I Made A Tutorial For A Madhatter/topsy Turvy Cake
Decorating By deliciously_decadent Updated 1 Nov 2009 , 10:09am by butterfly831915
happy to help, let me know if you have any questions!!!!
cookiesbyms another mistake that my instructor pointed out is the type of cream you use. Full cream is not the same as pure cream (I had no idea). You have to buy pure cream (the one in that tiny carton) - not many variations of pure cream that I've seen. I live in Brisbane and I used a 1:3 ratio of cream:chocolate. The milk choc and dark choc work fine but I haven't had any success with white choc ganache (mine was a big melty pool by the time it came time to serve the cake - the RI I piped on to the ganache melted too because of the ganache composition) - I've heard it is extremely hard to work with white chocolate.
i keep hearing abou the white choc problems but i think its easy!!! the only thing is it does melt more easily so it can be a headache in humidity loL!
oh thats probably why then, i think blocked confectionary choc has a hire cream/oil content, yes i use cooking melts, nestle to be exact 
lol totally agree!! i am a white choc a holic and my fave choc is milky bar (not just because of the sexy glass wearing cowboy -the man not hte boy lol) and white nestle melts taste exactly the same!!!! yum no i wont go and eat a bag right now, i wont go and eat a bag right now, i wont go and eat a bag loL!
all good just relaised my son polished of the last so no bag left for me lucky enough as i am supposed to be on healthy plan lol
wow!! that is an awesome tutorial! thank you so much!
and i've been hearing so much more about using ganache. with the recipe that you use, do you just heat it in a sauce pan until it's melted, and not allowed to boil? and then you whip it until it's buttercream consistency? is that right??
i'm way excited to try it!
now orries guys!!
i do my ganache in the microwave, melt your choclate in the microwave in a heat proof bowl, i personly use plastic as i find glass gets too hot, theb add the cream (using half asw much cream as you r choclate) and mix with a wooden spoon, i founf using a mixer whipped the ganache and it never set properly
yep, the cool cream thickens and sets the melted chocolate as it is combined
yep, the cool cream thickens and sets the melted chocolate as it is combined
Hi Taya - glad to see you still around
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
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!!!
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
no prolem it is an MDF board or craft wood
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 
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. 
i will have to change my habbits 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
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
i will have to change my habbits
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
Glad you are not offended 
I so hate correcting people - you can't always tell how your advice is going to be accepted 
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!!
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 !!
Quote by @%username% on %date%
%body%