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!
Ganache Recipe
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
- Turntable
- 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!
COMMENTING HAS BEEN CLOSED DUE TO SPAM
Comments
fantastic tutorial one I actually watched from start to finish without forwarding!!!!
Can ‘t wait for the fondant tutorial as my icing sometimes has air bubbles that grow bigger over night and are the bain of ny life!!!!! we don’t have anywhere in the UK that teaches this straight edged style which I so want to perfect so I really am happy you did this tutorial xxx
hayley xxx
Hi Erin,
I loved your video,thank-you for all your lovely recipes. I did come across one problem that I wondered if you could help me with. I used your ganache method, and then iced the cake. It was the middle tier of a three tier cake. I covered this is sugar paste as instructed and before I put the next tier on top ( the following day) I realized that my cake had collapsed slightly in the middle. I was wondering if this was due to the butter cream being too soft and the ganache that went around in a ring, seemed to be carrying the weight. It was so disappointing, that I would appreciate your help, and any advice you could give.
Love your work and blog, and thank-you.
Hi Jacqui – How long did you wait after applying the ganache and covering with sugar paste? It’s important to let the cake sit overnight after applying ganache so the ganache can harden a bit and form a “shell” before covering with sugar paste or fondant. The cake can indeed collapse if the ganache hasn’t formed a shell, from the weight of the fondant or the act of smoothing. Could that be the problem?
Thank-you for your reply. I did put the sugar paste after I let the cake sit over night. I seemed to get a ridge going around the very top on the edge, and then the following day it had collapsed in the middle, by about inch. I used a chocolate mud cake recipe. Does that make any difference? I sometimes use a Victoria sponge, both are quite light cakes. Otherwise I did as instructed. I guess it could be from the smoothing – was I too hard? How long did it take you to get this just perfect – looking for encouragement! ha. But I haven’t given up as I want to make those lovely straight edges that you are able to achieve. Thanks again.
What an amazing tutorial!! You are a natural:D Thanks so much for sharing!
Thanks very much for this amazing tutorial. The best I’ve ever seen. Just ganached my 10″ cake and I would say, I think I made a good job. Thanks to you.
HI! I love this tutorial and I actually tried it the a couple of weeks ago!
It was my first time making and using ganache and it worked wonderful. I did use the semi sweet recipe though. Now I am interested in using the white chocolate recipe and I was wondering if you are able to color it? If you are I was wondering if you should use gel food coloring or candy melts or if there is a completely different recipe for it? Also, when would you add the color to it? If you could please help me that would be amazing. I love your work and am a big fan, your expertise has helped me greatly in the baking world. Thank you for the time you take out to help your fellow bakers! 
… [Trackback]…
[...] Read More here: threelittleblackbirds.com/2012/10/simply-ganache-a-tutorial/ [...]…
Finally a tutorial I could actually sit all the way through!! It was very informative, you are very likeable and I learned SO much from this. Before I commit to ‘ganaching’, I have a question. Most of my cakes seem to be covered in white or very light colors. Do you use chocolate ganache underneath? I worry about it showing through and am concerned about how thick my fondant would need to be for that not to happen. I don’t like white chocolate and it’s not something I would want to offer on a regular basis. Thank you in advance!!! Can’t wait for your fondant tutorial.
Great tutorial … just a quick question though, isn’t ganache supposed to be shiny if used as cake covering rather than the matte cool in the fridge look? Any idea how much butter you would add for this? Like other posts, i would love to see a fondant covering cake tutorial if possible
Hi Sam, you’re talking about a ganache glaze which is a whole other thing. For a smooth and shiny ganache that you pour gently over a cake and then let set, you would use about 6 oz of chocolate to 1/2 cup of cream and add to that about a tablespoon of corn syrup (this is what keeps the glaze pourable and makes it shiny).
Hello and thank you. I have tried this twice now with unbelievable results. Ive never seen this technique and really appreciate you sharing it with us novices.
Two questions I hope you can answer:
1) When will you be putting up the fondant tutorial. My cakes ALWAYS bubble.
2) How can you get ganache smooth on something round. I am making a sitting elephant and I cant ganache the head and body smooth and my fondant keeps tearing at the head before I can even make my way down to the body (Ive been doing test runs before my sons bday)
Hi
I keep coming to your blog to see if you have replied to my post but you havent. I really value your expertise and would therefore appreciate your guidance. Pls reply to my post.
