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Gluten free
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milk chocolate drops 500g

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Cake frosting or ganache cream

Cake frosting or ganache cream

(4)

Preparation time: 30 min
Difficulty:
Number of ingredients: 6

cake frosting or ganache cream

We all know that even the best desserts only look perfect when you add a little decoration. One of them is ganache cream. There are several ways to prepare it, but the most important thing is that you always follow the same procedure. This time, in addition to the ingredients, I'm sharing with you a few tips that will make your ganache a success.

While cooking chocolate makes a good ganache, real chocolate containing cocoa butter will give it a better taste. Make sure the ganache does not come into contact with water. Always keep it in a plastic or microwave-safe container so that you can reheat it if necessary to soften it.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

The quantity given in the recipe is enough to frost 2 large cakes, 26cm in diameter. It may also be enough to grease 3 cakes, depending on the thickness of the grease, the diameter and the height of the cake. At this rate, you almost always get some leftovers, as it takes more ganache to coat the cake comfortably than is actually used. The leftovers can be stored in the freezer.

Now that you know how to frost a cake, quickly prepare your favourite cake flavour for frosting.

You can also use ganache as a filling for biscuits, recipe waiting here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Cake frosting or ganache cream

Preparation time: 30 min
Difficulty:
Number of ingredients: 6

Ingredients:

ingredients for dark chocolate ganache:

500 g BAM dark chocolate
300 g liquid heavy cream
100 g sliced unsalted butter at room temperature

ingredients for white chocolate ganache:

500 g BAM white chocolate
200 g liquid heavy cream
100 g room temperature unsalted butter, cut into pieces

Instructions:

procedure for making dark chocolate ganache:

1. Step Bring the heavy cream to the boil and let it simmer for a few seconds.

2. Step Pour the heated heavy cream over the chocolate and stir with a whisk until all the chocolate is melted.

3. Step Add the butter pieces and stir until the mixture is smooth.

4. Step Cover with transparent foil and leave at room temperature to cool.

procedure for making white chocolate ganache:

1. Step Bring the heavy cream to the boil and let it simmer for a few seconds.

2. Step Pour the heated heavy cream over the chocolate and stir with a whisk until all the chocolate is melted.

3. Step Add the butter pieces and stir until the mixture is smooth.

4. Step Cover with transparent foil and leave at room temperature to cool.

Order ingredients with a 10% discount:

Premium BAM baking products.

Dark Chocolate Drops, 1 kg

17,90 €

White Chocolate Drops, 1kg

17,90 €

Discount on products used in the recipe - 10%:

-3,58 €

Total:

32,22 €

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Cake frosting or ganache cream

Preparation time: 30 min

Difficulty: 2

Number of ingredients: 6

We all know that even the best desserts only look perfect when you add a little decoration. One of them is ganache cream. There are several ways to prepare it, but the most important thing is that you always follow the same procedure. This time, in addition to the ingredients, I'm sharing with you a few tips that will make your ganache a success.

While cooking chocolate makes a good ganache, real chocolate containing cocoa butter will give it a better taste. Make sure the ganache does not come into contact with water. Always keep it in a plastic or microwave-safe container so that you can reheat it if necessary to soften it.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

The quantity given in the recipe is enough to frost 2 large cakes, 26cm in diameter. It may also be enough to grease 3 cakes, depending on the thickness of the grease, the diameter and the height of the cake. At this rate, you almost always get some leftovers, as it takes more ganache to coat the cake comfortably than is actually used. The leftovers can be stored in the freezer.

Now that you know how to frost a cake, quickly prepare your favourite cake flavour for frosting.

You can also use ganache as a filling for biscuits, recipe waiting here.

Ingredients:

ingredients for dark chocolate ganache

500 g BAM dark chocolate
300 g liquid heavy cream
100 g sliced unsalted butter at room temperature

ingredients for white chocolate ganache

500 g BAM white chocolate
200 g liquid heavy cream
100 g room temperature unsalted butter, cut into pieces

Instructions:

procedure for making dark chocolate ganache

1. Korak

Bring the heavy cream to the boil and let it simmer for a few seconds.

2. Korak

Pour the heated heavy cream over the chocolate and stir with a whisk until all the chocolate is melted.

3. Korak

Add the butter pieces and stir until the mixture is smooth.

4. Korak

Cover with transparent foil and leave at room temperature to cool.

procedure for making white chocolate ganache

1. Korak

Bring the heavy cream to the boil and let it simmer for a few seconds.

2. Korak

Pour the heated heavy cream over the chocolate and stir with a whisk until all the chocolate is melted.

3. Korak

Add the butter pieces and stir until the mixture is smooth.

4. Korak

Cover with transparent foil and leave at room temperature to cool.