Ganache

Decorating By Beecharmer Updated 18 Dec 2008 , 1:23pm by Beecharmer

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Beecharmer Posted 17 Dec 2008 , 1:51pm
post #1 of 9

We are having a surprise 40th birthday party for my sister. I dont' have time to do a cute decorated cake. I was thinking about making small individual cakes and covering them with ganache, then ruffles on top with a chocolate 40 stuck in. I've never made ganache before. Do I just make it and pour it over the cakes? Will it look smooth and shiny?

8 replies
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vickymacd Posted 17 Dec 2008 , 2:09pm
post #2 of 9

Yes, just don't stir it too much. Only to melt the chocolate.

I let it sit for a quick minute so it doesn't slide off too fast.

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JanH Posted 17 Dec 2008 , 2:49pm
post #3 of 9
Quote:
Originally Posted by Beecharmer

I dont' have time to do a cute decorated cake.




Baking and frosting individual cakes will be more time consuming than baking/frosting one large cake. icon_smile.gif

Everything you ever wanted to know about ganache:
(Includes master and other recipes including white chocolate, how to frost, stack and more.)

http://www.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

HTH

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Beecharmer Posted 17 Dec 2008 , 9:39pm
post #4 of 9

Actually, I was going to bake a sheet cake and cut it into 3" pieces. Would I have to ice it, then pour ganache to make it look smooth?

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bashini Posted 17 Dec 2008 , 10:23pm
post #5 of 9

Are you going to use ganache as the filling too? The ganache I make is 1:2 ratio (100ml cream - 200g choc ). When its cooled, you get a spreadable consistancy. You can get it really smooth . And I also have use the same as a filling too.

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Beecharmer Posted 18 Dec 2008 , 1:33am
post #6 of 9

Would it be terrible if I didn't do two layers? Just a thicker cake layer? I'm really looking to save time. Does anyone know if I should ice the cake first? It said to in the Wilton yearbook I have.

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montanabaker Posted 18 Dec 2008 , 2:24am
post #7 of 9

I don't frost the cake first. just be sure to let the ganache cool for about 20-30 min before pouring. good luck!

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bashini Posted 18 Dec 2008 , 10:19am
post #8 of 9

I don't frost my cakes either. If you are pouring the ganache on the cake, do it two times. Do it one time, let it cool, then do it again. That way, you will get a smooth cake. icon_smile.gif

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Beecharmer Posted 18 Dec 2008 , 1:23pm
post #9 of 9

THANKS!! I may pipe a filling in each cake. I've never done that before.

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