(Sorry in advance for these photos. I mean, they aren’t normally “top notch” on Bitesize Bakes –i’m still learning– but I fear these are particularly bad so bear with me…)
Our “5 month ’til the wedding” cake was a Banana cake (Again! see my other recent Banana Cake here). This time though, I made it much bigger, and swapped out the brown sugar buttercream for a walnut variation.
This tasted great…but was an absolute arse to coat with ganache. I really struggled to leave a smooth finish under those big ol’ chunks of walnut -so much so that I ended up over-working the ganache as it cooled and was left with a weird elephant skin like texture.
I had purposefully left the walnut chunks large to ensure you got the crunch with your slice, but in hindsight maybe I should have chopped them a tad smaller.
Do you have any ganache saving tips you can impart onto me for next time? Would LOVE to hear them if you do….
If you fancy a go at the Banana sponge (which I do recommend), here’s what I used:
200g caster sugar
100g light soft brown sugar
1tsp baking powder and bi carb
460 self raising
575g banana mashed (the older and softer the better
Cream the butter and sugar together until smooth. Beat in the eggs, one at a time. Then fold in the banana, flour, baking powder and bi carb. Pop it in the oven (mine filled x2 8 inch rounds) at 180 degrees for around 45mins or until a skewer comes out clean and it is golden brown in colour.
The toppings were a tad experimental on this one. Below is the buttercream I used, but I have left out the ganache. It didn’t set right and would be weird to share something that I didn’t think was quite right.
1 tsp vanilla bean paste
300g icing sugar
approx. 2 handfuls of walnuts, chopped
The buttercream was a standard vanilla buttercream (vanilla, butter, icing sugar whipped until smooth, to taste). After those ingredients are completely combined, fold in the chopped walnuts. Sandwich the two layers together with the walnut buttercream and leave it to set in the fridge, whilst you make the milk chocolate ganache to cover it.
To finish, I covered my cake with milk chocolate ganache and finished with some gold stars.
Again, if anyone has any chocolate saving hacks, I am all ears!! There must be a way to save it in the future!!