Hey everyone out there in Cake Central Land...
I am due to make a boston cream cake, and instead of chocolate buttercream on the cake, I wanted to be ambitious and make the traditional ganache frosting. But I am fondanting this cake as well...
I do best by visuals and I have yet to find a video or step-by-step tutorial of using ganache under fondant. Here are my questions:
- The recipe I use is simple: 8 oz chocolate to 1 cup heavy cream. Is that an OK recipe or should I use something different?
-I know that ganache is typically runny after it has been made and cooled slightly. When would I "frost" the cake? While the ganache is still warm, a few hours later, or a day later? If its a day later, what is the consistency like? I think cooled chocolate=hard mess.
- How do I smooth it out? The hot knife method?
- How do you get the fondant to stick to the ganache once its on?
Thanks guys...even though this cake is for my sister and not a client, I've put in a ton of hours and I don't want to mess up
- Sarah
I am due to make a boston cream cake, and instead of chocolate buttercream on the cake, I wanted to be ambitious and make the traditional ganache frosting. But I am fondanting this cake as well...
I do best by visuals and I have yet to find a video or step-by-step tutorial of using ganache under fondant. Here are my questions:
- The recipe I use is simple: 8 oz chocolate to 1 cup heavy cream. Is that an OK recipe or should I use something different?
-I know that ganache is typically runny after it has been made and cooled slightly. When would I "frost" the cake? While the ganache is still warm, a few hours later, or a day later? If its a day later, what is the consistency like? I think cooled chocolate=hard mess.
- How do I smooth it out? The hot knife method?
- How do you get the fondant to stick to the ganache once its on?
Thanks guys...even though this cake is for my sister and not a client, I've put in a ton of hours and I don't want to mess up
- Sarah
