Chocolate Ganache

Came across this little write-up on chocolate ganache at Joy of Baking web page. Since I use it a lot on my cakes thought I just share it here so that you'll understand what's this 'ganache' ;o)

Ganache is a French term referring to a smooth mixture of chocolate and cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

To make ganache, hot cream is poured over chopped chocolate (semi sweet or bittersweet) and the mixture is stirred until velvety smooth.

Read more: http://www.joyofbaking.com/ganache.html#ixzz0liK3YOX7

Some points to consider when choosing a fondant covered cake

Fondant is basically made of icing sugar and it is in a dough like texture. It is normally used to cover cakes to give them a perfect smooth look. With development and innovations, fondant is now widely used to create novelty cakes of a wide variety of designs.

Fondant covered cakes are becoming more popular in our country then before. It's a great tool to cake decorators in creating unique and outstanding designs you wish to have. However, there are certain constrains for fondant to look its best in our humid and hot weather. From my experience it's hard to keep fondant from sweating in our normal room temperature. Despite that fondant is a good choice for good look.

To maintain the good look of a fondant covered cake it is best to keep it in an air-conditioned room at all time. If not, keep it under fan at a cool dry place. If there are perishable fillings in the cake like cream cheese, custard, fresh fruits, etc, the cake has to be refrigerated. In such case, be warned once the cake is taken out there will be condensation on the surface and it will affect the other sugar decorative stuff. Some may even droop and color-bleed. 'Warming' up in an air-conditioned room may reduce that.

Here's a link I found which contains useful information on storing a fondant covered cake. Do check it out at
http://www.baking911.com/decorating/cakes_fondant.htm

How to open a cupcake cup?

This may sound silly but I think it will show you another option of eating a cupcake. This 'Nut & Party' cup from Wilton was really new to me. The first time I tried eating the cake out of it I used a teaspoon to dig in. I actually found out the cup can be opened this way after my kids did it ;p

Step 1: Just pull between 2 folds at the edge one by one as shown.

Step 2: The cup will open without affecting the shape of the cake. This one a bit messy because it's chocolate fudge.

Step 3: Hold the cake at the side and bite into it :o) If you only want part of it, use a knife and cut it into half or quarters.