Problem Solved!! MARBLED BUTTER GANACHE TECHNIQUE (even better than cream!)| Cake Decorating
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- Опубліковано 11 бер 2023
- I finally found the answer to one of my problems! I Marbled Butter Ganache! I love to use white chocolate ganache, but it does have one big negative quality...it takes a while to set up, and sometimes it never seems to completely get there. Well to my surprise, I only had to change one thing. Swap the heavy cream with butter! I mean the original recipe still has a place for me, but if you want it to set up quickly and with tons of shine, do this! I got this from @frostform. I also made my own version of their technique. Please take a look at their products and social media for ideas of your own! And I do recommend that you purchase their products if you dont want to mess with this the way I did:)
music=www.bensounds.com
Cake ring=a.co/d/iq6Db4U
acetate sheet=a.co/d/hU3wqQo
Butter Ganache Recipe=www.frostform.com/blogs/recip...
Colour Mill Oil Based Food Coloring=a.co/d/9ax4Z4p
WHite CHocolate=a.co/d/1GN4pyy - Навчання та стиль
In Europe, we call this ganache “Choco-concrete” and is very much favored for use under fondant. Even a thin layer of it works much better than any buttercream, especially in humid and hot temperatures.
yeah
After using the gold or silver luster dust, or the paint, I lightly spray a confectioners glaze, it will seal in the dust. And won't come off as you transfer it. Hope that helps
Good idea!
Absolutely stunning work!
Loved this but I would have liked to have seen the big reveal, so you taking off the acetate so we can see live how it came off etc 🫣
Sooo beautiful! Another amazing creation!😃😍
Very pretty cake and very informative! Thank you!
This is so beautiful Mary. Love your different techniques. Thanks for sharing.
Beautiful cake and nice technique. 👍
Is there somebody told you before that you are one of the best tutors? You are amazing.
It's amazing how easy you make everything. I will definitely try to do
Love your videos! Thank you for sharing! I am going to try this technique!😍
Hermoso ❤ bastante práctico ese efecto acuarela, seguro lo voy a probar😊
Me encantó el diseño terminado, bello!!!
I love how you teach my something new every time. The butter ganache looks delicious. Thank you for sharing and keep on caking 💜
Great job 🙏🏻 thanks for sharing it with us.
Mary u are the best!!! Every time u make me shocked 😲😲😲😲 The cake is amazing ❤️❤️❤️❤️❤️
fantastic! love your videos!❤❤
This is the best video so far. I learned a lot today. Thank you for this!!!
OMG first time I heard of butter ganache…. Wow… what an awesome cake Mary…❤
Muchas gracias por poder ver los pasteles hermosos que presenta , con técnicas muy fluidas , la felicito!!! son una belleza...
This is beautiful thank you for sharing.
Beautiful job👏
I've seen decorating videos using Frost Form, and questions about that process using the ganache have been answered. It's definitely a technique that should make the decorating easier, so I'll be testing this in the near future!! Great work, Mary!!
This is beautiful ❤
You have saved so much of my money thanks a ton for always sharing the best ideas love the way u teach ❤❤ much love from India 😍🥰
Sehr schön gemacht!
Wow yet another masterpiece. 😍😍😍😍
your so talented omgosh
Wow 🤩 wow 🤩 Beautiful.
Master piece!!! ♥️♥️♥️♥️
I can't wait to see this...
I haven't finished the Faberge egg cake yet lol. I coved in a dark chocolate ganache, but I wanted a white covering for it so I can color it. Anyways I am hoping this technique will work. Lol I have to wait for my grandson to fall asleep cause he won't let me see/hear cause he took loves watching your videos lol
First of all, this is beautiful! I have been seeing Frost Form lately, but wasn't sure how legitimate it was, so I appreciate your take on it and your opinion of the butter ganache. But what surprised me was how you did the straws. I just did something like that for my Dad's birthday cake (on the top, representing round metal rods), but I didn't know you could just slide them out or score them after they had set. You should have seen the mess I had and the time I spent, cutting them open ahead of time, then taping them closed, then carefully taking all the tape off after they were set and carefully opening them again to slide the chocolate out. Then I watched you just pipe the chocolate right in, slide them out, score with an exacto knife, easy-peasy. 😳😳🤣🤣
Buenas noches soy de Perú, tienes unas manos maravillosas para hacer arte. Muchas bendiciones
Very pretty!
Beautiful result and thoroughly explained. Will this work in hot temperatures?
Beautiful.
Hi Mary! I didn't know about butter ganche & straw technique. I'm always learning something new. Thank you!
The straws were done with candy melts;) not sure if I specified that?
