Combine all ingredients in a small saucepan. Slowly bring to the boil, stirring constantly. Boil gently for two minutes until smooth and thickened.
Pour into a container and cover. Refrigerate overnight. This will keep for up to two weeks in the fridge.
Thick Ganache Icing 400g dark chocolate, chopped 375ml cream
Heat the cream until just boiling. Add the chocolate and stir until smooth. Cover and leave overnight, unrefrigerated. This will keep for up to three days at room temperature, or a week in the fridge.
Assembly Use a spoon or melon baller to scoop a small piece out of the top of each cupcake. Spoon in some cherry filling and place the scooped out cake back on top.
Fill a piping bag fitted with a round or open star tip with the ganache (soften it with 10-second bursts in the microwave if required, until soft enough to pipe) and pipe swirls on top of the cupcakes.
Celebration Cupcakes is written by Tamara Jane and published by New Holland, RRP $34.99
Quote elliehen (4031 )12:26 pm, Sun 13 May #15
Did a search on here in box over there<<<<<<&- lt;<<All Topics, Keyword:Black Forest Cake, Date Posted:Last Year & this came up
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