Back Ganache

Baking By lyndim Updated 18 Dec 2016 , 9:43pm by Ammoona82

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lyndim Posted 14 Dec 2016 , 2:09am
post #1 of 6

Will black Wilton gel work to make ganache black? I know americolor works, but not sure about Wilton gel. Anyone out there ever use Wilton gel? Thanks!

5 replies
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leah_s Posted 14 Dec 2016 , 2:39am
post #2 of 6

Gel colors contain water.  They are likely to make your chocolate seize.  When coloring chocolate you need to use oil based colors made for chocolate or powdered color.

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lyndim Posted 14 Dec 2016 , 3:02am
post #3 of 6

Thank, appreciate the advice

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Ammoona82 Posted 18 Dec 2016 , 4:12am
post #4 of 6

Hi everyone,

A friend of mine asked me to bake her a two tier cake of banana cake with whipped cream and fresh bananas inside. Then cover it with white ganash and fondant. So I would like to know if that it possible to do? And if so, any suggestions for a good banana cake that can hold all the weight? My cake should be three layers of cake in each tier. Thank u soo much in advance for all ur help!

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kakeladi Posted 18 Dec 2016 , 9:24pm
post #5 of 6

Yes it is possible.  The cake will need to be refrigerated at all times  you are not working on it. 

Cake is NOT holding up all the weight.  One uses supports - exactly what depends on the size and weight of each tier.  If you are not fimilar with doweling/supporting cakes I highly suggest you check out how to support tiers on YouTube!


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Ammoona82 Posted 18 Dec 2016 , 9:43pm
post #6 of 6

Thnak u so much. Yes I'm familiar with dowels and cake support. I just usually bake either vanilla or chocolate cakes. I haven't tried banana cakes before therefore I'm a bit stressed out about it. Thank for the advice. I'll keep my fingers crossed

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