Hey All
11 years ago
Saturday, August 15, 2009
I'm still up...
making the second layers for my sister's surprise cake for Saturday. I have helped decorate the building today and been scanning pictures for the family reunion. I have the layers in the oven and was about to make the buttercream icing for the base coat and then start rolling out my fondant . I made the fondant hearts for the cake last night. I have some in white and black. The black ones almost look like marble. I think they are cute. I just hope I can get the top layer fondant black enough and smooth enough...i'm tired..lol.
Tuesday, August 11, 2009
Chocolate Ganache
This is a recipe I ran across while looking for wedding/anniversary cake ideas. It looks and sounds good.
To make ganache, hot cream is poured over chopped chocolate (semi sweet or bittersweet) and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
Ganache Recipe:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Note: Truffles can also be made with Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else a melon baller or small spoon. Make sure the chocolate ganache is well chilled before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. They are delicious and a great way to use "leftovers".
Ganache:
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
To Cover a Torte or Cake:
Note: If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.
Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs. At this point the leftover ganache can be refrigerated until cold so you can make truffles. Or it can be whipped with an electric hand mixer or whisk and then piped.
To make ganache, hot cream is poured over chopped chocolate (semi sweet or bittersweet) and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
Ganache Recipe:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Note: Truffles can also be made with Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else a melon baller or small spoon. Make sure the chocolate ganache is well chilled before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. They are delicious and a great way to use "leftovers".
Ganache:
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
To Cover a Torte or Cake:
Note: If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.
Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs. At this point the leftover ganache can be refrigerated until cold so you can make truffles. Or it can be whipped with an electric hand mixer or whisk and then piped.
Sorry...
I am so sorry I have gotten behind in my posts. Just so much going on around here with school being out that I have just lost interest in posting new recipes. Plus, I am now hooked to Facebook and its many games,especially Farmtown. If it was only that easy on the real farm..LOL.
I have a family reunion coming up on September 5 and my mom and dad's 40th anniversary is September 7. Then John has a birthday on September 6...man am I gonna be busy baking then. I am making my sister a birthday cake this weekend. I will have to take pictures and post them before six months passes again. Oh course, all these are surprise cakes.
For the family reunion, I am planning on making a family tree cake. I have bought the fondant and all ingredients I am gonna need. I think I am making it as a sheet cake and then making the actual tree of fondant. I will post more on that idea when I take the pics of the finished product. I am looking forward to this challenge as I have never made anything out of fondant except the one wedding cake.
I have a family reunion coming up on September 5 and my mom and dad's 40th anniversary is September 7. Then John has a birthday on September 6...man am I gonna be busy baking then. I am making my sister a birthday cake this weekend. I will have to take pictures and post them before six months passes again. Oh course, all these are surprise cakes.
For the family reunion, I am planning on making a family tree cake. I have bought the fondant and all ingredients I am gonna need. I think I am making it as a sheet cake and then making the actual tree of fondant. I will post more on that idea when I take the pics of the finished product. I am looking forward to this challenge as I have never made anything out of fondant except the one wedding cake.
Birthday cakes
I had to make 3 birthday cakes back in May and they were all for the same day.Daniel wanted a skateboard, Steven a race car, and Taylor wanted the flip flops again. Well, you can see for yourself how they all turned out.
