1St Attempt At Ganache Cake
This is a Chocolate Raspberry cake torted with rasperry sauce mixed together with Ghirardelli buttercreme in the middle and Ghirardelli Chocolate Buttercreme icing and Ghirardelli Ganache over it. Not bad for a 1st try.
Never used the Ganache...but yep...looks pretty darn good to me :D
I want to try this but have not been brave enough yet to try covering a cake with it. I have made it for other things though. It looks so flawless. Any how to suggestions?
Well... I used 12 oz heavy cream and 12 oz Ghirardelli choc with 1 tbl butter and 1 tea Raspberry flavor. I waited till the ganache cooled to room temp and put my cake in the fridge for about 1 hour to cool so the Ganache would set. Then you just pour from the middle out and not go back over any poured parts so there are marks. The secret is to use a lot of Ganache so it flows over the whole cake. You catch the drippings in a cookie sheet and reuse it again. Just make sure your cake icing is smooth un...
Nice job how did you get it soooooo smooth on top...
Pour from the middle out and do not go back. Plus your buttercreme icing underneath needs to be smooth.
Looks delicious - gorgeous finish!
When you say "heavy cream" what brand and description would you give it? I have tried it with chocolate and pourable whipping cream and it didn't firm up and just sort of slide off the sides and made a horrible, but tasty puddle on the bottom
Heavy whipping cream that you get at Wal-Mart, Kroger or any grocery store. The secret is to let it cool to room temp. It is very pourable but goes nicely over the cake and sides and holds well.
When you say "heavy cream" what brand and description would you give it? I have tried it with chocolate and pourable whipping cream and it didn't firm up and just sort of slide off the sides and made a horrible, but tasty puddle on the bottom
Heavy whipping cream that you get at Wal-Mart, Kroger or any grocery store. The secret is to let it cool to room temp. It is very pourable but goes nicely over the cake and sides and holds well.
Never used the Ganache...but yep...looks pretty darn good to me :D
I want to try this but have not been brave enough yet to try covering a cake with it. I have made it for other things though. It looks so flawless. Any how to suggestions?
Well... I used 12 oz heavy cream and 12 oz Ghirardelli choc with 1 tbl butter and 1 tea Raspberry flavor. I waited till the ganache cooled to room temp and put my cake in the fridge for about 1 hour to cool so the Ganache would set. Then you just pour from the middle out and not go back over any poured parts so there are marks. The secret is to use a lot of Ganache so it flows over the whole cake. You catch the drippings in a cookie sheet and reuse it again. Just make sure your cake icing is smooth un...
Nice job how did you get it soooooo smooth on top...
Pour from the middle out and do not go back. Plus your buttercreme icing underneath needs to be smooth.
Looks delicious - gorgeous finish!