Cake Central › Cake Forums › Cake Talk › Cake Decorating › Never using BC again under fondant
New Posts  All Forums:Forum Nav:

Never using BC again under fondant - Page 6

post #76 of 488
5/28/09 at 3:18pm
THeir is also a video on you tube that shows one of the decorators covering a cake that has been ganached. I don't know if I have done this properly but this is the link http://www.youtube.com/watch?v=We26gwKS_tw&feature=PlayList&p=9CADD8EC3B32306A&playnext=1&playnext_from=PL&index=30. Sorry if this is wrong but if it is just go to youtube and type in planet cake.
Reply
Reply
post #77 of 488
5/28/09 at 3:25pm
Could you please tell me the ratio of milk chocolate to cream? TIA
Reply
Reply
post #78 of 488
5/28/09 at 3:33pm
wow, see the way she traets the fondant in the video? I'm too scared of the fondant to do that. with my luck, it would fall apart!
Reply
Reply
post #79 of 488
5/28/09 at 3:44pm
Quote:
Originally Posted by chedaw

Could you please tell me the ratio of milk chocolate to cream? TIA



The dark chocolate is the most stable out of all - so I would expect that the milk choc would be the same as the dark in GOOD weather/conditions ... BUT in the Australian summer I would definately be leaning more towards the ratios for the white chocolate - I am not a fan of the milk chocolate in ganache - even if you don't like dark chocolate I think you will be happy with it in ganache - remember it is diluted somewhat with the cream - and it is a perfect compliment to the mudcake.
Reply
Reply
post #80 of 488
5/28/09 at 8:30pm
ApplegumKitchen, i LOVE your username, btw. I was wondering what flavor combination you would use dark chocolate ganache and white chocolate ganache with. do you fill with the ganache too? if not, do you use buttercream? thanks!
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #81 of 488
5/28/09 at 9:06pm
I am so dumb! dunce.gif Can someone direct me to a recipe for this SETTING ganache? I don't get what 2 parts dark choc to 1 part cream OR 3parts white chocolate to 1 part cream means! icon_redface.gif
Reply
Reply
post #82 of 488
5/28/09 at 10:13pm
Quote:
Originally Posted by nicolesprinkle

I am so dumb! dunce.gif Can someone direct me to a recipe for this SETTING ganache? I don't get what 2 parts dark choc to 1 part cream OR 3parts white chocolate to 1 part cream means! icon_redface.gif


that's just a ratio
so with the 2:1, you use 2 cups of dark chocolate to 1 cup of cream for the 3:1, use 3 cups white chocolate to 1 cup of cream. you can use cups, grams, pounds, etc as long as the ratio is 2:1 or 3:1.
HTH
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #83 of 488
5/28/09 at 10:22pm
I have whipping cream at home. Can this be used for the cream or does it have to be heavy cream or half and half. Thank you all for your help
Reply
Reply
post #84 of 488
5/29/09 at 1:22am
Thread Starter 
Quote:
Originally Posted by AKA_cupcakeshoppe

Quote:
Originally Posted by nicolesprinkle

I am so dumb! dunce.gif Can someone direct me to a recipe for this SETTING ganache? I don't get what 2 parts dark choc to 1 part cream OR 3parts white chocolate to 1 part cream means! icon_redface.gif


that's just a ratio
so with the 2:1, you use 2 cups of dark chocolate to 1 cup of cream for the 3:1, use 3 cups white chocolate to 1 cup of cream. you can use cups, grams, pounds, etc as long as the ratio is 2:1 or 3:1.
HTH



Sorry, but I have to disagree with you there. With ganache weight IS important, you can't rely on the airy-fairy cup measuring thing as you never get the same weights twice. So for example for dark ganache, if you use 1 cup (250ml) of cream you must use 500 grams (17.6oz) of dark chocolate. 2 cups of chocolate chips is only approximately 360grams (12.7oz) - 5oz less than you need and that will really effect your results!

