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Dulce de Leche Ganache

Dulce de Leche Ganache

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 Dulce de Leche Ganache Yum
A traditional Argentinian dessert made by caramelizing sugar in milk, La Lechera has made this ganache one step easier. With a smooth creamy taste of caramel, Dulce de Leche Ganache will be one of your favorites recipes. ~ recipe by BB Bakes Sugar Art
Dulce de Leche
Servings
cups
Ingredients
Servings
cups
Ingredients
Dulce de Leche
Instructions
  1. Place chocolate in a heat-proof bowl. Note: if using bar chocolate, chop into small pieces. Pour in the dulce de leche; stir to combine.
  2. In a saucepan bring cream and corn syrup to a simmering boil. Once the mixture begins to foam, immediately remove from heat.
  3. Pour cream mixture over chocolate and dulce de leche. Swirl bowl to submerge chocolate.
  4. Cover bowl and allow to rest for 5 minutes.
  5. Whisk gently until smooth.
  6. Press plastic wrap / saran wrap over the ganache. Allow to sit onto the countertop overnight.
  7. Beat at medium-speed until fluffy, about 1 minute.
  8. For a beautiful frosted cake, spread a thin layer of ganache on top and sides of cake. Place the cake into the fridge until ganache is firm to touch. Proceed to frost the cake with ganache. Note: the first layer of frosting being chilled makes it easier to apply the second layer of ganache for a beautiful finish to your cake.
Small Batch White Chocolate Ganache

Small Batch White Chocolate Ganache

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 Small Batch White Chocolate Ganache Yum
Small batch of white chocolate ganache. Perfect for mini cakes. ~BB Bakes Sugar Art
Doughnut Flavored Mini-Cakes
Prep Time 2 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Prep Time 2 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Doughnut Flavored Mini-Cakes
Instructions
  1. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Note: do not overheat the cream.
  2. Pour white chocolate chips into the heavy cream; gently swirl the bowl making sure the chips are covered.
  3. Allow ganache mixture to sit for 2 minutes.
  4. Stir slowly until the cream and white chocolate are combined.
  5. Heat the ganache mixture again for 20 seconds; stir.
  6. Allow ganache mixture to cool for 2 minutes.
  7. Repeat as necessary until all the chocolate bits are fully melted and incorporated.
  8. Allow the ganache to cool until the right consistency for dripping (1hr or more); drip ganache on a chilled cake.
  9. NOTE: Use caution when heating white chocolate and cream in the microwave. The white chocolate tends to scorch easily and then separate from the cream.
Fresh Strawberry Cream Filling

Fresh Strawberry Cream Filling

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 Fresh Strawberry Cream Filling Yum
Tangy bites of strawberries with an airy consistency of cream cheese and heavy whipping cream. It's "Mm! Mm! Good!" Remember to attach a 'Do Not Eat' label until assembling the mini cakes, 'cause it'll be gone in a jiffy. ~BB Bakes Sugar Art
Doughnut Flavored Mini-Cakes
Prep Time 10 minutes
Servings
cups
Ingredients
Prep Time 10 minutes
Servings
cups
Ingredients
Doughnut Flavored Mini-Cakes
Instructions
  1. In a food processor, place freeze dried strawberries in a food processor; process until powdered; set aside.
  2. In a mixing bowl fitted with a paddle attachment, beat cream cheese, 1/3 cup sugar and salt at medium speed until smooth. Add strawberries and strawberry powder; beat until combined. Transfer to another bowl; set aside.
  3. Clean mixing bowl. Using the whisk attachment, beat cream and lemon juice until foamy. Increase mixer speed to medium-high. Gradually add the remainder of 1/3 cup sugar, beat until stiff peaks form. Fold in cream mixture. Cover and refrigerate.
Ganache for Two

Ganache for Two

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 Ganache for Two Yum
Blissful ganache for two! ~BB Bakes Sugar Art
Lust Cake
Servings
Lust Cakes
Ingredients
Servings
Lust Cakes
Ingredients
Lust Cake
Instructions
  1. Coarsely chop baking chocolate with a serrated knife then transfer to a heatproof bowl.
  2. Pour the cream into a small saucepan set over medium heat and bring to a boil. Immediately take the pan from the stove and pour over chopped chocolate. Let stand for 1 minute to allow the hot cream to melt the chocolate. Allow the overall temperature to reduce because emulsions form better at 90º- 110ºF.
  3. Whisk the mixture in one direction until smooth and creamy.
  4. Place plastic wrap directly on top of the ganache; press down to seal. Allow to set on the counter for 20-25 minutes or until the ganache's consistency slowly glides down the sides of the bowl.
  5. Put the ganache into a piping bag: test for the consistency or drizzle the ganache onto the Lust Cakes with a spoon.
  6. Drizzle the ganache onto the chilled cake.
Chipotle Chocolate Ganache

Chipotle Chocolate Ganache

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 Chipotle Chocolate Ganache Recipe Yum
Kick-up your cake a notch (or maybe two) with this sweet 'n spicy Chipotle Chocolate Ganache. Complimentary with grilled meats, it's the 'guinda del pastel' that withstands the Texas heat. (Well in the shade that is, 'cause nothin' is that non meltable but it's pretty darn close.) ~recipe by BB Bakes Sugar Art
Chipotle Chocolate Ganache
Servings
cups
Ingredients
Servings
cups
Ingredients
Chipotle Chocolate Ganache
Instructions
  1. Add chipotles with adobe sauce to a heat-proof bowl. (1 chipotle pepper with adobe sauce = mild smoked spicy flavor.)
  2. In a saucepan, stir and bring cream to a slight boil over moderately low heat and pour over peppers. Carefully swirl bowl to submerge peppers in hot cream. Cover and chill overnight.
  3. Roughly chop chocolate; add to a heat-proof bowl.
  4. Reheat chipotle cream, stir to a slight boil over moderately low heat; remove chipotle peppers. Pour over chocolate; swirl the bowl to submerge chocolate.
  5. Cover and allow ganache to stand undisturbed for 5-minutes.
  6. Whisk ganache gently until smooth.
  7. Cool ganache to room temperature. (The ganache should coat a spoon nicely when ready for cake coverage.)
  8. Set a chilled cake onto a wire rack with a sheet pan underneath (to catch drips), pour ganache onto the top center of the cake.
  9. Quickly spread ganache evenly over top and sides of the cake with a long, narrow spatula.
  10. Allow cake to stand at room temperature until ganache is set; approximately 5-minutes.
  11. Keep cake at a cool temperature in the fridge until ready to serve.
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