![]() ![]() The total area of A +B is about one third of C+D+E so you would need approx 3 times your original recipe. Voila, up comes answers.Įxample (presuming your cake is 3″ deep) 6″Ī + B is the cakes you made with 1 layer of filling (288.88)Ĭ+D+E is what you are going to make 6,9,12 with two layers of filling (869) You can also use this recipe for the filling. She also has a post on how to convert a recipe for random cake tins…click HERE for that.Hi musicrach, have a look at put in cake tin diameter in diameter and click on solve others. Ingredients This recipe will make a full batch of icing, but you can easily make half of it. 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. Crumb coating is a cake decorating technique where a thin smear of frosting is applied all over the cake seal in stray crumbs before coating with a proper thick layer of frosting. *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 Use it as a simple sauce, drizzle it over your favorite ice cream, or pour it over a crumb-coated layer cake as a shiny glaze. Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. *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. *Here’s info on how to size up/down your cake pans: Click HERE ![]()
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