Next weekend I'll be putting together my final cake for the first Wilton cake course. So far so good. I have a butter flavored WASC cake in the freezer for my base. I also have the filling in the freezer - I used an easy bc recipe from CC and added hershey cocoa along with CoffeeMate White Chocolate Caramel Latte in place of milk. (I have to admit - it is to die for!) Now....
I am thinking about using a white chocolate ganache instead of bc for the icing. Any thoughts? Can I add coloring to the ganache? If so, do I need to adjust the recipe? Does anyone have a recipe for WCG?
I've never decorated a ganache with bc - is it any different than using bc as a base?
Thank you for your help! You all are amazing and I learn something new everyday on this board!
If this is your final cake for the first course I HIGHLY recommend you use buttercreme. Gnache is totally different and if you are not experienced you may have problems. I am a Wilton instructor and I always have my students use the frosting recipe in the book for class.
Do you want to pour the ganache or spread the ganache?
The last time I used ganache, I poured it. I am open to doing either poured or spread.
I realize the preference for the course is bc, however we are not big bc eaters so I prefer to try something different for the covering. I realize I am being a bit "rebellious" but.....
i just finished the last class of the 3rd course and i covered a cake in chocolate ganache but i covered it with fondant. i tried to post a pic but it would`t post so i posted it my gallerie if anyone wants to look at it and give me any pointers ( i`ll take good and bad) its the green one,with the bow
Ganache is nice to use and definitely tastes decadent. I use it in the spreadable form rather than poured, and I love using it under fondant. It may take additional time for you to get the hang of the smoothing of the ganache if you have never done that before, but I love it. Use the hot knife method. I have used BC on top of ganache with no issues once it has hardened. make sure it is a good crusting decorator icing and you should be okay if you are wanting to venture forward with something new and take a chance.
Trixie Treats, it was the first time i used chocolate ganach and i used the hot knife and it worked like charm
White Chocolate is a 3 to 1 ratio. I say go for it!! Rebellious is always more fun
Thank you all for your encouragement! I just can't seem to help myself with experimenting in this class! My baking time is limited so I am trying to make the most of it. I'm not worried about making a mistake or it being perfect as I'll learn more about the process if it doesn't go perfect--- can't you tell I work in performance improvement!!!
Anyhow - I'm not sure I understand all of the talk about 3:1 and 2:1 ratio. Is this chocolate to cream?
Also - any difference in how I add the bc detail if I use ganache?
3 parts white chocolate to 1 part heavy cream. I think (haven't done it) once the ganache has set up you can just decorate as normal with buttercream. Good luck and post pictures!!!
Thanks Karen. I'm still kind of shy about posting pics plus I just haven't done it yet!
LOL I'm sure your cake will be great!