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  #1  
Old 12-02-2002, 08:38 PM
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Default Ganache or Glaze?

Are there differences between a cake covered with a glaze (chocolate, butter and corn syrup) as oppose to a cake covered with a ganache (cream and chocolate) ? Is one easier to work with? Shinier? Longer lasting?.... I could really use help on this having never work with glaze before.



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Old 12-03-2002, 01:12 AM
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cream and chocolate sounds yummy-er

maybe the glaze would sweat less in the cooler?
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Old 12-03-2002, 01:32 AM
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Ganache is better for taste, while glaze is better for shining appearance. Sometimes glaze will be slightly tart tasted which is affected by glucose syrup.
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Old 12-03-2002, 12:32 PM
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Supposedly a ganache made with corn syrup is shinier. I don't see any visual difference. As long as the cake is freshly glazed, it's shiny--- with or without corn syrup. So I don't put syrup into my glaze.
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Old 12-05-2002, 05:01 PM
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Great I'll keep using a ganache on my cakes.


Thank you everyone!
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