Cake Central › Cake Forums › Cake Talk › Recipes › Sugar in Ganache?
New Posts  All Forums:Forum Nav:

Sugar in Ganache?

post #1 of 10
Thread Starter 

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?

post #2 of 10
The 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?
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #3 of 10
Yes, unsweetened chocolate, sorry.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #4 of 10
Martha 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.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #5 of 10
Thread Starter 

Thanks, that's a great help.

post #6 of 10
Great!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #7 of 10

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?

post #8 of 10

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.

post #9 of 10

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.

post #10 of 10
Quote:
Originally Posted by Annabakescakes View Post
.....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.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Sugar in Ganache?