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i made a tutorial for a madhatter/topsy turvy cake - Page 4

post #46 of 64
so you stir with a wooden spoon to get buttercream consistency??
post #47 of 64
Thread Starter 
yep, the cool cream thickens and sets the melted chocolate as it is combined
post #48 of 64
that seems way to easy! icon_smile.gif

i'll be trying that one soon! thank you so so much!
post #49 of 64
Quote:
Originally Posted by deliciously_decadent

yep, the cool cream thickens and sets the melted chocolate as it is combined



Hi Taya - glad to see you still around icon_smile.gif

You've been VERY lucky if you have never had a problem with ganache using this method - would advise others to scald the cream first - it is a dairy product and it is the scalding of the cream that not only "sterilises it" but also changes the structure to enable it to be able to sit at room temperature without going rancid.

If you want to speed up the setting time to spreading consistency you can pop in the fridge for a short time - if you find it sets too hard you can always give it a short burst (secs) in the MW
post #50 of 64
Wow, I just looked through your tutorial! It was amazing to see it from start to finish. Not sure if it was asked, but is that a masonite board as the base? I have gotta try this out sometime! I have yet to make one. But I am sure my fan base will grow once I do! Thanksfor being so visual!!!
Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
Reply
Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
Reply
post #51 of 64
Thread Starter 
hiya pam! did you get my email? sent it twice but not sure it went through, so thank agian for the effort trying to get me that image!!

never had an issue with my ganache and i am in QLD, maybe its the cream i use or something lol!! i know that if i use another brand it never works properl lol
post #52 of 64
Thread Starter 
no prolem icon_smile.gif it is an MDF board or craft wood
post #53 of 64
Thanks for that info, too!!!
Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
Reply
Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
Reply
post #54 of 64
Quote:
Originally Posted by deliciously_decadent

hiya pam! did you get my email? sent it twice but not sure it went through, so thank agian for the effort trying to get me that image!!

never had an issue with my ganache and i am in QLD, maybe its the cream i use or something lol!! i know that if i use another brand it never works properl lol



Hi Taya,

Sorry but this time I have to respectfully disagree with you icon_surprised.gif

When you are dealing with foodstuffs and selling them to the public we have to be extremely mindful of SAFE food handling practices - it isn't enough just to say... you haven't had a problem - yes, it might work ie. it will combine and be workable and it might not melt but it is NOT safe food practices to do it this way. People can get sick this way - no not every time and no not every person but it can happen - and it is our responsibility to conduct ourselves in a way that has been determined by the Food Stardards Association. EG - THE CREAM MUST BE SCALDED
It concerns me that people are getting the wrong information on ganache and it will quickly filter through the cake decorating community and before you know it - suddenly we won't be able to use ganache under fondant because somebody got sick.

Sorry - don't want to rant but do feel strongly on this point. icon_redface.gif
post #55 of 64
Thread Starter 
i will have to change my habbits icon_smile.gif scladed cream here i come!! thanks for sharing pam i haven't ever taken classes so it is always helpfull when people let me know things like this icon_smile.gif
post #56 of 64
Thread Starter 
p.s could you scald the cream and alet cool to mix the way i do do you think or mix choclate in whilst boiling is the only way, i just love how it is ready to use straight away, i am not good at planning ahead lol
post #57 of 64
Thanks for the great tutorial, I can't wait to try it.
post #58 of 64
Quote:
Originally Posted by deliciously_decadent

i will have to change my habbits icon_smile.gif scladed cream here i come!! thanks for sharing pam i haven't ever taken classes so it is always helpfull when people let me know things like this icon_smile.gif



Glad you are not offended icon_biggrin.gif I so hate correcting people - you can't always tell how your advice is going to be accepted icon_sad.gif
post #59 of 64
Thread Starter 
haha no all good lol!! as i said i am always up for corections as i am just self taught i have probably developed evry bad habbit around lol!!
post #60 of 64
Quote:
Originally Posted by deliciously_decadent

p.s could you scald the cream and alet cool to mix the way i do do you think or mix choclate in whilst boiling is the only way, i just love how it is ready to use straight away, i am not good at planning ahead lol



Taya - the easiest way is to make it by scalding the cream (you can do in the MW - adding the chocolate - stir well to combine) then let it set.

THEN you can MW your "ready-made" ganache to achieve the right consistency when you need it - I find once you get into the swing of things (and know how long you need to give a blast for in your MW) its really easy - you always have a batch or two of ganache ready to go and its actually EASIER than your process of adding cold cream

You only need to plan ahead ONCE !! icon_biggrin.gificon_biggrin.gificon_biggrin.gif
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