Like last night. I got home from work all fired up to make a chocolate pear cake, with pear butter cream frosting. I'd even figured out fancy bruleed pear slices to decorate it! The cake part went smoothly, but when I then turned to making the ganache glaze this happened:
WHAT IS THIS! Why did the chocolate instantly separate into this greasy lumpy mass?! And what was I supposed to do-I had no more cream and no more dark chocolate!
THEN I turned to make the butter cream,figuring I'll just ice the whole thing with that.
Enter grainy nastiness!
I tried to add pear juice to the icing-for pear icing. I'm still working through McGee's, but there must be some enzyme in pears that's purpose is to screw up butter cream icing.
>sigh<
So, this morning I made a new straight batch of icing, with lots of ginger in it, figuring that will also be nice with the pears. There wasn't enough to layer and ice though, so I carted the cake with the thought I could try to grab something at whole foods to cover it.
And then-at the office-I made ganache in the microwave. Genius!
All I did was heat the cream for 2 min-which just scalded it. Then I stirred in equal amount of chocolate chips, and then just kept slowly adding chips till it was thick enough. Then I poured it all over the cake.
And Perfect!
Look at that lovely gloss, and it was so tasty!
Remember kids, life is equal parts the mistakes you make, and how you deal with the consequences.
