thank you so much for d tutorial. im a beginner n made a mess covering my cake with white ganache. i pour d runny ganache unto d cake n it became like waterfalls. thank God for yr tutorial i finally found a solution. hope u can upload more in the near future. thank u so much
+Grace Magdalene Hi Grace, thank-you so much for the lovely feedback, I really appreciate it and am thrilled to know that this tutorial has been such a help to you! Let me know how you go next time you are using ganache and feel free to check out some of my other tutorials, they might be interesting for you as well, xo
I do pottery and I have turntables a kiln etc. Your tools are so like pottery working. I want to say thank you for a lovely tutorial. I have never liked icing so I never made a cake that used grainy icing. I see now that I missed out on trying swiss, butter,etc ganache icings. I hate sugary grainy icing. I can only remember three or four wedding cakes that were wonderful and I ate all of the pieces. I made cakes with whipping cream icing LOL very amateurish but tasted great LOL
That looks sooook delicious!. I was wondering. Could i just use the ganache kinda like buttercream and not use the fondante. Does the ganache set when completely cooled?. I was thinkong of jist doing the ganache to cover and then decorate with buttercream flowers.
salma penrose Hi Selma, thank-you so much! yes you certainly can use it like buttercream and leave it just like this without the fondant, it set very firm. Unlike buttercream the ganache, once set, will not be vulnerable to finger mark or indentations, so it's very good. You make even create a semi-naked cake using ganache like I did in this tutorial - ruclips.net/video/gDeT7xX3lL8/видео.html Good luck and have fun with it!
Everybody makes it look so easy but I still have problems with the ganache. I find the white chocolate ganache goes quite hard very quickly and Im continuing heating it gentley so I can work with it again.
I love this video. thanks for making it. I am a novice and a friend asked for a white birch bark cake with chocolate cake and chocolate buttercream. we have a hot climate and I am nervous about the buttercream so am considering fondant or ganache. have you ever crumb coated chocolate cake with a dark ganache then finished with white chocolate ganache (to achieve the white birch look)? I'm concerned about the dark color underneath being visable.
Hi Trixie, yes buttercream in hot climates are tricky! I have never tried dark under white but I think it's a great idea, how clever!!! You can use some modelling tools to cut into the top ganache to expose the underneath until you reach the desired look. Good luck, let me know how you go!
Hello Sharon... Am Soo inspired by your video, thanks for awesome video..I have some questions pls I need your answers as I have a cake order next week.. 1. How long to leave a ganache mixture for ready to use? Is that ok if leave overnight? 2. You said when ganaching is done with cake, can leave the ganached cake in room temperature/near fan until it dries firmly..my question is suppose if I keep in refrigerator to dry and taken back when it dried, will the ganache melt or loosen it's strong texture in room temperature? Ok I leave it for room temperature until it run out of chillness but same time will ganache loosen it's texture? Pls pls reply Sharon, I will be waiting, love you lotsss
Hi Sneha, Hope I'm not too late to assist! You just need to let the ganache solidify a bit before using it. A few hours should be fine, sometimes if I'm in a rush I pop it in the fridge for about 20min. It shouldn't be rock hard, just nice and thick so it doesn't drip off a spatula. Leaving the ganache to set can be done on the kitchen bench or in the fridge. If you put it in the fridge, it needs to return to room temp before covering with fondant. The ganache will not loosen once it is set, you can handle the cake and it wont leave marks, unless it's in direct sunlight and extremely hot. Good luck!
Hi Sumayya, wait until the ganache is firm to the touch. You can put it in the fridge or leave it on your bench top. If you have put it in the fridge, make sure when you take it out to leave it to come back to room temperature otherwise if you put fondant over it straight away it will start to create big air bubbles underneath as the ‘chill’ tries to escape 😉 depending on how hot it is where you are and how thick or thin your coating of ganache is it could even air dry on your bench in about an hour or 2. Good luck, I hope all goes well, let me know if you have any other questions 😊 💕
Creative Cakes by Sharon once my fondant cake is ready how should i store it till the customer comes to take it. I'll be keeping the cake ready 2 or 3 hours before the customer comes. So can i keep the fondant cake in the fridge or shall i keep outside for 2 to 3 hrs..? Will it get harden in the fridge or will it melt outside..? Also thank you for your previous reply. Really helped get the first step correct. Plz reply ..❤❤ love you as always
I always leave my cakes out on a table in the coolest part of my house. If it is above 25 degrees C I keep a fan on it or the air-conditioner on. I NEVER place a cake covered in fondant in the fridge as it will start to sweat and the colours will run and it is really not fixable. Good luck, hope it's all going well!
