A

Hi natt

It helps to bind water, so there is less present for bacteria to grow. I was told by an old school baker that his bakery always added glucose to their cakes to increase the keeping qualities, so it seems it's used in other fields too.

The source I always look to with chocolate is Roger Geerts, and he states that you should use use glucose in ganache recipes if they are to be kept. There's loads about it online.

Air is important too though. I often place cling film on the top of cold ganache to prevent air getting to it.

Just to give you an idea of keeping time, I did a fair in August 2012, selling truffles. I put the unsold products in the fridge outside, and ate most (perk of the job :-)), but I left a few to see how long they'd last. We had the last ones a year later. Obviously I wouldn't suggest selling anyone selling ganached cakes (or chocolates, or anything!) should make it that far in advance, it's just that there was no mould or other issues. They didn't taste anywhere near as good, the flavour seemed to have mellowed to the point of being tasteless, but they weren't off.

I believe - don't quote me on it as I'm not at home and can't check my chocolate bible - but glucose should allow you to leave ganache at room temp for weeks. It's just that the flavour tends to deteriorate after about 3 weeks.

Your recipe will also make a difference. A lot of water (cream) gives rise to more bacteria, so for instance a 1:1 ratio of cream to choc won't last as long as 1:2. My recipe is chocolate, cream, glucose and butter (it adds richness).

Hth :-)

AIf I'd known that tiddy I'd have popped in for coffee! I so needed one, I was stressed beyond words transporting that cake! The sun came out ten mins before we put the cake in the car, got held up picking my daughter up from school, teacher telling me how well she'd done in assembly and how she's come on this year, I was smiling and nodding but all I could think about was the cake melting in the car! It was 23.5 degrees in the car all the way down the m4, delivered the cake, nice and cool in the club(relief!) walked out of there to grey skies and ominous clouds!

So you're not on your own m4rvel, panic is my middle name from start to finish!

I was reading about posts being held on another thread, I think they've started doing that recently as a result of the "how can we make cc better for newbies" thread. Or all the recent spam maybe.

AOops, I just got natts question in my inbox and didn't read anything before, now I see it was answered :-)

To whoever asked, no I don't find glucose keeps it soft. All my ganache cakes have the same recipe as my truffles, I just alter the levels of cream/choc depending on how firm I want it.

AWho's for a progress pic? Pepsi bottle for size reference... [IMG]http://cakecentral.com/content/type/61/id/3247069/width/200/height/400[/IMG]

Looking good M4rvel 

AHow in the bejeezus am I gonna transfer this to the final board...?!! *gulp*

looks fab m4rvel! Do you not have a lifter? in that case hold breath (dont close eyes) large pallette knife...1,2,3 lift 

Thanks for the info on the ganache Lizzy.

AWow Marvel that's huge LOL! Agree with Tiddy, if you have a lifter or flat baking tray that should work? Good luck!! Oh and I'm in constant state of terror too :)

It was me asking about cigarillos Maisie, thanks for the info I will look them up, good to know they taste good nothing worse than naff chocolate!

Interesting re glucose in ganache I didn't know that. What sort of qtys do you add out of interest?

Kathy I was thinking of normal jelly with added gelatine sheets to really firm it up too. Might have to experiment with this idea!

Marvel, good luck with moving the minion :)

Welcome to the thread busybakes!

AThat's big m4rvel! I was going to pass on tiddy's advice- palette knife, hold breath, 1,2,3 etc- she gave it to me a while ago and it works. Mostly! If I'm extra nervous I do say a quick little prayer to Victorious Spongus, (and close my eyes!) :-D

AJust meant to say Maisie, when I did my cigarillo wedding cake, I bought a large set square and we (DH) and I used that to make sure they were perfectly upright. Much better use of a set square than we used them for at school all those years ago!:-D

Go for it M4rvel!

Welcome to the thread, busy bakes.

Horrible weather today so good excuse for cake play!;-D

AHi guys,

Not sure if this is going to be moderated again but just incase it does I think your all brilliant!

The christening cake was lovely, the duck egg lace cake was soo pretty, the cigarillo cake just just a chocoholics dream! The frozen cake was just amazing (going to be using some of those ideas on my frozen cake order next week ;), thanks!) the golf bag just defies the laws of physics and is just wow! I love the fisherman cake, I love how you've given some height to a simple one tier, really nice! I don't think I've missed anyone out since I've joined but if I have I probably think it's amazing because I have been following this thread even though my posts are still being moderated.

Nice to see there's lots of Welshies on here too! Haha :)

ABig hiya's to all newbi's, didn't know we had any more!

I'm Welsh by the way.

Marvel, that is just tall, huge, oh bless you, you are a worried aren't you?

Kathy, picture is abit dark, gonna have another soon.

A[IMG]http://cakecentral.com/content/type/61/id/3247083/width/200/height/400[/IMG]

Wrong colour but it gives you an idea. What do you think Kathy?

ANo worries roxy :-)

Hi Mel, for ganache I use about 10% of the chocolate weight, for truffles I have to do different amounts depending on the other ingredients. Apart from making it keeps longer, the glucose seems to give a better finish to poured ganache, and the butter gives a good shine (like whisking it in at the end of making a sauce or curd)

Hello buzybakes :-) How long are you on mod for? How long was yours M4rvel?

AHi nanny, I'm a fellow Welshy!

How did you do those green shards? I'm thinking of doing something similar for my frozen cake and those look perfect if I did them in blue!

Well I've learnt my lesson, write down any recipes posted straight away. I have just had to search through about 25 pages to find the caramel recipe and chocolate orange cake recipes Nanny kindly posted a few days ago. God we talk a lot 

Nanny they look brill, thinking green are brilliant for aa superman cake for kriptonite (prob spelt wrong but you know what I mean) 

AHa ha, they're supposed to be blue, but I left the sugar go a teeny bit to long so when I put the blue in it went green instead, grrr, will have another go later as this is for my frozen cake too.

What part of Wales are you from kuuushi?

ADont woz foxy will PM you now.

oooh another welshie  welcome kuuushi!

I know ive said it before but on my frozen cake i just got some of the pre tempered isomalt. I got the clear one but comes in many colours. Just popped it into the microwave until it started to bubble and then poured on greaseproof paper that was on a flat try. Tipped it side to side to spread a little, popped in the fridge for 2 mins then broke into random shards of ice. The leftover bits you can just pop back into the little resealable bag and remelt when needed.

First time id ever used it but it was very easy 

Thanks Nanny I did find them but can keep them in messages if you Pm them to me, I have a tendency to write recipes on bits of paper and then can't find them when I need them. I only write them in my recipe book when I've tried and know it's a keeper.

AOh right! I'll bear that in mind for when I try them!

I'm from South west hun.

Someone has just asked me for a Buddha cake. How the hell am I gonna make a Buddha hahah! *assumes foetal position*

That is easy Tiddy I always thought isomalt was hard to work with, maybe that's the tempered one that's what always put me off trying it.

omg i would love to do a buddha cake! Ive loads of the all over my house 

I wonder how m4rvels minion is doing 

I've not idea how you would make a Buddha cake but look forward to seeing what you come up with Kuuushi.

Spontaneous cake Sunday Tiddy  Buddha cake  though not as spontaneous if you decide the day before .

AHi tiddy! Ooh! Where do I get some of that? I LOVE having things that take less time than normal especially when I have so much to do!

My shoe cake was a nightmare 'cause I had it all dried for about a week and when I came to put it on the cake it just collapsed. I was devistaed. This is when I discovered tylo. Thank you tylo god!