So, I'm planning a cake for my mom's birthday next month and I have this cake in mind but I'll need to use modeling chocolate for the decorations because she's not much of a fan of fondant and I can't get a hold of gum paste. So I'd like to know if I was to do a white chocolate ganache coating over the cookies 'n cream frosting, would I be able to attach modeling chocolate pieces with gel or melted chocolate to it without fear of it falling off?
Thank you for reading.
I recently completed a birthday cake that was covered in ganache (you can see it in my gallery) and used chocolate modeling paste for the flowers on top of the cake. I stuck the flowers on with melted chocolate and they held really well.
Wow, your cake is beautiful (as are all the others ). But I mean, would it stick on the sides and hold? What I want to do is a billowed effect on the bottom tier but I'd like to know if the ganache will be able to hold the chocolate without slipping or falling off.
It's Peggy from Chocolate Craft Studio. In my experience, the issue would be moisture. Most recipes for ganache are very sensitive to moisture - are you refrigerating the cake? Do you live in a humid area? Will the cake go through temperature changes? This would cause decorations to slide and slip off the sides as the ganache will move, possibly separate.
There is a recipe we use in competition for ganache that has gelatin in it to improve the stability and create a more uniform, practical cover that can be frozen and defrosted without negative impact.
Dark Glaze Herve (good for freezing, refrigerated desserts)
175g water 6 oz water
100g glucose 3.5 oz corn syrup
350g sugar 11.5 oz sugar
300g cream 10 oz cream
Bring to boil
18g gelatin leaves (test for type of gelatin; silver/gold?) Â½ oz gelatin
Bloom, squeeze, add to boiling/boiled liquids
150g cocoa powder 5 oz cocoa pdr
Sift, add to boiling liquids
Hotter glaze is cooked, longer glaze will hold (freeze, etc) instead of just bringing liquids to boil, cook to 215 so there is less water)
Strain and glaze frozen products with just off the boil glaze; re-strain as needed to eliminate bubbles.
Feel free to call or e mail directly if you like thru my website at chocolate craft studio
Peggy, could u plz tell me what is dark glaze herve the recipe uv given of and how do u use it!!??
The dark glaze is a type of ganache coating used by professionals when more stability is needed. It is used the same way that ganache is used, to coat pastries.