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The Ganacherator - Page 3

post #31 of 46

If I'm not a Facebook user, nor care to be, can I still download this?
 

post #32 of 46

@soldiernurse: I just downloaded it from the dropbox link provided on this thread, as I dont have access to FB at work and it worked fine.

A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
Reply
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
Reply
post #33 of 46

Thank you so much for posting this. I have been wanting to try ganache for a long time, but have been afraid to.

 

For those in the US, what is the best brand of chocolate to use to make ganache? Do you just use those candy melts at the craft store? It seems like that would be the most cost effective, but not the best tasting.

 

Any suggestions are appreciated.

post #34 of 46

What an awesome thng to take the time to do and share!! God bless you!icon_biggrin.gif

post #35 of 46
How do I change the numbers in the cells?..I know this sounds crazy, but when I tap the square, my keyboard does not pop up to allow me to enter the numbers..it usually does,( I'm on my pad). I've been fighting with this for over an hour!!
post #36 of 46

Thanks,  I made ganache the other day and ended up having to freeze half of it as there was so much.

post #37 of 46
Quote:
Originally Posted by soldiernurse View Post

How do I change the numbers in the cells?..I know this sounds crazy, but when I tap the square, my keyboard does not pop up to allow me to enter the numbers..it usually does,( I'm on my pad). I've been fighting with this for over an hour!!

 

I don't know how to solve your problem, but there is an app for the iPad (not android) that does the same thing. It is called GanacheUlator. It's not free, but if you use ganache a lot it should be worth the money. They only make it for Apple devices though.

post #38 of 46

This is genius!! You should make an app for it and sell it for a buck or something...it's always nice to have some extra cash and I would definitely buy it!! maybe even add a smbc function and increase the price!! pure genius!!

post #39 of 46

whoops just noticed the post right before mine icon_redface.gif oh well...

post #40 of 46
Feeling very dense, but need to clarify the layer part. I read the previous post asking about layers,but it's still not clear to me. I'm doing a 4 layer cake filled with buttercream but crumb coated in ganache and then covered in fondant. Since I'm not filling it with ganache, do I leave the layer box empty/put in zero? The amounts I'm getting when I put in 4 layers seem like it would be too much.

Thanks!
post #41 of 46

Thank you SO much for sharing this. It's a fabulous piece of work! 

post #42 of 46

Thanks for the Ganacherator! Haven't ever done a white chocolate ganache, and so far it looks good! Just waiting for it to completely set up so I can apply it to the cake tomorrow! Anyone know if it's better to let it sit out (as in on the counter) overnight or in the fridge and then bring it back up to room temp tomorrow before applying?

 

Cheers!



Also, does anyone know how to get white chocolate ganache actually white? Mine, though it tastes phenomenal, is a sort of ever so slightly translucent off white, almost a pale yellow.. Can I add americolor white gel color to help it become more white? Normally this wouldn't be an issue but I am not covering this cake with fondant and want it to be a more clean color.
post #43 of 46
Thread Starter 

Hi Pink apron,

White chocolate is usually off-white. That's just the natural colour I'm afraid. Others have had success using Merckens or Wilton white melts or the white bark "chocolate" available in the USA and some cake decorating stores here in Australia. Personally, I wouldn't put white gel colour into the chocolate as t would split. You can get chocoalte colours but I don't think they are white, they are all oil based.

Ganache is fine to leave on the counter overnight. Usually a better idea if you want to use it, as it will require less heating in the microwave when you want to use it.

post #44 of 46
Thanks for the great tips and info, really appreciate it! I'm sure the sake will look fine with the ganache as is icon_smile.gif
post #45 of 46

This might possibly be the most amazing thing ever! I am covering a 10'' cake for a wedding this week and literally googled, "how much ganache to cover a 10'' cake" and there you were! Now I won't be throwing out extra product. SO excited :) THANK YOU SO MUCH! 

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