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A Thread for all UK bakers!! - Page 215

post #3211 of 14113

Hi Emma,

 

Here is the video I have followed to cover around the cakes with ganache, 

 

http://www.youtube.com/watch?v=OgrXxYLm0Sk

 

And this method, I found recently and will follow it when I make a cake for a friend of mine, next week.

 

http://cakesdecor.com/tortacouture/blog/264

 

HTH. :D

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post #3212 of 14113

Can I ask please; when making ganache, what is the right cream to use (I've often read that the cream should have 35% fat content? How do you check this to see please?)

 

Say if I went to a supermarket like Tesco or Morrisons; would it be Whipping Cream? Or Double Cream?
Thanks you.

post #3213 of 14113
Quote:
Originally Posted by Kadesan View Post

Can I ask please; when making ganache, what is the right cream to use (I've often read that the cream should have 35% fat content? How do you check this to see please?)

Say if I went to a supermarket like Tesco or Morrisons; would it be Whipping Cream? Or Double Cream?

Thanks you.

Hi, you can make ganache with whipping cream as well as double cream. But I prefer using double cream and I use Elmla which has a long best before date. icon_smile.gif
If you put your heart and soul, there's nothing you cannot do!
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post #3214 of 14113
Quote:
Originally Posted by bashini View Post


Hi, you can make ganache with whipping cream as well as double cream. But I prefer using double cream and I use Elmla which has a long best before date. icon_smile.gif

Oooh; thanks for your reply! ;-D And please does the ganache set properly using Elmlea? As I know its not 'real' double cream; but a double cream substitute?

post #3215 of 14113
I always use double. I tried elmlea once, it was weird!!
post #3216 of 14113
I use double cream 2:1 choc to cream ratio, I buy my cream from Costco in 1l bottles for 1.99 from Costco and it has a fairly long date on it x x
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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post #3217 of 14113
Quote:
Originally Posted by cupcakemaker View Post

I always use double. I tried elmlea once, it was weird!!


Yes, it's much thicker than sainsbury's double cream. icon_biggrin.gif
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post #3218 of 14113
I personally always use whipping cream as that has a 35% fat content compared to double cream which is 48%. They both work and both make ganache, I know Paul Bradford uses double cream, but I prefer whipping cream. Personal preference I guess.
post #3219 of 14113

I use whipping cream as I get on better with it when making ganache and I went on a chocolate making course and was shown making ganache using it so it was what I've used since then.  

 

Thanks for the links bashnini I'm going to watch those later x

post #3220 of 14113

Thanks a lot for all your recommendations :smile:. I don't know if I'm not looking at it right; but I'm not sure where precisely to check for the fat content. My local store is Morrisons and when I look at the back of their cream tubs; I'm not sure exactly which is the fat content. I'll upload pictures of both the double cream and whipping cream tubs.

 

 

DOUBLE CREAM TUB:

 

 

 

WHIPPING CREAM TUB:

 

 

 

Going by those pictures; what are the fat contents in both please. Thank you :)

post #3221 of 14113
Well the double is 50.5 and the whipping 38.7


It's per 100ml so that easily becomes percentages.
post #3222 of 14113
Grams and ml only equate when it is water. If the substance is more dense (lipids = weight and viscosity) then the equality ratio grams:ml doesn't work x x x x therefore your percentages will be different xxxxx
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
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post #3223 of 14113
Not enough to worry about
post #3224 of 14113

Thanks to everyone who helped.

post #3225 of 14113

Hello Ladies, a quick hello from another UK girl here.  I have learnt so much just reading this forum, and watching some recommended tutorials online, and I have recently invested in an Eddie Spence book (so much that I want to try to do with RI from that book)...I was looking for cake decorating courses in my town, and there is a small business/shop who runs 'cupcake classes', and the local adult education centre runs a termly  (10 week) course for £92.50.  I much prefer doing cakes, and have attempted several different cakes with sugarpaste and even managed a figure for my husband's 40th, so probably am not a TOTAL beginner.

The adult course talks about this;

 

...This course is designed to cover basic techniques in cake decorating and flower modelling.
Each medium will be covered progressively, enabling students to learn professional techniques. These include:
Butter cream: Coating a sponge cake; using piping skills to include shell, scrolls, line work; swirls for cup cakes and piped roses directly on to the cake.
Sugar paste: Coating a cake: gaining knowledge of modern design; using texture techniques; using moulds and patchwork cutters; modelling figures.
Royal icing: Coating a cake; develop basic piping skills to include run out techniques; piped lace; cornelli work; brush embroidery.
Flower modelling: Using flower cutters: hand pulling flowers; understanding colouring techniques; assembling a spray of wired sugar flowers.
This is an ideal course for those who may be considering starting their own business from home, or wishing to learn for their own pleasure.
For more information contact...

 

Does £92 sound a reasonable cost as I'm not sure of the going rate nationally, there is also a second course run by the same person focussing solely on sugar flowers ( wiring etc.)...I'm not sure if she will be showing things I've already mastered, or if it would be useful to be shown the proper way and so consolidating my skills.  Do you think this sounds worthwhile for this price?

The other problem is my working shifts (NHS) I can't guarantee getting EVERY Weds evening free! So may end up missing a class or 2!

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