Q: I clipped your previous article about ganache. I am fascinated with how easy it is to make ganache and how great it looks on cakes but I usually encounter problems regarding it. I either end up with holes on the ganache or I don’t cover the cake completely because the ganache gets thick when I’m about to use it. Help! -- Joee Javier of Cubao

Adoree: Joee, you’re right about ganache being so easy to make. All you need to do is chop the chocolate and set it aside in a bowl. Heat up the heavy cream and pour it onto the chocolate. After a minute, stir and voila, you have your ganache. The holes that form on your ganache are caused by the incorporation of air when you mix the heavy cream and chocolate.

It is important that you only use a wooden spoon and gently stir the mixture. Do not use a wire whisk. It will also help to tap the bowl of ganache after stirring to release whatever air is incorporated in it. The secret to a nice ganache glaze is the right timing. You have to be able to pour the glaze onto the cake at the right temperature.

Doing so when the ganache glaze has sufficiently cooled will result in a very thick mixture that would be hard to pour and spread on its own. On the other hand, if the glaze is way too hot, it would be very thin and difficult to cover the cake with. Just cool the ganache enough until the consistency is still runny but "thick" enough to coat a spoon. In case the glaze hardens or thickens, just put it over a pot of simmering water and heat it up a little to liquefy again.

Jun Jun: Hi Joee, thanks for the great question and may the merry month bring you more reason to cheer and bake. If the ganache hardens, then just reheat it quickly in the microwave; make sure this is just between 10 – 15 seconds. Or just put it over simmering water. The holes that are formed on the ganache can be removed by running a butane torch over it very fast; this will make the bubbles burst, making it disappear. I have done this a few times. Also remember that ganache should only be applied on cake with icing that is smooth and set already.

Q: I have a good brownie recipe. I said it’s good because it’s really fudgy and moist. I plan to sell it this Christmas season. How will I make it more appealing to the eyes so that I can price it a little more? -- Kelli Hernandez of Quezon City

Adoree: Thanks for your question, Kelli. Does your brownie have nuts? If not, you can top it with some nuts of your choice (you can use kasoy or walnuts) before baking. If your recipe already has nuts then just divide it into two, the first half you fold into the batter, the second half you sprinkle on top. You can also sprinkle some chocolate chip morsels on top (there’s a lot to choose from; before, we only had the semi-sweet and white chocolate chip varieties but now there’s dark chocolate, milk, mint and butterscotch). If you want to go a step further, you can cover the top with a chocolate frosting then dust with cocoa powder.

Jun Jun: That’s right, Kelli. Adding a few items on the brownie will make it look expensive. Also, remember to put it in box that has a window so your client will immediately see what’s inside. Use nice and beautiful muffin liners to put your brownies on. A coating of light corn syrup or glucose will also make your brownie sparkle and shine making it a bit more interesting and attractive.

Adoree: Helen, those coffee cakes should already be good even without frosting or the powdered sugar. I would only do that if the top has imperfections or cracks but otherwise, they are good to go. Another fast, no-frills topping is the sugar glaze. Just stir ¾ cup powdered sugar and 1-2 tsp. water together until smooth. You can spread this on top of the cake or drizzle streaks using a fork for that professional look. This glaze can be used for a lot of other baked products like cookies, bars and breads. You can even flavor it with juices, extracts or liquors instead of using water.

Jun Jun: A Merry Christmas to you, Helen! Before baking your coffee cakes that have nuts in the recipe, try sprinkling some on the bundt pan then add the batter; when you release the cake, it will surely be interesting to have a crown of nuts around it. This can also work with dried fruits which one can get more of now. You can make the glaze that Adoree suggests and then get those ready made gumpaste vegetables or Xmas decors that you can put as decoration on top of the coffee cake.

Q: How do you make those shapes on top of cakes using cocoa powder? Do you need special tools for that? -- Eden Medenres of Taguig

Adoree: Most hotels have air brush machines to do these types of finish but these machines are pricey. If you only want to dust the top of your cake with designs, make a template first. You can use a simple cardboard for this. Cut the edge in the same size and shape as your cake then make your desired designs in the center and cut with a blade. Lay the template gently on the frosted cake and dust with cocoa powder. Remove the template carefully.

Jun Jun: Yup, Eden it as easy as what Adoree wrote and mentioned. Use can also use sprinkles, those colorful sugars that are available in the market. It will make your festive cakes so colorful and interesting since it comes in different colors and shapes.

Version Recipe

DULCE DE LECHE BARS

1 can condensed milk
1 ½ cup all-purpose flour
¼ tsp. salt
1 ½ cup quick-cooking oatmeal
1 cup butter
1 cup brown sugar
1 cup dark chocolate chip                 
           morsels
½ cup walnuts, chopped  
           coarsely

Procedure:
1.  Preheat oven to 350 F.  Line a 9 x 13 baking pan with aluminum foil.  Set aside.
2.  Make dulce de leche.  Remove the paper label of the condensed milk.  Unopened, put the can in a medium saucepan then put enough water to submerge the can of condensed milk.  Bring to a boil and simmer to cook for 2 hours.  Leave the can in the pan to cool.  Be sure that the can is back to room temperature before opening.  You can do this in advance.
3.  In a bowl, combine flour, salt and oatmeal.  Meanwhile, beat the butter and brown sugar until light.  Add in the dry ingredients and stir until combined.
4.  Press ¾ of this mixture in the prepared pan.  Bake for 10 minutes.
5.  Meanwhile, heat dulce de leche in a saucepan until slightly softened.  Spread dulce de leche over baked crust.  Sprinkle evenly the chocolate chip morsels and walnuts.  Lastly, sprinkle the remaining crumb mixture.  Bake for 20-30 minutes or until golden brown.  Cool then slice into bars.