Saturday, May 1, 2010

Chocolate Ganache at Craftwood Inn

This is a first...an entire wedding cake done in dark chocolate ganache...yummm! The flavor of the cake was yellow with delicious, freshly made, Bavarian creme filling...a great combination. Very simple decorations, yet very elegant. I felt the cake topper was a bit too large for this size of cake, but it still worked. I read somewhere to use double sided tape to give a cake top ornament more stability on top of the mirror or whatever other "platform" you may use. Why had I not thought of that before? It worked great. 

A couple of hints about working with ganache...use the lowest temperature you can to melt your chocolate with the cream. It will turn out smoother. Remember, if you get the cream too hot, the ganache will separate, not go on your cake smoothly, and give you a dull finish. Also, make sure you make enough to cover your larger cakes because the ganache will set up very quickly due to the low melting temperature. I always ice the cake in a thin layer of chocolate buttercream prior to covering with the ganache. Let it set up just a bit and then pour on the ganache. This will also help to give a smoother finish.





For an added bonus...the venue for the cake delivery was at the picturesque Craftwood Inn in Manitou...close to Garden of the Gods. I shot these pictures after the delivery and on the way home. This is why we live here...



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