Ganache is a rich mixture of chocolate and cream that can be used as a frosting or filling. Depending on the intended use, different ratios of chocolate to cream are used, to create anything from a light glaze to a dense standalone truffle.
Although this mixture is remarkably rich and luxurious, it is extremely easy to make.
Here is a recipe for simplest and yummiest step by step recipe procedure of all cake/cupcake frosting.
Ingredients:
Dark chocolate
Heavy Cream
Butter: (optional - it gives shine to your Ganache)
Before proceeding into the procedure lets understand the ratio used for making Ganache.
Ratio for Ganache:
Procedure for Whipped Ganache - Cake layer filling
Ratio : 1:2 (chocolate:cream) Step 1: Chop the Chocolate slab into small pieces. Step 2: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few secs, Step 3: When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (you can add butter and flavor of your choice at this point -- Optional) Step 4: For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy. Procedure for Piping Ganache - Cake/Cupcake Decoration
Ratio : 2:1 (chocolate: cream) Step 1: Cut your cake into slices Step 2: Chop the Chocolate slab into small pieces. Step 2: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few secs, Step 3: When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (you can add butter and flavor of your choice at this point -- Optional) Step 4: Allow it to cool until thick, then whip with a whisk until light and fluffy.
Procedure for Glaze Ganache --- Glazing Cake :
Ratio : 1:1 (chocolate: cream) Step 1: Chop the Chocolate slab into small pieces. Step 2: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few secs, Step 3: When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (you can add flavor of your choice at this point -- Optional) Step 4: Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
Although this mixture is remarkably rich and luxurious, it is extremely easy to make.
Here is a recipe for simplest and yummiest step by step recipe procedure of all cake/cupcake frosting.
Ingredients:
Dark chocolate
Heavy Cream
Butter: (optional - it gives shine to your Ganache)
Before proceeding into the procedure lets understand the ratio used for making Ganache.
Ratio for Ganache:
Procedure for Whipped Ganache - Cake layer filling
Ratio : 1:2 (chocolate:cream) Step 1: Chop the Chocolate slab into small pieces. Step 2: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few secs, Step 3: When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (you can add butter and flavor of your choice at this point -- Optional) Step 4: For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy. Procedure for Piping Ganache - Cake/Cupcake Decoration
Ratio : 2:1 (chocolate: cream) Step 1: Cut your cake into slices Step 2: Chop the Chocolate slab into small pieces. Step 2: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few secs, Step 3: When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (you can add butter and flavor of your choice at this point -- Optional) Step 4: Allow it to cool until thick, then whip with a whisk until light and fluffy.
Procedure for Glaze Ganache --- Glazing Cake :
Ratio : 1:1 (chocolate: cream) Step 1: Chop the Chocolate slab into small pieces. Step 2: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few secs, Step 3: When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (you can add flavor of your choice at this point -- Optional) Step 4: Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
Baking classes in Chennai will help you to make different flavors of cakes that tastes it delicious which would be best if you were interested to make of your own
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