Ballymena Posted 5 Aug 2013 , 7:46am
post #1 of

I have a cake to cover with ganache and only have bittersweet chocolate. Can I add some sugar to the ganache? If so, when do I add the sugar?

9 replies
Annabakescakes Posted 5 Aug 2013 , 7:52am
post #2 of

AThe way a friend of mine makes her ganache is with cream on the stove, with sugar in it, and then when the sugar is dissolved, she takes it from the heat and adds the chocolate. Perhaps find that recipe?

Annabakescakes Posted 5 Aug 2013 , 7:52am
post #3 of

AYes, unsweetened chocolate, sorry.

Annabakescakes Posted 5 Aug 2013 , 7:57am
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AMartha has a recipe that is 1 lb bittersweet chocolate, 2 cups heavy cream and 1/2 cup powdered sugar 1/8 tsp salt.

Bring cream, powdered sugar and salt to boil then add the chocolate. Let set until melted then whisk to combine. Refrigerate an hour.

Ballymena Posted 5 Aug 2013 , 8:09am
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Thanks, that's a great help.

Annabakescakes Posted 5 Aug 2013 , 7:58pm
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AGreat!

ttaunt Posted 5 Aug 2013 , 8:20pm
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I would like to make the ganache where it seems to drip a little on the sides of the cake-I like that look,would you still chill it for 1 hour?

icer101 Posted 5 Aug 2013 , 8:32pm
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No, you drip the chocolate while still warm-hot. YOu would put in a squeeze bottle or parchment bag and then squeeze, move over a little squeeze again, etc. all around top edge of cake. hth at least that is what i do.

ttaunt Posted 5 Aug 2013 , 8:55pm
post #9 of

Thanks,I wondered how that was done-all the ganache videos I've seen the ganache was thick and spread with a spatula.I was worried if I tried dripping it while hot it would melt buttercream and just slide off the cake LOL. I guess I have a wild imagination.

MBalaska Posted 5 Aug 2013 , 9:11pm
Quote:
Originally Posted by Annabakescakes 
.....makes her ganache is with cream on the stove, with sugar in it, and then when the sugar is dissolved, she takes it from the heat and adds the chocolate...

Granulated Sugar dissolved in the Cream is an excellent way to add sugar, it works well.  Have also added Corn Syrup in the cream for truffles, ganache, and cake icings.

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