so even using the heavy cream it does not need to be ref. after? :)
So Ive followed the recipe, and leaving it covered on the kitchen counter....tomm. how long do I whip it for to get it fluffy?
@2txmedics....It should whip up very quickly. Don't over whip it or you will end up with a weird texture. if you want to use it without whipping it, you can increase the ratio of chips to 4:1instead of 3:1. If I am using it under fondant, I use 4:1 and I don't whip it. I spread it on the cake as-is and let it set up again which only takes a couple of hours. I then brush the sides sparingly with a mixture of 1Tbs corn syrup to 2Tbs water. This allows the fondant to stick. I don't coat the top which allows me to move the fondant if needed before I start to smooth it. @dunkin11....you should refrigerate it the next day but for the first day, it should be left to set up without refrigeration. Be sure you take it out of the frig a couple of hours before use so that it comes to room temp naturally. It is impossible to spread when cold.
Hey i was just wondering, could i use this recipe a to pipe it onto cupcakes? I want the frosting to look sturdy and sharp and not collapse as with other recipe's i have tried :(
Does this ganache work well as a carving base? I would like my carved cake to have clean crisp edges that i don't seem to be able to attain with buttercream. I'm looking for a ganache that firms up more than buttercream to allow me to carve details into it.
I've never tried that but after it sets up it may work. I'd do a small cake or cupcake with it and see. The only trouble I can see that you might have is that it is quite sticky and tends to stick to the utensils which would hinder your ability to pull away from your work and make sharp edges. It can be done with a hot (not wet) knife and works well though.
Assuming this recipe is ok using Ghirardelli brand chips? Has anyone tried it with success?
Does it work in any kind of weather? I have a wedding this Saturday. It will be Aroun the mid to upper 80's. I want to use something that will help me get sharp edges so I'm thinking about trying this ganache.
You may have already used Ghirardelli with this and found out that it doesn't work. I've had some crazy password problems and have been unable to log in for a few months because I just got tired of messing with the password change. It just kept sending me in circles. Anyway, I love Ghirardelli chocolate but the chips are terrible for ganache. The white and the dark just don't come out right. I don't use them when making white-chocolate fondant either.
If I don't have time to leave it overnight can I place it in the fridge?
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