Description

Ganache cream is a thick mixture based on chocolate, cream and butter. Ganache is often decorated and impregnated with confectionery. This chocolate cream was first made in a French pastry shop called Cyrodena in 1849. Depending on the components of the product, the temperature at which it should be served on the table changes.

Most often, ganache is used to make huge and chic cakes to soak, align or decorate with a pattern. It doesn't take a lot of money to make chocolate ganache. The main thing is that the chocolate is natural, otherwise it will curl up, combining with the cream.

There are three types of ganache: based on milk, black and white chocolate. Also, the cream can have a different aroma, for example, it can be mint, lemon, etc. To do this, just add a little mint or zest to the cream. An unusual taste is obtained by adding all kinds of fruit purees.

You can learn more about how to make ganache from white and dark chocolate from the following. step by step recipe with photo.

Ingredients

• 
  (100 g (cocoa content not less than 70%))
• 
  (150 ml)
• 
  (30 g)
• 
  (50 g)
• 
  (200 g)

Cooking steps

First, let's make a white chocolate cream.



We break a bar of white chocolate into small pieces... We turn on the stove to melt the chocolate with a water bath.



Add hot cream to the chocolate.



Remove the chocolate from heat every 20 seconds and mix thoroughly. The main thing is that it does not overheat, otherwise it will curl up.



Stir the white chocolate mass until smooth and let cool. After it has cooled slightly, add the butter and mix all the ingredients again.



Pour the resulting cream into a pastry bag.



We tie the bag with a rubber band and put it in the refrigerator for 5 hours (better, of course, at night). Before using the cream, we take it out in one hour so that it becomes room temperature.



Let's start making dark chocolate ganache. It will be a little more difficult here, because it is necessary to add to the cream strawberry puree.



Wash the strawberries and remove the stalks from the berries. Put it in a blender.



Make strawberry puree with a blender.





Just as in the previous version, mix and heat the mixture.



Cool the mass and add oil. Strain the strawberry puree through a sieve.



Add puree to the cream and mix all the ingredients.



Pour the dark chocolate ganache in a bag and put it in the refrigerator.



Now you can start filling or decorating confectionery.



Bon Appetit!

To decorate homemade cakes and pastries, every housewife used ganache at least once in her life. What it is, we will tell you in detail in our article, and at the same time we will present several recipes for cooking delicious chocolate cream... But first, let's dwell on the history of its creation.

Ganache - what is it?

Pastries and cakes, filled with aromatic and exquisite chocolate icing on top, evoke an appetite even for those people who do not consider themselves to be sweet lovers. This coating of the dessert is called ganache. What it is?

Ganache is a cream made from chocolate and cream that is used as a filling for sweets, as a decoration for pastries and cakes. It was first invented in France in 1850 in the Cyrodena confectionery. However, there are other versions of the origin of ganache. According to one of them, famous cream turned out thanks to the oversight of a young pastry chef who accidentally poured cream into a bowl with melted chocolate.

Depending on the desired consistency of the ganache, the ratio of the ingredients used to prepare it varies. For glaze, the ratio of chocolate and cream is considered to be 1: 1. If you need to get a thicker and lush cream for decorating cakes, the amount of cream should be increased.

Classic chocolate ganache

Since the preparation of the first cream, his recipe has been amenable to changes and additions many times. By classic recipe make it from dark chocolate with a high percentage of cocoa and cream. To give a glossy shine, butter is added to the cream, and powdered sugar for sweetness.

Classic chocolate ganache is prepared in the following sequence:

1. Cream with 35% fat (120 ml) is poured into a saucepan, heated in a water bath and brought to a boil. After that, the dishes are removed from the stove.
2. Pieces of dark chocolate with a cocoa content of at least 60% are added to the cream and left for 5-7 minutes. This time will be enough for the chocolate to melt. If it still remains firm, the cream in the saucepan will need to be reheated in a water bath.
3. Powdered sugar (25 g) is added to the chocolate-creamy mass. The cake ganache is carefully beaten with a whisk.
4. As soon as the mass has cooled down a little, 50 g of soft butter is added to it. Then it is whisked well with a whisk until smooth. Cover the cake with cooked frosting or use as a layer for croissants and cakes.

Rum ganache

If a cake or dessert is prepared exclusively for adults, chocolate cream with rum or cognac will be an excellent decoration for it. He has spicy taste and will definitely appeal to all connoisseurs of exotic.

