Creme Fraiche Ganache Icing Recipe

 

 

This icing has tangy yummy chocolate flavor.  The Creme Fraiche makes it somewhat tangy. This recipe is based on the Crème Fraiche Ganache in Rose’s Heavenly Cakes. 

 

Tools Needed

Food processor

1 or 2 metal cake spatulas to ice cake

Mason jar

2 cup measuring cup

Measuring spoons

Meat tenderizer

zip top bag

large bowl

Tea kettle

Tall glass

 

 

 

 

 

List of Ingredients to Purchase

 

 

Grocery store items (by location where I find them)

  

Spice / sugar/flour section  

  1 ½ teaspoonVanilla extract

 

 

Other aisles

Dark chocolate

Buttermilk

Cream

Unsalted butter

 

 

 Recipe steps:

Have all ingredients come to room temperature.

Ingredients needed

1 cup heavy whipping cream

1 Tablespoon buttermilk

Measuring spoons

Mason jar

 

 

 

The night before you make the icing, wash out an empty mason jar. Then place the 1 cup heavy whipping cream and 1 Tablespoon buttermilk into the jar. Stir it up well and then put the top back on the jar. Place it in a warm place such as on top of your refrigerator overnight. 

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Recipe steps:

Making the ganache

Ingredients needed

6 ounces of dark chocolate

1 or 2 metal cake spatulas to ice cake

2 cup measuring cup

meat tenderizer

zip top bag

large bowl

small microwaveable bowl

Food processor

 

Ten minutes before you take the cake out of the freezer, heat up some water in a kettle until it is boiling. 

 

 

 

Weigh out 6 ounces of dark chocolate. Put the chocolate into a zip top bag. Beat it with a meat tenderizer so that it is in smaller chunks. Next place it into the food processor. Pulse to process until it is a powder. Place it into a large bowl.

 

 

Place the 1 cup heavy cream into the 2 cup measuring cup and place it into the microwave.  Heat it on a power of 4 for one minute at a time. (where high is 10 and low is 1).  Take it out, stir it, and check to see if there are small bubbles on the edges. The cream should be at its boiling point. If it is not, heat it again.  Alternately, heat the cream on medium heat in a saucepan or boiler on top of the stove until it is boiling.  Make sure to stir so that the cream does not burn on the bottom.

 

 

Melt 2 tablespoons of butter in a small microwaveable bowl by placing it into the microwave and heat it on a power of 4 for about 20 seconds.  Add a teaspoon of vanilla to the butter. Place the chocolate in the food processor. Pour the scalding hot cream through the feed tube in an even stream into the chocolate while the food processor is on. Now add the butter and vanilla to the chocolate mixture. Pulse it until it is all an even color. If the milk was not hot enough there will be small specks of chocolate in it, but it is still fine to use. It will though taste a little chunky if you eat a spoon full of it but it is not noticeable when it is on the cake. Place the Ganache into a bowl.

 

 

Recipe steps:

Place icing on the cake.

Ingredients needed

1 or 2 metal cake spatulas to ice cake

Tea kettle

Tall glass

 

Take the cake out of the freezer. Use the spatula to place a blob of icing on the top of the cake. Spread it around with the spatula until you run out of icing.  Place more icing on the icing you just put on the cake, then spread it around. When you are icing a cake go from icing to no icing so that you won’t spread crumbs. Do the same for the sides of the cake. When you are done place it in the freezer for an hour.

 

 

Place the hot water from the kettle into in a tall glass. Be very careful not to burn yourself because the glass because it will be very hot.  Place the glass of water on the table or counter where you will be icing the cake. You may need use a kitchen glove or pot holder to move the glass.  Next fold over a few paper towels and also place them on the table. Place one or
two spatulas in the very hot water. The water should be too hot to touch. Take the cake out of the freezer. Place it on the table with everything else.  Let the spatula set in the water for thirty seconds. Then take it out and wipe off all the water with the paper towels. Take the warm spatula and use it to smooth out the cake. Continue to do this until the whole cake is smooth.    Alternate using 2 spatulas, if you have them.  One spatula can be heating in the water while you are using the other one.

 

The last part of the recipe talks about how to decorate the Confirmation cake.  Please click on Decorating the Confirmation Cake to view how to decorate the cake.