Cakeheads Session Three
All Cakeheads Tutorials
•
14m
Sometimes, you just need someone to tell you where to begin. This course covers all you need to know to build the foundation for your beautiful cakes.
Section 3 - Making Ganache
This session covers:
- How to make ganache the easy way!
- How to store left over ganache
- How to reheat frozen or refrigerated ganache
- When to use ganache
Materials used:
- ganache recipe
- good quality chocolate in bulk, chips or chopped
- heavy cream or heavy whipping cream
- kitchen scale
- microwave safe bowl
- rubber spatula
- whisk
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LINKS & SUPPLIES
RECIPES
- Chocolate Ganache (and how to adjust the ratio for white chocolate ganache too!) (the easiest way to prepare ganache when using it to fill and/or ice a cake, before covering a cake in fondant, or even just leaving it as the finish! See the notes section to adjust the amounts for making white chocolate ganache!)
SUPPLIES
- EatSmart ESKS-10 Precision Elite Scale-15 lb. Capacity: https://www.amazon.com/gp/product/B009EUPMFK/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=mcgcak-20&linkId=7e672050b95f1fe68ef6e484aaccfaea&language=en_US
- Anchor Hocking 5 Ounce Measuring Glass: https://www.amazon.com/Anchor-Hocking-Ounce-Measuring-Glass/dp/B00IPL4FQQ/ref=as_li_ss_tl?crid=1V7QNVME59LBX&keywords=5+oz+measuring+glass&qid=1570032254&sprefix=5+oz+measuri,aps,178&sr=8-3&linkCode=ll1&tag=mcgcak-20&linkId=5b7663d2f5e5a47ea9ffcb49801e8425&language=en_US
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