cakes, cookies, and specialty desserts for any occasion!
Monday, February 25, 2013
chocolate peanut butter ganache cake
This was an 8 inch chocolate cake with peanut butter frosting and chocolate ganache dripping over the sides. Two years in a row I have made this cake for family friend, Jay!
Hi, Hanna This looks awesome. How did you get the thinner consistency on the glaze than just the standard ganache? Standard ganache is too thick. Thanks
Hello! My ganache is typically the consistency of hot fudge.. I make the ganache (equal parts cream and chocolate) and let it cool so it's room temperature. I refrigerate the cake so it's nice and cold so when the ganache hits the buttercream it doesn't melt or run to fast. I pour enough to almost cover the top of the cake and then I shake it so only a little bit runs down the sides. But keeping that cake cold and the ganache room temperature at hot fudge consistency is the key. The cold buttercream sets the gancahe super fast. And if your ganache is too thick, just thin it out with more cream! Hope this helped :)
Hi, Hanna This looks awesome. How did you get the thinner consistency on the glaze than just the standard ganache? Standard ganache is too thick. Thanks
ReplyDeleteHello! My ganache is typically the consistency of hot fudge.. I make the ganache (equal parts cream and chocolate) and let it cool so it's room temperature. I refrigerate the cake so it's nice and cold so when the ganache hits the buttercream it doesn't melt or run to fast. I pour enough to almost cover the top of the cake and then I shake it so only a little bit runs down the sides. But keeping that cake cold and the ganache room temperature at hot fudge consistency is the key. The cold buttercream sets the gancahe super fast. And if your ganache is too thick, just thin it out with more cream! Hope this helped :)
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