I Know I Left It Till The Last Minute But...help!

Decorating By YummyFireMummy Updated 15 Jan 2007 , 7:00pm by 2sdae

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YummyFireMummy Posted 13 Dec 2006 , 9:31pm
post #1 of 31

Ok I have to ice a 12 inch square mudcake today in ganache but I have never used it before and I don't have the first clue on how far it goes. How much will I have to make to cover the cake and have enough left over for piping around it twice (bottom and top)?? And is it easy to pipe?

30 replies
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OhMyGoodies Posted 13 Dec 2006 , 9:33pm
post #2 of 31

I don't think Ganache can be piped... I may be wrong though... but here's a bump for ya icon_wink.gif

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breelaura Posted 13 Dec 2006 , 9:36pm
post #3 of 31

No idea how much, but ganache can be piped, depending on the ratio of chocolate, cream, and butter. It won't harden or hold a great shape at room temp, though.

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HollyPJ Posted 13 Dec 2006 , 9:38pm
post #4 of 31

Ganache can be piped! I love Chef Taz's recipe from this site.

For that size cake I would make two batches: one for covering the cake, and one for piping.

I make the ganache and let it sit out and come to room temp (about an hour) before spreading it on the cake.

For piping, I chill it for about an hour to an hour and a half. It pipes so well!

Here's a cake I did with piped ganache.
LL

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YummyFireMummy Posted 13 Dec 2006 , 9:39pm
post #5 of 31

Ok so any idea what all the fancy cake shops use to pipe around the cake when its covered with ganache? Or is there a different type of chocolate icing that looks dark and shiny that they use??

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Lalana Posted 13 Dec 2006 , 9:40pm
post #6 of 31

If you whip the ganache you can pipe it and it will hold it's shape very well. Adding air also lightens the color though so be aware of that. Sorry can't really help you with the amount!!

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rezzygirl Posted 13 Dec 2006 , 9:40pm
post #7 of 31

to cover a 12" cake with left over for piping use:
18 oz. bittersweet or semi sweet chocolate
1 1/2 cup heavy or whipping cream
1 1/2 tbls. butter

after making the ganache, set aside about 3/4 cup for piping. cover your cake with the rest when it gets to room temperature.

For the other 3/4 cup, put it in the fridge just until it firms up a but, then whip it with your mixer until piping consistency..

hth

-Rezzy

Edited to add:HollyPJ that cake is gorgeous and soooo yummy looking!!

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HollyPJ Posted 13 Dec 2006 , 9:40pm
post #8 of 31

The roses aren't ganache, of course.

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YummyFireMummy Posted 13 Dec 2006 , 9:40pm
post #9 of 31

ok where can I find that recipe?? lol

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YummyFireMummy Posted 13 Dec 2006 , 9:43pm
post #10 of 31

This is why I love this site!! I put my problem on and in 5 minutes its solved!!!! Where else can you get that?

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rezzygirl Posted 13 Dec 2006 , 9:43pm
post #11 of 31
Quote:
Originally Posted by HollyPJ

The roses aren't ganache, of course.




What did you use for the roses?

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HollyPJ Posted 13 Dec 2006 , 9:44pm
post #12 of 31

http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html


Here's the link.

I love this recipe because of the addition of butter. It makes it so shiny. Ganache can get a matte look to it if the cake is refrigerated, but the addition of butter in this recipe keeps it shiny.

I prefer the look of unwhipped ganache for piping. It retains the dark, rich color that way.

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HollyPJ Posted 13 Dec 2006 , 9:46pm
post #13 of 31

The roses and other flowers are made from Tootsie rolls! You can also make them from candy clay.

You soften the Tootsie Rolls in the microwave or with your hands, and form the rose the same way you would a fondant or gumpaste rose.

