#Ganachecake

This is Part 2 of my How to Fix Ganache Series! Today i’m showing you how to fix your Ganache if it becomes split and looks a little chunky. (No one wants that 😬) One of the common causes is that your cream and chocolate are opposite temperatures and so the cream is not fully melting your chocolate and creating an emulsion. This is why warming your chocolate in the microwave is a good tip to help your chocolate combine fully with the cream. This is also why you don’t want to boil your cream because the extreme difference in temperature will shock the ganache during mixing which will cause it to split. Another common cause is there’s too much cocoa butter as I explained in the video so you need to make sure your cream to chocolate ratios are correct. 1:1 cream to chocolate is good for drip cakes, whipped ganache, and glazing. 2:1 cream to chocolate is a good ratio for covering a cake, and fillings such as macarons or truffles. I have some great chocolate ganache recipes on my website sugargeekshow.com https://sugargeekshow.com/news/ganache/ #ganache #ganacheproblems #chocolate #chocolateganache #ganachefilling #ganachecake

🤩Desde que probé esta crema nunca más volví al buttercream. #ganachecake #cremapastelera #buttercream #chantilly #cakes

Welp… you’d think after making hundreds of cakes that I’d have the ganache drip would be…fool proof!? 😅 Well, I do have it down for the most part, however my impatient side came out to play and I decided to pour the ganache over the cake while it was too hot 💀 of course, that started to melt the buttercream (despite how much I chilled the cake first) and the ganache started to slide down the cake along with the buttercream layer just below it, creating a split appearance 🫠 I scraped it off, smoothed the cake again, and reattempted with cooler ganache, no issues 👌🏼😌 Here’s some tips 👇🏼 • ✅ Wait for the ganache to cool slightly before attempting a pour to avoid melting your buttercream • ✅ Chill your cake thoroughly before attempting a pour to help the drip set • ✅ Get the ratio of chocolate:heavy cream just right to ensure a consistent look on your cakes • ✅ Use oil-based food colours to dye your drip fun shades • ✅ Chill your cake well after attempting a ganache drip! • ✅ Allow the ganache to set before adding decor to avoid decorative pieces sliding off 🙈 • • • • #baking #desserts #cake #cakes #slicing #ganachecake #tallcake #lemoncake #buttercream #buttercreamcake #cakemaker #treats #pinkcake #tieredcake #cakedecorating #assemblyline #smallbusiness #tieredcake #vanillabean #cakedesign #dripcakes #dripcake #perseverance #resilience #bakingtime

Les dejo tres tips a tomar en cuenta para la formulación de recetas de ganache: 1. Ajusta la cantidad de crema según el tipo de chocolate 🍫 Cada chocolate tiene ingredientes en diferentes proporciones, y eso significa que necesita una cantidad distinta de crema. Por ejemplo, el chocolate amargo tiene alta cantidad de sólidos del cacao, eso hace que sea firme y necesite más crema para que quede suave y delicioso. La proporción clásica es 1:1 (Ej: 100 g chocolate + 100 g crema). El chocolate blanco, en cambio, no tiene sólidos del cacao, solo manteca de cacao, que es la grasa del cacao. Por eso es más fluido y necesita menos crema. La proporción clásica para el blanco es 3:1 (300 g chocolate y 100 g crema). Y el chocolate con leche, con menos sólidos de cacao que el amargo, se trabaja en una relación 2:1 (200 g chocolate y 100 g crema) Como ves cada uno tiene una relación distinta con la crema :) 2. Piensa en el uso y el clima ☀️❄️ Además de los radios, hay que considerar para que se usara y el clima. No es lo mismo un ganache para rellenar que uno para cubrir. El de relleno debe ser suave mientras que el de cubierta debe ser más firme. La temperatura también influye. En climas calurosos y para cubiertas, añade más partes de chocolate para que quede más firme y no se derrita. En lugares fríos y para rellenos, puedes usar más crema para que quede más cremoso 3. Diferencia entre chocolate real y cobertura sucedánea: Aunque a veces se usan como si fueran lo mismo, el chocolate real y la cobertura sucedánea son diferentes. El chocolate real su grasa proviene de la manteca de cacao y la cobertura sucedánea, en cambio, su grasa proviene de aceites vegetales hidrogenados, lo que afecta el resultado final de la receta Si quieres aprender más sobre el ganache, recuerda que en la escuela está disponible el curso Just Ganache, donde explicó todo sobre el ganache de chocolate blanco, con leche y amargo, tanto teoría, recetas y técnica. Para mayor información puedes visitar el enlace del perfil Www.deliciasnina.com 🧚🏻‍♀️🩷 y puedes ver los resultados de mis estudiantes en historias destacadas 🌝 #cakereels #cakereel #cakevideo #ganachecake #ganache

