Chocolate/cream Ratio For Poured Ganache?
Decorating By AmbitiousBeginner Updated 18 Feb 2013 , 12:57am by bigdad
I recently posted a question on CC asking about ganache in preparation for my first attempt at making and filling/icing a cake with it. Thanks to all the helpful responses I received, it went well. I think the MMF Iooked the cleanest, compared to when I use bc.
Now I have more questions because the ganache was a hit. Everyone loved it! I want to try pouring ganache now.
Last time I used twice as much Nestle semi-sweet chocolate chips as heavy whipping cream and used the microwave, then let it sit overnight.
For poured ganache, do I do the same? Do I just warm it up after I'm done with the crumb coat, so I can pour? Or do I need to make a different batch of ganache for pouring?
If anyone has other tips/advice, that would be great!
Thanks!
AWhat is CC, MMF, and ganache? Im only 17 and hopping to make baking my career one day but I have a lot to learn still. I'm new at this.
ACc is cake central mmf is marshmallow fondant and ganache is a type of icing. Very yummy. I wish I could help with your question. I've only used ganache once is it was the type you used. I would think your warm it up to pour it. Hope someone can help more!
I've never made it, but I found this recipe. The chocolate to cream proportions will definitely be different if you want to pour it.
I just made chocolate ganache and poured it over a cake and it was easier than I thought it would be. I used Buddy's (Cake Boss) receipe 1 cup heavy cream,9 ounces semisweet chocolate (I used chocolate chips) and 1 table spoon light corn syrup. put the cream in a saucepan on med.high het when it begins to simmer remove from heat add the chips and corn syrup and mix well. then pour over your cake.
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