We offer a recipe for ganache with the addition of rum:

1. Prepare 250 g of dark chocolate, after chopping it into pieces with your hands.
2. In a water bath or low heat, warm well, but do not boil high-fat cream (250 ml).
3. Pour hot cream over the prepared chocolate. Using a whisk, mix the mixture thoroughly and bring the ganache until smooth.
4. At the very end of cooking, add a tablespoon of rum or brandy. Stir the mixture one last time, after which it can be used to decorate the dessert.

Cocoa ganache

This recipe is suitable just for the case when chocolate is not at hand, and the process of preparing the dessert is already at the final stage and it remains only to cover it with a glossy glaze.

Ganache for the cake is prepared in this order:

1. Cream with 35% fat (75 ml) is poured into a saucepan and heated on the stove to almost boil.
2. Cocoa powder (3 tsp) is mixed with the same amount of powdered sugar.
3. The dry mixture is poured with hot cream and thoroughly kneaded until a homogeneous consistency without lumps.
4. Butter softened at room temperature (50-100 g) is added. Its amount varies depending on the desired consistency. If you need to get thick cream, you need to put less butter, and vice versa.
5. The prepared ganache should be used immediately to cover the cake.

Creamy white chocolate cake decorating

This recipe produces a very beautiful glossy finish for the dessert. But not all housewives know how to cook white ganache... What is it, we will tell in step by step instructions... The procedure for preparing the cream is as follows:

1. High fat cream 33-35% (50 ml) is heated to 90 ° C.
2. White chocolate (100 g) is randomly chopped by hand and poured with hot cream.
3. Using a hand whisk, the mass is brought to a homogeneous state.
4. Butter (25 g) is added last.
5. The ganache is mixed again. Now it can be applied on top of the cake or chilled in the refrigerator for 20 minutes and used as cream layer for confectionery. During the preparation of ganache, no powdered sugar is added to it, since White chocolate sweet enough. Additionally, you can add a few drops of rum, cognac or vanilla essence to the cream, which will make it more aromatic.

White ganache is ideal as a cake topper, as a filling for cakes and meringues.

Fondant cake coating

The ganache prepared according to this recipe fits perfectly on the surface of the product, at the same time leveling it. In addition, it turns out to be smooth, shiny and very tasty.

Ganache is prepared for mastic in the following sequence:

1. Dark chocolate (100 g), broken into pieces, is placed in a stewpan with a thick bottom.
2. Add butter slightly softened at room temperature (100 g) on ​​top.
3. The contents of the saucepan are lightly mixed with a whisk, after which the dishes are sent to a water bath.
4. As soon as the chocolate is melted, the ganache should be removed from the stove, mixed well again and refrigerated for 20 minutes.
5. The cooled chocolate mass should be used as a base for mastic.

Ganache with milk

The classic chocolate cream has enough thick consistency... But the ganache prepared according to this recipe is more like a sauce that can be served with pancakes, pancakes, etc.

Step-by-step preparation of chocolate cream in milk consists in performing next order actions:

1. Whole is poured into a saucepan cow's milk(350 ml). If necessary, you can replace it with coconut if you do not consume animal products.
2. The milk is brought to a temperature of 90 - ° C, after which sugar (50 g) is added to it and thoroughly mixed until it is completely dissolved.
3. Next, remove the stewpan from the stove. Add chopped chocolate (400 g) to the milk and leave for a few minutes to completely melt.
4. Beat the mass with a mixer at high speeds. The finished ganache has a uniform consistency and glossy shine.

Hello everyone. Recently I promised to tell you about a super cream for the top coat of cakes, which perfectly holds its shape and fits under the mastic. This is a ganache cream. Today is a very detailed article about this cream.

Ganache is an emulsion of cream and chocolate. Do you know how this wonderful cream appeared? Like a lot in cooking, it’s completely by accident! French chef accidentally spilled cream into the melted chocolate, after which the chef called him a "fool", which in French sounds like "ganache". When he tasted what happened, he was amazed at the taste, well, and this name stuck with the dessert.

What do we have today? There are three varieties of ganache - cream, butter, and cream with butter. Many argue that ganache in butter, in general, should not be called that, that it is a "wrong" cream. And that real ganache is made only of chocolate and heavy cream. May be so.