Hi Sophie – to ganache a “ball” shaped cake, use the same methods as in the video but there’s no need to turn the cake upside down since you don’t need a flat top. Spread on the ganache and smooth right away with bench scraper as best you can (or use a flexi-scraper if your ganache is soft enough). You need to work quickly with a shaped or sculpted cake as to not let the ganache set up before you’ve had a chance to smooth it. You’ll do most of your fine tune smoothing with the hot knife method. Use a hot and slightly wet small angled spatula flat against the cake to smooth out any smaller areas. Hope that helps
This is awesome! I think I spotted an error though. In example 2, should the amount of cream to add to milk or white chocolate not be 225ml?(675/3). Thanks for the top tips!
Hi Coco – it’s (2) of 675 g or 1350 g total of chocolate. I find it easier to measure out 2 batches of 675g but thats just me. You could also do (3) 675g to (1) 675 ml of cream.
What a super tutorial video and accompanying notes. I have never seen such a beautifully smooth ganached cake. What’s more, thanks to you, I can give it a go with real hope! I have been thinking about a turntable and will definitely go ahead now, and find myself an MDF board too. So glad I stumbled across your blog when I googled cream cheese Swiss Meringue Buttercream. THANK YOU!
Why are you so nice! Thank you so much, I am so excited to try this. You and your husband are both so cute! He seems so proud of you.
Thanks for an incredibly informational tutorial!!
Thanks so much for this amazing tutorial!!! Can’t wait to check out the rest of your web site and try ganaching a cake! I’ve only done cupcakes.
Thankyou thankyou thankyou….Ive been ganaching my cakes for a few months now using a very similar method,But still had some problems with my edges and top of the cake to name a few
After seeing your tutorial everything has made sense!!..Ive got a cake coming up in the next few weeks and now have the confidence i can get it right.
You are so kind to share this with us
Thanks
Such a great tutorial, love details and inspiration to try it at home
Thank you for sharing 
Wow!! Such a great tutorial! Can’t wait for your fondant one
would you reccomend using Michelle foster’s updated fondant recipe, or her original?
Hi Caroline, I use Michelle’s original recipe. Try both of them to see which one works best for you. When I buy fondant, I use Fondarific exclusively. Excellent stuff.
Fabulous tutorial, thank you! I look forward to your next!!
Amazing tutorial, lots of details. And you make look so simple.
I’m your fan now, l want to see the fondant tutorial. Thank you so much
Great tutorial! I would love to see you do a fondant covered cake. I read where all your cakes you cover with ganache before fondant, even the vanilla ones, and what kind of ganache would you use on those? also… do you make your own fondant? I usually make my own Marshmallow Fondant, but have only done it a few times.I have a special order to do for a outside function now, What would you say the best from scratch recipe would be most stable? Do you recommend refrigeration of fondant? Thanks!
I recommend Michelle Foster’s fondant. Much easier to make than marshmallow fondant and its very nice to work with. You can refrigerate fondant (depending on the brand). Just be prepared for the fondant to sweat when you pull it out. Let it sit and do not touch it until all of the condensation has evaporated.
THANK YOU!!!! I had two cakes due today so I watched your video as soon as it came out. I used this for both of them. The first one was great…the other one, well, my only excuse is it was late and I did not look as closely as I should have but it still looked good. You and Jessicakes have helped me move to the next level! Too excited…Thanks again
Thank u so much for this fab tutorial! u were great! cant wait for the next tutorial. i am curious to know how the fondant sticks to a chilled ganach cake. All the way from Israel…thanks again
Thank you for your generosity! I have seen pictorials of this many times, but it is so helpful to see a video! I cannot wait for the fondant one! Bubble pricks are my biggest frustration! Thank you, thank you!
Thank you so much for taking the time to make this tutorial. I don’t normally comment on blogs etc but I felt compelled to as I found this to be the most helpful and informative tutorial yet.
Every time I see a ganached cake I dream of making one but didn’t think I would be able to. After watching your video I feel more confident about giving it a go. I know it will be nowhere near a beautiful as yours but I’ll be happy with a result even 1/8th as pretty.
Thanks so much again x
Thank you so much for your comment. I would love to hear how the cake turns out for you!
Hi
thank you for sharing this tutorial. I have just bake an 8inch mud cake and will ganache it tomorrow trying out your method. I am not sure how much ganache to use (pls advise) and also will not stake up the cake like you do as I think I dont have the confidence to do that. I will just ganache the whole cake and will I also apply the same method? thank you.
I can only say THANKS! It really helps a lot!
Thank you so very much for this wonderful tutorial! I really appreciate you sharing your knowledge and tips. ;D
Thank you for the lovely tutoral. Will have to try this soon.
