Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Frosting Ganache
Famous Authors (View All Authors)
Cakesandfrostings - Frosting Ganache Post by :mcgyver8 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1372

Click below to download : Cakesandfrostings - Frosting Ganache (Format : PDF)

Cakesandfrostings - Frosting Ganache

150g. (5 ozs.) dark chocolate -- chopped
1/4 cup cream


Combine chocolate and cream in a small pan. Stir over low heat until the chocolate is melted and the mixture is smooth. Remove from heat, cool slightly. Pour over cake and smooth with broard bladed knife.

Ganache can be made with less chocolate and more cream and used as a light, delicious filling for cakes.
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Frosting Icing Cakesandfrostings - Frosting Icing

Cakesandfrostings - Frosting Icing
1 1/2 c. Crisco 2 lb. Domino confectioners sugar 2 tsp. vanilla 1 tsp. almond extract 3/4 tsp. salt 1/4 to 1/3 c. nondairy coffee creamer (such as Cremora) 1/3 to 1/2 c. water Mix together until well blended. It will frost and decorate 8-inch layer cake or a 9 x 13-inch sheet cake. Leftover icing may be refrigerated up to two weeks in a covered container.
PREVIOUS BOOKS

Cakesandfrostings - Frosting Fudge Icing By Jane Cakesandfrostings - Frosting Fudge Icing By Jane

Cakesandfrostings - Frosting Fudge Icing By Jane
2 ounces baking (bitter) chocolate 2 tablespoons butter 1/2 teaspoon vanilla 1 cup sifted powdered sugar 1 egg 1 egg yolk Melt the butter with the chocolate, add vanilla, and sugar. Beat in the egg and egg yolk. Let stand one hour until set. If you refrigerate it, it will harden. Double the amount for a 9x13 cake I realize some will be uncomfortable with the raw eggs, I've lived 81 years and they haven't bothered me yet, I don't worry about it.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT