Posts by AmbitiousBeginner

This is my first post on this thread.  I know there are several things wrong with the cake not looking clean, so no need to point all that out.  It's not that I don't want constructive criticism, but I know that would be a...

I just made ganache using Nestle's semi-sweet chocolate and used a 2:1 ratio.  It worked great.  I spread it for filling and icing.

After reading this thread I'm wondering if it's legal to have a commercial kitchen in one's home in NY, or have a second kitchen (no commercial equipment) that is only for cakes.  For example, if you have a basement or other...

Anyone?

I recently posted a question on CC asking about ganache in preparation for my first attempt at making and filling/icing a cake with it.  Thanks to all the helpful responses I received, it went well. I think the MMF Iooked the...

Quote: Originally Posted by JimmyBoombats  Wow!! Thanks for the info, just checked it out and I am going to order it soon.   Can you let us know how it goes?  Good Luck!

I've never tried it, but...   at an inventors' fair in New York City, I met the man who invented it and saw an array of figures he made with it. Very impressive!  I plan on ordering some when I find an excuse/idea to need...

bluehue and dayti, thank you for the info.  I didn't want to ruin the cake and be stuck without one the day before.     I've been looking up ganache recipes, and the ratios differ between a 1:1 and 2:1...

Quote: Originally Posted by 3craziescakes  I just put mine in the freezer for a little while. It is fine siting out after completed.   So aside from putting in freezer to firm up to work with it, does it sit out...

I just watched the three part youtube videos by InpiredByMichelle on how to make ganache, cover cake with ganache, and cover ganached cake with fondant to get sharp edges,  to prepare for making my son's birthday cake and make/use...