I’ve got a Lindsay post for you, and you know what that means – it’s gonna be Gourmet and Yummy. Today it’s a baking tip.
Ever wonder how to get your ganache all smooth and shiny-like? It’s simple. Get out your blow dryer! Turn the heat up, bump the speed down and blow dry your cake, while simultaneously smoothing it out with that there cake spreader tool.
I tried to get a good action shot of Lindsay blow drying the cake, but I they didn’t come out the way I wanted. Hopefully you can get a good idea of how to smooth out your ganache from the pictures!
Thanks, Lindsay! The ganache cakes of the world just got prettier, thanks to you!
And for those of you would like to make the amazingly delectable Chocolate Ganache Cake with Raspberry Coulis that was featured in this post, click ‘more’ for the recipe (and more pics)!
Chocolate Ganache Cake with Raspberry Coulis and Fresh Raspberries
From Lindsay Rutman
Cake: my mom has been making it for years and just bakes a chocolate cake mix in layer pans. i use this recipe: http://www.epicurious.com/recipes/food/views/CHOCOLATE-GANACHE-CAKE-105133 (it tastes kind of like a brownie cake). i usually make the cake layers a day ahead of time and freeze them, because i find frozen cake a little easier to work with when i’m assembling all the layers together.
Ganache: the epicurious link for the cake recipe also has ganache instructions that are about the same ratios as my mom’s recipe, so it’ll work great. (you don’t have to be totally precise, you can add more or less chocolate for varying thickness). i use trader joe’s pound plus bittersweet chocolate in my ganache.
Raspberry Coulis: i’ve kind of made my own recipe for raspberry coulis. i just get a big bag of frozen raspberries, blend them in a food processor (or blender), then mash them through a mesh strainer with a spoon to get all the seeds out. then i add a squeeze of lemon juice, and enough sugar to my sweet/sour liking. it’ll be fairly runny, which can be bad news in a layer cake (you don’t want your layers to slide all over the place). i add 1-2 packages of plain gelatin (fruit pectin may work too, but i’ve never tried it).
Whipped Cream: i whip up cream with powdered sugar, vanilla, and a couple tablespoons of cream cheese (this keeps it more firm and stable in your cake layers).
Then layer all the stuff as you like between the cake layers, (i usually do all 3- ganache, coulis, and cream between each layer), frost the cake with ganache, and serve it with fresh raspberries. (Pictured: Lindsay’s layers.)
This cake is definitely a labor of love, that takes planning ahead (the ganache needs time to set up properly before you can frost with it).