Fantastic tutorial! So generous with your techniques and skills – thank you! Ganaching has always been my least favourite part of the process, but I have seen a couple of tips to put into practice straight away. Many thanks for sharing.
Thanks for that awesome video. It helps soooo much more being able to see someone actually do it than to just look at pics of the process. I have a question not related to ganache. What is the name of your granite and can you cut your fondant directly on it without it messing up? Thanks
Can’t wait to see the next video!
So glad you found the tutorial helpful! I don’t know what the name of my granite counters are as they were already installed when I bought the house, Sorry! I have cut fondant directly on those counters before with no problems at all, but I usually use a custom built table with a plexiglass top for any fondant work. Stainless steel is great too, but I prefer the plexiglass as my fondant doesn’t stick to it.
I just love your tutorial Erin. It’s fantastic I can certainly see why the fondant on your cakes is so perfect after watching how perfect your ganache is. I think i use my ganache to stiff because and im going definitely going to try letting it set up for a few hours outside of the fridge on the same day. Im sick of putting it in the mircrowave to get it spreadable. Thank a million x Tina
Thank you so much for this. I’m learning so much from you and all the others at Cakes Decor. You are all such generous teachers.
Best,
R
Hi, Thank you so much for taking the time to do this tutorial. It is awesomely helpful. Much love from NZ!
THANK’S SO MUCH I REALY LIKE WACTHING THIS GANACHE TUTORIAL,IT HELP’S A LOT…GOD BLESS!FROM KOREA WITH LOVE,…
Love this! A visual with explanation is so much easier than reading a tutorial. You answered so many questions that I’ve had mulling around in my head that I was unable to answer through googling. Thanks so much!!
Thanks from Australia..
First of all You are so cute! Thank you so much for sharing your knowledge, i’m a visual learner and this means a lot!
Love the video. Thank you. I live in uk? Happy to ship you some of the culpritt double cards. In box me if you would like some x
that was just amasing…………the video and the presentation…you are very talented erin job well done!!!!! love to all
Thank you so much!! I loved the tutorial!! Your cakes are amazing!! I cant wait until the next one!!
wooooooooooooowwww what a blessing…that is about the nicest gift i ever received….this video was sooo detailed, you are such a lovely lady together with your husband…I truely enjoyed this video, Thank you soooooooooooo much
Thank you for a wonderful tutorial, I will try it.
Thank you for making this video. You did an excellent job of taking the time to explain the extra details such as filling in small bubbles and using a heavy board underneath (much easier on my wallet than the heavy-duty boards). Like Anita, I love your beautiful cakes (so clean and pretty) and am looking forward to your next tutorial.
what brand of chocolate do you use on your cakes and where do you buy it from?
Hi Nika – I use Barry Callebaut chocolate and I have a local wholesale/bulk supplier but you can order Callebaut or any other good quality couverture chocolate online.
your video was easy and very understandable! thanks!
Thanks so much, I can’t believe that you took time to do this for all of us, that is so sweets of you, and so unselfish, thanks so much, I learn a lot….I trully appreciate this, can’t wait for the next blog, (fondant covering) thanks….
Wow! Awesome video! Thank you for taking the time to do this tutorial. I’ve tried to following picture tutorials before but this video has just made it crystal clear. I have just ganached a cake (a sculptured cake, not round) but the tips I learnt here have been amazing!
Your cakes are always so beautiful and I can’t wait for the fondant tutorial.
The two mains things I’ve taken away (besides the simple technique) is take your time and keep the scrapers clean
Thanks again Erin!
Can’t thank you enough for sharing this! I have long wanted to give ganaching a try, but have just been so intimidated! Thank you so very much
SOOO appreciate you showing this tutorial. I have seen this method on other tutorials but you gave a few new tips (dont know I never thought about creating a “dam” of ganache and fill with mousse. Brilliant!
PLEASE do your fondant covered one with straight edges ASAP!!! x
Hi, thank you so much for this tutorial, it really was no frills and you made it look so easy. Iv watched a lot of tutorials on ganaching a cake and everyone uses brown dairy chocolate. What are the options if brown dairy chocolate isn’t wanted?
Cant wait for the follow up.
Kind regards
Gemma @ fondant fancies xx
Hi there! Just wanted to thank you for the fantastic tutorial. Loved watching it!
My ganache seems to set very quickly and i have issues getting a nice smooth finish. I am going to give it another try this week.
Thank you for taking the time to do this amazing tutorial! I am a visual learner, and this video definately helped me out!! I just love all of your cakes
Wish you could do a tutorial on how you paint beautifully onto the cake !!