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Topic Title: How to Correctly frost w/Ganache..Help!
Created On Tuesday April 13, 2010 3:15 PM
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famousredhead
Posts: 5
Posted: Tuesday April 13, 2010 3:15 PM

Ok! I am ready to make hubby's b-day cake of chocolate kahlua cake with a raspberry chamborde filling. I want to use a ganache frosting. Every time I've tried this frosting

1). It never looks as thick when i slice it as I see in the fancy stores.
2). It is too runny to cling to the sides or to spread with a frosting spreader.
3). I end up with the cake sitting in a pool of melted chocolate.

I made a coconut cake with a coconut Italian meringue frosting. I frosted the whole thing over the entire day and when finished it was smooth as porcelain and shiny. I want the ganache to look the same way.

So, can someone tell me how the pros do it? I would really like the frosting to be about 1/8" thick when I cut it, and I want the frosting to look smooth and shiny around the WHOLE cake.

TY
 
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cakedujour
Posts: 20560
Posted: Wednesday May 26, 2010 12:18 PM
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You can whip the ganache. You can slight chill the ganache. You can do layers of ganache. These methods will give you slightly different effects. Experiment to see what works for you.

If you post the question in the General Information, you are quite likely to get more anwers.
 
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