There’s a reason I always choose ganache. Once you know, you know. #ganacheonganache #whitechocolateganache #ganachecake #cakesofinstagram🎂🍰

Another day, another satisfying video. You guys know I love crumb coating my cakes with chocolate ganache, the best way. . . . . . #chocolateganache #crumbcoat #cakedecorating #cake #tallcakes #satisfyingvideo #explore #ganachecake #6inchcake

Bloom motion 💐 Soft pleated texture, delicate movement and bursts of colour brought together in one modern statement piece. Reeded cake stand @prop.options #cake#ganachecake#waferpapercake#cakecakecake#cakedecorating

🤎 GANACHE TIME… it’s been a while 🤎 Ganache - the ultimate treat that's both delicious and visually stunning, but can be a bit finicky. 🤎 Below are some TOP TIPS to help you master it: 1. Keep your room's humidity in check - ganache likes it cool, but not cold! 2. I enjoy using 53% cocoa chocolate and whipping cream, with a dash of glucose syrup for that perfect finish 3. Don’t apply ganache to a frozen cake - chilled is perfect! Hope this helps, Elisabeth x ⭐ Mini scrapers and non slip mat @lissieloulondon ⭐️Chocolate used @callebautchocolate #ganache #ganachecake #chocolate #cakedesign

Omg omg omg omggggg!!! I can’t…guys I can’t. It’s just SO perfect! ✨#origamicake #origamiartist #ganachecake

Make this White Chocolate Coffee Whipped Ganache as an alternative to regular buttercream. It’s smooth and cloud-like and tastes like a coffee milkshake. Recipe from my newsletter. #whippedganache #whitechocolateganache #whitechocolatefrosting #ganachecake

Link to the recipe is in my bio! How to make a perfect Chocolate Ganache Decoration that will steal the show? So so beautiful and yummy.

Comente GANACHE que eu te envio o link da imersão Se você quer trabalhar com uma cobertura mais segura, estável e profissional… essa imersão é pra você. A ganache não perde ponto com facilidade e ainda é mais resistente ao calor, trazendo muito mais segurança com bolos. 📅 Ao vivo — dias 05 e 06 de maio E enquanto isso, salva essa receita 👇 Bolo de limão com mirtilos Ingredientes: • 150g de margarina • 200g de açúcar . Raspas de 1 limão (da sua preferência) • 3 ovos (150g) • 120g de leite • 200g de farinha de trigo • 8g de fermento Pode usar mirtilos frescos ou congelados. Prefiro assar por camadas e coloco o mirtilo por cima da massa (quantidade que desejar). Modo de preparo: 1. Bata a margarina com o açúcar (e as rapas de limão) até obter um creme claro e fofo. 2. Acrescente os ovos, um a um, batendo bem após cada adição. 3. Incorpore a farinha de trigo intercalando com o leite, até obter uma massa homogênea. 4. Adicione o fermento e misture delicadamente. 5. Distribua a massa na forma. Coloque os mirtilos. 6. Asse em forno preaquecido a 180°C por aproximadamente 40 minutos, ou até o palito sair limpo. Rendimento: 828g (2 camadas de 20cm) #cursodeconfeitaria #ganachecake #bolodecoradorj #boloemganache