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Posts by HotPink_LipGloss

Does anybody have a good reliable recipe for this? I have to top chocolate cupcakes with a ganache & I bought ghirardelli(sp) chocolate chips to stay on budget. The lady I'm making for wanted it bc she loves the centers of truffles. I'm concerned bc I've read that the chips will be too difficult to work with & the ganache won't be smooth? I have no other choice. Can you add butter to make it more smooth? Thank you.
Thank you Rebecca and emet!!!! Glad to know y'all were successful. I'll try it again .
If it's still good, PLEASE let me know what you did. Thank you!
I really thought I was the only one who experienced this. I think once it comes out the jar, the flavor evaporates...even if you don't mix anything else in. Your hazelnut idea is a good idea....will try. I hope someone has success bc the bakeries can't even seem to get it right lol.
Yes I really don't understand it. I think it loses flavor once it's out the jar. I will try your suggestion & just add some powdered sugar next time. Thank you.
Yeah don't do it unless you experiment first. Make some and then try it the next day. Hope you can have some success.
That totally happened to me too. I bought a Nutella cupcake from my favorite cupcake shop(that is 6 hours away from me) and I tasted no Nutella...was so disappointed. It's really bizarre how Nutella does that.
It was a new jar & I didn't add anything else but powdered sugar and butter. The flavor was so strong right after I made it. I was so embarrassed to give it to the teacher but all she did was praise the cupcakes lol. In the future, I'm just going to use straight Nutella as a filling instead of frosting. Thank you both for your input.
Thank y'all so much! I'll get to baking ASAP .
I was asked to make a couple 7up pound cakes for a function that is tomorrow at 5pm. Is it too soon to make it now? Will it still be moist & fresh? If not I'll just make them early in the morning. Thank you.
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