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joaaaann
Regular Member
Joined: Jun 06, 2006
Posts: 133
Location: OKC
Birthday: Oct 10
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 Posted:
Wed Nov 04, 2009 2:37 pm |
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Can I 'crumb coat' with straight melted almond bark for a more stable carved 3-d cake ...or is it not a good idea for some reason? I know some ice or crumb coat with ganache but I am making a cake for someone who doesn't like icing and so I'm trying to come up with the thinnist form of cake glue/sealer that I can use and that will really hold together a tall wall of layered cake really well. |
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poohsmomma
Frequent Member
Joined: Apr 25, 2008
Posts: 421
Location: beautiful central Kentucky
Birthday: Oct 03
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Wed Nov 04, 2009 3:57 pm |
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I don't have an answer, but I'm intrigued by your question so I'm hoping you get an answer.
Here's a bump. |
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tatorchip
Forum Addict
Joined: Jul 15, 2009
Posts: 962
Location: Louisiana
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Wed Nov 04, 2009 5:25 pm |
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maybe try it on a cupcake and see how it does and then you won't rein your cake if it doesn't. Let us know, hummm sounds good. HTH |
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Rylan
Forum SuperStar!
Joined: Feb 19, 2009
Posts: 3897
Location: Las Vegas
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Wed Nov 04, 2009 8:10 pm |
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I'm not sure either. Why don't you just crumbcoat with a thin layer of thickened ganache? If you want it to be really firm and strong, use a 3:1 ratio for semi sweet instead of the 2:1. |
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FlourPots
Forum Addict
Joined: Jul 02, 2008
Posts: 992
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Wed Nov 04, 2009 11:43 pm |
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You can use melted Nestle white chocolate morsels...12oz. bag + 1/2 cup heavy cream...try it thinned down or wait till it firms a bit. It's completely spreadable and easy to work with.
Also, It tastes so much better than almond bark...if you mean the big block that Wal-Mart sells...that one is sooo sweet and tastes very artificial, not at all like chocolate, in my opinion. |
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casmom
Junior Member
Joined: Aug 05, 2009
Posts: 20
Birthday: Jan 01
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Wed Nov 04, 2009 11:59 pm |
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| FlourPots wrote: | You can use melted Nestle white chocolate morsels...12oz. bag + 1/2 cup heavy cream...try it thinned down or wait till it firms a bit. It's completely spreadable and easy to work with.
Also, It tastes so much better than almond bark...if you mean the big block that Wal-Mart sells...that one is sooo sweet and tastes very artificial, not at all like chocolate, in my opinion. |
hmm... i never thought of that.. interesting.. thanks for the idea.. |
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zdebssweetsj
Frequent Member
Joined: May 11, 2008
Posts: 218
Birthday: Jan 16
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Thu Nov 05, 2009 1:39 am |
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I doubt you'll be able to use almond bark as icing once the choc starts to set you won't be able to smooth it. |
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FlourPots
Forum Addict
Joined: Jul 02, 2008
Posts: 992
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Thu Nov 05, 2009 4:44 am |
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You're welcome, casmom...the way you would smooth it by the way, is with the hot knife method.
Boil water, dip your spatula in for a few seconds, dry it off quickly and put it on your chocolate surface to smooth. |
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K8memphis-
Forum SuperStar!
Joined: Mar 21, 2005
Posts: 5166
Location: Memphis 10 C
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Thu Nov 05, 2009 4:54 am |
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I've never made ganache out of almond bark but I do use it for my candy clay modeling 'chocolate'.
But maybe try subing the almond bark in FlourPots ganache and see how that does.
By itself --no. But I mean you could use the candy clay too. |
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joaaaann
Regular Member
Joined: Jun 06, 2006
Posts: 133
Location: OKC
Birthday: Oct 10
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Thu Nov 05, 2009 6:24 pm |
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Hmmm...thanks for the input. I like the Nestle idea. I'll look into the idea of subbing flourpots ganache with almond bark too, if I can find it. I'll let you know how this turns out in a couple days. |
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K8memphis-
Forum SuperStar!
Joined: Mar 21, 2005
Posts: 5166
Location: Memphis 10 C
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Thu Nov 05, 2009 6:46 pm |
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Well definitely use the real chocolate for ganache--I somehow thought you already had the almond bark. I keep it on hand so I just figured you already had it. Duh Kate.
I would get the real chocolate for the ganache myself. |
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