Hi Sharon great tutorial video I have a question, I am making 3 or 4 tire wedding cake but bride don't want fondant and wants white chocolate ganache, problem is wedding is in august and have a 2 hours journey so wondering will ganache hold? Or will go soft? Please let me know thanks
Hi Suman, if you reduce the amount of cream this will give you a stronger ganache and less likely to melt. I live in a hot climate which gets to above 40 degrees C in summer and I have never had any ganache melt. Make sure your air conditioning is on in the car thought!
Is it better to use the white chocolate ganache for a filling Rather than buttercream? I'm trying to avoid the bulges that sometimes happen with buttercream. Thanks!!!
Hi Sharon, I love your cake, look really good. Do you have the recipe for the raspberry filling? It really looks so good. Cant find it in your video's. Thank you.
Hi Muna, thank you for your sweet comment. I have never frozen ganache. Simply the reason is because I am adding cream, I tend to only store any left over until the date of expiry of the cream. I sometimes keep some left-over in the fridge, but have found I never use it anyway and it ends up in the bin as I prefer to make it fresh each time, only takes a short time.
i really have a problem in doing fondant cake. first i just cover it with buttercream frosting then fondant so is this is the best to do cover the cake with ganache and not buttercream frosting before applying fondant. i refrigerate it then applied fondant even it cold its that will be alright?
Hello there !!! Question I'm doing a wedding cake this weekend and I wanted to know can I leave the cake covered in ganache and fondant out over night will the ganache get mushy underneath.... Thank you in advance !
Hi Vickie! Yes that will be fine, so long as it's not hot and humid. The ganache stiffens fairly quickly anyway so it shouldn't be a problem. Otherwise it's better to put it in the fridge and take it out early in the morning about 3-4hours before you cover it. Good luck, let me know how you go.
Hi Sharon, i have a problem on both using ganache and buttercream after applying fondant. it will cause wrinkle and crumple after covering fondant no matter applying buttercream or ganache. its seems have air bubble inside the cake. May i have advice on correct steps on what i should or shouldn't do before covering fondant by using buttercream or ganache? Many thanks in advance.
I do it in the microwave if it starts to get too set, to cover the cake the ganache should not run off your spatula and should be nice a firm but still spreadable.
Hello! I wanted to know if it's okay to fill your entire cake and whipped white chocolate ganache or does it HAVE to be the consistency it is in your video?😊
Hey Sharon I made this today as I put the ganache my cake was crumbling off into pieces it's was chilled for couple house and cake was cooled down for ages I don't understand please give me some advice on what you think could have gone wrong the ganache was not setting
Oh no I'm sorry to hear that. It might have been that the cake was a bit dry and therefore easier to crumble or that the ganache was too hard and tore away at the cake. It must be a thick, smooth consistency when applying to the cake.
Hi Sharon, I love this video, I've been looking for a video like this for ages. I have a question about the ganache. can you please tell me what proportion of cream and chocolate do you use?
Hi Maria, thank you for your lovely compliment, I'm so glad it's helpful! For white chocolate ganache I use a ratio of 1:3 (one part cream to 3 parts chocolate) and 1:2 for dark chocolate. However, as I live in a hot climate, when it's very hot I may even use less cream in my white chocolate ganache to make it stronger. The more you work with ganache the more familiar you will become with it. In 99% of the time, the ratios above are perfect. Good luck, let me know how you go, xx
thank you so much for your quick response, you are the best!! I live in a hot climate too, so I think it will be perfect. I have 2 other questions since it´s going to be my first time working with ganache. How long it can be stored? How do you heat it in order to use it again. thanks again, and hello from Colombia!!
