New Posts  All Forums:

Posts by zinger60

Everywhere I have looked, I have read that to get a firmer ganache, you use 3 parts chocolate to 1 part heavy cream. To me, that is like comparing apples to oranges. The cream is a liquid so it would be measured in liquid ounces and the chocolate would be measured dry weight. Does three to one mean to measure the chocolate after it is melted? HELP!
They actually say something like "Boba Straws" but since it was an Asian store, not sure if maybe Boba means bubble. There was no mention of tea straws anywhere on them. I knew that's what they are because of the thickness of them. Mine are cut at an angle on one end so I will need to trim that straight before I use that end.
I was thinking that "settling ganache" might set up more firm than regular ganache. I have a wedding cake to do for June and the bride wants ganache on the top of the cakes and dripping down the sides. I'm not sure what the temperature is going to be at the reception hall and the cake will be sitting for around 5-6 hours so I am really concerned. Trying to find a way to get the ganache to firm up more and be less likely to melt.
I got my bubble teas straws today at a local Asian market...40 for $1.49! They seem nice and sturdy. I have never used them before but I am going to and see how they work.
I read somewhere about using this on a cake underneath fondant so that the filling doesn't squish out and show through the fondant. I can't seem to find out what it actually is.
Someone said the straws should be put 1-2 inches apart. If each straw is filled with cake, I'm thinking that most of the inside area of the cake will be taken up with the straws and there won't be much cake left to eat. Am I right? Maybe someone has a picture showing the top of a tier right after they put the straws in to show what it would look like.
I was wondering how long chocolate can be kept. I was thinking maybe 6 months if it is stored where it is cool, but not sure. Can it be frozen? I have some that is 55% dark chocolate but not sure how to store it.
I made a large batch of MMF and wanted a nice taste of white chocolate. I melted the chocolate and kneaded it in but didn't get much chocolate taste so I added more. I think I added too much and now after sitting for a couple days, it is very firm. I know I can microwave it in order to roll it out but I'm concerned that after it is on the cake, it will get really firm again. Is there anyway to make it softer again? Maybe kneading in water? Maybe some crisco? If I...
Thanks for the link! I did look at that previously. I'm thinking the only problem with using her recipe is that my bride and groom want something that tastes like ganache on the cake. In the link, she is just using bacically thinned out chocolate. I think it would be a much different taste. If I could just find out how to get the ganache to set up firmer, that would be ideal.
The reception will be inside but I'm not sure yet about the a/c situation. A couple of your replys brought up a couple more questions. Is there a way to make the ganache firmer and stand up better if it is a less than ideal situation? What kind of cake would make a firmer cake?
New Posts  All Forums: