Hard Ganache on a cake

This is a simple ratio of 2:1 of chocolate and cream. This is thick chocolate being coated easily on a cake

Category:

Education

Tags:

• Hard
• ganache
• cake
• pastry
• culinary
• baking
• cooking
• cook

[monkfan72]

That's probably the best job ever, after being paid to play with puppies.

[AnonymousF]

Geez, look how smoothly it spreads!

[donnadecember]

@colbran It has to be hot. If it's cold, it's a solid.

[ando1135]

@monkfan72 and pays about the same.

[shallbemistaken]

who else said oh shit at 0:10

[colbran]

Hey, how long did you wait before you put it on your cake. Was the ganache cold? or hot.

[ajfield1996]

Ah what up ganache

[ando1135]

iPod auto correct :p.

Meant to ask if it's sponge cake

[ando1135]

Is that a pinger cake? Also, I have seen some pastry chefs, when putting on a mirror ganache, have the cake pre-iced and placed in the fridge before applying the ganache. Happen to know what kind of icing it is and or cake used?

[nanefy]

Can you tell me the name of the tool you were using to cover the first small cakes? I have been looking for one for ages, but don't know what it's called - I think it's a batter dispenser, but I am struggling to find it!