I just got your book and I must tell you it is the BEST cake decorating book I have every read. Thanks so much and thanks for all the videos. You have helped me more than you will every know as I am a new baker/cake decorator. Thanks again and please keep sharing.
I've been using ganache for awhile now in my cake decorating business. I find it extremely frustrating that EVERY recipe I've seen says a 1:1 ratio. That's completely wrong and although I've been able to force it to set with chilling, it's so bothersome and risky, especially if you're in a time crunch. I'm glad to see that you have a more accurate ratio. I've figured that out on my own. I wonder though, do you ever use a whipped ganache? I sort of discovered it on my own, don't think I've seen a recipe for it. But at times when my ganache has been to thin, I've whipped it. It takes on a whole new texture and tastes really good. It's good for filling and piping on cupcakes, covering simple cakes, but not for underneath fondant (just too soft). It's also a good way to stretch ganache. It almost doubles in volume. Might try it!
Jennifer Herzog I use a whipped ganache too, or I fold it into a whipped cream & use that also, but everything must stay cold with whipped cream! Adding ganache seems to help the whipped cream not become as unstable on the plus side, but still benefits from refrigeration. It's kind of a way to cheat and get a easy chocolate "mousse".
Thank you Liz!! You answered ALL my questions in this one video! I wish this vid was uploaded before Christmas--it would have saved me endless hours of researching countless videos and Google searches!!!!!! Thank you!!
Thank you, thank you, thank you Liz! This video makes more sense than any other video I've seen about ganache and how to use it. Really appreciate it. Keep the knowledge coming!
Great tutorial! How long will this last before it goes bad? Since it has cream in it and cream spoils, won't this spoil if left out at room temp for several days or after being in the fridge a few weeks?
no it wont go bad just like a truffle does not go bad left at room temp but I would not leave it at room temp if you arent planning on using it in 24 hours .Store in the fridge until you need it. I would say safely store in the fridge for 2 weeks.
I have done other ganache recipes and they were not that good! If I want to make this ahead of time, how many days can this stay at room temperature, if at all, if not used within a day? TIA!
If you're going to use it soon, store it at room temp. It wont go bad. If you're storing it for longer, store in the fridge in a covered container and bring too room temp before you use it.
I just made some ganache about two hours ago, using the one to one ratio and the 72 percent cacao chocolate, it was a horrible mess, had to throw it out...I added about 1teaspoon or more of butter. Was that the problem
How do you store the cake and keep the ganache from getting hard once you decorate it?? Do you leave it out or refrigerate? I want to try to make this cake but want the ganache to be more of a frosting consistency and not a hard chocolate. Thanks
For the drizzle effect, how long should you let it sit before pouring? If its too warm, I'm guessing it could melt the buttercream, so how long should I wait?
I need to freeze my cakes due to space and time constraints. Made a mistake last week by being in a rush and filling and ganaching my cakes while still partially frozen. The ganache froze nearly instantly upon applying to the cakes. Other than waiting until the cakes are completely thawed, is there anything else I can do to avoid this in the future? I was supposed to spread mini chocolate chips on the sides and was unable to do it right away, by the time the cake was thawed enough to do so, the underlying buttercream was too soft. Help!
Hi Liz, how big of a cake will this ganache recipe will cover, I want to use to fill and frost. Is bittersweet and dark chocolate the same? Many thanks for your answer. Jacquie
+Jacquie Shelley It depends on how much filling you use but typically this would be enough to fill and frost one 8" round cake with two layers. bittersweet and dark chocolate are not the same
Can this be made with something other than cream? I know that sounds ridiculous but for home businesses that are not allowed to sell anything made with cream?
I recently just made white chocolate ganache wiht a 1 part cream 3 parts chocolate ratio and when I let it sit overnight it was still the same consistency of peanut butter and in your tutorial you said that if you leave it overnight it should actually be more firm what did I do wrong?
