Ganache

Baking By Joanna1 Updated 15 Apr 2011 , 12:44am by Cupcations

Joanna1 Posted 12 Apr 2011 , 12:53pm
post #1 of 8

I would like a ganache which would be firm enough to pipe onto cupcakes. The last recipe i tried was not firm enough. Would anyone be kind enough to share a recipe please.

Thanks icon_smile.gif

7 replies
Cupcations Posted 12 Apr 2011 , 2:00pm
post #2 of 8

If you are using dark chocolate use 2:1 ratio, that is 2 parts chocolate (600g) & one part whipping cream (300ML) make sure you do it by weight, I store it in the fridge & take it out 8-10 hrs prior decorating if its still firm pop it in the microwave until you reach the desired consistency. Also if you are using white chocolate use 3:1 ratio

this video will help you

http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=mfu_in_order&list=UL

thats the recipe I used for these CC


http://cakecentral.com/gallery/1990807

Joanna1 Posted 12 Apr 2011 , 2:29pm
post #3 of 8

Wow, those cupcakes are gorgeous! I love the brown and red combination.

I would preferably be using milk chocolate, would this change the ratio between chocolate and cream?

thanks icon_smile.gif

Mom_of_one Posted 12 Apr 2011 , 2:29pm
post #4 of 8

I too used the standard ratio, but if you need to pipe and not spread onto a cake then I would use a bit more cream. Check out Angelfood4's blog for a tutorial that really helped me with cakes http://sugarsweetcakesandtreats.blogspot.com/

Cupcations Posted 12 Apr 2011 , 5:13pm
post #5 of 8
Quote:
Originally Posted by Joanna1

Wow, those cupcakes are gorgeous! I love the brown and red combination.

I would preferably be using milk chocolate, would this change the ratio between chocolate and cream?

thanks icon_smile.gif




Thank you icon_smile.gif
Im not sure... icon_confused.gif

I found this http://cakecentral.com/cake-decorating-ftopict-692376-.html&sid=c14cb77a709ba7fc2d6f19047df220e5

According to the link milk chocolate has the same rule as white chocolate...
Let us know how it turns out thumbs_up.gif

HTH

Joanna1 Posted 13 Apr 2011 , 11:18am
post #6 of 8

thanks for all the info icon_smile.gif i'll be trying this out today.

Joanna1 Posted 14 Apr 2011 , 7:47pm
post #7 of 8
Quote:
Originally Posted by Cupcations

If you are using dark chocolate use 2:1 ratio, that is 2 parts chocolate (600g) & one part whipping cream (300ML) make sure you do it by weight, I store it in the fridge & take it out 8-10 hrs prior decorating if its still firm pop it in the microwave until you reach the desired consistency. Also if you are using white chocolate use 3:1 ratio

this video will help you

http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=mfu_in_order&list=UL

thats the recipe I used for these CC


http://cakecentral.com/gallery/1990807




Brilliant videos, thanks. Tried out the ganache today on the 2:1 ratio using milk chocolate, came out perfect.

Cupcations Posted 15 Apr 2011 , 12:44am
post #8 of 8

Glad I can help thumbs_up.gif

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