Hi Maria, no problem at all! It must be stored in the fridge for as long as your cream would with it's expiry. SO if the cream you use expires in 1 week then that's how long you should go by. I generally make large quantities so I can put it in the microwave for 1 min and then another 20-30sec. Better to be on the safe side though, try 30sec to start with or even less if it's a small qty as it can quickly turn to oil if over-heated. I try to make it first thing in the morning and let it cool down on the bench then use it say after lunchtime and the consistency is about right by then. Good luck, let me know if you have any problems.
It lasts a long time though it's safest to stick to the use by date on the cream you use as a good guide. Always keep it in the fridge until you use it and afterwards if you have any left over.
Hi There, I use 8" pans, but it's not the pans that are giving the sharp edges, it's the covering using ganache and the technique. You can see how I get the sharp edges in the video, good luck!
Hi there! Great video and those are really neat cakes! May i know how long do have to wait till the ganache sets on the cake before covering it with fondant ? I have this problem where the ganache tends to be a little soft hence when i cover it with fondant, my sharp edges get smushed : (
Fatimah Azzahrah Hi Fatimah, thanks! I wait until it is 'touch dry'. If I put it in the fridge to set it doesn't take long at all but I then wait for about 1 hour after removing it from the fridge before covering with fondant, otherwise the condensation from the chilled cake sometimes causes air bubbles int he fondant. Hope this helps :)
@creativecakes hi in ur number one fan.... love ur work, i wad wondering if u don't mind sharing ur filling from the white chocolate cake please... thank u
It sets firm but is still easy to cut through at room temperature. If you want it lighter I recommend whipping it which makes it light and fluffy. I probably wouldn't use it on a sponge cake though, it's still not light enough, though a buttercake would be fine.
Hi sharon, the last time i whipped my chocolate ganache, it aerated but did not look as stiff as yours, thus making it too runny to frost neatly. How did your whipped ganache hold its shape so well? I did some research and apparently after whipping, I should leave my ganache at room temperature for 2hrs to firm up? Is that what you did as well? Or was the ganache already this stiff after whipping it? THANKS :-)
Hi, thanks for letting me know this. I honestly have never had this experience. When my ganache is room temperature and slightly thick I whip it and it's ready to use straight away. TO be honest, sometimes when I have been impatient, when it's still warm I start to whip it and while it does take a lot longer it gets there in the end. I have never had it split or go runny. I'm thinking that if there is any water at all that might have got into the mixture this would definitely cause it to split. The other thing is if the chocolate is heated up too much the butter component leaks out and looks like oil in the ganache. If this happens you should try to combine it by stirring a lot or place it in the fridge and then mix it up again. I have never really had any other issues so this is interesting to hear of your experience. Let me know how you go next time, good luck!
Creative Cakes by Sharon thanks so much sharon! Will try again soon and let you know:-) it could be that the temperature in aussie now is so high, it melted the chocolate and cream haha. Do u think using gelatin like how stabilized whipped cream is made will help thicken the ganache?
I have never tried gelatin, given that it needs to be dissolved in water makes me question whether it could be added to the chocolate ganache, but worth experimenting with. Where about do you live? Are you in Australia too? I am in Perth and it's pretty hot sometimes and my ganache has held up in 44 degree heat days even traveling over an hour in the car on my wedding cake deliveries.
Creative Cakes by Sharon hmm yes about the water...... i live in Brisbane.... can get really really warm sometimes. But hmm ok will try the ganache using ur recipe and let u know how it goes. Thanks for all the advice Sharon!
How do you go about moving the cake without ruining the ganache? I tried putting it in the fridge for a while before moving it so the ganache would set a bit and using my spatula underneath but I still always manage to ruin the ganache when I pick it up...
+xeverydaynormalgirlx I generally place the whole thing on the turntable in the fridge. Sometimes when the cake is too tall I slide my spatula underneath, tilt it to a side then gently slide my hand under to pick it up. It can be a bit tricky bit once you get the hang of it you'll be fine. It's no drama if the ganache does get a little ruined because you can always just reapply it to that area and smooth it out again. Make sure there is a board underneath as this always helps. Good luck, let em know how you go.
