bake - May 2018 - cake - 8

TIME SAVING TIPS
HOW TO MAKE

Gorgeous
ganache
RECIPE

PLAY BY THE
When it comes to using licensed images
on cakes, it's vitally important for cake
decorators to understand the difference
between what you can and what you
can't do.
Customers may want you to recreate
their favorite Disney character, for example, on a decorated cake, but this is
one of many things that are not allowed.
In short, if consumers are likely to
recognize the character or image, it is
likely to be copyright and trademark
8

2018

THE SUMMER ISSUE

FLAVOR RIGHT PRODUCT
RECOMMENDATIONS:
x Whip'n Ice Vanilla
x Custom Ice - ideal for a ganache
with a higher shine and lighter
mouthfeel

CUSTOMIZATION
Changing the chocolate/liquid ratio
yields a softer or harder finished
ganache, as will using different types
of chocolate.
x 30% liquid/70% chocolate - for
use anywhere a hard firm chocolate
is required
x 50% liquid/50% chocolate - to
coat and set (choux, éclair topping)
x 70% liquid/30% chocolate - for
use where a gooey consistency is
required (product centers or sticky
chocolate covered products)

Rules

infringement. Hand modeling makes no
difference.
The safe bet is to buy licensed characters or edible images from companies
like DecoPac, which negotiates licensing deals with Disney-Pixar, professional sports
teams (NFL, MLB, NBA,
NHL) and others including popular character
brands and even the US
Military.

Ganache is a
stylish way to
cover your cakes
to add value
and increase
appeal for your
customers.

"These companies have invested a
lot of money in protecting their copyrighted or trademarked images. Many
companies strictly enforce the rules,"
says Lynn Schurman, owner of Cold
Spring Bakery in Cold Spring,
Minnesota, and director of
education for the Retail
Bakers of America.
Schurman echoes the
sentiments of many bakery shop owners when

Know
what you
can do

©Robyn Mackenzie - stock.adobe.com, Pacharawan/Shutterstock.com, ©John Unrein - Sosland Publishing Company

For best coverage, start by base icing
your cake layers.
x In a bowl, add the desired amount
of chocolate and Flavor Right Liquid
Icing.
x Place bowl in microwave until the
chocolate is completely melted. Do
this in 30-second increments to avoid
overheating the product, which can
cause a grainy texture.
x Remove from microwave and stir
until contents are completely smooth.
x Let product cool until it reaches
proper consistency. The ideal
temperature is 85-88 F.
x Pour ganache in center of the cake
and run a quick angled spatula over
the top to smooth.
x Allow the product to set until it is no
longer sticky to the touch.



Table of Contents for the Digital Edition of bake - May 2018

http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
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http://digital.bakemag.com/sosland/bake/2015_08_01
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