A Question About Ganache

Baking By JustGettinStarted Updated 26 Sep 2010 , 5:31pm by Moondance

JustGettinStarted Posted 26 Sep 2010 , 1:47pm
post #1 of 2

I am making a S'mores cake and I tried to decorate it with JessDesserts's Marshmallow fluff bc, but it is far too soft to use as on overall icing. I know I can add more PS, but I don't want to take away from the marshmallow flavor. So I was considering doing a ganache frosting, but have never done one before.

I make a pourable ganache that I'm putting in the filling, but my questions are:
1. What kind of chocolate do I use for it? I normally use semi-sweet bakers chocolate...will that work?

2. What should be my ratio of chocolate:cream?

3. BIGGEST ?: once on the cake, will it be so thick/tough that it makes it difficult to cut through? My cake with filling is so delicate that I'm afraid the ganache will be too much to put on the cake.

Thoughts? Thanks in advance! I will update once I finish the cake!

1 reply
Moondance Posted 26 Sep 2010 , 5:31pm
post #2 of 2

the ratio of chocolate to cream is 2:1 for dark chocolate and 3:1 parts white choc to cream, usually the higher the % coco solida the better for both.
Once it sets, it is quite firm but can easily be cut thru, but I don't know what a s'mores cake is so not much help on tha score!

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