I’ve been asked for a long time now what method I use for applying ganache to my cakes, so I finally decided to do a tutorial. My methods aren’t ground breaking or innovative, but I do try to focus on teaching a process that is fast, simple, inexpensive and most importantly…repeatable. Give it a try and see for yourself. You might just be surprised at how simple it really can be!
For dark or semi-sweet chocolate ganache:
2 parts chocolate to 1 part cream. Measure out your chocolate (by weight in grams) divide that number in half and that’s the amount of cream you will need (in milliliters)
For example: 900 g of chocolate and 450 ml of cream
For milk or white chocolate ganache:
3 parts chocolate to 1 part cream. Measure out your chocolate (by weight in grams) divide that number by 3 and that’s the amount of cream you will need (in milliliters)
For example: (2) 675 g of chocolate and 450 ml of cream
If you’d like to use my Swiss Meringue Buttercream recipe, you can find it here.
What You Will Need
We all know how expensive ganache can be. Fine chocolate and high quality cream? Cha-ching! Now if you add on top of that having to buy expensive cake boards just for one cake…you may never feel inclined to ganache a cake again. If you can get your hands on the double thick silver cake boards used in the UK and demonstrated by the amazingly talented Torta Couture Cakes by all means use those if they work for you. I tried to find them here in the U.S. but that proved to be difficult and the ones I did get ended up sticking to my cake so bad it ripped off huge chunks! The ones I found overseas were very expensive and took forever to ship to me. So, I just use cardboard cake rounds…the same ones you can find at Michaels or any other cake decorating or craft store and the same ones you use for a regular old buttercream cake (Wilton has lots of sizes and are pretty affordable). They are true to size and allow you to create a layer of ganache all around the cake just thick enough to be supportive but not so thick that the cake tastes heavy and unappetizing with thick chunks of chocolate. You want a good balance of cake, filling and ganache to harmonize on the palette.
Here are some other things you will need:
- Chocolate ganache (dark, semi-sweet, milk, or white chocolate)
- Cake layers trimmed and leveled
- Filling (buttercream, mousse, curd, etc.)
- Piping bag
- Medium round tip (I use Ateco #806)
- Offset spatula (s)
- Bench scraper
- Large serrated knife
- mdf or other sturdy board (10 inches or larger but not too large that it wont fit in your refrigerator)
- Wax paper
- Double-sided (or double-sticky) tape
- Satin ribbon
- Small fondant blossoms (to complete the look)
Any Nice Little Questions?
It’s amazing how tricky it can be to articulate what you want to say, while trying to demonstrate something at the same time. You end up repeating words without having any inclination that you are even saying them (over and over again). For example, a special prize goes to the person who can count how many times I say the word “nice” in this video. Ugh! Actually, I’m kidding, please don’t count…I’d rather stay in my nice fuzzy state of denial. DOH! I did it again. I guess I’ll just go fix myself a nice cup of hot coffee and maybe read a nice long book. Leave me a nice little comment or question below if you want to. Have a nice day!
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