New Here And To Cake Deco.. I Need A Quick Answer Pls!
Decorating By CakeEscape Updated 13 Jul 2007 , 6:59pm by cakebaker1957
Okie dokie.. I wanted my first post to be an introduction or even maybe a ta-da moment with my very first scratch cake and deco'd cake which I am making this a.m. Here is the question.
I am putting a ganache between my layers and I need more cream to give the chocolate a softer texture, kids are in bed, I need it now... can I use coffee cream? The other dairy's I have on hand are skim milk ( na).. evaporated milk(surely not) and condensed milk? Just dont want to wake them, get them dressed in the car to the store for one thing of cream and then they are running around like banshee's all day while I do this cake which is VERY ambitious for a beginner, but hey ya know.. aim high right 
Haven't used creamer in a genache before, have tried flavored creamer in icing, cake mix and cake balls. My only concern is the creamer did seem to change the icing a little making it less firm even with the same amount as regular milk. Hopefully someone here will be able to tell you how it would work in genache. Good luck working around the kid schedule is always a challenge.
Hhmmmm.....I don't know about the coffee creamer, I've never tried it. Maybe you can try a small sample?
Another option: You can melt the chocolate, let it cool to room temp., then use on the torted layers, let it set up a bit, then put buttercream icing on top of that, or whatever you were going to use as a filling. The buttercream will soften the chocolate a bit, but it does still have a pleasant crunch when you take a bite. I've done this a few times, and people seem to love it. It's very different and tasty.
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I just found this on-line. Have never tried so can't vouch for it's success.
Ingredients:
3/4 cup milk
1/3 cup butter or margarine, melted and cooled
Directions:
Use in place of one cup heavy cream.
This recipe for Heavy Cream Substitute serves/makes 1 cup
I am not really sure about making the ganache a "softer" texture. When you make ganache it is a very smooth, almost syrupy like substance at first. (yes, I made up syrupy!LOL) After it cools it will become a little more firmer but, that is kinda what some people want. I think no matter what you do to the ganache after melting it with the creamer it is going to go through those stages cause it has chocolate in it. If you make it cold it will become even more firmer. To put it inbetween the layers would be great if you do it right away like you are wanting! But, you aren't going to want to put it in the fridge after that. (I think you could add a little coffee to it to THIN it out some...I don't think you would want to do much!)
When I made ganache the first time I put mine in the fridge overnight because I wanted a fudge like texture! It was soo thick and GREAT! If you do this you can re-heat it up!
I appreciate so many replies! Reliable site this is haha. Well I got scared to use it because I got to thinking.. coffee creamer=non dairy= no milkfat I dont use whole milk I use skim.. there again bad substitution because no milk fat. I dont know what I was thinking.. by using so little cream.. my ganache was like a rock this a.m. and I let it sit out over night, so what it needed was more cream. I just went to the store and got some.. there is so much more that I am inexperienced in than ganache to mess up something that simple. Thanks for the links and such. I will post a picture of this cake when I am finished. Lucky for me.. the piping isnt intricate, its just the fondant that scares me because Ive never used it Wish me luck and again.. thanks a million for being supportive!
Good for you I'm glad you got what you needed. Does this mean you woke the kids up. OH Oh now you did it. I hope you have a good day with your little screaming banchees.
But I'm glad you didn't use Creamer. Most are non dairy and have other ingredients in it to momic Cream. I think (this is my own crazy opinion.) that it could have caused a weird reaction.
C.C.C.
Mother of 4 Banchees
Check out the recipe here on CC for Sarah Bernhardt's chocolate glaze. It is delicious and doesn't use cream.
Haven't used creamer in a genache before, have tried flavored creamer in icing, cake mix and cake balls. My only concern is the creamer did seem to change the icing a little making it less firm even with the same amount as regular milk. Hopefully someone here will be able to tell you how it would work in genache. Good luck working around the kid schedule is always a challenge.
I have a question about the cake balls, I made some and they were so doughy it was awlful, it put me in mind of cookie dough, I had some left over cake and i added 1 tbs of liquor Kaluha and some internaltionl coffee creamer, do you think it added to much liquid are they suppose to be like cake or what?? the texture that is, i also rolled them in a melted choc bar i had on hand any info will be helpful
Thanks
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