I'm new to the cake designing game so I need some help. I've only ever used BC under fondant for my cakes. I really want to try ganache because I've read it's much more stable and sets up more firmly than BC. Buuuuttttt....I really don't want to compromise the flavor range that I have with BC. So what's your fave alternate flavors of ganache (and recipes, if you can please!!)
I thought I didn't like ganache on a cake. For my first one (for my husband and I only), I used dark chocolate ganache under buttercream. I don't remember the flavor of the cake, but it wasn't chocolate. The ganache had such a strong flavor, it dominated and overpowered the other flavors. Next time I tried white chocolate ganache and it was divine! It is a much milder flavor and blends right in with all the other flavors without being overwhelming. You can add flavoring to ganache by mixing the extracts with the milk, before adding it to the chocolate.
There really is no recipe. For dark chocolate, I used a ratio of one part chocolate to one part heavy cream, for milk chocolate, two parts chocolate to one part heavy cream and for white chocolate, three parts chocolate to one part heavy cream. In the summer, for white chocolate I use four parts chocolate to one part heavy cream. If it gets too stiff, while frosting the cake, stick it in the microwave for a few seconds.
Quote by @%username% on %date%
%body%