Question...Spirit Level is an app for your phone, correct? What methods do you use to sanitize your phone before you lay it on your cake before icing it? I ask this question because I noticed that you laid the phone directly on the cake. I saw that you laid paper or something on top of the cake before you laid the phone on it the second and third time, but you did not do that until you had the ganache on it. Cell phones are filthy; and I noticed how you take precautionary measures, especially with flowers to not contaminate the cake. So I'm wondering what you do for the phone. Thanks in advance.
Good point and good question. I wipe the phone as well as my entire work surface with anti-bacterial first as well as alcohol wipes for the phone. I should have remembered to film this part into the video. I hate dirt and mess while I'm working so am always cleaning up after each stage.
It would be better to use an oil based colour or powders, gels could split the ganache. Alternatively you could mix some cooking oil with the gel paste first and then add it to the chocolate.
hi, i salvaged four ganache cakes in series after draping them. Immediately after draping it starts swelling on one side and the bulge increases with time and if i put pressure it leaks the ganache out , i am using 1:2.5 ganache ration , i m very depressed . please advice .....
Sorry to hear. It could be the climate, is it very hot where you live? Or if you are covering your cake as soon as it comes out of the fridge this will cause air bubbles as the cold is trying to escape. Use much less cream, try 1 part cream to 3 parts chocolate.
Hi Yasmin, milk chocolate is less flavoursome I find and has a higher fat content so if using you have to lessen the cream. I find if you whip the ganache the flavour becomes lighter so that would help if you want to take the sharpness of the dark chocolate. Hope this helps!
Michele Sharp Hi Michele, if you are just at the filling stage you can always remove the layers of cake and trim there where necessary. If it was totally covered when you realised then I would suggest using some extra ganache to even out the level. Best to check the level at the start and then you don't have to worry :)
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I've seen dozens of videos about ganache- this is easily my favorite, thank you for posting
Great video and a very lovely voice to listen to as well which make a huge difference.
Hi Angus, thank you so much, that is very sweet of you to say (I don't really like hearing my own voice) and I'm very glad you enjoyed the video, xx
Creative Cakes by Sharon no problem. I am planning to make my own wedding cake and will use your tips/advice. Cheers
Wow, congratulations on you upcoming wedding and all the very best!!!
thank you so much for d tutorial. im a beginner n made a mess covering my cake with white ganache. i pour d runny ganache unto d cake n it became like waterfalls. thank God for yr tutorial i finally found a solution. hope u can upload more in the near future. thank u so much
+Grace Magdalene Hi Grace, thank-you so much for the lovely feedback, I really appreciate it and am thrilled to know that this tutorial has been such a help to you! Let me know how you go next time you are using ganache and feel free to check out some of my other tutorials, they might be interesting for you as well, xo
Wow! Thank you for the tips!
Great video Sharon, it was very enjoyable to watch. TV quality :)
The Icing Artist Aww, you are too kind, xx
Thanks for the quick response!
My pleasure!
Damn, I could go for a big slice of those cakes right about now
Jussy833 Hmm, me too!
Hehehe~ ;) xxx
This is soo helpful thank you
Awesome tutorial
Thank you!
I do pottery and I have turntables a kiln etc. Your tools are so like pottery working.
I want to say thank you for a lovely tutorial. I have never liked icing so I never made a cake that used grainy icing. I see now that I missed out on trying swiss, butter,etc ganache icings. I hate sugary grainy icing. I can only remember three or four wedding cakes that were wonderful and I ate all of the pieces. I made cakes with whipping cream icing LOL very amateurish but tasted great LOL
+Martha Nelson Thanks Martha, glad you found it helpful and now have a few more recipes to try out :)
Great job, I can never get mine so neat. Definitely gonna try this. P.s love your work x
Emmalou86xx Thank-you Emmalou86xx, hopefully after watching this it will be easier for you, xx
I like it sharen thank you
Ledda Sorto That's great Ledda, thank-you for watching!
That looks sooook delicious!. I was wondering. Could i just use the ganache kinda like buttercream and not use the fondante. Does the ganache set when completely cooled?. I was thinkong of jist doing the ganache to cover and then decorate with buttercream flowers.
salma penrose Hi Selma, thank-you so much! yes you certainly can use it like buttercream and leave it just like this without the fondant, it set very firm. Unlike buttercream the ganache, once set, will not be vulnerable to finger mark or indentations, so it's very good. You make even create a semi-naked cake using ganache like I did in this tutorial - ruclips.net/video/gDeT7xX3lL8/видео.html Good luck and have fun with it!
