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Never using BC again under fondant - Page 9

post #121 of 490
5/30/09 at 9:29pm
Bonjovibabe, I absolutely love your cake! Every inch of it is pure perfection. Thanks for all the tips on the ganache, gonna try it for a grad cake i have coming up.

THANKS
Don't take for granted what you have today, it may be gone tomorrow! Rest in Peace Momma! 9/24/49 to 11/18/09
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Don't take for granted what you have today, it may be gone tomorrow! Rest in Peace Momma! 9/24/49 to 11/18/09
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post #122 of 490
5/31/09 at 9:17am
Can someone explain to me the correct texture of this ganache?

I made it last night and checked on it this morning to find it had a texture comparable to store bought frosting except a little thinner. I weighed and measured (no cups) the ingredients. I haven't placed it on my cakes yet because I'm worried the ganache might just slide off.

With my humid weather, I probably should've used less cream. I have a feeling the texture should be thicker, but I don't know for sure since I've never made ganache before. icon_razz.gif
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post #123 of 490
5/31/09 at 9:56am
I made it two days ago, and the taste was ingredibly good. I think that it gives a better taste to the attached fondant. The cake is nice smooth, no bulging, and very sturdy. For me this is the way to go.... Thank you bonjovibabe!!!!!!!!!!!

Ingo:
I am not an expert (made it just once), but I think you need to add more chocolate. My texture was spreadable soon after it melted and cooled, almost like peanut butter. I would add some chocolate.
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post #124 of 490
5/31/09 at 9:57am
Quote:
Originally Posted by bonjovibabe

Quote:
Originally Posted by AKA_cupcakeshoppe

bonjovibabe, OMG!!!!!!!! That cake looks soooooooooo beautiful! SO simple, very elegant... just PERFECT!

I noticed you used different fillings, what did you use as a dam?

am gonna go back and look at your cake and drool.



Oh, I'm a bad girl, I never dam my cakes icon_redface.gif ! Then again, I use SMBC, BC or ganache all the time, I don't use fruit fillings or such! I just push down on the layers once filled to squish it out of the sides a bit and take off the excess with a spatula. Once the ganache is on and set, you won't have a problem with filling ridges anyway, nothing will get through that stuff!




icon_biggrin.gificon_biggrin.gif Me too...I dam with SMBC if I have an actual filling, otherwise, let it squish out, and clean up before icing it.
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post #125 of 490
5/31/09 at 10:09am
Normita--Check Trader Joes--I use their whipping cream. I use the 1:1 ratio and put a little buttercream in it for a filling. I havn't used it for fondant though.

I can't remember where I read it but there is a difference in fat between Ultra pasteurized and just pasteurized. If I remember correctly the Ultra Pasteurized has less fat. Does this ring a bell with anyone?
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post #126 of 490
5/31/09 at 11:17am
Quote:
Originally Posted by JulyMama

Quote:
Originally Posted by Peridot

I want to try ganche so much - but it seems so scary.



I thought the same thing, but I just made it a few days ago for the first time and it was so easy, just boil cream, pour over the chocolate, let it melt for about a min then stir it all together till it's smooth. The hot cream melts the chocolate and it gets incredibly smooth and silky.
Then you just pop it in the fridge over night (don't cover with saran till completely cooled b/c it gets condensation that will drip into the ganache and create problems). I whipped mine before I used it and it went on and smoothed so much better than buttercream. I let the ganache set up on the cake overnight, misted it with a spray bottle of water and put my fondant over top, It was perfect and so much better than buttercream.
I used it on the cake in my avatar.



So...mist it with water before applying the fondant. This answers my question! Great idea!
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post #127 of 490
5/31/09 at 1:30pm
I too love this technique. i have now adapted it as my go- to for topsy turvy and odd shaped cakes. i have a couple of blog entries on it. ( and showing it in new DVD).


it tastes yummy and adds incredible stability to the cake.

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #128 of 490
5/31/09 at 6:04pm
re: higher fat cream - just add some butter. Subtract the weight of butter from the cream so that you end up with the required weight of cream. I use about 2Tbsp butter per cup of cream.

Question about ganache: for people who don't like fondant and peel it off the cake, won't the ganache peel off too? That would be a huge waste of VERY GOOD stuff!
Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #129 of 490
5/31/09 at 6:13pm
i might have to just try this!
Design Addict
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Design Addict
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post #130 of 490
6/1/09 at 12:11am
Quote:
Originally Posted by TheCasualKitchen

re: higher fat cream - just add some butter. Subtract the weight of butter from the cream so that you end up with the required weight of cream. I use about 2Tbsp butter per cup of cream.

Question about ganache: for people who don't like fondant and peel it off the cake, won't the ganache peel off too? That would be a huge waste of VERY GOOD stuff!



won't the butter make the ganache runny? i haven't tried that yet.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #131 of 490
6/1/09 at 12:24am
Quote:
Originally Posted by TheCasualKitchen

re: higher fat cream - just add some butter. Subtract the weight of butter from the cream so that you end up with the required weight of cream. I use about 2Tbsp butter per cup of cream.

Question about ganache: for people who don't like fondant and peel it off the cake, won't the ganache peel off too? That would be a huge waste of VERY GOOD stuff!



No in fact the ganache makes it even easier for people who don't like fondant - because the fondant layer is so thin you can just cut/peel it off if you don't like it- but you might find people actually EATING the fondant (and I am sure ours is not as bad as some of yours from all accounts here) because the fondant layer is THINNER - the ganache won't peel off because the chocolate goes onto the cake when it is spreadable (like your buttercream I expect) it adheres to the cake in much the same fashion
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post #132 of 490
6/1/09 at 7:53am
I have been using this method since I started decorating last year...it is awesome... and the cake is more stable....
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post #133 of 490
6/1/09 at 8:40am
Quote:
Originally Posted by AKA_cupcakeshoppe



won't the butter make the ganache runny? i haven't tried that yet.



Nope. In fact butter makes it stiffer. Consider how butter remains solid at room temp as opposed to cream which is liquid at room temp. Mix softened, not melted, butter into the chocolate and cream mixture.
Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #134 of 490
6/1/09 at 12:11pm
Now I am over here just dying to try this. AHHHH.

Your cake is BEAUTIFUL!
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post #135 of 490
6/2/09 at 8:08am
Dumb question here, do you use the ganache right away to ice the cake, or can you make it ahead and ice the cake the next day-let the cake sit a day and then cover with fondant?

TIA
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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