hi CC friends
pls help me, this for an order this week...
Chocolate cake with banana filling & ganache frosting.
OK 2 doubts
1) can a edible image be placed on ganache ...?
2) while making ganache can we use a non diary whip cream instead of HWC...?cos HWC is not available in our locality..
Pls let me know at the earliest...
TIA
I would say NO on both counts........ You would be better offf using a chocolate buttercream, or even chocolate fondant, etc...... even at that, some images will not show up on chocolate......
You cannot substitute ANYTHING in ganache and still have ganache......
Just curious, why would you need to use non-dairy whipping cream when the chocolate has dairy in it?
thank u grama_j my DH too suggested that it might not be good with the edible pic.
do you think fresh cream can be a substitute for HWC..?
and sarahpierce I'm not trying to make a vegan recipe.
HWC is not readily available in our locality hence thought of using non-diary whipping cream.
toni I'm sure these cake friends will help us out.
. I'm sorry, snn, but I believe heavy cream is 40% butter fat, and there just isn't anything with that amount of fat content and flavor that you can subsiitute....... Is your little heart set on ganache ? Did you want to pour it on the top, whip it for a filling, or just how were you going to use it ?Can we come up with something else for you ?
Just curious, why would you need to use non-dairy whipping cream when the chocolate has dairy in it?
Not all chocolate contains milk solids. 
Chocolate 101:
http://tinyurl.com/ytby97
Chocolate Ganache Recipe:
(Using Rich's Bettercreme, a non-dairy whipping-cream-like frosting/filling product.)
Ingredients - 1 lb. Rich's Chocolate Bettercreme non-dairy filling and icing (or vanilla if that's all that's available, but ganache will be slightly less chocolatey).
18 oz. semi-sweet chocolate chips
Instructions:
1. In a heavy saucepan over medium heat, bring Bettercreme to a soft boil.
2. Add chocolate chips and stir until melted.
3. Cool.
4. Note: To flavor, add 1 oz. liqueur or 1 Tbsp. extract and stir until smooth.
HTH
thanks JanH for the info!
i just thought chocolate cake, banana filling and whipped cream.... YUMMY! I would love a slice of that!
JanH, does heating the bettercream affect the shelf stability of the bettercream at all?
Quote by @JanH on 23 Sep 2008 , 7:39am
Sorry for the repeat -- do you know if boiling the bettercream affects the shelf stability at all?Quote:Originally Posted by sarahpierce
Just curious, why would you need to use non-dairy whipping cream when the chocolate has dairy in it?
Not all chocolate contains milk solids.
Chocolate 101:
http://tinyurl.com/ytby97
Chocolate Ganache Recipe:
(Using Rich's Bettercreme, a non-dairy whipping-cream-like frosting/filling product.)
Ingredients - 1 lb. Rich's Chocolate Bettercreme non-dairy filling and icing (or vanilla if that's all that's available, but ganache will be slightly less chocolatey).
18 oz. semi-sweet chocolate chips
Instructions:
1. In a heavy saucepan over medium heat, bring Bettercreme to a soft boil.
2. Add chocolate chips and stir until melted.
3. Cool.
4. Note: To flavor, add 1 oz. liqueur or 1 Tbsp. extract and stir until smooth.
HTH
I've never used Bettercream, but I don't know why heating it would make it more susceptible to spoiling. I noticed in the comments above, some folks said that ganache could only be made with heavy whipping cream. Actually, it can be made with milk and even water. I've added corn syrup for a high gloss and sometimes add flavorings, sometimes not. Ganache is not nearly as finicky as you might think
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