Please Help On A Cake For [I]Today[/i]!
Decorating By edcjenv Updated 29 Aug 2005 , 5:25am by SquirrellyCakes
! I forgot about a cake I had to do for tonight ! aaaah! I think I want to cover it with ganache because I don't care for fondant and ganache always looks so smooth. How do you all feel about the taste? And is it hard to work with?
Please help----I'm frantic!
Thanx!
ganache is a dream. for pouring, use dark chocolate (you can use semi-sweet baking chocolate too) to whipping cream ratio of 1:1 (ounce for fluid ounce), and add some butter for smoothness and gloss. be sure that each coating is set before pouring the next. and use a glass bowl for the ganache, that way you can re-heat it in the microwave at 50% power, 30 seconds or so at a time (so it doesn't burn).
if you want to frost instead of pour, slightly chill the ganache and then stir to soften, and use a hot palette knife (dip in really hot water and then wipe off water) to apply -- it'll be somewhat less glossy. you can also whip chilled ganache, which is delicious, but not glossy.
good luck! 
I've always done 2 parts chocolate to 1 part Heavy whipping cream and 1 tsp. butter flavoring. It turns out perfectly every time. You just heat the cream to scalding and add the chocolate. Then use a wisk to blend and wisk them together. It tastes wonderful and has a beautiful shine.
i generally like to use 1:1 ratio for pouring/frosting ganache, as it's not as heavy as 2:1 ratio, which is what i use for chocolate truffles -- i've just posted my recipe for those, which should make its way into the recipes page in a couple of days.
as calejo suggests, 2:1 will work just fine, but do be sure to place it in a glass bowl for microwave reheating, as you want it warm and liquidy for pouring.
mmmmmmm...edcjnv...that looks SOOOO decadent! i'm drooling right now as i eat my considerably less decadent breakfast of fruit and cottage cheese (which i enjoy...but a big piece of that cake would be better! 
)
when my truffle recipe finally gets posted, give it a whirl (you've obviously made good friends with ganache) and you will find yourself extra-popular among all your friends and family.
OOOH, edcnjv!!! That looks absolutely delectable!!! I wish that I could have tasted that. I have never used ganache befoe, either. But I think that I may have to give it a whirl!!!
edcjenv,you did a GREAT job on your cake. Could someone tell me if ganche would be good to cover petit fors?
Here is a ganache I find works well.
I like this ganache recipe and method, mainly because all you do is heat, stir slightly and pour or spoon. Some ganache recipes you have to beat with the immersion mixer, this is one that you only stir.
I like the ratio of 1/2 cup unwhipped whipping cream to 4 ounces of bittersweet chocolate. You chop up the chocolate. Bring the cream to a simmer over low heat and add chocolate stirring lightly until chocolate is melted and then spoon or pour over the cake.
I use the Baker's Bittersweet. This amount covers a 9 inch 2 inch high cake.
I use it over chocolate cheesecakes and such. It goes on smooth, no air bubbles and though you should normally store a ganache covered cake at room temperature, it still is nice and glossy when a cake covered in it is refridgerated.
The thing with ganache and petit fours is that you have to have a really perfect surface for ganache, otherwise it shows up any imperfections. I find this recipe works well for hiding tiny flaws.
Hugs Squirrelly
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