I've read using ganache for cakes. How?
Can i also use it as chocolate filling? or is there anything else out there i can use for filling?
I was thinking of chocolate covered strawberries too.
I tried doing chocolate buttercream once didn't turn out too good. (wilton's recipe) maybe i didn't add the correct kind of chocolate.

thanks for the help and tips.
Kathy

Once you make chocalate ganach you have to let it cool completely, I put mine in the fridge to speed up the process. Once cool, using a whisk, whip the heck out of it till its good and fluffy. Then it can be used as a filling. I love it and DH does too!!

I've used chocolate Ganache to cover a cake and used chocolate buttercream as the filling. To make the chocolate buttercream I just add melted chocolate chips to the buttercream, chocolate extract and mix. I fill and crumb coat with the buttercream then coat with the ganache.

I did a Chocolate cake w/ Choc buttercream filling and icing. I decorated it with darker choc bc corneli lace and bead border. In the center, I put choc covered strawberries. It was beautiful, easy and yummy!! I think bc is the way to go. Just add 1/2 to 3/4c. of cocoa to your bc icing.It's great!!

Use a ganache recipe, then you let it cool until it is the right consistancy, thick and creamy. Then you use it as a filling or you can ice your cake in it. I just posted a chocolate buttercream where you add cocoa powder and it was super good.

i used cocoa (hershey's) powder for the BC, didn't taste much like chocolate. i was disappointed, and it was really light in color.

thanks so much... keep them coming.

Juat add more cocoa powder

I've head of people using can chocolate frosting or fudge flavored frosting from the can and adding it to regular buttercream and mixing for chocolate buttercream. Has anyone ever tried this?

I made and used Ganachje for the first time last week. I was very impressed withit. Very decadent. I used two different recipes and had different results with each. One was smooth and thin, needed to be refridgerated to set up. The other was thick like frosting. I seperated the thick batch and used half to frost the cake and thinned the other half with more hot cream to make it smoother and thinner. It turned out very well. This is what I used on the anniversary cake in my pix.
Good luck.
Tabby

mtdk454,

I actually ran out of BC and had to mix canned frosting with the BC to cover the cake. Everyone raved about it!

I did a chocolate buttercream filling by adding about a 1/2 cup of cocoa to about half a recipe of the whipped BC frosting onthis site. It was VERY good.

I use the recipe on the back of the hershey's cocoa can for my cake. It is fantastic! Plus I have just started using the hershey's special dark cocoa for my cake. I also used it in my bc, it tasted great but the color isn't very desirable, kind of dark grey. I just use lots of the regular cocoa in my bc, it's great.

You can also use what is called "choco Bake". I think it is by hershey's. It's just pre-melted packets of semi-sweet chocolate. You knead the little packs until it's warm and smooth and then add it to your buttercream. I've done this to many batches and it turns out darker than cocoa.
Good luck and have a blessed day.
Tabby

if you want intense chocolate flavour...

mix cocoa powder with boiling water (equal amounts by volume... i.e. 1 cup each)... whisk until it's a thick smooth paste, then add 1/2 as much chopped dark chocolate... wait for a minute or so, then mix until smooth (when chocolate is all melted) Allow to cool and add to your icing a bit at a time until you get the desired colour/flavour.

The hot water releases a lot of the intense flavour from the cocoa & chocolate!

Thank You I'm a newbie and all the adive helps.

I've tried lots of recipe to get a good chocolate frosting, including ganache, which just didn't work for me, and my favourite is the Hershey icing. I've used the recipe with a different cocoa "Fry's" and it's delicious.

Here it is:

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting