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Never using BC again under fondant - Page 30

post #436 of 505
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by debbief

Another thing that made me extremly happy....NO BULGES!



I'm going to spread ganache around my torso!! We might be onto something here!! icon_lol.gif



icon_lol.gificon_lol.gificon_lol.gif If only it were that easy!
post #437 of 505
Quote:
Originally Posted by emrldsky


OMG! I'm dying over here! That's about the funniest thing I've read today (better than the thread about writing "Curt" in cursive on a cake looking like something else....).




Curt... curt... hmmmmmmm C-U-R-T. Nope, I'm not really seeing where that is going... what on *earth* could Curt be mistaken for...? icon_confused.gif Hmmm... let me look in this dictionary... C... CU... hmm hmm hmm. icon_eek.gificon_surprised.gif YOU PEOPLE should be ashamed of yourselves!! Heheheheheh.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #438 of 505
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by emrldsky


OMG! I'm dying over here! That's about the funniest thing I've read today (better than the thread about writing "Curt" in cursive on a cake looking like something else....).




Curt... curt... hmmmmmmm C-U-R-T. Nope, I'm not really seeing where that is going... what on *earth* could Curt be mistaken for...? icon_confused.gif Hmmm... let me look in this dictionary... C... CU... hmm hmm hmm. icon_eek.gificon_surprised.gif YOU PEOPLE should be ashamed of yourselves!! Heheheheheh.



icon_cry.gif Now now...be honest. Did you really have to look it up??? lolololol
Weight loss goal: 86lbs, Weight loss progress: 69.6lbs, Weight loss left: 16.4lbs
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Weight loss goal: 86lbs, Weight loss progress: 69.6lbs, Weight loss left: 16.4lbs
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post #439 of 505
icon_twisted.gif That's why it's funny hon... I am a nice person, but I can swear like a sailor! I have to admit, *that* particular word isn't used except in extremely rare situations. It's kind of a like the unwritten 'woman' rule I guess. icon_rolleyes.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #440 of 505
Quote:
Originally Posted by Melvira

icon_twisted.gif That's why it's funny hon... I am a nice person, but I can swear like a sailor! I have to admit, *that* particular word isn't used except in extremely rare situations. It's kind of a like the unwritten 'woman' rule I guess. icon_rolleyes.gif



Oh, my question was equally sarcastic. *snort* I have to be extremely angry to use that one as well. icon_lol.gificon_lol.gif
Weight loss goal: 86lbs, Weight loss progress: 69.6lbs, Weight loss left: 16.4lbs
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Weight loss goal: 86lbs, Weight loss progress: 69.6lbs, Weight loss left: 16.4lbs
Reply
post #441 of 505
Quote:
Originally Posted by emrldsky

Quote:
Originally Posted by Melvira

icon_twisted.gif That's why it's funny hon... I am a nice person, but I can swear like a sailor! I have to admit, *that* particular word isn't used except in extremely rare situations. It's kind of a like the unwritten 'woman' rule I guess. icon_rolleyes.gif



Oh, my question was equally sarcastic. *snort* I have to be extremely angry to use that one as well. icon_lol.gificon_lol.gif



Oh yah, on the rare occasions I've cracked off with that, people knew there was trouble.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #442 of 505
Have you posted pics of the cake? What were comments on the taste with the ganache?
post #443 of 505
Ok so I've only made ganache 1 time, and it did not turn out well. I know you use a double boiler to melt the chocolate, but could someone maybe explain how to make ganache for filling and "icing". The one I made previously was whipped should I whip this one as well. Is it only choc, and cream?
post #444 of 505
Quote:
Originally Posted by amber5678

Have you posted pics of the cake? What were comments on the taste with the ganache?