Everybody makes it look so easy but I still have problems with the ganache. I find the white chocolate ganache goes quite hard very quickly and Im continuing heating it gentley so I can work with it again.
I love this video. thanks for making it. I am a novice and a friend asked for a white birch bark cake with chocolate cake and chocolate buttercream. we have a hot climate and I am nervous about the buttercream so am considering fondant or ganache. have you ever crumb coated chocolate cake with a dark ganache then finished with white chocolate ganache (to achieve the white birch look)? I'm concerned about the dark color underneath being visable.
Hi Trixie, yes buttercream in hot climates are tricky! I have never tried dark under white but I think it's a great idea, how clever!!! You can use some modelling tools to cut into the top ganache to expose the underneath until you reach the desired look. Good luck, let me know how you go!
it worked well! wish I could post a photo!
That's awesome!!! you could always email me a pic or post it to my Instagram feed :)
will surely do😊
Hello Sharon...
Am Soo inspired by your video, thanks for awesome video..I have some questions pls I need your answers as I have a cake order next week..
1. How long to leave a ganache mixture for ready to use? Is that ok if leave overnight?
2. You said when ganaching is done with cake, can leave the ganached cake in room temperature/near fan until it dries firmly..my question is suppose if I keep in refrigerator to dry and taken back when it dried, will the ganache melt or loosen it's strong texture in room temperature? Ok I leave it for room temperature until it run out of chillness but same time will ganache loosen it's texture?
Pls pls reply Sharon, I will be waiting, love you lotsss
Hi Sneha,
Hope I'm not too late to assist! You just need to let the ganache solidify a bit before using it. A few hours should be fine, sometimes if I'm in a rush I pop it in the fridge for about 20min. It shouldn't be rock hard, just nice and thick so it doesn't drip off a spatula. Leaving the ganache to set can be done on the kitchen bench or in the fridge. If you put it in the fridge, it needs to return to room temp before covering with fondant. The ganache will not loosen once it is set, you can handle the cake and it wont leave marks, unless it's in direct sunlight and extremely hot. Good luck!
Wow...
Thank you!
Once I've ganached my cake. Shall i apply fondant right after or when and how..? Plz do reply i have an order of a fondant cake...also love you 👍🏻👍🏻
Hi Sumayya, wait until the ganache is firm to the touch. You can put it in the fridge or leave it on your bench top. If you have put it in the fridge, make sure when you take it out to leave it to come back to room temperature otherwise if you put fondant over it straight away it will start to create big air bubbles underneath as the ‘chill’ tries to escape 😉 depending on how hot it is where you are and how thick or thin your coating of ganache is it could even air dry on your bench in about an hour or 2. Good luck, I hope all goes well, let me know if you have any other questions 😊 💕
Creative Cakes by Sharon once my fondant cake is ready how should i store it till the customer comes to take it. I'll be keeping the cake ready 2 or 3 hours before the customer comes. So can i keep the fondant cake in the fridge or shall i keep outside for 2 to 3 hrs..? Will it get harden in the fridge or will it melt outside..? Also thank you for your previous reply. Really helped get the first step correct. Plz reply ..❤❤ love you as always
I always leave my cakes out on a table in the coolest part of my house. If it is above 25 degrees C I keep a fan on it or the air-conditioner on. I NEVER place a cake covered in fondant in the fridge as it will start to sweat and the colours will run and it is really not fixable. Good luck, hope it's all going well!
Hi Sharon great tutorial video I have a question, I am making 3 or 4 tire wedding cake but bride don't want fondant and wants white chocolate ganache, problem is wedding is in august and have a 2 hours journey so wondering will ganache hold? Or will go soft? Please let me know thanks
Hi Suman, if you reduce the amount of cream this will give you a stronger ganache and less likely to melt. I live in a hot climate which gets to above 40 degrees C in summer and I have never had any ganache melt. Make sure your air conditioning is on in the car thought!
Thank you very much for replying
;)
Is it better to use the white chocolate ganache for a filling Rather than buttercream? I'm trying to avoid the bulges that sometimes happen with buttercream. Thanks!!!
hi..great work!!what kind of chocolate should I use? ??compound or couverture? ??thanks
Hi Sharon I would love to know how you make the white chocolate raspberry ganache! thank you for this helpful video!
