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Never using BC again under fondant - Page 28

post #406 of 505
Ooops, thanks!
post #407 of 505
Thankyou 7 for the heads up on this thread thumbs_up.gif

meharding - You can just add a couple of dessert spoons to the cream and stir as you bring the cream to the boil...when making ganache.
Or you can use it straight from the can as a filling...Its just a pre made caramel filling - its thick like a can of condensed milk...thick and gooey.

No sooner did it hit our shelves over here a couple of years ago and so many people went icon_biggrin.gifthumbs_up.gif as it saved them having to make their own caramel.....from bringing a can of condensed milk to a boil.

I just did a search for it in the States - and this is apparently what its called ..........its still sweetened condesed milk in a tin like we have.
I am sure you must be able to get the caramel flavour too.
http://www.nestleusa.com/pubourbrands/BrandDetails.aspx?lbid=200DB05C-5ED5-4D73-A001-1022DD6EF481


Bluehue
post #408 of 505
Quote:
Originally Posted by cakeaddiction

I did this today and LOVE it. Made a chocolate peanut butter cake with a chocolate peanut butter ganache. The fondant went on so easy...i love it.



Chocolate Peanut Butter Ganache!?!?!?! Tell me more!!! Is there a recipe on here?
post #409 of 505
Thanks Bluehue. icon_biggrin.gif We have a caramel ice cream topping here in the States. Do you think it is the same thing you are talking about?
http://www.smucker.com/products/details.aspx?groupId=4&categoryId=48&flavorId=117
post #410 of 505
Quote:
Originally Posted by meharding

Thanks Bluehue. icon_biggrin.gif We have a caramel ice cream topping here in the States. Do you think it is the same thing you are talking about?
http://www.smucker.com/products/details.aspx?groupId=4&categoryId=48&flavorId=117



Hmmm, we have that kind of thing here also - but it isn't as thick and gooey as the tinned caramel.

If using the ice cream topping i would add a few spoons of that to the bowl of chocolate and then pour the hot cream over it - as i am thinking that it might seperate if put in the saucepan with the cream and then bought to the boil....or it could crystalise around the edge of the saucepan.
Come back and post how it went and what you think ater you have tried it - thumbs_up.gif

Bluehue
post #411 of 505
Thanks! I hope to play with it this weekend.
post #412 of 505
meharding , I found this down in the ethnic aisle at the local grocery.
Looks like the same 'stuff' and is made by Nestles, so it should be everywhere.
Much thicker than the Smucker Ice Cream Topping, you can pour that.
(Not my picture, found on the 'net.)
Image
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #413 of 505
YES YES YES - thumbs_up.gifthumbs_up.gif thats it 7 - i only found the above link showing the can - not an open can.
WELL DONE - and thank you - that is brillante as it shows the consistancey.

Bluehue.
post #414 of 505
Ooooo, a visual! Perfect! Thanks so much.
post #415 of 505
Quote:
Originally Posted by meharding

Ooooo, a visual! Perfect! Thanks so much.




LOLLLL - yes, we like *visuals*
It all gels when we can *see* what we are talking about. thumbs_up.gif

Bluehue.
post #416 of 505
such a great thread thanks everyone
post #417 of 505
Ok.. finally ready to give this a try!! YAY!!! bought my chocolate and am ready to roll with 2:1 I am even remembering that the chocolate is by mg and cream is by ml. But do I understand the directions correctly? Just warm the cream in the double boiler, melt choclate in warm cream, cover and let sit over night (not in fridge). Tomorrow either whip it up (or dont) and then spread on my cake???

It seems to easy.
post #418 of 505
You'll need to allow it to sit for about 10 minutes, and then give it a good stir. Then it sits overnight. Only whip it if you're using it as a filling, not an outer coating. It will get really really hard, really fast if you whip it. It will harden as it sets up overnight so a stir with a spatula is really all it needs before going on the cake. You want it to be almost like fudge.
post #419 of 505
Quote:
Originally Posted by MJTKNT

You'll need to allow it to sit for about 10 minutes, and then give it a good stir. Then it sits overnight. Only whip it if you're using it as a filling, not an outer coating. It will get really really hard, really fast if you whip it. It will harden as it sets up overnight so a stir with a spatula is really all it needs before going on the cake. You want it to be almost like fudge.

Alright. Melted, combined coverewd, stirred and now on the table. It smells amazing and looks great. FIngers crossed.
post #420 of 505
Oh no!!! Just went to put it on my cake and it felt like buttercream. It just didnt harden enough. It still smells amazing and looks decent but is NOT what I was going for. This would not work under fondant as I assume it will stay slick. Can it be saved?
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