Leave the ganached cake to fully set before decorating. Putting it in a cupboard works too. If you do need to chill the ganached cake and you want to cover it in fondant, make sure you bring the cake back to room temperature before you try to cover it, otherwise, your fondant will get sticky with condensation and you will get sad.
So that is how to ganache a cake and get sharp edges. Now you can go off and cover it in fondant , or simply sit back and admire your ganache handiwork!
Skip to content This post may contain affiliate links to products I recommend. Share Tweet Pin. Jump to Recipe. Table of contents Why Use Ganache on a Cake? Continue to Content. Ingredients Dark Chocolate Ganache 2 parts chocolate : 1 part cream Milk Chocolate Ganache 3 parts chocolate : 1 part cream White Chocolate Ganache 3 parts chocolate : 1 part cream. Instructions Chop the chocolate into smallish roughly half an inch or less pieces.
Find yourself a saucepan big enough to hold all of your cream and chocolate, and weigh the cream straight into it. Place the pan over a medium-high heat and bring it just to a boil. The bubbles should cover most of the cream's surface. Make sure you watch it carefully, once it comes to the boil it can quickly boil over. Remove from the heat and leave it until the bubbles stop. Add the chopped chocolate to the pan, and gently shake the pan until the chocolate is mostly covered by the cream.
Don't stir it yet, just leave it to sit and melt for a few minutes. Gently stir with a silicone spatula or use a wire whisk for dark chocolate ganache, as it is softer. Keep stirring until the chocolate and cream fully combine and become smooth. If there are still unmelted pieces of chocolate in the ganache, place the pan back over a very low heat, and stir constantly until no lumps remain and the ganache is glossy and smooth. If you want to colour the ganache , you can do that now.
Pour the ganache into a microwave-safe bowl, leave to cool then cover with plastic wrap on the surface of the ganache and leave overnight at room temperature to set. If you don't have time to let the ganache set at room temperature then you can speed it up by putting it in the fridge - just make sure you stir it often so that it cools and sets evenly.
Notes Depending on the weather you may need to increase or decrease the amount of chocolate to get a ganache that sets correctly. Cream The type of cream you need for ganache is known by different names in different countries. What to do if your ganache splits: Split or broken ganache is when the chocolate and cream don't emulsify properly.
Once it is smooth, stop blending, otherwise, you will incorporate too much air. If that doesn't work, there are a couple more things you can try. The first is to add a splash more cream and mix, this may bring the ganache back together.
You may need to add even more cream, in which case just bear in mind that your ganache will not set as firmly. You can also try popping the ganache into the fridge, stirring every 10 minutes or so, and the ganache may emulsify again. Wipe it clean and continue. Smooth out ganache one last time making sure no areas are beyond the 6-inch cake base. Place cake in the refrigerator for approximately minutes to allow ganache to set.
Apply a small amount of ganache to the right side of the cake board this will be the white side if using cardboard boards and center the parchment circle on the cake board. Press to flatten and secure. Remove the cake from the refrigerator and apply a very thin layer of ganache to the top of the cake only. Place the cake board, parchment side down, on the top of the cake doing your best to center it.
If you hold the bench scraper with it touching the top and bottom cake boards you will see a gap. We will fill in this gap with ganache in the next step! This is my favorite part of preparing a cake for decorating! It's enjoyable to get the ganache perfectly smooth!
Gently hold down the top guide with your left hand if you are right handed and apply a generous layer of ganache in an upward motion to secure the cake board on the top. Keep adding until you have coated the entire cake. It will look lumpy and uneven. This is what you want! Hold your bench scraper flat against the top and bottom cake boards and scrape away the excess ganache.
Move all around the cake wiping the excess back into the bowl. On your first pass around you may notice some low spots or holes. Read on for the perfect chocolate ganache recipe, along with the smoothest, silkiest white chocolate ganache recipe. Are your mouths watering yet? We know you've probably still got loads of questions on how to ganache a cake, so we teamed up with The Cake Professionals for their expert advice on how to make ganache for a cake and how to cover a cake with ganache.
We follow their advice with answers to any and all of the ganache-related questions you could possibly have, including how to ganache a cake with white icing and practical advice on how long you leave ganache before putting it on a cake.
Video tutorial: how to pour ganache over a cake. How to create the perfect chocolate ganache. The perfect white chocolate ganache recipe. The best chocolate ganache: ask the experts. How long do you leave ganache before putting on a cake? What is the difference between ganache and buttercream? Did you know? You will need to keep a close eye on it though, giving it plenty of stirs to ensure it cools and sets evenly and smoothly.
Ratios advice: double cream and good quality chocolate in a ratio of three parts white chocolate to one part cream makes the dream ganache, no matter how much or little you make as recommended by The Cake Professionals. Gently whisking the cream and chocolate together rather than whipping it stops any air getting into the mixture, which can upset the delicate texture of your ganache.
If you're running a cake decorating business, no matter how big or small, we know there's a lot to handle, from bookings and events to methods and more!
We've teamed up with the dynamic duo behind The Cake Professionals to get you the best advice on how to ganache a cake. They want to see cake businesses and their owners!
Whether it's a full-time job for you or sweet side gig, the whole point is to see your cake business, big or small, really flying.
We had plenty of ganache related tears and tantrums as we wrestled with how to make lots of it quickly, reliably and cleanly. We got there eventually and discovered three golden rules for perfect ganache every time…. Control the temperature.
Chocolate is a sensitive soul and does not like to be shocked. It particularly does not like being overheated. Here's how you can help your ganache keeps its cool:. You now have cream and chocolate that is roughly the same temperature. That means that when you put them together, they are more likely to do a happy dance together and combine well. Treat your ganache gently. The trick now is to bring your cream and chocolate together.
The secret here is to do it gently. That way lies lumpy chunky ganache and a very sad baker. Here's how to avoid that problem:. Let it mature. This final step is the easy bit. Pipe ganache on surface in the same coil pattern, right to the very edge; 7. Part 2: Making it smooth! The large is good for big surface area levelling, but the small one is much easier to work with for better control; Smooth sides — Smooth and straighten the side of the cake using a cake scraper, if you have one.
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Thank you. Dozer is so smart…taking a peek while keeping warm. You make it look so easy. A quickie…….
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