Profroster Tutorial using White Chocolate Ganache (works for buttercream too)
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Amazon Affiliate Links:
- Turntable: amzn.to/3qBe0B2
- Angled spatula: amzn.to/2KvSnTc
- Ganache Plates: amzn.to/3iuR7fC
- Profrsoter: (not Amazon) www.profroster...
CHOCOLATE GANACHE:
I use a good quality white chocolate and double cream. I chop my chocolate very finely and then use the microwave. Add the cream to the unmelted chocolate and melt for one minute initially and then in 30 second bursts, resting for for 30 seconds inbetween each and stirring very gently. Once all chocolate has melted, stir gently without introducing too much air and don’t whisk. Leave to cool at room temperature, or to speed up you can use the fridge, but you need to take it out and stir regularly. For white chocolate ganache I use a ratio of (chocolate:cream) 2.1:1 for white chocolate, milk chocolate I do 2:1 and dark chocolate I do 1:1.
BUTTERCREAM:
This method will work just as well for buttercream too. If you need a good, stable buttercream recipe, see m other videos with ‘bonus buttercream recipe’ in their title.
CAKE:
The cake in this video was a chocolate cookies and cream cake. I always use scratch made cake but if you prefer you can use a box mix and unless using Madeira, I always do three layers to my cakes.
TOOLS:
Most tools and such are linked above. You’ll need an angled spatula, bench scraper, turntable and I also used a Profroster and one ganache plate. I use ganache plates 0.25 inches larger than the cake itself; you’ll also need some plastic bowls and rubber spatula for making your ganache. A good quality turntable is a god send and I’ve linked my favourite above. I can’t link the Profroster for you as it’s not available on Amazon, however You can buy it directly on their website or several other third-party sellers. Be sure to purchase the original and not the copycat versions as they aren’t as good.
COLOURING:
I coloured my ganache using normal gel colours, the one for this cake was rainbow dust pro gel in ‘Peach’. You don’t been to use specialist candy colouring for colouring ganache, as the cream acts as a binder and disperses the colour.
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8 сен 2024