However, I use in practice all three types of this cream. Why not pick one? Because all three varieties are absolutely working creams!

If I have in enough heavy cream, then definitely I choose the creamy option, if there is cream, but there are not many of them, then I make a mixture, if there is no cream at all, then I choose the option with butter.

I want to note that the most delicious and easiest, both in terms of cooking and eating, is the option with cream. The recipe with butter is the most "difficult" in terms of digestion, but the mixture of butter and cream is difficult in terms of preparation.

Ganache can be made on any chocolate, be it dark, milk or white (you can also make ganache from bitter, but this is not for everybody's taste).

The main thing here is to understand the proportions.

Ganache on dark chocolate goes to cream (or butter) in a 1: 1 ratio, for milk chocolate such a ratio is 2: 1, and for white it is 3: 1 (sometimes even 4: 1, for greater stability). That is, the less cocoa butter is contained in chocolate, the more it will be required for the cream.

These proportions work for absolutely all creams, that is, if you take 180 grams dark chocolate(2 tiles), then the same amount of cream or butter should be taken by weight.

Today I want to disassemble a ganache from a mixture of chocolate and cream, because it is in this version that there are most mistakes, due to the fact that there are more actions in preparation.

Needless to say that the cream will come out delicious with professional chocolate ?! Callebaut is very good chocolate and cocoa. You can buy by weight from 100 grams in pastry shops.

So how to do stable cream for leveling the cake and decorating cupcakes at home, recipe with photos step by step.

Ingredients:

1. 180 grams of dark chocolate (2 bars)
2. 75 grams of cream from 30% fat
3. 105 grams (82.5%) butter, room temperature

Preparation:

To begin with, I want to say right away that my friendship with ganache did not come out the first time! But, from this I can safely say that I know all the subtleties and possible mistakes)

I will offer you the most reliable method, with the least possible complications. To begin with, I will write the problems that I encountered, so that you do not repeat my mistakes.

According to many recipes, it was necessary to first melt the chocolate, separately warm up the cream, and only then combine the two mixtures. Here I have such problems as: chocolate overheating and mass stratification. Firstly, chocolate is extremely easy to overheat in the microwave, especially when you heat it without cream. Secondly, combining melted chocolate and hot cream, it can also overheat, well, and the mass stratification due to the temperature difference.

Other recipes required chopping the chocolate finely and pouring hot cream over it. Here, such problems may arise as: overheating of the chocolate, due to the fact that the chocolate is heated at a temperature much lower than the boiling point of the cream. And another problem may arise - incomplete dissolution of chocolate, if the cream is removed from the stove ahead of time. And this had to be solved by heating the mass and punching it with a hand blender.

After all my adventures, I will say one thing - no need to waste so much time! Heat the chocolate along with the cream in a water bath, this is the safest method!

So, how to cook ganache on dark chocolate with cream at home.

We put a saucepan with a little water on the stove.

Put chopped chocolate into a heat-resistant dish. And fill it with cream (I have cream straight from the fridge).

As soon as the water in the saucepan boils, reduce the heat to medium and place our bowl with the chocolate-cream mass on top.

Stirring all the time, we begin to melt the chocolate. The chocolate will clump a little at first.

Then it will gradually begin to diverge.

As a result, we should get a homogeneous mass without lumps, smooth and shiny.

We remove it from the heat and leave it to cool to 40 °.

Into the cooled mass, add butter at room temperature! This is very important point if the oil is cold, the cream will exfoliate. In this case, it must be warmed up a little in a water bath and pierced with an immersion blender.

Mix the mass thoroughly.

Cover with foil in contact and put in the refrigerator for 1-2 hours. The setting time depends on the quality of the chocolate; the better it is, the faster it will set.

During this time, the cream will stabilize and become very dense. You can safely start leveling cakes, decorating cupcakes, or using it as a filling.

This amount of cream is enough for me to flatten the cake in diameter 18-20.

If you beat the cooled ganache, you get a truffle cream. It will increase in volume, brighten and become very airy. I love this option even more, it is very easy to work with it, the cream is malleable. They are also great for decorating cupcakes, using them in a layer of biscuit cakes or as a filling. Little secret, it is better to level it with a hot dry spatula, so the cream softens a little, if suddenly it is completely frozen.

Just remember that ganache cream is dense and will not fully saturate your cakes, so either we use impregnation or self-sufficient biscuits in butter.

