My dear friend requested banana cake with chocolate frosting for his birthday next week. To me, that seems to scream out “Cordon Rose Banana Cake” with ganache. 2 quick questions:
Which ganache from the Cake Bible? They all look great; I’ve made the one with heavy cream, any others you’d especially recommend? sour cream? butter?
What would be a simple decoration, not ruin the simple beauty of the ganache, but still imply “birthday” or “celebration”? I considered some candied violets, which another friend and I did once and was beautiful, but I haven’t seen any lately.
Amy, Rose recommends the Sour Cream Ganache for her Banana Cake. It is a perfect combination, I have tried it. My favourite is the raspberry ganache but I don’t know how well it will pair with the banana cake.
I wasn’t too thrilled with the flavor of the sour cream ganache…. might be a good idea to make a mini sample batch and see if you like it.
I made two Cordon Rose Banana cakes recently ... I frosted one with sour cream ganache and the other with Lemon Mousseline.
I sent the cakes with my husband to work so they could do a “taste test”. Everyone perferred the one frosted with Lemon Mousseline. (However, this same crowd like the sour cream ganache when I used it to tort the Sour Cream butter cake that I frosted with Vanilla Mousseline.)
I can’t wait to hear what you end up frosting it with! It’s a great cake.
but of course, if you are a chocoholic, I would say to smooth the ganache and attach chocolate praline sheets, which by the way can be made with peanuts, macadamia nuts, almonds, you choose.
if your a choco-bananaholic, i’ve learned of a fabulous flavor combination: fresh bananas smashed and mixed with chocolate ganache or chocolate pastry cream. It imparts an amazing banana flavor to the chocolate frosting, and it is a great punch. Fresh bananas turn brown anyways, and what a perfect reason on chocolate.
Would you consider the chocolate cream glaze? It isn’t quite as intense as the dark chocolate ganache and so marries better with other flavors. After glazing, leaves or other decorations on the sides are great because the sides don’t always turn out perfectly… well, at least mine don’t. What about chopped nuts pressed into the sides? Or even chocolate mini-chips. Toasted coconut could work well, too for the sides.
Please post a pic when you’re done, and good luck!
*sigh* Updates: Now I’m considering a beaded border around the bottom, and some chocolate curls/shavings piled on the top/middle. Are curls/shavings so easy that I’m going to feel silly asking for advice? Any tips or tricks?
Amy, the best advice is, read the Cake Bible (pages 380 - 390 US edition). Hopefully you will have the time to read it. Rose explains just about every chocolate decorating technique. The key is to have your chocolate at the right temperature and use the correct type of chocolate. For choc. curls if the choc is too warm it will turn out as strips and if it is not warm enough it will splinter. I don’t make curls often, I like making choc. cigarettes better. If you follow Rose’s directions you should have no problem. Here is a pic of a cake I made using choc cigarettes to decorate. It was the first time I did it and it turned out pretty ok. If I can do it anyone can. Good luck and do post pictures.