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Ganache II - Page 2

post #16 of 20
Sounds very yummy! Thanks Cookieman ~ i'm definitely going to make some! My husband threw away one of my bags of "scraps" last night. He said "you'll never use them all". I'll have to make some of these and show him what he threw away! icon_wink.gif Can you tell me why we let them dry out?

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #17 of 20
What about packing small molds or pans with the cake ball mixture, and then coating in ganache? I bought a couple of tiny pans thinking that they wouldn't be a pain to use - boy, was I wrong! icon_mad.gif - and just had the thought that this would be perfect for both my cake trimmings and my tiny pans!

I'm assuming that the combo of the liquid + sugar acts as a binder once the balls have set and dried, right?

*wanders off making plans for Midori-lemon-lime cake balls*

Illy
post #18 of 20
yum!

icon_lol.gif Debbie
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Hope your day is a piece of cake!
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post #19 of 20
Quite a tropical twist, ilithiya. Sounds great! And let us know how the small pans/molds work. The only trouble I foresee is unmolding them, since they are not baked.

Debbie--The cake balls need to set up for a while and dry a bit so that they keep their shape. The drying time also allows the flavors to meld together and become more cake-like again, and not just mushy. The drying time really depends on how much liquor/liquid you add and how moist your cake is to begin with.

Have fun everyone!
post #20 of 20
ok - so the more liquor i add the longer they have to sit... icon_biggrin.gif

thanks!
Debbie
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Hope your day is a piece of cake!
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