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Never using BC again under fondant - Page 34

post #496 of 505

That makes sense.  Thanks!

post #497 of 505

It does put the cost up though. 

post #498 of 505
All these comments and questions are helping me so much for making cakes! I'm new here and love this site! Thanks, I was concerned about using ganache or bc but no longer. Thanks all!
post #499 of 505
Quote:
Originally Posted by Ballymena View Post

It does put the cost up though. 
Yep. Definitely. That's one major limitation.
post #500 of 505

What brand of chocolate do you use?

post #501 of 505

CC pros...I'm covering a wedding cake 6, 9, 12, and 16".. 2 layers ea, pans are 2 in high ea...how much ganache will I need?? I am currently reading through this thread but have only gotten through to pg 5 [I'm at work] and it's a LOT to read but extremely valuable info. Some folks say to let it sit on the counter..others say to refrigerate overnight..which is best?? Does anyone know a good tutorial? I've watched the one done by Michele multiple times but just can't follow her for some reason..it's me. She's very thorough..maybe it just me.icon_eek.gificon_eek.gificon_eek.gif

post #502 of 505
Quote:
Originally Posted by iwantcookies View Post

Fantastic tutorial on how to ganache a cake, for anyone interested:

http://www.flickr.com/photos/34971289@N06/4036229617/in/set-72157622644499988/


Hope it helps!


Is anyone having problems with this link?? I can only get 2 slides of it...how do I see the tutorial??
post #503 of 505
I have another question..I always refrigerate or freeze my cakes immediately after baking...can I cover with the ganache immediately after taking out of the fridge AND/OR freezer or should it thaw first?
post #504 of 505

Thaw it first. Ganache gets hard when it gets cold, so it can harden too quickly to smooth on a cold cake.

post #505 of 505
Quote:
Originally Posted by soldiernurse View Post

CC pros...I'm covering a wedding cake 6, 9, 12, and 16".. 2 layers ea, pans are 2 in high ea...how much ganache will I need?? I am currently reading through this thread but have only gotten through to pg 5 [I'm at work] and it's a LOT to read but extremely valuable info. Some folks say to let it sit on the counter..others say to refrigerate overnight..which is best?? Does anyone know a good tutorial? I've watched the one done by Michele multiple times but just can't follow her for some reason..it's me. She's very thorough..maybe it just me.icon_eek.gificon_eek.gificon_eek.gif

Try this spreadsheet for how much to use.

 

http://cakecentral.com/t/741743/the-ganacherator

 

I use about 1.2kg of dark chocolate for a two tier, 9/6 inch round cakes to fill and this filling and cover, and probably about the same amount for a 12 inch tier.

So I'd count on at least 3-4kg of chocolate for a cake the size you're making. It really depends how thick you like your ganache, the size of your boards etc.

 

Fridge makes ganache hard. I use the fridge when I need it to firm up quickly. But you need it to be firm at room temp, and it won't spoil at room temp, so overnight on the counter is fine. If you put it in the fridge overnight, you'll need to microwave it when you take it out before you can spread it. 30 seconds at a time for a bowlful.

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