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Planet Cake ganache

post #1 of 23
11/23/09 at 2:54pm
Thread Starter 
I am getting ready to make a thick ganache--spreadable consistency, like frosting--and have the Planet Cake book to use. The recipe calls for "pure cream", but I can't find anything in the stores that qualifies. Will heavy whipping cream work?

Has anyone used the Planet Cake recipe? What was your experience?

Thanks!!
Ellie
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post #2 of 23
11/23/09 at 2:57pm
I bought that book last night just for the pics, but did scan their recipes. If memory serves correctly, they say "whipping cream". So yes, whipping cream is what you need.
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post #3 of 23
11/23/09 at 2:58pm
It's a standard ganache recipe...go for it. What truly counts is the chocolate you are using. Take care to note the difference in ratios for white and dark chocolates.
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post #4 of 23
11/23/09 at 3:00pm
Thread Starter 
Thanks, Jamie! I will give it a try! icon_smile.gif
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post #5 of 23
11/23/09 at 3:02pm
OMG...I just remembered the last time I went to get whipping cream. It's Thanksgiving time, so ya know, erm, take care not to grab a jug of egg nog. (insert barfing smiley here)
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post #6 of 23
11/23/09 at 3:11pm
I bought this book a couple months ago, and the recipe actually calls for table cream, which I couldn't find anywhere...I don't think we even carry it in the States anymore.

My understanding is that the fat content of table cream is between half-and-half and heavy cream, and I vaguely remember my great gramma pouring it over fruit for breakfast many eons ago.

All that being said, I used heavy cream and it came out just fine. I wasn't thrilled with the taste, though. I think I'm just a buttercream kinda gal. icon_rolleyes.gif

Colleen
Colleen
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.
- Jim Davis -
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Colleen
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.
- Jim Davis -
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post #7 of 23
11/23/09 at 3:16pm
I did a course at PC a couple of weeks ago and the main thing they said about the cream for ganache is that is does not have any thickening agents in it; so no gelatin etc. That's what they mean by 'pure' cream, nothing added.
And, of course, the ratio of choc:cream is all-important. 2:1 for dark choc and 3:1 for white choc.
HTH
Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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post #8 of 23
11/23/09 at 3:22pm
Thread Starter 
Windemire, I am also sort of a buttercream girl, so I hope I don't hate it! Thanks for giving your opinion of it!

I do remember the note about gelatin now that you mention it, sugarandslice--thanks!
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post #9 of 23
11/23/09 at 3:27pm
I've done the Planet Cake courses as well .... and think they are just trying to get people's head around the "types" of cream - if you are purchasing cream - it isn't necessary to get the one with the THICKENING agent (gelatine).... but if that is all you can get it won't matter.

The gelatine in the cream doesn't matter (I have used it plenty of times) it is rendered USELESS the minute it has hit boiling point

The MAIN thing to remember with the cream is the fat content - should be 35% - which I think in the USA is equivalent to your HEAVY WHIPPING CREAM

In agreeance with Jaime on the chocolate - buy the BEST you can afford!! thumbs_up.gif
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post #10 of 23
11/24/09 at 8:25am
Thread Starter 
Well, I guess now I wait and see...I made dark and white chocolate test batches last night and put in the fridge overnight. They seem really solid this morning!! I will put them out for a while and let them come to room temperature before I put them on the cake...

Anyone who has used this recipe before--any tips on the final product? Does it stay fairly firm once it comes back to room temperature? I am hoping to "frost" a cake with it and take it with me for a dinner. Maybe this isn't the best recipe to try to use and transport....?
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post #11 of 23
11/24/09 at 8:28am
Oh nooooo...don't put it in fridge! It needs to sit on the counter overnight, not even that long, just until it sets. It's ok though, you'll have rewarm it taking care not to scorch, then wait until it is cool again.
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post #12 of 23
11/24/09 at 8:34am
Thread Starter 
hmmm...the recipe in the book said to put it in the fridge overnight! I can reheat if I need to...

So have you gotten it to that frosting consistency, Jamie? I am totally in the dark about this! icon_smile.gif
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post #13 of 23
11/24/09 at 8:39am
No, you don't put it in fridge unless you are storing it for later/future use. And yes, peanut butter consistency is what you are aiming for.
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post #14 of 23
11/24/09 at 8:53am
Thread Starter 
it's a test batch, so I guess I want to just find out what is possible with it...good to know about the fridge.

Thanks for all of your help!!
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post #15 of 23
11/24/09 at 11:57am
When reheating just blast it for a few seconds at a time in the microwave and stop before you think it's the right consistency. I find it takes a lot of stirring (by hand) when you're softening it that way, but don't be tempted to rush it and over-melt it.
The other 'trick' I learned while at PC was that they hand-whip (with a knife) the portion of ganache they're about to use so it lightens in colour slightly. It gives a great texture.
HTH
Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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