"I actually just did a ruffle style iced cake using swiss meringue icing over a cake that had 1/4 inch of chocolate ganache. The swiss meringue did adhere to the cake, I refridgerated it and brought it to the restaurant in one piece. The only thing…"
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Fran Beatri
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Buttercream used over a thick or whippd ganache?
Started this discussion. Last reply by Tippy May 10, 2012. 1 Reply 0 Favorites
I have a recipe for a ganache frosting ( it is thick -- NOT a pourable ganache ). Can I use it as a base coat on a cake and then cover it with buttercream ( either american or Swiss style)? I am…Continue
Ganache recipe - consistency
Started this discussion. Last reply by Stampinsher Jan 27, 2011. 7 Replies 0 Favorites
I see cakes all the time with ganache poured over them. But I am interested in those cakes where the ganache covers the top of the cake BUT only starts to spill over the side of the cake.The entire…Continue
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Fran Beatri posted a discussionButtercream used over a thick or whippd ganache?
I have a recipe for a ganache frosting ( it is thick -- NOT a pourable ganache ). Can I use it as a base coat on a cake and then cover it with buttercream ( either american or Swiss style)? I am not sure if the buttercream would stick to it or slide off?See More
Fran Beatri commented on jeri c's blog post Jeri's Version of Triple Chocolate Fudge WASC"Jerri --thanks for the iinfo ---and YES I was going too question the forum about the new Betty Crocker cake mixes ---they are now only 15 or 15.5 ounces. I lloked today while food shopping and I DID FIND the Betty Crocker Tripke Chocolate…"
Fran Beatri replied to Diana Viera's discussion Chocolate Cake Recipe"Thanks for responding.......When ou add those extra ingredients when making a box mix, is that 1/2 cup of oil? So instead of what is on the box, I just use your ingredients?
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Fran Beatri commented on jeri c's blog post Jeri's Version of Triple Chocolate Fudge WASC"This sounds yummy but i have a few questions ( I am not a very experienced baker-not baf just not lont time baker) This of course ( Two boxees of cake mix) makes alot of batter --- If I just want to bake 2 (two) 8 inch or 2 (two) 9 inch layer…"
Fran Beatri replied to Diana Viera's discussion Chocolate Cake Recipe"I know thhis is an old post . The link to the Hersheys cake does not work anymore?? Does anyone have the recipe or how I can find it? Or is this the recipe on the side of the Hershey's Cocoa box that I heard others talk about? …"
Fran Beatri replied to aisha's discussion Wedding Cake advice"Red velvet and the Waldorf are the same. The earlier versions from the south were really Devil food cake . And the icing mostly used was not the cream cheese but the poor man icing ou talked about--it is usually called the cooked flour icing…"
Fran Beatri replied to Anna Mills's discussion Crusting Buttercream icing needed that isn't so rich"I agree with the addition of salt. I was taught to use popcorn salt ( but not necesssary) and dissolve it it the water you used ( but microwave the water first so it is hot).
Also I would have subtracted from the…"
Fran Beatri replied to Gretchen Belsome's discussion Cake Flour vs All Purpose"There is a difference in the flours. I was taught never to use cake flour unless the recipe speciffically calles for it."
Fran Beatri replied to Kentastic Cakes's discussion Chocolate Sponge Cake Recipe"Ken -sorry about the question --- for some reason when I first signed in, there was no page 2,3,4,etc.."
Fran Beatri replied to Kentastic Cakes's discussion Chocolate Sponge Cake Recipe"1- Ken - did you ever do a test run on this cake?
2- Michelle -- so this amount of batter can make 2 -8 inch and 2 - 10 inch round cakes - that is alot of batter"
Diane Shavkin left a comment for Fran Beatri"Love to have you attend the Cupcake Competition for Bakers and Decorators that I am coordinating. The event will be held September 17, 2011 in Beacon NY. Classes begin on the 16th. You do not have to be a professional to enter in…"
Fran Beatri replied to ebony bardell's discussion whip cream stabilizer"I use either of two ways:
1- just like Eileen above I have used piping gel
2- I also use "whip it" by Dr, Oetker. Not sure how "natural" you like. I contains Dextrose,corn starch and tricalcium phosphate"
Fran Beatri replied to Lindsay C's discussion chocolate buttercream?"OH yes--please use a good quality cocoa powder for this --it does make a difference. And I want to give Bunnywoman the credit for my knowledge of the above..."
Fran Beatri replied to Lindsay C's discussion chocolate buttercream?"If you have a buttercream recipe you like then I would adjust that one.
Switch some cocoa powder for the powdered sugar. You actually can use any amount you like. The lesser amount of cocoa powder then the less intense color of brown you will…"
Fran Beatri replied to Claudia Gonzalez's discussion white buttercream"Yes--an all shortening buttercream will be white especially if you use the clear vanilla and/or extracts.
I have also heard the if you use a 1/2 butter -- 1/2 shortening recipe make sure you beat the heck out of the butter or butter/shortening --a…"
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- At 7:39am on June 26, 2011, Diane Shavkin said…
- Love to have you attend the Cupcake Competition for Bakers and Decorators that I am coordinating. The event will be held September 17, 2011 in Beacon NY. Classes begin on the 16th. You do not have to be a professional to enter in either the Baking or the Decorative Divisions. There are appropriate categories from the ages of 4 up through Masters. Please visit: www.shavkin.com for info, applications, forms and updates. Lots there to find out about this wonderfully planned show and competition. Any questions, etc., please do not hesitate to contact me. Regards, Diane By the way, the hotel is now taking reservations at a reduced rate.
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