The ganache had been in the fridge pretty much all day and was hard as a rock. So, I figured I'd start with the pb and adjust the amount of cream to make it smoother. So, I WAY over compensated and ended up with frosting that was entirely too soft. It tasted fine but was lacking in the pipeability department.
I figured the ganache would be ready by the time I was said and done with the pb. Not so much. I should've let it sit for a bit longer, but I really wanted to just sit myself! I thought maybe if I whipped in a touch more cream it would help... NOPE! It was so stiff and grainy looking. I was so frustrated and had ganache everywhere.
So it's back to the drawing board! In the words of the wise Dory... "Just keep swimming".
A little note on taste and flavor combo - I'm having a real hard time with a chocolate cake recipe that "speaks" to me. The 3-4 I've tried have been just ok. The ganache REALLY overpowered the raspberry, so I think I'll give it another go with whipped cream frosting.

If you really want a great chocolate, start with great ingredients. Have you tried raw organic cacao? The flavor is fresher, being raw. Have you tried a different sweetener? Hope this is helpful!
ReplyDeleteOnce you get your shipping methods down pat feel free to send me some of those tiramisu cupcakes ... just sayin' hehe :)
ReplyDeleteKeep trying, you'll perfect the recipes, I'm sure of it. In the mean time though, it's a-ok to take a break Mama! When you need to sit down and relax, so it! The cupcakes will still be there and will turn out so much better when you're not stredded out while making them :)
MMMM ganache. I'd eat it, pretty or no :) Considering all of my frosting comes from a can, I say "HOORAH" to you!
ReplyDeleteI loooove your pictures. Just saying:)
ReplyDeleteMakes me hungry. And let me tell you, I'm full of coffee and homemade acos. Heheh.