Planet Cake's recipes for a setting ganache to cover your cakes is:

Dark ganache:

1.2kg (42oz) dark chocolate
600ml (21 fl oz) 35% fat cream

White ganache:

1.3kg (48oz) white chocolate
450ml (16 fl oz) 35% fat cream

Obviously you can adjust these amounts in the dark 2:1 ratio and the white 3:1 ratio to get the amount you need, but it must be done by weight!

HTH!
AKA: bonjovibabe
Reply
AKA: bonjovibabe
Reply
post #85 of 488
5/29/09 at 2:00am
Dinny2222
I have just spent much time looking into the differences between heavy cream that seems so abundant in many places (non-existent in stores here) and heavy whipping cream. Although the heavy whipping cream has an extra ingredient or two - meant to boost the whip-ability and stability of the whipped product - they are essentially the same fat content. Heavy whipping cream must be 36% butterfat.
Reply
Reply
post #86 of 488
5/29/09 at 2:27am
I can only support what AppleGum Kitchen wrote, as a fellow Aussie. We are seeing this almost as a standard here now (other than pure fondant covered cakes).

With your cream in this ganache, you want to start with pouring cream with no additives, full fat. That is 35% fat content.
Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
Reply
Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
Reply
post #87 of 488
5/29/09 at 4:09am
Quote:
Originally Posted by bonjovibabe

Quote:
Originally Posted by AKA_cupcakeshoppe

Quote:
Originally Posted by nicolesprinkle

I am so dumb! dunce.gif Can someone direct me to a recipe for this SETTING ganache? I don't get what 2 parts dark choc to 1 part cream OR 3parts white chocolate to 1 part cream means! icon_redface.gif


that's just a ratio
so with the 2:1, you use 2 cups of dark chocolate to 1 cup of cream for the 3:1, use 3 cups white chocolate to 1 cup of cream. you can use cups, grams, pounds, etc as long as the ratio is 2:1 or 3:1.
HTH



Sorry, but I have to disagree with you there. With ganache weight IS important, you can't rely on the airy-fairy cup measuring thing as you never get the same weights twice. So for example for dark ganache, if you use 1 cup (250ml) of cream you must use 500 grams (17.6oz) of dark chocolate. 2 cups of chocolate chips is only approximately 360grams (12.7oz) - 5oz less than you need and that will really effect your results!

Planet Cake's recipes for a setting ganache to cover your cakes is:

Dark ganache:

1.2kg (42oz) dark chocolate
600ml (21 fl oz) 35% fat cream

White ganache:

1.3kg (48oz) white chocolate
450ml (16 fl oz) 35% fat cream

Obviously you can adjust these amounts in the dark 2:1 ratio and the white 3:1 ratio to get the amount you need, but it must be done by weight!

HTH!


ACK! you caught me icon_redface.gif i was too lazy to look up the planet cake recipe. i actually do mine by weight too. i forgot the exact amount of cream but it's 500 g dark chocolate and 1 pack of cream (our cream here is only available in one size, imagine that thumbsdown.gif )
so sorry about that...
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #88 of 488
5/29/09 at 6:04am
OK--to clarify: you measure the cream in a measuring cup (21 fluid oz.), and you weigh the chocolate (42 oz.) Is that right?
Reply
Reply
post #89 of 488
5/29/09 at 12:58pm
Thread Starter 
UPDATE!!!!

OK, just got back from the wedding. The cake went down a storm and the ganache/fondant combo is really good! Here's a picture, sorry for the quality, my camera died after one shot! Luckily my B&G had one of the best photographers in Holland taking their photos and have promised to send me all cake related pics!


http://www.cakecentral.com/cake-photo_1380027.html
AKA: bonjovibabe
Reply
AKA: bonjovibabe
Reply
post #90 of 488
5/29/09 at 1:01pm
WOW! Stunning!

The ganache helps keep bulges from happening doesn't it?
¢¾Sarah
Reply
¢¾Sarah
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Never using BC again under fondant