![]() She is a baking scientist and genius and has an amazing handle on what it takes to make a good recipe. *My friend Summer Stone has an incredible blog called Cake Paper Party with AMAZING recipes that I’ve been the partaker of on many occasions. I also put together a post on post on “How much ganache do you need?” HERE. Users of older Excel versions might need this link. This is an Excel spreadsheet created by Australian cake decorator I Want Sprinkles and allows you to enter the diameter and height of each tier and gives you the amount of chocolate and cream you need. To calculate how much ganache you need to cover any size cake, I recommend The Ganacherator. If you are buying/using high quality white chocolate, then you can use a 3 to1 ratio of white chocolate to heavy cream. If you are using grocery store chips, use a 4:1 ratio of chips to heavy cream. Milk Chocolate: 2.75 to 1 ratio of milk chocolate to heavy cream Semi sweet chocolate (SSC): 2.25 to 1 ratio of SSC to heavy cream You need to change the ratio of chocolate to heavy cream if you are using dark to white chocolate.ĭark chocolate: 2 to 1 ratio of dark chocolate to heavy cream *Remember, the type of chocolate you use will effect your ganache. Both classes will give you fabulous technique to get beautiful finishes on your cakes!! I also show how to crumb coat a tall round cake in ganache in my “Simply Modern Cake Design” class. I show how to crumb coat a square cake with chocolate ganache and how to cover it in fondant in my first class, “Clean & Simple Cake Design”. And, it’s firm at room temp so you can cover a cake at room temp and not have to fight with condensation. Ganache is my crumb coat of choice!! It gives you the smoothest surface and most stable surface for covering a cake in fondant. To help figure out how much buttercream you will need for your cake project, I’ve created a calculator…see how it works HERE. *Click HERE then scroll down to “What buttercream do you use?” My buttercream of choice is Swiss Meringue Buttercream.įor a great tip on how to get butter based frostings nice and white, see this post HERE *For even more info, you can view my Craftsy class HERE or get 25% of Lauren Kitchen’s class HERE. You need to adjust your ratios of corn syrup (or glucose) and chocolate depending upon what kind of chocolate you are using. If you want to use real chocolate in your modeling chocolate, then check out THIS recipe and video by Lauren Kitchen. I prefer to work with Wilton because they come in so many colors and are readily available and cost effective. The recipe I use in the link above is for candy melts. Click HERE for a big review on the best homemade fondant recipes and commercial brand review. Even the time of year can depend on what you need to add. I make my own!! :) Before you make it, remember that if you are in a warmer/more humid climate, you’ll need to add more powdered sugar. It’s a beautiful crumb-free thing.*Here’s info on how to size up/down your cake pans: Click HERE At this point, continue icing the cake as you normally would and count on your trusty crumb coat to keep your cake surface from getting into your frosting. Yep! Once the crumb coat dries, you are ready to continue icing and decorating. The crumb coat should be dry before you apply the final layer of icing. ![]() Don’t worry about visible crumbs, it’s all part of the process! Smooth the icing as best as you can and let it dry until it crusts over, or feels dry to the touch. It should be thin enough that you can see the cake (and crumbs) through it. ![]() Use an offset spatula to spread a thin layer of frosting over your cake. It’s basically a delicious primer for your cake masterpiece that keeps the cake on the cake side, and the icing on the icing side. A crumb coat is a very thin layer of icing used to “glue” crumbs down, seal in the cake’s moisture (super useful when you need to store the cake before decorating it) and provide an even base for additional frosting.
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