I love you Liz, I've been watching you ever since I stumbled upon your cake board 'rant' lol! You spit so much truth, and knowledge, thanks so much! Your tips have made my cakes so much better than they otherwise would have been. One thing about this ganache recipe is that for me, when I tried to re-heat it, it broke :( otherwise it worked great. Do you know why that might have happened? Thanks! Oh, and by the way, I'm such a geek, when I see you on Food Network, I'm cheering for you!
Hey girl! Thanks for that! You're so nice! If your ganache breaks it's probably because it got really hot. For buttercream consistency you only need maybe 10 seconds to get it soft again. For glaze consistency, short 5 second bursts until its smooth. If it's still broken add a tablespoon of water and whisk until it comes together. Hope that helps
There is a lot easier way to do that. Just flood the Ganache over the top of the cake allowing it to drip off the sides on its own. Smooth the top with a flat spatula allowing more of it to run off the sides. Easy breezy.
Hello thank you for your talent I like your video I love ganache on my cake but I am scared so many ways have seen Up till now I use butter cream under fondant but I am really tempting to use ganache but scared too Because of "Covid " I can not feed any friends and I don't like to garbage so I want confidant and want to use under fondant My daughter's birthday is coming soon Oh by the way I don't have Bussiness , but baking is my passion Waiting for reply
I just got your book and I must tell you it is the BEST cake decorating book I have every read. Thanks so much and thanks for all the videos. You have helped me more than you will every know as I am a new baker/cake decorator. Thanks again and please keep sharing.
heather hogan ii
I've been using ganache for awhile now in my cake decorating business. I find it extremely frustrating that EVERY recipe I've seen says a 1:1 ratio. That's completely wrong and although I've been able to force it to set with chilling, it's so bothersome and risky, especially if you're in a time crunch. I'm glad to see that you have a more accurate ratio. I've figured that out on my own. I wonder though, do you ever use a whipped ganache? I sort of discovered it on my own, don't think I've seen a recipe for it. But at times when my ganache has been to thin, I've whipped it. It takes on a whole new texture and tastes really good. It's good for filling and piping on cupcakes, covering simple cakes, but not for underneath fondant (just too soft). It's also a good way to stretch ganache. It almost doubles in volume. Might try it!
Yep it's pretty tasty whipped for sure :)
so should the chocolate be more than the whip cream or whip cream more than the chocolate
Jennifer Herzog it depends on what kind of chocolate you used. milk compound, bittersweet, or dark.
Jennifer Herzog I use a whipped ganache too, or I fold it into a whipped cream & use that also, but everything must stay cold with whipped cream! Adding ganache seems to help the whipped cream not become as unstable on the plus side, but still benefits from refrigeration. It's kind of a way to cheat and get a easy chocolate "mousse".
Thank you Liz!! You answered ALL my questions in this one video! I wish this vid was uploaded before Christmas--it would have saved me endless hours of researching countless videos and Google searches!!!!!! Thank you!!
haha sorry! I'm trying to get better at the mind reading ;) But I know how you feel! Ganache has been a mystery to me for many years!
Liz, both you and Shawna McGreevy ROCK
v hindi d Try f2f 2
Thank you, thank you, thank you Liz! This video makes more sense than any other video I've seen about ganache and how to use it. Really appreciate it. Keep the knowledge coming!
I'm so glad! Thank you so much! Feel free to share
Wow! This was so informative and helpful, thank you SO much for posting this. I am vegan would almond or soy milk be suitable to make ganache?
Chocolate has milk in it so you would have to start with a vegan chocolate. I don't think you'd be able to make a ganache with it though
I've successfully made ganache with high quality dairy free chocolate and soy milk. Works great. Amazing tut Liz!!!! Thank you so much!
Sabrina Banon great to know! Thank you for sharing!
Great tutorial!!! For white choc. ganache do you use a 3:1 ratio of choc. to cream?
