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Piping tips and chocolate ganache

post #1 of 2
9/6/12 at 4:29pm
Thread Starter 
Hi,
I would like to ask the measurements and ratios that are used for WHITE chocolate ganache. If I leave it out overnight, would it also get a "frosting" consistency like chocolate ganache? feel free to share tips and recipes! icon_smile.gif

also, i love JESSRE611's cake
I want to try similar piping/scrolls on my next cake, any ideas, tips??
Also, its my first time piping like this...should I even do it on white choco ganache? Or opt for the all save buttercream!

Thanks you all icon_smile.gif
LL
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post #2 of 2
9/11/12 at 9:36am
White chocolate ganache is made with 3 parts of chocolate to 1 part cream. Melt the chocolate in 20-second bursts in the microwave (stirring WELL between heatings, because the bottom melts faster than the top). Heat the buttercream until bubbly. Pour one into the other and combine. Left out overnight, it will have the same consistency as dark chocolate ganache, pretty much like frosting. If you want some help with the scrolls on the cake you attached, Wilton makes a set of scrolls that you can press into the cake and then pipe over. Actually, I find that piping on ganache is easier than piping on buttercream, because the surface is harder and you can't mar it so easily. If you have some choice in the color scheme, I'd stay away from black and white for a first try - it's a maddening combination to work with under any circumstances, since mistakes are so hard to wipe clean. But if it has to be black and white, take ten deep breaths, stay cool and go slowly. Best of luck!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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