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I saved the Ganache

post #1 of 7
6/15/05 at 10:39pm
Thread Starter 
well I attmepted to make ganache for the first time and I used the recipe in the Wilton book. It didn't turn out so well at all, it was very runny, is it supposed to be? The recipe I used was suppossed to whip up and be able to be used as a filling for my cake. I ended up adding about 3 cups of icing sugar to it the thicken it and it worked out ok in the end. I found that it tastes alot like chocolate fudge.

The recipe was 2cups of heavy cream to 2 cups of chocolate

Any input?
Shayla
http://www.facebook.com/pages/Jellybeans-Custom-Cakes-and-Cookie-Designs/166375696729734?ref=tn_tnmn
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Shayla
http://www.facebook.com/pages/Jellybeans-Custom-Cakes-and-Cookie-Designs/166375696729734?ref=tn_tnmn
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post #2 of 7
6/15/05 at 11:51pm
when i make ganache i use a recipe that calls for chocolate ,cream and butter.... the butter thickens it up
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post #3 of 7
6/16/05 at 1:19am
i tried that too tonight ,, with white candy melts ...and it looked terible...i ended up covering my small cakes with fondant ..
I didn't choose cake decorating.......cake decorating chose me!
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I didn't choose cake decorating.......cake decorating chose me!
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post #4 of 7
6/16/05 at 5:47am
white choc ganach is a lil trickier... since its not really chocolate.... i melt my chocolate and add corn syrup then to get it to the right consistancy i use hot water( i learned that trick from the bakery i worked at) also i use a good quality chocolate iv never used the candy melts.. but im guessin it might not work due to it not really being real chocolate
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post #5 of 7
6/16/05 at 7:24am
ok here is my ganach recipe

8.25 oz of cream
10.25 oz chocolate
2.25 oz butter

scalt the cream. pour it over the chocolate till melted, then stir in the butter... i make this a day ahead of time and let it set for a day... the when i need it i pop it into the microwave till warm and i always use my hand to stir it.. this way i know when its the right temp. icon_smile.gif
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post #6 of 7
6/16/05 at 8:14am
the gnache recipe I used was so easy.... 1/2 cup heavy whipping cream and 1 14 ounce bag of chocolate candy wafers..... put the cream and chocolate in a double boiler then heat until smooth. It worked out fantastic for me.

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #7 of 7
6/16/05 at 9:50am
Thread Starter 
thanks guys, I will give it a try once again when the time it right and let you know how it turns out icon_biggrin.gif
Shayla
http://www.facebook.com/pages/Jellybeans-Custom-Cakes-and-Cookie-Designs/166375696729734?ref=tn_tnmn
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Shayla
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