lot of stirring (by hand) when you're softening it that way, but don't be tempted to rush it and over-melt it.
The other 'trick' I learned while at PC was that they hand-whip (with a knife) the portion of ganache they're about to use so it lightens in colour slightly. It gives a great texture.

tenleysmommy Posted 24 Nov 2009 , 8:13pm
post #16 of 25

Sorry to jump in,but I see someone said buy good chocolate?Will chips not work or is it a taste thing?I would like to try it and have the chips on hand,but if I have to send hubby to the store for the good stuff I'm sure he wouldn't mind! icon_lol.gif

__Jamie__ Posted 24 Nov 2009 , 8:20pm
post #17 of 25
Originally Posted by tenleysmommy

Sorry to jump in,but I see someone said buy good chocolate?Will chips not work or is it a taste thing?I would like to try it and have the chips on hand,but if I have to send hubby to the store for the good stuff I'm sure he wouldn't mind! icon_lol.gif

I just prefer a higher quality chocolate. But a couverture chocolate is most desirable for a good ganache. Here is what couverture chocolate is , and where I get my chocolate sometimes:

sugarandslice Posted 24 Nov 2009 , 8:24pm
post #18 of 25

I don't know if US choc chips are the same as Australian choc melts but I used melts once and the taste was awful and it didn't set properly. You want at least 45% cocoa solids (but no more than about 70%)

__Jamie__ Posted 24 Nov 2009 , 9:29pm
post #19 of 25

Melts???? Where's that barfing emoticon I was looking for earlier, hmmmm, where is it?? icon_biggrin.gif

SandiOh Posted 24 Nov 2009 , 9:39pm
post #20 of 25

okay, I'm so sorry to come budge in here and ask my question icon_redface.gif ...but getting kinda desperate....Will buttercream adhere to a ganache covered cake? Making cookie monster and want to pipe buttercream fur over ganache?

help, please?????

__Jamie__ Posted 24 Nov 2009 , 9:47pm
post #21 of 25

I dunno. I wouldn't go to the trouble of doing ganache to cover it up with BC. Someone must have done this though.

jenng1482 Posted 24 Nov 2009 , 9:53pm
post #22 of 25

I use HERSHEYS choc chips. People have given my rave reviews about the taste! I've heard Toll House does not melt smoothly

elliebuff Posted 24 Nov 2009 , 11:25pm
post #23 of 25

Sugarandslice--thanks for the input about reheating and stirring to get the texture--I appreciate it!

I wish I could take classes for some of this stuff--I know it isn't that hard to get it from reading and trial and error, but I learn so much better from hands on demonstration! I'm jealous of those of you who got to take the class from PC--I love the book!

Rosie93095 Posted 18 Sep 2014 , 1:45pm
post #24 of 25

Can you attach fondant decorations to a ganached cake?

winniemog Posted 20 Sep 2014 , 10:19am
post #25 of 25

AYes, but I usually cover with a layer of fondant over the anachr, then attach decorations. Theoretically it's possible to attach decos to ganache though, although I'm not sure what look you're going for. Just brush ganache with cooled boiled water or syrup to get fondant to adhere.

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