??? 4 Sugarshack or anyone using her method

[jonicca]

I've watched all 3 videos and they're wonderful!!! But I have a question for when you're not using BC. Like, what would you use to pipe a dam for filling if you're not using BC? I'm using ganache, so is it possible to get the ganache stiff enough to hold the filling like the stiffened BC?

[puzzlegut]

I only saw the one video that Sugarshack made showing how she makes her frosting. Are you saying there's 2 more videos?

[2sdae]

she's referring to these
DVD Cake, Cookie, Baking, and Decorating Videos

I always use butter cream to dam, I havent made whipped ganache but I know you can and you should be able to whip it and make it for your dam.

Whipped Chocolate Ganache
Serves/Yields: 4 3/4 C
Prep. Time:
Cook Time:
Category: Fillings
Difficulty: Easy

Introduction
Easy to make. Whips up easily. Tastes delicious. Unwhipped, it will stay fresh for 2 weeks in refrigerator.

Add thin layers of melted chocolate to cake payers before filling for a wonderful & unexpected crunch that contrasts nicely with cream whipped ganach.
Ingredients
1/2 lb semi-sweet chocolate
1 qt heavy cream
Directions
Melt in bowl over hot water:
1/2 lb semisweet chocolate

In saucepan, bring to boil
1 quart heavy cream

Whisk 1/3 of cream into chocolate until smooth. Slowly whisk in remaining cream. Refrigerator overnight or freeze for a few hours.

Whip until stiff.

Yields: 4 3/4 cups of filling when whipped.

[puzzlegut]

Originally Posted by 2sdae

she's referring to these
DVD Cake, Cookie, Baking, and Decorating Videos

I always use butter cream to dam, I havent made whipped ganache but I know you can and you should be able to whip it and make it for your dam.

Whipped Chocolate Ganache
Serves/Yields: 4 3/4 C
Prep. Time:
Cook Time:
Category: Fillings
Difficulty: Easy

Introduction
Easy to make. Whips up easily. Tastes delicious. Unwhipped, it will stay fresh for 2 weeks in refrigerator.

Add thin layers of melted chocolate to cake payers before filling for a wonderful & unexpected crunch that contrasts nicely with cream whipped ganach.
Ingredients
1/2 lb semi-sweet chocolate
1 qt heavy cream
Directions
Melt in bowl over hot water:
1/2 lb semisweet chocolate

In saucepan, bring to boil
1 quart heavy cream

Whisk 1/3 of cream into chocolate until smooth. Slowly whisk in remaining cream. Refrigerator overnight or freeze for a few hours.

Whip until stiff.

Yields: 4 3/4 cups of filling when whipped.

Oh ok. Thanks for clearing that up.

[jonicca]

Thanks 2sdae, exactly how stiff does this become? Is it possible to eliminate some of the cream to make it more stiff?

[2sdae]

you could try that.

[MAK]

Jonicca - ganache will become really stiff depending on how much cream you use. I mean like fudge. Plus it stiffens up as it gets cooler.