This cream is very stable, it hardens as they say "into a stone". If you are looking for what kind of cream you can cover the cake with mastic, then this is your option. The mastic does not flow on it.

If you are looking for a cream you can use to smooth your cakes in the heat, then this is also the best cream.

What to do if the cake has to be transported for a long time by car? Use ganache!

If you are looking for which cream does not flow a waffle or sugar picture, the answer is the same, this is ganache.

In addition to being used in cakes and cupcakes, this cream perfect option for filling cakes such as pasta, shu, profiteroles or eclairs. Chocolates will definitely appreciate it!

Here are some answers to the most common questions.

What does superheated chocolate look like? It becomes dense, chunks and does not shine! Can he be saved? It is possible, but not all stages. If it's just starting to curl, try adding hot cream and stirring with a spoon.

The exfoliated oil in the ganache is a violation of the technology; you can save the situation by heating the whole mass to 40 ° and breaking it with an immersion blender.

Is the ganache cracking? Badly soaked biscuit or a very thin layer of cream. And also, perhaps you did not stand the cake, then it shrinks and any cream can crack.

The ganache did not freeze, but remained liquid. Most likely you came across low-quality products, I'm talking about chocolate and butter. It is imperative to find truly good ingredients... How to save the cream? Add more melted and cooled chocolate.

This amount of cream is enough to flatten a cake with a diameter of 16, a height of 10 cm.

P. S. Recipe chocolate drips can be found on the blog by the link - just click and you will be in the right place)

Enjoy your meal!

Any National cuisine can boast of some stunning delicious dish... But France is not even one, but a whole arsenal of dishes. The confectionery of this country has long been recognized throughout the world as the most refined and delicate. Among them there is a real paradise for those with a sweet tooth - chocolate ganache. This delicacy has long won the hearts of confectioners with its simplicity, taste and versatility. They use chocolate ganache for covering a cake, decorating cupcakes, making sweets, decorating pastries, as a cream. Yes, this yummy can just be smeared on bread! In a word, this is a real find for every housewife.

Classic recipe "Chocolate ganache"

The French are pedants in everything that concerns the preparation of confectionery. Add 11 drops of syrup instead of 10 and that's it - the world has turned upside down. So, in this respect, ganache undoubtedly wins over other sweets with its variability. No, perhaps, somewhere in the homeland of the dessert, strict proportions are used, but in our realities, you can safely experiment.

This delicate cream is a thick mixture of heavy cream with dark chocolate. Traditionally, for the preparation of ganache, both ingredients are taken equally, but the result is 100% dependent on their quality. To cook with bad products good cream not even magic will help. That's why:

• first - take only very heavy cream (more than 33%) and, preferably, bazaar;
• second, buy high-quality expensive chocolate.

If cream is even more or less clear, then what about the second ingredient? What quality criteria should you focus on?

1. Most the right way- take tiles made in Belgium or Switzerland. In these countries, the purity of the product is observed and it will be of the best quality.
2. When buying chocolate from other manufacturers, read the ingredients. It must contain cocoa products (at least 40%) and cocoa butter (from 20%), but not their substitutes.
3. Good chocolate is easy to determine empirically. It will begin to "float" just in the hand, since the cocoa butter flows already at a temperature of 31 ºС, and when the tiles are broken, a dull crack is heard, crumbs do not fall. You have to gnaw a bad product, and when you break off a piece, you will not hear anything - Palm oil or the other base of such "chocolate" cannot crunch.

So, you have in your hands a hundred-gram bar of first-class dark or dark chocolate and the same amount of cream.

It's time to start making ganache. It's simple:

1. Print out the tile and break it to pieces. You should not be especially sophisticated and crumble into dust, you remember that chocolate will melt anyway. Pour the pieces into one bowl.
2. Pour the cream into another container and put on fire. Stir them and, as soon as the first bubbles appear on the sides, remove from the stove. You don't need to bring them to a boil.
3. Pour the hot liquid over the chocolate. Sometimes there is a recommendation to throw it in a bowl of cream, but it is better not to do this. Otherwise, it may burn from contact with the too hot bottom of the bowl.
4. Stir the nearly finished ganache with a whisk (but do not whisk) or a spatula until the chocolate is completely dispersed in the hot cream. The resulting mass should become smooth, uniform, without lumps and delamination. If something went wrong, then the poor-quality chocolate is most likely to blame.
5. If you plan on icing the cake, you can do so as soon as the mixture has cooled slightly.
6. If you need to hold back custard then cover it cling film, and put it in the refrigerator. In such conditions, the cream can be stored for two to three days. Freezing is also allowed.
7. Cold ganache should not be heated on the stove, it will reach the desired consistency standing at room temperature. If the apartment is cool, dip the dishes with cream in warm water.

