12/10/2012 2 Comments All About Ganache for cakesGanache, a creamy chocolate icing, originated in Europe, but has been an American favorite since its glorious beginning. Ganache makes the perfect topping or filling for many types of desserts. While cakes are particularly dazzling when ganache has been drizzled over the top, pastries filled with chocolate ganache are equally splendid. Truffles, which have been dipped in ganache, filled with ganache or have been drizzled with ganache are a treat that is out of this world. It's not difficult to learn how to drip ganache over the side of a cake with a few simple techniques.
How to Drip Ganache Over the Side of a Cake Dripping ganache over the side of a cake takes a little panache-technique is everything. Ganache must be poured over the very center of the cake and allowed to drip over the side naturally. If you pour it too closely to the sides, you'll apply too much. If you pour it closer to one side of the cake than the other, the end product will look lopsided. Decorative ganache is meant to appear in random drips rather than in a uniform design, but it also looks best when the drips are uniform in thickness and texture. If you're looking for a ganache shell over the entire cake, you should follow the directions mentioned above. Ganache should be barely warm when you pour it over a cake. If the ganache is too hot, it will run off; too cold and it won't drip. If the cake will be refrigerated, make sure it is already cold before you pour the ganache over it. Remove the cold cake from the fridge, brush away any unsightly crumbs and spread a couple of tablespoons of the ganache over the entire cake. Return it to the refrigerator for about five minutes. This will seal the cake and help the coating appear smooth and velvety. When you pour the frosting over the sealed cake, allow it to drip over the sides naturally. Do not spread the frosting or it will lose its shiny appearance. Ganache that has been allowed to drip over the sides without help will harden to a rich sheen. Use a cake rack when pouring ganache. If you don't have a cake rack, you can improvise. Place the cake on a plate that is exactly the same size of the bottom of the cake or slightly smaller. Place the plate on an overturned coffee mug so that the cake is elevated. As you pour the ganache and it drips over the side, you can discard anything that drips beyond the cake. Use a sharp knife to cut the hardened ganache away from the base of the cake. When finished, place the cake on a large cake pan and garnish.
2 Comments
Yolla
5/12/2012 09:41:17 pm
Hi, I'm from Canada and would like to know if you could give a recepie to this icing please.
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Michel Khoury
6/12/2012 06:54:05 am
for the chocolate ganache
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