Posts by Ganache

The problem would be the creases you will get in your ganache. Also when melted ice gets on it it will leave spots. You can freeze before wrapping in plastic, Unwrap before you thaw & use a butane torch on the whole cake to smooth...

I make a really good Sour Milk Chocolate cake fro the book Pretty Cakes. I add vinegar to milk to sour it

Never heard of liquid chocolate. Is it like chocolate syrup? Is it sweetened?You can always use it for brownies.

I never temper the Gianduja . I add it to warm ganache as a filling or a cake covering. Also whipped for filling cand :o ies. I've made frozen parfait(not layered ice cream kind) I love the stuff but never tempered it.

[FONT=Comic Sans MS]It is a good idea to always take the top off your cakes so they are flat & not that layer of crust on them. You can lay plastic wrap over hot cake & when it cools pull it off & the top will stick to...

Genoise is a basic french spongecake. Most tortes & cakes are made with it. :lips:

When I made this cake I put the Marsala right into the sponge cake, made french (yolks only) buttercream in espresso & chocolate. The top was covered in crumbled Amaretto cookies instead of spongecake. I think this came from...

Wow, haven't thought about the Rasta Chef for years. Always had a secret ingredient. Is it butter?-no, no no, is it sugar? no, no no, is it Ganja? yes, yes, yes

:confused: I will look for my recipe, but it was not rolled out. It was cooked more like a pancake. Like a thick batter & cooked in butter in a skillet, then cooled. The holes formed as it was cooking.

I love that stuff. I just cut off a chunk & eat it plain. It's good to whip up & use as a candy finlling. Also add add some to Ganache while it's cooling. Not when it's hot because it melts too much.