The finished cream turns out to be self-sufficient and does not require additions, but confectioners often experiment with various additives for more interesting flavors.

As great addition ganache can be used with rum or liqueurs, syrups, essences (mint, vanilla, etc.), fruit purees.

Recipe Chocolate Ganache with Cream and Chocolate

No matter what they say, but black and even dark chocolate Not everyone loves. Bitter chocolate ganache will be the brightest, smoothest and most beautiful, but the least sweet and with a noticeable bitterness. If you do not like dark chocolate, then you are unlikely to like a cream based on it. But it can be made from milk or even white chocolate. Butter is usually added to such a mixture to improve taste and obtain a smooth, even texture. Keep in mind that the oil must be of excellent quality.

In sweet chocolate, the content of cocoa products is lower than in bitter and dark chocolate, therefore, its amount is increased by about one and a half times. To keep the fat content at the level, add oil. Over time, empirically, you can adjust the amount of ingredients, taking into account the quality of the selected products, and first, focus on the following composition:

• 500 grams of milk chocolate (you can also take white);
• 350 grams of cream;
• 50 grams of butter, maximum fatty butter.

The cooking process itself is no different from the classic one. Already after the chocolate has dispersed in cream, let the ganache cool slightly, and at this time take out the butter, cut into pieces and leave to “warm”. Then dip the butter in warm cream and stir well.

Whole milk chocolate ganache

It would seem, well, what's the difference in what to melt chocolate - in cream or milk? But if you remove the heavy cream from the recipe, then the resulting product can no longer be called ganache. This can be considered one of the types of glaze, but also, undeniably, very tasty.

To compensate for the missing fat content, it is imperative to add to the cream a large number of oils. In general, it is better not to try to bring such a pseudoganache to thickening and leave it more liquid. In this form, it is great to use, for example, as a sauce for pancakes or pancakes, ice cream, soufflés or fruits.

• 200 grams of black or dark chocolate;
• the same amount of butter;
• half the milk.

If you decide to make a cream with sweet chocolate, increase the amount.

The cooking principle remains the same, only chocolate pieces melt in milk, not cream. The butter should stand at room temperature, or you can even melt it. Spoon warm butter into the chocolate-milk mixture and stir until smooth. If desired, while the milk is hot, add icing sugar taste.

Cocoa Powder Recipe

If you plan to make a ganache for making truffle candies, then you can make it on the basis of cocoa powder. Finished product will not be so creamy, but in some cases it becomes more appropriate. It can also be used for the layer of cakes.

For cooking, take:

• 2 tablespoons of powder;
• the same amount of powdered sugar;
• the same amount of rum or liqueur;
• 60 grams of cream;
• 25-100 grams of soft butter.

The amount of oil can vary significantly depending on the consistency of the finished ganache.

We prepare the cream according to an already streamlined scheme: add cocoa and sugar to the hot cream, brew it so that there are no lumps, warm butter and, at the very end, alcohol as desired.

Condensed milk recipe

A good option for making sweet cream on dark chocolate with the addition of condensed milk. Considering that this is also a "wrong" ganache, you will have to deal with the proportions along the way.

Take food in the following quantities:

• 250 grams of chocolate;
• 200 grams of good oil;
• 100-150 ml of condensed milk.

We heat butter and chocolate in separate bowls. The butter can be whipped and then added to the condensed milk. Add the finished sweet mass in parts into the already melted chocolate and mix. It is better not to cool such a cream, but to use it as directed immediately, until it begins to harden.

Recipe Chocolate Ganache with Honey

You can use chocolate ganache under mastic to remove irregularities, or you can pour it ready-made baked goods not for beauty, but just for taste. If you cover a simple cake, without frills and complex combinations of products, then you can diversify its taste with honey and chocolate cream. In this case, for its preparation, of course, you should not take milk or white chocolate - it will come out too sweet. But for black, just right.

Take the ingredients for 150 grams of chocolate in approximately the following proportions:

• 100 grams of heavy cream;
• 50 grams of honey and butter.

