PETIT FOUR ICING RECIPE RECIPES

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GANACHE DRIP RECIPE - MY CAKE SCHOOL



Ganache Drip Recipe - My Cake School image

This decadent and dramatic ganache drip recipe is SO easy to make! We love to add it to our cakes for an added wow factor (plus, it's delicious)!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 2

10 oz. (283g) Chocolate (Semi-sweet or Dark) We used Ghirardelli
10 oz. (283g) Heavy Cream

Steps:

  • Place your chocolate into a microwave safe bowl.
  • Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
  • Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
  • *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
  • The ganache will cool as it thickens. Cool for about 15-20 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.)
  • I load my ganache into a disposable piping bag and snip the end away (start with a small hole, you can always make it larger).

THE BEST CHOCOLATE SHEET CAKE - SOUTH YOUR MOUTH



The BEST Chocolate Sheet Cake - South Your Mouth image

A velvety, tender, perfectly chocolate Texas sheet cake made from a tried-and-true family recipe perfect for entertaining or just because!

Provided by Mandy Rivers | South Your Mouth

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs
2 teaspoons vanilla extract
1/2 cup cocoa powder
1 cup water or black coffee
2 sticks butter (real, salted)
1 1/2 sticks of butter (real, salted)
1/2 cup milk
Dash of salt
1 1-lb box powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract

Steps:

  • Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.
  • Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.
  • Combine buttermilk, eggs and vanilla extract in a small bowl then mix well and set aside.
  • Melt butter in a small saucepan then whisk in cocoa powder and water or black coffee until smooth. Stir and heat over medium-high heat until boiling. Remove from heat.
  • Pour hot cocoa power mixture into bowl with flour mixture then stir to incorporate. Add buttermilk mixture then whisk all ingredients together for one minute.
  • Pour batter into prepared pan then bake for 20 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.
  • Combine milk, butter and salt in a small saucepan then heat until simmering. Remove from heat then stir in vanilla extract.
  • Meanwhile, sift together powdered sugar and cocoa into a large mixing bowl (the sifting is optional but it prevents lumps). Pour hot milk/butter mixture into bowl with powdered sugar and cocoa powder then stir until smooth.
  • Pour icing over warm cake. Let cake rest for a few hours before serving to ensure the icing sets up some before cutting the cake.
  • Once the cake is cool, cover then store at room temperature.

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