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starrchaser Posted 13 Dec 2006 , 9:47pm
post #14 of 31
Quote:
Originally Posted by rezzycakes

to cover a 12" cake with left over for piping use:
18 oz. bittersweet or semi sweet chocolate
1 1/2 cup heavy or whipping cream
1 1/2 tbls. butter

after making the ganache, set aside about 3/4 cup for piping. cover your cake with the rest when it gets to room temperature.

For the other 3/4 cup, put it in the fridge just until it firms up a but, then whip it with your mixer until piping consistency..

hth

-Rezzy

Edited to add:HollyPJ that cake is gorgeous and soooo yummy looking!!




right there.

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YummyFireMummy Posted 13 Dec 2006 , 9:49pm
post #15 of 31

Thank you all so much!! Hmm now I have a new problem... which recipe to use??? They both sound good...

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SpudCake Posted 13 Dec 2006 , 9:50pm
post #16 of 31

Does the piping harden or stay soft? Thanks.

Joanne usaribbon.gif

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YummyFireMummy Posted 14 Dec 2006 , 4:22am
post #17 of 31

OK To all my lifesavers a big THANKYOU!!!
I have just iced and piped the cake and it turned out great!! I still have some things to add to it but I thought I would post a pic. So here it is!!

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YummyFireMummy Posted 14 Dec 2006 , 4:25am
post #18 of 31

oops didn't work try again
LL

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HollyPJ Posted 14 Dec 2006 , 4:33am
post #19 of 31
Quote:
Originally Posted by SpudCake

Does the piping harden or stay soft? Thanks.

Joanne usaribbon.gif




It gets firm if it's cold, but is soft at room temp.

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HollyPJ Posted 14 Dec 2006 , 4:34am
post #20 of 31
Quote:
Originally Posted by YummyFireMummy

OK To all my lifesavers a big THANKYOU!!!
I have just iced and piped the cake and it turned out great!! I still have some things to add to it but I thought I would post a pic. So here it is!!




It looks great! I'm glad you were successful.

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YummyFireMummy Posted 14 Dec 2006 , 4:36am
post #21 of 31

Thanks Holly I ended up using the recipe you suggested and I was very happy with it. I have now conquered my fear of ganache! I am usually more of a fondant girl! LOL

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rezzygirl Posted 14 Dec 2006 , 4:43am
post #22 of 31

Looks great!

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crimsonhair Posted 14 Dec 2006 , 6:27am
post #23 of 31

Your cake looks great, I've never used ganache either but think I will try it now.. thanks for the recipe HollyPJ, Your cake is gorgeous and looks so delicious.

Liz

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heather2780 Posted 14 Dec 2006 , 6:51am
post #24 of 31

There's a chocolate that i know stores use called ready ice it can be used for anything its what they coat donoughts with and what they put on brownies and what the ice cakes with it can be melted for poured chocolate if i could find that somewhere I would be in heaven.

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YummyFireMummy Posted 15 Dec 2006 , 3:48am
post #25 of 31

Ok Here's the finished product that I promised. I know its nothing really exciting but I am so happy with myself finally getting over my ganache fear! And it looks yummy too!! I kinda wish I was going to the party so I could have some!

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YummyFireMummy Posted 15 Dec 2006 , 3:52am
post #26 of 31

oops forgot to attach it lol
LL

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HollyPJ Posted 15 Dec 2006 , 4:06am
post #27 of 31

It looks great! The strawberries are a great touch--they really "pop" against the brown.

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YummyFireMummy Posted 15 Dec 2006 , 6:01am
post #28 of 31

Thanks!

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NewbeeBaker Posted 15 Dec 2006 , 3:13pm
post #29 of 31

Wonderful job! And wow, you have really good writing on cakes=)

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darkchocolate Posted 15 Jan 2007 , 12:04pm
post #30 of 31

Your cake is beautiful! If I use the ganache recipe posted can that also be drizzled as well? I had a cake this week-end that had drizzled chocolate but it was hard. The frosting was soft but the drizzled part would snap.

Thanks,
darkchocolate

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