German Chocolate And Fondant???

Decorating By TheBakingNurse Updated 24 Sep 2011 , 2:08pm by TheBakingNurse

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TheBakingNurse Posted 23 Sep 2011 , 4:39am
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So my sister n law just graduated with her Bachelors in elementary education. I am making her a cake and i know her favorite flavor is german chocolate i just dont know how to incorporate that flavor with the signature gooey coconut topping, with my ideas for a fondant covered cake with faces of children and school supplies? I am thinking i may have to go with a traditional decorated german chocolate cake with maybe some cake pop children on top? IDK any ideas would be GREATLY appreciated!!!

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scp1127 Posted 23 Sep 2011 , 5:13am
post #2 of 8

Just torte the cake for four layers with the traditional filling and cover the whole cake with ganache.

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Bluehue Posted 23 Sep 2011 , 5:16am
post #3 of 8
Quote:
Originally Posted by scp1127

Just torte the cake for four layers with the traditional filling and cover the whole cake with ganache.




I agree - using a rich german chocolate for the ganache - that way you can sill make the cake you plan on making and get the rich german chocolate incorporated as you wished too.

Bluehue

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scp1127 Posted 23 Sep 2011 , 5:31am
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I didn't think about using the German chocolate on the ganache. Great idea, Bluehue.

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Bluehue Posted 23 Sep 2011 , 5:43am
post #5 of 8
Quote:
Originally Posted by scp1127

I didn't think about using the German chocolate on the ganache. Great idea, Bluehue.




A helpful hint from you and a helpful hint from me =
a great tasting cake icon_wink.gificon_lol.gificon_lol.gificon_lol.gif

Bluehue

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scp1127 Posted 23 Sep 2011 , 12:55pm
post #6 of 8

I have a deconstructed German Chocolate Cake and I use semisweet chocolate sweetened with corn syrup. The German chocolate will give me a more accurate taste. Thanks.

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superdupercakes Posted 23 Sep 2011 , 1:27pm
post #7 of 8

Just wanted to say that I hope you make the signature German chocolate cake icing from scratch as opposed to the ready made. I was amazed at the difference! I used the recipe from The Cake Doctor. Toasting the pecans and coconut really brings out their flavor. Well worth the effort!

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TheBakingNurse Posted 24 Sep 2011 , 2:08pm
post #8 of 8

Thank you all for your help. I made everything from scratch and it came out amazing. Due to shortness of time I did stick to just the traditional look of a german chocolate- no fondant! although i have never covered a cake in ganache then covered in fondant...will def have to try this...Thanks a bunch!!!

P.S. i have tons of coconut pecan filling that i think i will have to fill some cupcakes with...yay lol

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