What Do You Think Of This Flavor Combo?

Decorating By 2sdae Updated 2 Apr 2007 , 1:05pm by pastryjen

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2sdae Posted 1 Apr 2007 , 2:51pm
post #1 of 12

I was thinking on making a chocolate fudge cake filled with french vanilla buttercream dream icing and merchino cherries. Then iced with ? That is my question. What do you think would be best to cover the whole cake in? icon_confused.gif

11 replies
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2sdae Posted 1 Apr 2007 , 2:51pm
post #2 of 12

ganache maybe?

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2sdae Posted 1 Apr 2007 , 5:58pm
post #3 of 12

oh come on people...help a fellow CC'er out here! I have never made ganache and want to try it but I want it to be very smooth and pourable but hold it's shape on the cake. Any flavor combo suggestions really appreciated.

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tyty Posted 1 Apr 2007 , 6:03pm
post #4 of 12

I think hazelnut buttercream or amaretto buttercream would be good.

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step0nmi Posted 1 Apr 2007 , 6:04pm
post #5 of 12

I LOVE Ganache! I think it would definetly work! icon_biggrin.gif

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beccakelly Posted 1 Apr 2007 , 6:05pm
post #6 of 12

why not use french vanilla bc dream, like your filling? i would do that or do some kind of chocolate fudge icing. that way you won't have too many flavors competing with each other.

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Mac Posted 1 Apr 2007 , 6:20pm
post #7 of 12

Use a ganache flavored with amaretto or hazelnut or french vanilla liquer.

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2sdae Posted 1 Apr 2007 , 8:33pm
post #8 of 12

anyone got a ganache recipe that runs or pours out smooth to cover the cake?

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southrnhearts Posted 1 Apr 2007 , 8:50pm
post #9 of 12

i vote for ganache too!

but as for the recipe ...sooooorry...lol

my mom (who is my teacher and co-caker) makes ours icon_razz.gif

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Mac Posted 1 Apr 2007 , 11:13pm
post #10 of 12

8 oz. heavy whipping cream
2 Tblsp. butter

Heat just until it starts to bubble.
Remove from heat and pour over 12 oz., chocolate chips. Let it sit for a couple of minutes. Whisk until smooth. If you want to add flavoring or liquers, add up to 2 Tblsp. when cream is removed from heat.

Can be poured over cakes, or refrigerate for a short time to get it to frosting consistency or it can set overnight to REALLY firm up for truffles.

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2sdae Posted 2 Apr 2007 , 12:31pm
post #11 of 12

thanks for the recipe and I shall deff post pics when I get er done! icon_biggrin.gifthumbs_up.gif

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pastryjen Posted 2 Apr 2007 , 1:05pm
post #12 of 12

I think is sounds amazing. I'd just go with the plain chocolate flavour for the ganache otherwise you would have too many flavours on the go.

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