Which Ganache Recipe Do You Use To Cover Cake ?
Baking By phoufer Updated 17 Oct 2009 , 3:46am by sweetcakes
I use 24 oz of chocolate chips or chunks by weight, to 12 oz, volume, of heavy whipping cream. Heat the chocolate in the microwave, checking it frequently, till almost all melted. (The chips still retain their shape.) Heat the cream until it comes to a simmer then pour it over the chocolate. Let it sit a minute then whisk until smooth. (I like to use an immersion blender here.) Cover with plastic and leave on the counter till the next day. If it is too firm to spread, warm it just a little in the microwave with short bursts and stir to blend.
I use a lot of ganache since I seldom use a BC crumb coat, and make it up in large quantities, just keeping the ratio 2 parts chocolate to 1 part cream. I store the extra in the refrigerator until needed, then warm it up again.
I will have to try that. The ganache thing is new to me. Thanks!
I do it exactly the same way as milkmaid42 with broken up blocks of chocolate.
I use a hand whisk though, you don't want too much air in there!
Dark/semisweet chocolate- 2:1 ratio (same as what milkmaid42 said)
Milk/white chocolate- 3:1 ratio
I usually don't microwave the chocolate but that seems to be a good idea. I also just use a whisk when mixing.
Also, if you don't like to wait for a the next day, just pop it in the fridge when it has cooled down. It will set there faster.
Microwave it if it gets hard.
I prefer semi-sweet but you will get various answeres with that since it's an opinion thing.
Check out this blog for tips and the link to the recipe she used: http://sugaredblog.blogspot.com/2009/01/new-orleans-doberge-cake.html
Thanks Rylan. You are fast at responding. How do you ever respond to so many and stll have time to bake cakes?
rylan,
thanks for a beautiful recipe - can't wait to try it!
doodledo,
i agree with you about rylan. as generous as he is talented
i want to use white choco ganache...it will be the 1st time for me. i need to get a very smooth surface for the fondant as i am making my 1st wedding cake also. is the hot knife method really easy? i'm a little nervous about trying the whole thing. thanks all
i want to use white choco ganache...it will be the 1st time for me. i need to get a very smooth surface for the fondant as i am making my 1st wedding cake also. is the hot knife method really easy? i'm a little nervous about trying the whole thing. thanks all
I actually find ganache easier to smooth than buttercream.
I can't really say if it's easy or not because to some it may be but to other it may not.
Once you get used to it, you won't even think about it.
What a great blog link, Rylan thanks! I want to do that method of poured ganache now. Kinda scary though, and lots of waste but what awesome results!
are you thinking about bakers chocolate, which has no sugar?
i think with some intense chocolate cake, the ganache could taste bitter to some people. some of my family doesn't like semi-sweet chocolate.
i haven't made ganache with milk chocolate buti would think that would have a lighter taste.
i'm a fan of white ganache myself.
grandmom puhlease!!!
your spider cake is flawless.
i agree though, ganache is so much easier to make than bc.
what would be an alternative,if there is one, when someone doesn;t want any chocolate? I have a customer that reminds me every time not to use chocolate. Is white chocolate really chocolate?
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