Don't know if you're asking me but I posted a pic of the cake I did. It's the barbie cake. The edges aren't as sharp as they could be but that's because I had issues with the quilting pattern. It was my first time trying that as well and I had to apply an extra layer of fondant because I screwed up the first attempt at quilting...but man you should have seen the sharp edge on the first layer of fondant icon_redface.gif

I was told it tasted very good but I didn't taste the cake myself so sometimes I wonder if people are just being nice. I do know that the ganache tasted very good before I put it on the cake... I whipped extra cream and added some ganache to that for a mousse filling...

But look, NO BULGES! That's big for me because as you can see I have lots of bulges in my other pics. icon_redface.gif
post #445 of 505
Quote:
Originally Posted by RanaPeach

Ok so I've only made ganache 1 time, and it did not turn out well. I know you use a double boiler to melt the chocolate, but could someone maybe explain how to make ganache for filling and "icing". The one I made previously was whipped should I whip this one as well. Is it only choc, and cream?



The way it's explained here is you bring the cream just to a boil and then pour it slowly over your chopped up (or chips) chocolate and wisk until the chocolate is all melted. I believe you can whip it. Can someone else confirm that part? And yes it's only chocolate and cream. I've seen some recipes with butter in it too but I haven't tried that.
post #446 of 505
I am very excited! I just got the Planet book and would like to try the ganache. I have only managed to get through 10 pages of the post, so I ask forgiveness if this has been asked.

I understand that you cover the cake once it has cooled and once the ganache is ready. Does the cake HAVE to be at room temp? Sometimes I bake in advance and I am trying to figure out how to time it all. Also, in the book they ALWAYS use the ganache as a filling. I still want to be able to use other fillings - what is my limitation with them? I mean, if these cakes are to sit out for 24 hours after filling and coating, wouldn't it spoil the filling (like cookies 'n cream)?

Lastly, since this is chocolate and you would be working fondant over it with your hands, wouldn't the ganache start to soften from the warmth of your hands?

Sorry for the questions and if you've answered them previously. But I have chocolate and heavy cream and cake - I would love to try this today if possible.

Oh yeah, one more question - do I now have to figure out if chocolate is going to "work with the flavor of the cake and filling?

TIA icon_smile.gif
post #447 of 505
Quote:
Originally Posted by debbief

The way it's explained here is you bring the cream just to a boil and then pour it slowly over your chopped up (or chips) chocolate and wisk until the chocolate is all melted. I believe you can whip it. Can someone else confirm that part? And yes it's only chocolate and cream. I've seen some recipes with butter in it too but I haven't tried that.



I've whipped ganache in the past. On my first attempt at making it, I didn't have my ratio right, and it was liquid after refridgerating it, so I whipped it and it came out to be a nice mousse - I used it as a yummy filling for my cake.
post #448 of 505
I just tried this for my daughter's birthday cake. I started to freak out when the ganache tore my cake. It just needed to go in the micro for about 20 seconds. It covered so cleanly and no bumps. Oh, and it is so yummy. My daughter is a huge chocolate nut!! I can't wait to put my fondant on tomorrow and see how it looks. Thanks so much.
post #449 of 505
Yesterday I did a chocolate fudge cake with whipped buttercream icing between the 2 layers then covered it in a chocolate ganache. OMG, it was to die for! I loved the taste, but working with the ganache instead of regular buttercream was a dream!!! I can't wait to do this again. Thanks everyone for all your good suggestions on these last 32 pages of this post!! thumbs_up.gif
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #450 of 505
I had an idea...has anyone ever used ganache around the sides only, like an extra external dam to help stop buldges or leakage? That is if ganache is not wanted as the main icing.
I'm thinking that I have a cake due this weekend, customer doesn't want too sweet, so i'm going with SMBC. She wants a strawberry filling with whipped icing. I made the filling from scratch, and dont want it to ooze out. I might try some white chocolate ganache around the outside filling line only, let set and then cover with SMBC. Just a thought, ganache does get expensive, but I loveee the results.
Jesus is Lord!
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Jesus is Lord!
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