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.
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
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. 😳😳🤣🤣
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
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!!
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?
Hi Checkout new Frostform recipes with supermarket chocolate , with vegetable oil instead of butter and with spreads like chocolate ( Nutella) Love your demonstration ❤
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
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.
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.
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!
Mary u are the best!!! Every time u make me shocked 😲😲😲😲 The cake is amazing ❤️❤️❤️❤️❤️
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
Beautiful cake and nice technique. 👍
Precioso , gracias
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!
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 🫣
This is really beautiful
Thanks for sharing ❤
Those blue flowers are beautiful how can we make those please
Where do you buy the flowers please
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. 😳😳🤣🤣
I love how you teach my something new every time. The butter ganache looks delicious. Thank you for sharing and keep on caking 💜
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
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
Is there somebody told you before that you are one of the best tutors? You are amazing.
This is the best video so far. I learned a lot today. Thank you for this!!!
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!!
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.
This is so beautiful Mary. Love your different techniques. Thanks for sharing.
Hi Checkout new Frostform recipes with supermarket chocolate , with vegetable oil instead of butter and with spreads like chocolate ( Nutella) Love your demonstration ❤
Very pretty cake and very informative! Thank you!
Beautiful cake. Can you use butter ganache under buttercream?
Sure!
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🙂
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 😍🥰
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
The tiny decorations are so beautifully done! 🎀🍰
OMG first time I heard of butter ganache…. Wow… what an awesome cake Mary…❤
I liked this very much but I won’t be trying it any time soon it looked way too complicated and technical for me 😊
Hola me puedes decir cuales son las cantidades de chocolate y de mantequilla por favor?
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?
It's amazing how easy you make everything. I will definitely try to do
your so talented omgosh
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.
Grata pela técnica. Conheço, porém, derrete o chocolate e a manteiga pomada é incorporada aos poucos. Descansa e usa no outro dia.
Is frost form only for using ganache?
Can I do this with a stacked tres leches cake?
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.
Wow 🤩 wow 🤩 Beautiful.
1st to comment. 😊. Absolutely beautiful cake! Love from NJ. 💜
Beautiful result and thoroughly explained. Will this work in hot temperatures?
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Do you flavor the butter ganache?
No I haven't
Love your videos! Thank you for sharing! I am going to try this technique!😍
Muchas gracias por poder ver los pasteles hermosos que presenta , con técnicas muy fluidas , la felicito!!! son una belleza...
Obrigada por mais um trabalho lindo
Derreteu a manteiga e depois pois chocolate em gotas? Por favor pode me explicar?
❤❤❤❤
Buenas noches soy de Perú, tienes unas manos maravillosas para hacer arte. Muchas bendiciones
This is beautiful thank you for sharing.
Hey, May i know what gel colours u used please, thank you
I would like to know how many grams you used for the ganache?
Wow yet another masterpiece. 😍😍😍😍
Hi , where can I purchase those floral hooks?
Hermoso ❤ bastante práctico ese efecto acuarela, seguro lo voy a probar😊
Brilliant! Can the ganache be chilled and whipped?
Sooo beautiful! Another amazing creation!😃😍
How many cups of chocolate was used here
fantastic! love your videos!❤❤
Belíssimo...👏👏👏👏👏👏🥰🥰🥰🥰🥰🥰🥰❤❤❤❤❤❤❤❤👏👏👏👏😍😍😍😍😍😍
Great job 🙏🏻 thanks for sharing it with us.
Me encantó el diseño terminado, bello!!!
How hard is it to cut into that cake though?
Do u think this will be stable in heat
Hi mary u are the best❤❤❤
So shiny and pretty
Me encantaría conocer la receta del cake
Thanks! I took floral Stems and pieced them together with floral tape to make the swag.
Absolutely stunning work!
This is beautiful ❤
Heyy mary how do you describe the taste for this wonderful recipe since the butter is being melted
It is very smooth and subtle.
Master piece!!! ♥️♥️♥️♥️
Beautiful.
Beautiful job👏
Se ve muy húmedo
Beautiful
❤❤woaw
Very pretty!
Awesome
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
Sehr schön gemacht!
Too long acetate from where
There is a link in the video description;)
😍🍰
❤😊
Divino!!!!
❤❤❤
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 TH-cam page that is linked in this videos description box.
@@love-dbk thanx
@@sophisticakesbymary thanks so much
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 ❤
instagram???