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Re: 2 questions I need help with for the wedding cake

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Posted by caked out on September 26, 2007 at 10:15:50:

In Reply to: Re: 2 questions I need help with for the wedding cake posted by Jeff on September 25, 2007 at 13:41:53:

Yes! That's it, thank you. I have a photographic memory, I could see every detail except the name. I love it, and I'm not a big chocolate person.
: The 70% your using sounds like Lindt.

: Now I'm revealing secrets! I use dark chocolate ganache as the base for my chocolate buttercream all the time. It's the best chocolate frosting I've ever had. I use 2/3 the Guittard 60% cocoa chocolate chips and also 1/3 the 70% (darn, I can't think of the name, but I buy it in bars at wal-mart, the package is black & white with gold writing) to make ganache. I'm sorry, I wish i could remember, it comes in 70% and 80%. But you only need to refrigerate it for about an hour.

: Has anyone ever made a spice cake from a white cake mix? If so, can you please tell what you used and how much?
Also, in the recipe section there was a request and shared recipe for a Dark Chocolate Buttercream. It refers to refrigerated ganache. Is this made like a day ahead and then just added into the buttercream recipe or is this something that should be purchased?

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Comments:
: Yes! That's it, thank you. I have a photographic memory, I could see every detail except the name. I love it, and I'm not a big chocolate person.
: The 70% your using sounds like Lindt.

: Now I'm revealing secrets! I use dark chocolate ganache as the base for my chocolate buttercream all the time. It's the best chocolate frosting I've ever had. I use 2/3 the Guittard 60% cocoa chocolate chips and also 1/3 the 70% (darn, I can't think of the name, but I buy it in bars at wal-mart, the package is black & white with gold writing) to make ganache. I'm sorry, I wish i could remember, it comes in 70% and 80%. But you only need to refrigerate it for about an hour.

: Has anyone ever made a spice cake from a white cake mix? If so, can you please tell what you used and how much? 
Also, in the recipe section there was a request and shared recipe for a Dark Chocolate Buttercream. It refers to refrigerated ganache. Is this made like a day ahead  and then just added into the buttercream recipe or is this something that should be purchased?

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