Inspired by Chocolate and Cakes

I have scoured the internet looking for a ganache receipe that does not harded in the middle and can be used under fondant ..... is there such a thing ? or is it two different batches ?
i rushed out and bought the planet cake book and was disappointed really .
am so desperate to get sharp Aussie ( as I like to call them lol) corners but with a succulent filling !
The finish is a million times better than buttercream and it is still illuding me ......
I so so hope you can help

Harriet
uk

Hi Harriet, thanks!!!!!
I'm afraid you really can not have the sharp edges and a soft centre as it is the strength in the cake set up that you work against to give you the sharp edges.

Something that might help is that we use mud cakes as our bases so that also has a firmer texture so the ganache goes beautifully with this texture. The ganache I use is not rock hard and should be like a firmish chocolate truffle in texture. It may have been the hardness of your chocolate as these vary so so much.

The other thing is that the finished cake never goes in the fridge and the cake should be eaten at room temperature. I usually use 1 part cream and 2 - 2 1/2 parts dark chocolate (depending on whether it is summer or winter) and for white chocolate ganache I use 1 part cream to 3 parts white chocolate (I use more white chocolate as the one I use is softer than the dark chocolate I use).

I do not know what Planet Cake use but I'm thinking it can not be much different to this.
I do not know if I have helped at all!!
Thanks for asking and have fun decorating.

• CONGRATULATIONS!!

  
  Teena - http://buildawebsitetonight.com - June 30, 2010, 5:52 am
  Oh Michelle I'm so excited for you! What a wonderful opportunity!
  
  The cake looks faaabulous - you say it's big, what were the dimensions, to give us an idea of the size?
  
  Keep up the great work :-)
  
  Teena

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• Thank you Teena!!

  
  Michelle Rea - http://www.inspiredbymichelle.com.au - June 30, 2010, 6:37 am
  Thanks Teena!! The cake board was 20" square and the Hi-5 logo was over 4.5" in height.
  It was soooo heavy it took two of us to carry it into the studio.
  My cakes are always heavy because they are filled with delicious chocolate ganache - this was banana cake with white chocolate ganache layers.
  Thanks for taking the time to comment, I really do appreciate it!!
  Bye for now, Michelle
  
  Michelle Rea
  Inspired by Michelle Cake Designs

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