Great tutorial! How long will this last before it goes bad? Since it has cream in it and cream spoils, won't this spoil if left out at room temp for several days or after being in the fridge a few weeks?
no it wont go bad just like a truffle does not go bad left at room temp but I would not leave it at room temp if you arent planning on using it in 24 hours .Store in the fridge until you need it. I would say safely store in the fridge for 2 weeks.
I have done other ganache recipes and they were not that good! If I want to make this ahead of time, how many days can this stay at room temperature, if at all, if not used within a day? TIA!
Thanks so much for your videos!! How would you store left over ganache??? How many days will it stay good??
If you're going to use it soon, store it at room temp. It wont go bad. If you're storing it for longer, store in the fridge in a covered container and bring too room temp before you use it.
***** Thanks a bunch!! 😉
***** it won't go bad if you leave it with that heavy cream over night at room temp?
I just made some ganache about two hours ago, using the one to one ratio and the 72 percent cacao chocolate, it was a horrible mess, had to throw it out...I added about 1teaspoon or more of butter. Was that the problem
How do you store the cake and keep the ganache from getting hard once you decorate it?? Do you leave it out or refrigerate? I want to try to make this cake but want the ganache to be more of a frosting consistency and not a hard chocolate. Thanks
Just leave it out
Ur cake was frosted with white butter cream or whipped cream ?
For the drizzle effect, how long should you let it sit before pouring? If its too warm, I'm guessing it could melt the buttercream, so how long should I wait?
Erin Moore the warm ganache does not affect the buttercream, but your cake should be chilled
I need to freeze my cakes due to space and time constraints. Made a mistake last week by being in a rush and filling and ganaching my cakes while still partially frozen. The ganache froze nearly instantly upon applying to the cakes. Other than waiting until the cakes are completely thawed, is there anything else I can do to avoid this in the future? I was supposed to spread mini chocolate chips on the sides and was unable to do it right away, by the time the cake was thawed enough to do so, the underlying buttercream was too soft.
Help!
Love your videos. Thanks for sharing. Your work is amazing. My question is this....Where did you get that pink flexible bowl you use?
duffercat1 I don't remember lol sorry
4:23 How did you make that wonderful design on the cake? Did you etch it and then fill in the cuts?
I was wondering about that too!!
Hello is the same process for the ganache color white?
Hi Liz, how big of a cake will this ganache recipe will cover, I want to use to fill and frost. Is bittersweet and dark chocolate the same?
Many thanks for your answer.
Jacquie
+Jacquie Shelley It depends on how much filling you use but typically this would be enough to fill and frost one 8" round cake with two layers. bittersweet and dark chocolate are not the same
Hi Liz. I purchased your book last week! Are there video tutorials of the sculpted cakes? I'm having a hard time grasping the dog one.
I don't have a full tutorial of one but I might make one if people are interested :)
***** Very interested!! :)
R u using cold milk or hot in cho chips in first method
Can this be made with something other than cream? I know that sounds ridiculous but for home businesses that are not allowed to sell anything made with cream?
What kind of pastry bag are you using?
can we use paper towel smooth method for ganacing a cake?
I recently just made white chocolate ganache wiht a 1 part cream 3 parts chocolate ratio and when I let it sit overnight it was still the same consistency of peanut butter and in your tutorial you said that if you leave it overnight it should actually be more firm what did I do wrong?
try 1 kg of chocolate 300 ml of cream
Can you use this ganache for filling a cake? Or will it get too hard
Melissa Giterman Yes you can. After you make the ganache, wait for it to get slightly thick, like peanut butter and it's ready to use as a filling
I love you Liz, I've been watching you ever since I stumbled upon your cake board 'rant' lol! You spit so much truth, and knowledge, thanks so much! Your tips have made my cakes so much better than they otherwise would have been. One thing about this ganache recipe is that for me, when I tried to re-heat it, it broke :( otherwise it worked great. Do you know why that might have happened? Thanks! Oh, and by the way, I'm such a geek, when I see you on Food Network, I'm cheering for you!
