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Never using BC again under fondant - Page 22

post #316 of 490
8/31/09 at 9:47am
Quote:
Originally Posted by sleepy33

Quote:
Originally Posted by Lita829

It can be a little tricky working with ganache in warm, humid weather. I don't have air conditioning, either, and I always have to put the ganache in the fridge to firm up to the consistency that I want. Otherwise, it takes forever to firm up...if it firms up at all. I use the 3:1 (Cream to regular chocolate) and the 2:1 for (Cream to White Chocolate) recipes.

HTH



Ok, is this a typo, or are the ratios you quoted just completely opposite from everyone elses? Standard seems to be that the ratio is CHOCHOLATE:CREAM not cream:chocolate as you have posted. And consensus appears to be 3:1 white choc:cream, 2:1 dark/milk choc:cream and 1:1 choc:cream for pourable ganache. Am I nuts, cause your post really made me say WTH? Sorry if I'm just confused...



Ooopppps...it was a typo icon_redface.gif .
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #317 of 490
8/31/09 at 9:48am
sleepy33

Whew, ok, thanks!! I'm thinking of attempting ganache for a cake for Thursday, and felt like I had a pretty good handle on it, til I got to that one. Thanks again!
Glad to help - the whole thread was enough to read without it cauisng you a headspin - icon_wink.gif


Quote:
Originally Posted by Cheerio623

So, I tried it with white chocolate. I did one part whipping cream, three parts chocolate. Didn't turn out right, but made a great cupcake filling! icon_smile.gif It drooped right off of the cake (it was a tester so it wasn't a big deal).
After you made it - did you pop it in the fridge for a while - so as to firm up - yet still spreadable?
Not sure if it's just too humid here or not?
It gets very humid over here in summer time also - and sometimes i have to work fast - or just popping it back into the fridge for a minnie whilst covering/torting a cake. I used 36 ounces of white chocolate and 12 ounces of heavy whipping cream. Did I do something wrong?
No -
You did beat it good and proper - didn't you?
It tastes great as a cupcake filling! lol icon_confused.gif
Yes, it is good for that isn't it?
Also as a cupcake decoration with a little fondant shape popped on top
Or a *ganache* swirl piped on top of a cupcake.

Also what GrandmaG said about it being a proper white choclate is true.
Just check what it says on the packet next time you buy it


Bluehue. icon_smile.gif .
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post #318 of 490
8/31/09 at 10:02am
cheerio, grandmaG has a point. Also how long did you let it set up?
formerly known as cupcakeshoppe
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formerly known as cupcakeshoppe
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post #319 of 490
8/31/09 at 10:35am
Quote:
Originally Posted by Lita829



Ooopppps...it was a typo icon_redface.gif .



Well, glad we got it straightened out then! I was thinking man, if that's the ratios she uses, I don't think it's the heat/humidity that is keeping her ganache from setting up! icon_wink.gif Then I looked at all your lovely photos and thought maybe you were just some sort of ganache wizard and had the ability to make the ganache do your bidding no matter what ratio you used. icon_lol.gificon_lol.gificon_lol.gif
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post #320 of 490
8/31/09 at 10:40am
Lita829 wrote:
Ooopppps...it was a typo icon_redface.gif

Just blame it on the heat - icon_wink.gif
thumbs_up.gif
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post #321 of 490
8/31/09 at 11:05am
Quote:
Originally Posted by AKA_cupcakeshoppe

I was wondering, and anyone can jump in, can I tint the white chocolate ganache pink? I have this pink cake thing in my mind and was wondering if I could color it pink BUT still make it harden enough for fondant.

ideas?



I've done this. I actually used the oil-based colors used to tint chocolates. Since my white chocolate had a slight ivory tint (not pure white), it was hard to match it exactly with the pink fondant.
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post #322 of 490
8/31/09 at 12:16pm
I made 3 ganache covered cakes this weekend using semisweet and cream (2:1) with about 2 TBL butter added. I let the ganache set up for about 4 hours and it worked beautifully! Everyone for every cake raved about the taste and one person even said "I don't eat cake but I tried yours and it was better than any wedding cake I've ever had"! I was blown away and was honored by the compliment. The majority said it was that delicious layer of "ganache" under the fondant that really made the cake and the rest said they couldn't believe how moist it was. I was very pleased and have been converted to ganache under fondant instead of BC! Good luck to all!
Natalia's Cake Creations
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post #323 of 490
8/31/09 at 12:29pm
I tried this over the weekend and I have mixed emotions....the person i made it for said it tasted AWESOME! BUT, it was very hot this weekend and the ganach started to melt under the fondant and oozed out of the bottom. I had to put the cake in the freezer to harden the ganache. I was sooo scared b/c the cake had a huge gumpaste bow and I thought the bow would start to get soft once it thawed. I love the taste....maybe I'll try it again when the weather gets cooler. Does anyone have any suggestions on how to combat the melting???
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post #324 of 490
8/31/09 at 2:29pm
Thanks for the compliment, sleepy33! I don't know what I was thinking when I typed in those ratios icon_confused.gif . Hmmm maybe it was the heat or even better... time for some ZZZZZZs!
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #325 of 490
8/31/09 at 4:59pm
Quote:
Originally Posted by NatiMF30

I made 3 ganache covered cakes this weekend using semisweet and cream (2:1) with about 2 TBL butter added. I let the ganache set up for about 4 hours and it worked beautifully! Everyone for every cake raved about the taste and one person even said "I don't eat cake but I tried yours and it was better than any wedding cake I've ever had"! I was blown away and was honored by the compliment. The majority said it was that delicious layer of "ganache" under the fondant that really made the cake and the rest said they couldn't believe how moist it was. I was very pleased and have been converted to ganache under fondant instead of BC! Good luck to all!


Congratulations NatiMF30! Isn't it wonderful to get such compliments! My step daughter ( I call her my bonus daughter) was from The Woodlands and went to A & M.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #326 of 490
9/2/09 at 8:16am
I was wondering if sugar free chocolate can be used.
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post #327 of 490
9/2/09 at 10:18am
argh... looking forward to doing this but can't find candy oil colors here, might just use buttercream...
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 #328 of 490
9/3/09 at 8:39pm
Great thread! Thank you for sharing. I have an easy question: Where did you all purchase the Planet Cake book? Sorry if this has already been answered I'm really tired and only got to page 8. Thank you.
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post #329 of 490
9/3/09 at 9:15pm
Quote:
Originally Posted by hwhite0131

Great thread! Thank you for sharing. I have an easy question: Where did you all purchase the Planet Cake book? Sorry if this has already been answered I'm really tired and only got to page 8. Thank you.



hwhite0131 - if you click on this link - it will take you to the home page oof Planet Cake (in Sydney - Australia)

http://www.planetcake.com.au/

Once opened - look to your left and you will see a picture of the book - click on that and it will take you to the on line outlet - where you can buy it on line.

Hope this helps.

Bluehue. icon_smile.gif
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post #330 of 490
9/4/09 at 8:45am
Quote:
Originally Posted by Bluehue

Quote:
Originally Posted by hwhite0131

Great thread! Thank you for sharing. I have an easy question: Where did you all purchase the Planet Cake book? Sorry if this has already been answered I'm really tired and only got to page 8. Thank you.



hwhite0131 - if you click on this link - it will take you to the home page oof Planet Cake (in Sydney - Australia)

http://www.planetcake.com.au/

Once opened - look to your left and you will see a picture of the book - click on that and it will take you to the on line outlet - where you can buy it on line.

Hope this helps.

Bluehue. icon_smile.gif



Thank you so much Bluehue! icon_biggrin.gif
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