I do have to admit though, my daughter refuses home made cakes, and will only eat the vanilla cake mix for about 70c from Aldi's! Not that we are wanting to promote Aldi's but we have found this vanilla cake mix to be very successful with the under 10 crew, especially if you top it with white chocolate ganache! So we thought we would include a nice quick recipe for white chocolate ganache, given you may run out to your nearest Aldi's now to try this out!
Ganache is a great topping to apply white fondant icing too. Especially white choc, as you wont have any shade of brown noticeable if you make the fondant too thin in certain areas. The other advantage of ganache is you can make it runny or stiff, depending on how much cream/butter you add to the melted chocolate. If it has set too hard before applying your fondant, use a HAIRDRYER to melt the top of it before applying your ganache. Now there is a little handy tip.
Chocolate Ganache (White or Dark)
The basic proportions for a ganache recipe are 2 lb of chocolate to 1 pint of cream (or roughly 900g to 568ml). You can adjust these proportions (as mentioned above), and if you plan to use the ganache as a coating sauce you may want to add some liquid glucose.
First melt the chocolate in a large bowl, either in a bain-marie or in the microwave. If using a microwave, melt in short bursts at medium/low power, stirring regularly, as chocolate burns very easily. You will find the chocolate will melt at a temperature which feels barely warm to the touch. (usually better to use a plastic bowl too as ceramic bowls hold too much heat and can burn the chocolate)
Boil the cream, either in a pan or a microwaveable jug.
Slowly and carefully pour the cream over the melted chocolate, stirring all the time to combine. If you find the cream is not mixing in easily, stop pouring and stir until smooth, then continue adding the cream a little at a time.
Allow the ganache to cool, then either cover well with plastic wrap or spoon into an airtight container and refrigerate. Ideally, leave to stand overnight before using.
Whipped Ganache for Filling and Coating Cakes
If your ganache has stood overnight, first warm it very slightly to soften it.
Using an electric mixer, beat on a fast speed until the ganache is soft and aerated. You will find it turns a much paler colour.
This aerated mixture can be used instead of buttercream to fill and mask the outsides of cakes prior to decorating - it will give a much richer and a rich chocolate taste.
Coating Cakes with Poured Ganache
Warm the ganache, ideally in a microwave, but be very careful not to overheat it. Heat in short bursts on a medium power setting, stirring frequently, until it is at a pouring consistency.
Simply pour over your prepared cake to cover.
To use it under Fondant, do not use as much cream so it becomes a little firmer when it sets on the cake, smooth your cake off so its completely level and ready to take your fondant. Let it set. As advised use a hairdryer to lightly melt the top before applying your fondant.
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New to our shores, edible ribbon strips are a great way to put ribbon on a cake and still have it all EDIBLE!
The bonus of some of the designs is that they shimmer so really do give the illusion or REAL Ribbon,yet you dont have to remove it before cutting.
Each sheet has 2.5cm(1")x26.5cm (10.4")x 6 (total length 62.5"/159cm). They are a little thicker than our edible imaging so allow for a little more time in regards to placement which makes life easier! View our Ribbons we have for sale online here.
Here is a decorating idea for the Pink Shimmer Ribbon. Such an elegant cake and all edible - now thats the way everyone likes it!
This cake is four tiers: 12” round by 3" high, 8” round by 5” high, 6” round by 3” high and 4” round by 2" high.
1. Bevel the top edges of each cake layer.
2. Color fondant with Pink Color for the bottom and top two tiers.
3. Prepare each tier. Ice with buttercream or chocolate ganache and enrobe it with the fondant, as shown.
4. Stack the tiers.
5. Slightly moisten fondant with plain water and a food safe brush or your airbrush, only where you will be attaching Lucks Rose Pink Shimmer Ribbons™.
6. Place the Shimmer Ribbons™ strips around the base of each tier.
7. Accent each tier with blossom shown here.
Tip: Edible Image® Shimmer Ribbons™ are slightly more durable than regular Edible Image® designs, and if you have not placed Shimmer Ribbons™ perfectly on the cake, you can peel them back and carefully move them. This allows for easier decorating handling, as the melding time is a little longer.
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It seems we all cannot get enough of these little fairy cakes, and what some thought a mere fad, seems to be more a regular favourite.
Couple of reasons why we love cupcakes:
1) When having a kids party you can give them a couple with candles on instead of covering the whole cake with a spit from the blowing out!!! Everyone also gets to take one home if they dont have room after all the sweets and chips!
2) Decorations that are being designed, just keep getting better, who knew we would be getting cupcake haute couture!
3) There is something delightfully childlike in eating a cupcake - you just don't get that same feeling from a slice...
And the Times online just had an interesting article on why Cupcakes are still doing famously in the UK
Read the Article here...
We say they arent a Fad, but something that inspires some fantastic cake creatives and some very happy tummy's!
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