Can you please provide me the raspberry filling recipe ? I'd love to try it for a wedding cake coming up. Wonderful video, thx so much 💐👏🏻
Hi Sharon, I love your cake, look really good. Do you have the recipe for the raspberry filling? It really looks so good. Cant find it in your video's. Thank you.
Hi Charlotte, thank you! Just add some fresh raspberries to the white chocolate ganache, it's as easy as that!
Lovely thank you how did you make you raspberry filling
Hey firstly lovely video nice easy steps. Can you freeze the extra ganache that's left over
Hi Muna, thank you for your sweet comment. I have never frozen ganache. Simply the reason is because I am adding cream, I tend to only store any left over until the date of expiry of the cream. I sometimes keep some left-over in the fridge, but have found I never use it anyway and it ends up in the bin as I prefer to make it fresh each time, only takes a short time.
i really have a problem in doing fondant cake. first i just cover it with buttercream frosting then fondant so is this is the best to do cover the cake with ganache and not buttercream frosting before applying fondant. i refrigerate it then applied fondant even it cold its that will be alright?
Hi Phoeby, you will find using ganache far easier than buttercream. Give it a try, good luck!
Hello there !!! Question I'm doing a wedding cake this weekend and I wanted to know can I leave the cake covered in ganache and fondant out over night will the ganache get mushy underneath.... Thank you in advance !
Hi Vickie! Yes that will be fine, so long as it's not hot and humid. The ganache stiffens fairly quickly anyway so it shouldn't be a problem. Otherwise it's better to put it in the fridge and take it out early in the morning about 3-4hours before you cover it. Good luck, let me know how you go.
hi sharon, do u recommend using white chocolate ganache, instead of buttercream, in a warm climate?
Yes definitely, buttercream is more susceptible to the heat.
Hi Sharon, i have a problem on both using ganache and buttercream after applying fondant. it will cause wrinkle and crumple after covering fondant no matter applying buttercream or ganache. its seems have air bubble inside the cake. May i have advice on correct steps on what i should or shouldn't do before covering fondant by using buttercream or ganache? Many thanks in advance.
Hi
Great video, I have a question with the white ganache cake can you cover that cake with white fondant, for a wedding cake.
Hi Kendra, yes you certainly can, that's how I do all my wedding cakes!
hello
how do you process your ganache during the melting process, how to know if the consistency is spreadable
thank you
I do it in the microwave if it starts to get too set, to cover the cake the ganache should not run off your spatula and should be nice a firm but still spreadable.
Hello! I wanted to know if it's okay to fill your entire cake and whipped white chocolate ganache or does it HAVE to be the consistency it is in your video?😊
what kind of cake are you using? sponge cake or moist cake?
Mud cakes :)
Hey Sharon I made this today as I put the ganache my cake was crumbling off into pieces it's was chilled for couple house and cake was cooled down for ages I don't understand please give me some advice on what you think could have gone wrong the ganache was not setting
Oh no I'm sorry to hear that. It might have been that the cake was a bit dry and therefore easier to crumble or that the ganache was too hard and tore away at the cake. It must be a thick, smooth consistency when applying to the cake.
I can eat Ganache with a spoon. it is so delicious
Yup! ;)
great vid...where can I buy that scraper it's tall which I need
How much filling do you use between layers? Do you prefer to use white chocolate or dark chocolate? Why?
Hi Sharon, I love this video, I've been looking for a video like this for ages. I have a question about the ganache. can you please tell me what proportion of cream and chocolate do you use?
Hi Maria, thank you for your lovely compliment, I'm so glad it's helpful! For white chocolate ganache I use a ratio of 1:3 (one part cream to 3 parts chocolate) and 1:2 for dark chocolate. However, as I live in a hot climate, when it's very hot I may even use less cream in my white chocolate ganache to make it stronger. The more you work with ganache the more familiar you will become with it. In 99% of the time, the ratios above are perfect. Good luck, let me know how you go, xx
thank you so much for your quick response, you are the best!! I live in a hot climate too, so I think it will be perfect. I have 2 other questions since it´s going to be my first time working with ganache.
