Archive for Recipes

Ganache instead of buttercream? UPDATED

Posted in November 15th, 2009, under Food, Recipes, Sugar Art

 

DSC_2438ganache 1

Many people ask me how I get sharp edges on my fondant cakes. Other than sharing my smoothing techniques, I also tell them that I use ganache under fondant (check tutorial below). Although you can perfectly achieve sharp edges using buttercream under fondant, I find that it is easier to use ganache to achieve that perfect sharp look. Note: The picture of the cake above has nothing to do with ganache. I just felt like putting it there–but all my cakes in my gallery has ganache under fondant.

Ingredients:

Heavy whipping cream

Semi sweet or dark chocolate

 

Nope, I did not forget the measurements. It depends on how much you will need. You should always follow the 2:1 ratio of chocolate to heavy whipping cream when making this type of ganache. That means, if you use 2 pounds of chocolate, you will have to use 1 pound of  cream. So, if you have 5 pounds of chocolate, you will use 2 1/2 pounds of cream–you get the drill. It is important to only measure by weight. If you are planning on using white or milk chocolate, you will HAVE to follow a 3:1 ratio of chocolate to cream. Milk and white chocolate tends to be softer.

Directions:

Let your cream simmer below medium heat for a minute or so. When that is done, turn the heat off and throw in the chocolate.  Let it sit for a minute (to soften the chocolate). When ready, stir and keep mixing until incorporated and smooth. You should not have any chunks of chocolate. You may have tiny bubbles but that is okay. Check below for the microwave version.

Your ganache at this point will be runny and thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would  usually set in the fridge for about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).

I would like to thank my friend, Michelle Rea of Inspired by Michelle Cake Designs for making the video tutorials below. I do it exactly as she does it, except for the microwave part (which I think is so clever). Oh, and check out here lovely blog: Michelle’s blog

How to make ganache using a microwave:

How to cover cake with ganache:

How to finish a cake: