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Cake frosting or ganache cream

Cake frosting or ganache cream

Name: Cake frosting or ganache cream
Total time: 30 min
Ingredients: 500 g BAM dark chocolate; 300 g liquid heavy cream; 100 g sliced unsalted butter at room temperature; 500 g BAM white chocolate; 200 g liquid heavy cream; 100 g room temperature unsalted butter, cut into pieces

(4)

Preparation time: 30 min
Difficulty:
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.

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.

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:

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

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

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

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

procedure for making white chocolate ganache:

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

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

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

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

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark Chocolate Drops, 1 kg

29,90 €

White Chocolate Drops, 1kg

21,90 €

Discount on products used in the recipe - 10%:

-5,18 €

Total:

51,80 €46,62 €

-10%

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