How long it can be stored?
How do you heat it in order to use it again.
thanks again, and hello from Colombia!!
Hi Maria, no problem at all! It must be stored in the fridge for as long as your cream would with it's expiry. SO if the cream you use expires in 1 week then that's how long you should go by. I generally make large quantities so I can put it in the microwave for 1 min and then another 20-30sec. Better to be on the safe side though, try 30sec to start with or even less if it's a small qty as it can quickly turn to oil if over-heated. I try to make it first thing in the morning and let it cool down on the bench then use it say after lunchtime and the consistency is about right by then. Good luck, let me know if you have any problems.
Hi could you add lemon curd to the ganache to make a lemon white chocolate flavour? 😊
Hi Lesley, yes just a tiny amount though as it will make the ganache runny. Lemon zest would be better.
Could you please do a recipe on both of the White chocolate and raspberry cake and ganache?
Laudi Ambita Sure Laudi, I will be doing it soon in the coming months, so stay tuned :)
Can you store the ganache? For how long? Freezer or fridge? Thanks!🤗
how long will whipped ganache last under fondant please? x
It lasts a long time though it's safest to stick to the use by date on the cream you use as a good guide. Always keep it in the fridge until you use it and afterwards if you have any left over.
Lovely tutorials :) please could you tell me do you use fresh rasberries in the white chocolate ganache x
Exactly what pans are you using to get these crisp edges?
Hi There, I use 8" pans, but it's not the pans that are giving the sharp edges, it's the covering using ganache and the technique. You can see how I get the sharp edges in the video, good luck!
Hi there! Great video and those are really neat cakes! May i know how long do have to wait till the ganache sets on the cake before covering it with fondant ? I have this problem where the ganache tends to be a little soft hence when i cover it with fondant, my sharp edges get smushed : (
Fatimah Azzahrah Hi Fatimah, thanks! I wait until it is 'touch dry'. If I put it in the fridge to set it doesn't take long at all but I then wait for about 1 hour after removing it from the fridge before covering with fondant, otherwise the condensation from the chilled cake sometimes causes air bubbles int he fondant. Hope this helps :)
Ahh i see okay. Looking forward to trying it again. Thank you for the tips Sharon! : )
@creativecakes hi in ur number one fan.... love ur work, i wad wondering if u don't mind sharing ur filling from the white chocolate cake please... thank u
Does the ganash a set hard in the sponge
It sets firm but is still easy to cut through at room temperature. If you want it lighter I recommend whipping it which makes it light and fluffy. I probably wouldn't use it on a sponge cake though, it's still not light enough, though a buttercake would be fine.
Hi sharon, the last time i whipped my chocolate ganache, it aerated but did not look as stiff as yours, thus making it too runny to frost neatly. How did your whipped ganache hold its shape so well? I did some research and apparently after whipping, I should leave my ganache at room temperature for 2hrs to firm up? Is that what you did as well? Or was the ganache already this stiff after whipping it? THANKS :-)
Hi, thanks for letting me know this. I honestly have never had this experience. When my ganache is room temperature and slightly thick I whip it and it's ready to use straight away. TO be honest, sometimes when I have been impatient, when it's still warm I start to whip it and while it does take a lot longer it gets there in the end. I have never had it split or go runny. I'm thinking that if there is any water at all that might have got into the mixture this would definitely cause it to split. The other thing is if the chocolate is heated up too much the butter component leaks out and looks like oil in the ganache. If this happens you should try to combine it by stirring a lot or place it in the fridge and then mix it up again. I have never really had any other issues so this is interesting to hear of your experience. Let me know how you go next time, good luck!
Creative Cakes by Sharon thanks so much sharon! Will try again soon and let you know:-) it could be that the temperature in aussie now is so high, it melted the chocolate and cream haha. Do u think using gelatin like how stabilized whipped cream is made will help thicken the ganache?
I have never tried gelatin, given that it needs to be dissolved in water makes me question whether it could be added to the chocolate ganache, but worth experimenting with. Where about do you live? Are you in Australia too? I am in Perth and it's pretty hot sometimes and my ganache has held up in 44 degree heat days even traveling over an hour in the car on my wedding cake deliveries.
