Does anyone know what that dark chocolate is that can cover a whole cake or just be drizzled over it My Daughter was in charge of the shop one day and told someone that I would make this chocolate covered cake for their wedding and thought I knew how I guess... I could strangle her lol. Now I need advice quick, as I just discovered the wedding is this weekend and I have no Idea what I am doing. HELPPPPPPPPP

Have you looked at chocolate ganache? That should give you a shiny, chocolate covering.

I think that ganache is what you want to use. If it is warm enough, you can just pour it over the cake and smooth the sides a little. I will try to attach a picture here. This obviously isn't the finished product and I had a little texture on the top, but it can be as smooth as the buttercream that is underneath it.

This can also be done w/(OH horors!) *can icing* melted inthe MW

Ganache is really easy to make - whipping cream and chocolate ...

I've never thought of doing that. Don't tell anyone, but I love canned icing - especially the vanilla -too bad it won't pipe well.

I have always wanted to do a ganache cake...I just don't see how you smooth it out. Oh well.. I'll get there one day! Thanks for your idea's!

It kinda just smoothes itself out. I pour it over the top tier and it just flows out and runs down the side of the cake. the only time I use the spatula is to push add'l chocolate over the edge. You need to have a nice smooth base, though .... any bump in the cake or the BC crumbcoat will show thru the ganache.

Mike, what is pate glace? I Googled it and Epicurious didn't get an exact match (or any other that made any sense).

Can you use chocolate chips or does it have to be the bars? I heard there is a difference. I am making a ganache cake for my husbands bday and he only likes milk chocolate.

I have used bittersweet chips, but I haven't ever done milk chocolate ganache. I would say give it a try. You might need more chocolate than with dark. Let us know what happens.

Pate a glace, ganache, or a chocolate glaze are all viable options.

quick question? is gnache better with heavy cream or whipping cream?

Ganache is better with heavy cream

I hate to sound stupid, but what specifically is the difference in heavy cream and whipping cream? I have also bought "heavy whipping cream" ...

I think I just answered my own question, but I found this online ...



Whipping cream and heavy cream are not always the same thing.

The USDA regulates how much fat must be in certain dairy products sold in the US. What they are called has to do with fat content, not additives like carageenan.

By law, to be called "heavy cream" a cream must have at least 36% milkfat and can have more.

By law, "light whipping cream" must have at least 30% but less than 36% milkfat.

"Light cream" (sometimes called "coffee cream") must have at least 18% milkfat, but less than 30%

"Half and Half" must have at least 10.5% milkfat, but less than 18%.

Any comments from those of you who know? I guess I should start only buying the heavy stuff!

I believe whipping cream has stabilizers.

Mike, you forgot to mention what pate a glace is?