I am getting ready to make a thick ganache--spreadable consistency, like frosting--and have the Planet Cake book to use. The recipe calls for "pure cream", but I can't find anything in the stores that qualifies. Will heavy whipping cream work?
Has anyone used the Planet Cake recipe? What was your experience?
Thanks!!
Ellie
I bought this book a couple months ago, and the recipe actually calls for table cream, which I couldn't find anywhere...I don't think we even carry it in the States anymore.
My understanding is that the fat content of table cream is between half-and-half and heavy cream, and I vaguely remember my great gramma pouring it over fruit for breakfast many eons ago.
All that being said, I used heavy cream and it came out just fine. I wasn't thrilled with the taste, though. I think I'm just a buttercream kinda gal. 
Colleen
I did a course at PC a couple of weeks ago and the main thing they said about the cream for ganache is that is does not have any thickening agents in it; so no gelatin etc. That's what they mean by 'pure' cream, nothing added.
And, of course, the ratio of choc:cream is all-important. 2:1 for dark choc and 3:1 for white choc.
HTH
I've done the Planet Cake courses as well .... and think they are just trying to get people's head around the "types" of cream - if you are purchasing cream - it isn't necessary to get the one with the THICKENING agent (gelatine).... but if that is all you can get it won't matter.
The gelatine in the cream doesn't matter (I have used it plenty of times) it is rendered USELESS the minute it has hit boiling point
The MAIN thing to remember with the cream is the fat content - should be 35% - which I think in the USA is equivalent to your HEAVY WHIPPING CREAM
In agreeance with Jaime on the chocolate - buy the BEST you can afford!! 
Well, I guess now I wait and see...I made dark and white chocolate test batches last night and put in the fridge overnight. They seem really solid this morning!! I will put them out for a while and let them come to room temperature before I put them on the cake...
Anyone who has used this recipe before--any tips on the final product? Does it stay fairly firm once it comes back to room temperature? I am hoping to "frost" a cake with it and take it with me for a dinner. Maybe this isn't the best recipe to try to use and transport....?
When reheating just blast it for a few seconds at a time in the microwave and stop before you think it's the right consistency. I find it takes a lot of stirring (by hand) when you're softening it that way, but don't be tempted to rush it and over-melt it.
The other 'trick' I learned while at PC was that they hand-whip (with a knife) the portion of ganache they're about to use so it lightens in colour slightly. It gives a great texture.
HTH
Sorry to jump in,but I see someone said buy good chocolate?Will chips not work or is it a taste thing?I would like to try it and have the chips on hand,but if I have to send hubby to the store for the good stuff I'm sure he wouldn't mind! 
Sorry to jump in,but I see someone said buy good chocolate?Will chips not work or is it a taste thing?I would like to try it and have the chips on hand,but if I have to send hubby to the store for the good stuff I'm sure he wouldn't mind!
I just prefer a higher quality chocolate. But a couverture chocolate is most desirable for a good ganache. Here is what couverture chocolate is http://www.thenibble.com/REVIEWS/main/chocolate/couverture-chocolate.asp , and where I get my chocolate sometimes: http://www.auiswisscatalogue.com/1_CHOC/Chocolate.html
I don't know if US choc chips are the same as Australian choc melts but I used melts once and the taste was awful and it didn't set properly. You want at least 45% cocoa solids (but no more than about 70%)
...but getting kinda desperate....Will buttercream adhere to a ganache covered cake? Making cookie monster and want to pipe buttercream fur over ganache? 
Sugarandslice--thanks for the input about reheating and stirring to get the texture--I appreciate it!
I wish I could take classes for some of this stuff--I know it isn't that hard to get it from reading and trial and error, but I learn so much better from hands on demonstration! I'm jealous of those of you who got to take the class from PC--I love the book!
Can you attach fondant decorations to a ganached cake?
AYes, but I usually cover with a layer of fondant over the anachr, then attach decorations. Theoretically it's possible to attach decos to ganache though, although I'm not sure what look you're going for. Just brush ganache with cooled boiled water or syrup to get fondant to adhere.
Quote by @%username% on %date%
%body%