Creative Cakes by Sharon hmm yes about the water...... i live in Brisbane.... can get really really warm sometimes. But hmm ok will try the ganache using ur recipe and let u know how it goes. Thanks for all the advice Sharon!
Hello, can you add color to the ganache?
Yes you can, use candy colours/oil based colours
sharon, are these cakes sturdy enough for fondant covering...? they look awesome
Absolutely! Very hard to the touch but soft enough to cut through. You get a perfect, smooth finish as a base to work on!
How do you go about moving the cake without ruining the ganache? I tried putting it in the fridge for a while before moving it so the ganache would set a bit and using my spatula underneath but I still always manage to ruin the ganache when I pick it up...
+xeverydaynormalgirlx I generally place the whole thing on the turntable in the fridge. Sometimes when the cake is too tall I slide my spatula underneath, tilt it to a side then gently slide my hand under to pick it up. It can be a bit tricky bit once you get the hang of it you'll be fine. It's no drama if the ganache does get a little ruined because you can always just reapply it to that area and smooth it out again. Make sure there is a board underneath as this always helps. Good luck, let em know how you go.
Pls what ganache did u use
Hello I have a question can I had fresh strawberries with ganache in the filling? Thank you
hii .. guide how to make our sponge softened?
Do you have a recipe of the rasberry filling :o
Naoual Mni Yes Naoual, I'll be doing a video of this soon, xo
Creative Cakes by Sharon Oke that's nice. Thanks for the reply.
Question...Spirit Level is an app for your phone, correct? What methods do you use to sanitize your phone before you lay it on your cake before icing it? I ask this question because I noticed that you laid the phone directly on the cake. I saw that you laid paper or something on top of the cake before you laid the phone on it the second and third time, but you did not do that until you had the ganache on it. Cell phones are filthy; and I noticed how you take precautionary measures, especially with flowers to not contaminate the cake. So I'm wondering what you do for the phone. Thanks in advance.
Good point and good question. I wipe the phone as well as my entire work surface with anti-bacterial first as well as alcohol wipes for the phone. I should have remembered to film this part into the video. I hate dirt and mess while I'm working so am always cleaning up after each stage.
Hi Sharon, could I add a food gel/paste colour to the white choc ganache? Or would that ruin ..thank you x
It would be better to use an oil based colour or powders, gels could split the ganache. Alternatively you could mix some cooking oil with the gel paste first and then add it to the chocolate.
hi, i salvaged four ganache cakes in series after draping them. Immediately after draping it starts swelling on one side and the bulge increases with time and if i put pressure it leaks the ganache out , i am using 1:2.5 ganache ration , i m very depressed . please advice .....
Sorry to hear. It could be the climate, is it very hot where you live? Or if you are covering your cake as soon as it comes out of the fridge this will cause air bubbles as the cold is trying to escape. Use much less cream, try 1 part cream to 3 parts chocolate.
hello, i know this is an old post but can you please share the filling and white ganache recipe :) great tutorial!
That was my basic white chocolate ganache filling with fresh raspberries mixed in :)
+Creative Cakes by Sharon Thank you 😊
Can I put some gold trimming on the cake and pecans a carrots on the if I like? cake and
Sure Elain, you can decorate it any way you wish.
Hi there is milk chocolate better to use
Hi Yasmin, milk chocolate is less flavoursome I find and has a higher fat content so if using you have to lessen the cream. I find if you whip the ganache the flavour becomes lighter so that would help if you want to take the sharpness of the dark chocolate. Hope this helps!
Hi can u please share ur cake recipe thank u
Pls how can I download this spirit level
Hi can u please share ur cake recipe thank u x
Sharon what would you do if the cake isn't level once filled?
Michele Sharp Hi Michele, if you are just at the filling stage you can always remove the layers of cake and trim there where necessary. If it was totally covered when you realised then I would suggest using some extra ganache to even out the level. Best to check the level at the start and then you don't have to worry :)
Ok thanks
Can you make a birthday cake for my birthday please 😭😭😭😭
can you color white ganache?
Hi Laura, yes you can with candy colouring.
متى اتقنها😢💔
Thanks for the helpful video :) How much ganache would you need for a 10 by 4 inch cake?