We heat the cream, melt the chocolate - everything is as usual. We heat the honey only slightly, but do not boil it and add it to classic ganache... When all ingredients are mixed into a homogeneous mass, add softened butter.

With milk powder

You can also cook ganache using milk powder or cream. In the first case, you will definitely have to add butter. In the second, this ingredient may not be needed. For cooking with milk powder, take 100 grams of milk and the same amount of butter for 150 grams of dark chocolate.

Dilute the powder with water or whole milk and ... then do everything according to an already understandable scheme. You can also add sugar or syrups to such a cream, if desired.

Chocolate ganache with orange zest

It is better to cook such a product with cream and dark chocolate according to the classic recipe. The taste will be very spicy and interesting. But if you want to get a sweeter cream, then add powdered sugar to it at the stage of warming up the cream.

The cooking process is traditional, but when the chocolate dissolves in cream, add to the warm mass orange peel... if you have orange syrup, then you can safely include it in the composition, but only at the rate of no more than 10% of the total mass. In this case, add some butter to the ganache.

Chocolate ganache for cupcakes

Nowadays, more and more often small, elegant cupcakes are preferred to cakes. They are beautiful and more convenient to eat at parties. These small cakes can also be decorated with our cream, but how to make chocolate ganache so that it is fluffy? For the execution of beautiful cream hats, roses, peaks, it is made in exactly the same way as in the classic recipe. But there is a little secret.

Write it down! Cover the finished ganache with a foil and put it in the refrigerator for several hours until it thickens. Then take it out, remove the film, let it warm at room temperature and beat quickly with a mixer. Do not overdo it, just a couple of minutes. Ready mass will become airy, light and will perfectly squeeze out of any nozzle. The cream will brighten a couple of tones, become velvety and lush.

As you can see, making ganache at home is not difficult at all. There are fewer problems with good dark chocolate, so start your pastry practice with it. Alas, this cream has one significant drawback. If you start tasting it just with a spoon, then it is impossible to stop! Remember this and be on the lookout so that your cake does not end up "naked".

This recipe is the fruit of my personal research in confectionery... Having prepared a large number of cakes, as a result of practical experience, I came up with a recipe perfect ganache for aligning and decorating cakes! I do not mind! I am pleased to present this recipe to you.

The virtues of my chocolate ganache for cake coating

First, it is very delicious cream! Secondly, this cream can be used to repair irregularities of ANY depth and size on your cake! Thirdly, even a novice hostess will be able to level the cake with this cream! It is easy to work with it, as it retains its plasticity for a long time and stops flowing quickly if you overheat the chocolate. It does not freeze as quickly as pure chocolate. It is easy to align. After covering the cake with it, you can decorate it as you wish. Or continue decorating with the remains of the cream, which will already thicken and will perfectly settle out of the pastry bag.

So here's my pride and confectionery find - the perfect chocolate ganache for cake topping! Take it, use it and enjoy it! Surprise your family and friends!

Prepare butter at room temperature, condensed milk, a spoonful of cocoa and chocolate.

Let's weigh the chocolate. Do not be greedy, it is he who will make this cream irresistible!

Let's put on steam bath melt and we will interfere in the process.

In the meantime, beat the butter until fluffy and add the condensed milk. We will continue to beat everything with a mixer.

Add cocoa and continue whisking. Then pour in the melted chocolate and mix until smooth.

The cream will turn out to be a little thin, but this is because the chocolate is warm. Leave the chocolate ganache to cover the cake for 5 minutes on the table ...

Prepare your own chocolate tool yourself. What? Don't you have anything? Then you can use a spatula and a metal ruler.

We get our cake out of the fridge ...

And let's get started. The cream thickened a little, but this is it for work, and after a few minutes we have not some kind of blank with uneven sides, but an almost ... almost finished cake.

For a finer alignment, we use a thinner tool - a palette knife. We will finally cover all sorts of holes with it and smooth out irregularities.

Well, somehow it happened like this. Note that you can endlessly level the cake, so the main thing is to stop on time.

Now let's send our cake to the cold and decide what to do with it next. Will we decorate with cream flowers, or maybe ruffles? Or maybe we just sprinkle it with cocoa and lay out a few chocolate decorations, or maybe cover it with mastic? Oh, I don’t know what I’ll do next. The morning is wiser than the evening!