Hey girl! Thanks for that! You're so nice! If your ganache breaks it's probably because it got really hot. For buttercream consistency you only need maybe 10 seconds to get it soft again. For glaze consistency, short 5 second bursts until its smooth. If it's still broken add a tablespoon of water and whisk until it comes together. Hope that helps
Can I do the drizzle effect on already ganache cake? Will this melt the other chocolate?
yes you can. The chocolate is not hot enough to melt the other chocolate so it will work great.
***** Thanks
can i use a hand beater instead of whisk?
Watching this video and "I Love You" popped in my head. LOL! Thanks for sharing. :)
Loved your video. Where can I find your book?
how long will ganache keep?
Can i use Coconut Cream???
This was a very very good tutorial thanks for sharing
Thanks will definitely be trying this!!
Can I substitute the semi sweet chocolate with white chocolate?
+camisha Turner With white chocolate you use 3 parts chocolate to one part cream.
at what state to you use it as a frosting and do you use the 2 to 1 ratio for that
+Andrew Roberts use it in the peanut butter stage
+Artisan Cake Company thanks
Can Candy melts be used?
Can I use the same ratios for ganaching a cake to be cover with fondant.? Love your tutorial, ty
Can you please tell ma how to make a thicker ganache filling for a cake . Thank you Ann
+Ann Stinis You use this exact recipe, just wait for it to set up to a thickened stage and then spread it on the cake
Hi. Once I have filled the cake with the ganache, can I put it in the fridge? Or should I still let it sit outside?
Thanks! This was great info that has helped me out alot!
can i use wipping cream
There is a lot easier way to do that. Just flood the Ganache over the top of the cake allowing it to drip off the sides on its own. Smooth the top with a flat spatula allowing more of it to run off the sides. Easy breezy.
+Lori J I go over that in the video. That is one way of using ganache but there are many more to achieve different results.
Thanks Liz that was very helpful
Your r so amazing. Thank you so much for sharing your knowledge with us.
You're welcome :)
Hello thank you for your talent
I like your video
I love ganache on my cake but I am scared so many ways have seen
Up till now I use butter cream under fondant but I am really tempting to use ganache but scared too
Because of "Covid " I can not feed any friends and I don't like to garbage so I want confidant and want to use under fondant
My daughter's birthday is coming soon
Oh by the way I don't have Bussiness , but baking is my passion
Waiting for reply
Bloody magic mate!
Loved this .. a great help to me.
I wait 5 minutes after adding hot cream to the chocolate chips. That's enough time for the chips to all get soft
Can I full fatmilk instead of cream?
Say fast
Muchas gracias 💖
super ganache réussie;;;et terrrrrriblement délicieuse;;;
at what stage can this be used under fondant? should I chill the cake after I apply the ganache?
+Linda Mosier peanut butter stage. YOu dont have to chill it if you are working with chilled cake which you should be :)
I heard everything including the cake should be room temperature before applying fondant.
+Linda Mosier I said the cake should be at room temp? That doesnt sound like something I would say haha. I always work with chilled cakes :)
Artisan Cake Company Liz! Chilled as in "out of the frig or freezer?" Thx! Love ur videos!
Very Informative !! Thanks
my mom was thinking about that
Helpful video
Cuanto es la medida
Thanks so much!!
Thx Liz!!
Awwesommmmeeee
Ganache is not just melted semi sweet chocolate and cream!.... You have at least three more ingredients to add. 😉
Elmo James.. what is the name of those 3 ingredients?? butter, vanilla essence &...???
salt. but just chocolate and cream IS a simple ganache.
Love, Love and more love
This is glaze not ganach unless refrigerated
You look like Snookie
Very dishonest thumbnail.
thanks so much for this awesome tutorial