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desperate in Denmark- Icing/filling recipe super home made?

post #1 of 2
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I live in Denmark and we have absolutely nothing to make/decorate cakes here.
There is one shop that has an ok selection, and that´s it. Therefore I know NONE of the products that often appear in recipes: things like shortenings, and all the brands that you mention!

I need to make a chocolate cake layered cake -with raspberry and chocolate filling-. Would you recommend ganache or buttercream?. It will be decorated with sugarpaste (that one I will buy). It obviouosly won´t be refrigerated, just in room temperature in fall season.

Can you help me with super-home-made-recipes for filling and icing under the paste?? those one can make at home with regular ingredients (I mean eggs, creams, milk, sugar, cornstarch, etc)
post #2 of 2
Quote:
Originally Posted by nena_glam

I live in Denmark and we have absolutely nothing to make/decorate cakes here.

Hello nene-glam - welcome to CC.
There is one shop that has an ok selection, and that´s it. Therefore I know NONE of the products that often appear in recipes: things like shortenings, and all the brands that you mention!

I need to make a chocolate cake layered cake -with raspberry and chocolate filling-. Would you recommend ganache or buttercream?.
I would recommend Chocolate Ganache - seeing as the cake doesn't need to be refridgerated.
The Raspberries can be added directly to the Chocolate cake batter and then cooked within the cake....if you wish.
OR - you could add them to the Ganache. Either way you will end up with a very delicious cake.
If you are going to use fresh raspberries - give them a wash - then allow to drain - then cut them in half. Again i would let them drain after being cut so as to get tid of some of the excess moisture - otherwise your ganache will be to soft.
If using the raspberries in the cake batter - i would wash - drain - then cut in half - or leave them whole - up to you.... then pat dry with paper towell


It will be decorated with sugarpaste (that one I will buy). It obviouosly won´t be refrigerated, just in room temperature in fall season.

Can you help me with super-home-made-recipes for filling and icing under the paste??
You could use either a Milk Chocolate Ganache or a Dark Chocolate Ganache for you filling - again adding the raspberries - then using just the plain ganache as your crumb coat (what would be the base under your paste/fondant)
To make the ganache - use 2 parts chocolate to one part cream.
I use 600ml of cream to 1.2 kilo of chocolate. Having been through Europe i know you can get the Full Cream Cream - (at least 35% fat) works best.
Bring your cream to the boil - then pour over your broken chocolate pieces - let sit for a minute or two then stir until all combined and the chocolate is fully melted.
If you wish you can melt your chocolate in the microwave first - in short 15 seconds bursts - stirring inbetween each turn in the microwave.
Then pour your boiled cream over it.
I don't make my fondant - so i won't go into making that - someone else might come along with their idea of a best recipe.


Hope some of what i have said helps you - any questions - just pop back and ask.
Bluehue.

those one can make at home with regular ingredients (I mean eggs, creams, milk, sugar, cornstarch, etc)
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