Here's a little cake I whipped up for one of my closest friend's birthday this weekend. I wanted to do something a little more simple but fun too. I did a tall 6 inch round cake with layers of vanilla and chocolate cake. Between them I put strawberry swiss meringue buttercream and coated the entire cake with amaretto chocolate ganache. I made some simple fondant flowers and leaves to decorate it. I think it came out pretty well and it lasted too (considering it's unseasonably hot again here in the DC area - another 90 degree day during fall!). *See below for easy chocolate ganache recipe*
So yummy! Who doesn't like chocolate and strawberry?! (I learned that from cupcake camp lol) I think it was a crowd pleaser ;-) But I am so annoyed at my horrible piping skills! I don't know what it is when I have to write something on a cake my hand shakes so much. Any tips??
Easy Chocolate Ganache
I'm always looking up how to make ganache and every recipe calls for weight measurements. I don't have a scale and then I end up having to look up a measurement converter on the internet, etc. So here is the amounts I used yesterday and it came out great! I still had some left over and it keeps in the fridge for a few days - just slowly heat it up int he micro when you're ready to use again (or snack on it with pretzel sticks! YUM)
- 1 bag of semi-sweet chocolate chips (12 oz. pkg - I like to get the mini chips since they melt easier)
- 1 cup of whipping cream
- 3 tbls butter, softened
- 1-2 tbls Liquer of your choice (I tend to use amaretto, Grand Mariner, or Bailey's)
- Place chocolate chips in a glass bowl.
- Slowly heat up the cream over the stove top, stirring and bringing it just before a boil.
- Pour heated cream over chocolate chips and let sit for about 2 minutes.
- Whisk the cream and chocolate chips until combined, then add the butter.
- Whisk in the liquer. Voila! You're ready to cover a cake or have some fondue ;-)