@@sophisticakesbymary yes you did🙂
Hi Mary- did you have any bits of ganache sticking up from the top when you removed the acetate? Like the bits that stuck to acetate when pouring down? My other question is does the acetate come away easily or do you wrap a warm towel or anything around it before hand? I'm wanting to do this technique for my sisters baby shower cake 🙂 thanks so much for all your tutorials
Precioso , gracias
Beautiful
Divino!!!!
Brilliant! Can the ganache be chilled and whipped?
Frost Form is brilliant! They are an Irish company. The full sets are worth tue money as it saves you so much time. Such a beautiful cake ❤️
I might have to get them too;)
looking at this because it’s way cheaper than frost form
So shiny and pretty
Those blue flowers are beautiful how can we make those please
Where do you buy the flowers please
1st to comment. 😊. Absolutely beautiful cake! Love from NJ. 💜
Hi Mary, it's so delightful watching how you improvise to produce such beautiful cakes. How mild - temperature wise does the ganache have to be to maintain its fluidity without melting the buttercream?
Hi! I don't know the exact temperature, but it has to be fluid enough to pour, and it cools pretty quickly. So I would not let it set longer than 10 minutes before using.
Obrigada por mais um trabalho lindo
Derreteu a manteiga e depois pois chocolate em gotas? Por favor pode me explicar?
Awesome
Hi mary u are the best❤❤❤
That is stunning! Ok next practice cake with be butter ganache. Can you do this with milk or dark chocolate? I mean clearly it’s not going to be colored, but just to cover a cake? Do it cut like buttercream or is it stiff and brittle like chocolate?
You can! It will be softer then chocolate but a little firmer then buttercream. Definitely best at room temperature.
Beautiful cake. Can you use butter ganache under buttercream?
Sure!
Hey, May i know what gel colours u used please, thank you
Is frost form only for using ganache?
May i ask, the recipe for 8 inch round, is that based on a single layer or double layer 8 inch round, i so want to try this?
Hi , where can I purchase those floral hooks?
Lovely creation as always Mary. I have an ask, since white chocolate alrdy has fat by adding butter to make the ganache does it not increase the fat and somehow give it a greasy texture when served?
Can the same ganache be made with dark chocolate with the same ratios?
If you use good quality chocolate you should be fine. I tried it with off brand first and it was grainy. Second time I used GHIRARDELLI and it was perfect. I haven't tried with other chocolate, but I would assume the same would apply.
@@sophisticakesbymary Noted with thanks
Can I do this with a stacked tres leches cake?
Me encantaría conocer la receta del cake
Do u think this will be stable in heat
Belíssimo...👏👏👏👏👏👏🥰🥰🥰🥰🥰🥰🥰❤❤❤❤❤❤❤❤👏👏👏👏😍😍😍😍😍😍
❤❤woaw
Thanks! I took floral Stems and pieced them together with floral tape to make the swag.
How hard is it to cut into that cake though?
Hi I've seen the frostform n ws considering getting the former is the former a good buy..n worthwhile..n how does the butter ganache taste..thanks for this video it's really an answer to my prayer..please ny advice on how to use the frost form with buttercream will be appreciated..love from South Africa
Hi! I wish I could answer your questions about the frost firm, but I have not used it. I have just dine this method. The butter ganache tastes like normal ganache with just a Smoother mouth feel. I mean, you will taste butter, but that is ok by me!
If you would like to know how to do this method using buttercream, it’s on their UA-cam page that is linked in this videos description box.
@@love-dbk thanx
@@sophisticakesbymary thanks so much
Heyy mary how do you describe the taste for this wonderful recipe since the butter is being melted
It is very smooth and subtle.
I would like to know how many grams you used for the ganache?
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Hola me puedes decir cuales son las cantidades de chocolate y de mantequilla por favor?
Did you have to smooth out the top after you removed the acetate?
Just used a straight blade and cut off the small raised edge.
@@sophisticakesbymary thank you! Beautiful cake ❤
❤😊
😍🍰
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
How many cups of chocolate was used here
I liked this very much but I won’t be trying it any time soon it looked way too complicated and technical for me 😊
How much exactly butter and chocolate u used in that ganache plz im making same size cake
I use the recipe by frost form and there should be a link in the video description;) It lists all the amount for different sized cakes.
Do you flavor the butter ganache?
No I haven't
Grata pela técnica. Conheço, porém, derrete o chocolate e a manteiga pomada é incorporada aos poucos. Descansa e usa no outro dia.
Se ve muy húmedo
Too long acetate from where
There is a link in the video description;)
instagram???