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" I have realized that I should not regret any day of my life. Good days give me happiness, bad days give me experiences - both are essential to life. Happiness keeps me sweet, trials make me strong, sorrows keep me human, failures make me humble, success keeps me loving but God keeps me going"

23 May, 2010

Tips on working with chocolate ganache

Make sure your ganache is the proper consistency. Do not add too much
cream. . Your buttercream icing underneath should also be the proper
consistency. The trick is to make the icing spread smoothly, but don't
make it too soft, or it will melt. . Do not let the cream boil before
adding your should be steamy, but not boiling. After
adding your chocolate, keep stirring until smooth. . If your ganache
is too warm, let it cool slightly before pouring it onto your cake. .
Position your buttercream iced cake (that you have placed on a cake
board that is the same size as the cake) on a cooling rack on top of a
cookie sheet or bun pan, and then pour on the ganache and let it drip
down to cover the sides. When it has set up slightly, move the cake to
your platter or dish or cake board that you will be serving it on. The
excess ganache should remain under the cooling rack on the cookie
sheet, and should be starting to setting up. You can scrape it up and
add it to any leftover ganache and use it for decorating. . Now you
can add a bottom border and whatever other decorations that you
choose. Remember, you can let the ganache set up a bit longer and then
use it to make perfect chocolate roses. The tips I took from CATHY
LEAVITT's blog.
Thanks Cathy for sharing the tips.

Sent from my mobile device

Zainab Ismail - Halal Homemade Cakes

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