Chocolate Ganache That Hardens! Recipe? - CakeCentral.com
WEBDec 18, 2010 · I'm not sure how hard you want it, but I use a 3:1 ratio when I make ganache. 3 parts chocolate to 1 part cream (i.e.: 300g choc to 100g cream). It sets quite firmly when put on a cake - you can press firmly on it without putting a dent in it.
Chocolate Frostings That Hardens? - CakeCentral.com
WEBApr 7, 2007 · 1 8oz Semi-Sweet Baking Chocolate 1 pkg. powdered sugar (about 4 cups) 1/2 cup butter softened 2 tsp. vanilla 1/3 cup milk MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool 5 min. or to room temperature.
Homemade Peanut Butter Drizzle That Hardens... - CakeCentral.com
WEBMay 23, 2012 · Alright cc'ers I have searched up and down on the forum and I don't see a solution. Here's my dilemma, I made chocolate cake truffles (I'm not allowed to call them balls, lol) with a peanut butter frosting coated in milk chocolate. Then I melted some peanut butter and white chocolate to drizzle on top to add the extra little peanut butter flavor.
Icing For Petit Fours - CakeCentral.com
WEBMay 5, 2008 · Ok here's what I use. I go buy (shhh..) a brand name of ready made, canned frosting and then I nuke it in the micrwave for about 30-50 seconds and stir it until it is pouring consistency. Then I pour it over the petite fours and let it harden.
Chocolate Ganache Frosting - CakeCentral.com
WEBI get rave reviews from chocolate lovers with this recipe. Ingredients: Amount Ingredient 2 – 12 oz pkg Giardelli Semi Sweet Chocolate pieces 1 pint heavy cream 1 tsp vanilla 4 c Confectioner Sugar 1/4 c unsalter butter 1/4 c Crisco shortening 1/4 c milk Directions: Heat heavy cream in microwave for 3 mins. Add chocolate pieces and mix till ...
Perfect White Chocolate Ganache Frosting Perfected
WEB3. Pour all of the cream over the chocolate and push the chocolate down with a utensil until it is all covered by the cream. Put a lid, plate, cookie sheet etc..over the bowl and let it sit for 5 to 7 minutes. 4. Stir it with a whisk from the inside out until no lumps remain.
Chocolate Ganache - CakeCentral.com
WEBOct 22, 2010 · Chocolate Ganache Decorating By ashleyj Updated 27 Oct 2010 , 11:27pm by LindaF144a ashleyj Posted 22 Oct ...
How Do I Get The Chocolate Thin Enough To Pour? Please Help!
WEBJun 26, 2010 · Instead of a spoon, try filling a plastic food-safe squirt bottle with the melted chocolate -works great for small molds and flooding in details!! Just make sure to remove the chocolate before it hardens in the bottle! I use a really great locally produced chocolate, but Merckens is good too. Just no cheap craft store chocolate please!
Busy Day Cocoa Icing - CakeCentral.com
WEBInstructions. 1 In small bowl, stir together butter and water until butter is melted. Add cocoa and vanilla; beat until well blended.
Do You Make Ganache The Day Before And Store It In Fridge Or …
WEBJun 22, 2013 · Originally Posted by auntginn . I make ganache in bulk as well as buttercream. They taste so much better when all the ingredients have time to marry.