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Old 04-29-2010, 01:48 PM   #1
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Icing advice needed

I am baking a cake for a dear friends b-day party. She has requested an orange cake. I make a killer orange cake - no problem there... but for icing I was thinking of something deep, dark chocolate and smooth in appearance - shiny like a ganache (which I have never made). So I need some help.. The cake will be 10 inches and 4 layers and I was thinking of putting either an orange butter cream between layers or maybe some citrus curd. Any ideas, great recipes or tips for the outside?

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Old 04-29-2010, 01:50 PM   #2
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Janet I don't have any advice but I just wanted to tell you I nearly shorted out the keyboard from the drool just thinking about this cake! Sounds Awesome!
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Old 04-29-2010, 02:00 PM   #3
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I am baking a cake for a dear friends b-day party. She has requested an orange cake. I make a killer orange cake - no problem there... but for icing I was thinking of something deep, dark chocolate and smooth in appearance - shiny like a ganache (which I have never made). So I need some help.. The cake will be 10 inches and 4 layers and I was thinking of putting either an orange butter cream between layers or maybe some citrus curd. Any ideas, great recipes or tips for the outside?
The citrus curd sounds lovely but will it survive 4 layers?
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Old 04-29-2010, 02:05 PM   #4
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No advice from me but my birthday is in October.
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Old 04-29-2010, 02:19 PM   #5
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The citrus curd sounds lovely but will it survive 4 layers?
kades
Prolly not -I might just do this on the top one and use butter cream for the others. As you can see this is still in the planning stages - but since baking commences tomorrow, I need a plan soon. Any advice is welcome.
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Old 04-29-2010, 03:31 PM   #6
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I don't know about icing, but orange marmaled in between layers, yum
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Old 04-29-2010, 03:40 PM   #7
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Janet, I can provide you with recipes that will make your cake extra special. I just need about a half hour to get DH off to work and then I will give you my ganache glaze and Italian buttercream with lemon curd and/or another curd recipe that I used in a four tier by four inches each wedding cake.
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Old 04-29-2010, 04:53 PM   #8
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Chocolate Ganache

This couldn't be simpler and comes out smooth and shiny.

1 1/2 cups 60% bittersweet (or semisweet) chocolate, chopped
1 cup heavy (whipping) cream

Place chocolate in a heat resistant bowl. On low heat ring the cream so a low simmer and take off heat immediately before it scalds. Pour the cream over the chocolate and leave for about 5 seconds. Start to gently stir cream into the chocolate with a wooden spoon until it is all melted and smooth.

Let the ganache sit for a few minutes before pouring over the cake. Try to pour all over where you want it and avoid spreading as it will affect the sheen.

I like to put a base coat (crumb coat) of buttercream under the chocolate. If you do this, make sure that you have the frosted cake very cold when you add the partly cooled ganache.
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Old 04-29-2010, 04:55 PM   #9
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Quote:
Originally Posted by LPBeier View Post
This couldn't be simpler and comes out smooth and shiny.

1 1/2 cups 60% bittersweet (or semisweet) chocolate, chopped
1 cup heavy (whipping) cream

Place chocolate in a heat resistant bowl. On low heat ring the cream so a low simmer and take off heat immediately before it scalds. Pour the cream over the chocolate and leave for about 5 seconds. Start to gently stir cream into the chocolate with a wooden spoon until it is all melted and smooth.

Let the ganache sit for a few minutes before pouring over the cake. Try to pour all over where you want it and avoid spreading as it will affect the sheen.

I like to put a base coat (crumb coat) of buttercream under the chocolate. If you do this, make sure that you have the frosted cake very cold when you add the partly cooled ganache.

Yum - oh perfect! How long does this take to cool once it's covered? Does this need to be refrigerated after? How perishable is the ganache?
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Old 04-29-2010, 05:01 PM   #10
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Once the ganache is set (maybe 10-15 minutes in the fridge, it is pretty durable, as long as it isn't out in the heat.

If you put buttercream underneath and between the layers it will all last awhile. I will do the buttercream one next.
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