What's Cooking?
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
ganache ?
How far ahead can I make ganache that I want to use in a layer cake? The cake is for Saturday and I plan to make it on Friday but I was hoping to get the ganache made tonight. If I make it and put it in the fridge, do I just bring it to room temp to spread it on the cake?
Does anyone have a go to recipe? I have seen several different ones.
Thanks.
Re: ganache ?
I usually make it when I make the cake. By the time the cake is cooled off, it's usually ready. ETA: I'm not sure how well it would work making it a day ahead.
Sorry, I don't have a recipe to share. I eyeball it.
Are you looking to use it more as something that you can whip into frosting or something that's more of a glaze that you pour over the cake? I'm not sure that it will spread will if it's not whipped.
If you're going for a whipped ganache frosting, go ahead and make the ganache ahead of time, keep it in the fridge tightly covered, then bring it to room temp and whip the day you're going to use it.
If you want one that you can pour, then I'd just make it as the cake is baking/cooling, since you'll need it to be a pourable consistency anyways.
Basic ganache recipe is equal parts dark chocolate and cream (1lb chocolate:1pt cream)
chop chocolate very fine; scald cream just until small bubbles appear at edges over low heat. Pour hot cream over chopped chocolate, stir starting in the center with small circles working your way out until all chocolate and cream is incorporated and is glossy
I've found it much easier to let the hot cream sit on the chopped chocolate for a minute then start stirring.