I watched all the videos for this cake,the white cake and the sheet cake. The instructions are "perfect" and so methodical and neat! I am in awe of tasting these cakes in my mind as I watch this Incredibly beautiful job!!
Hello Aqsa, try adding the gelatin first to your whipp cream then add ganache. I have never added a stabilizer so I hope that works for you. You can always freeze what your making and that will help it not melt if it is to stay out of the refrigerator.
Hi Rima, If the leftover is ganache alone (without adding whip cream to it) you can store in the fridge for about a month. However if its ganache filling (whip cream added) then you have to use it within a week. Its so good that you can eat it plain like pudding. At our household, it is gone in a couple days :)
You are amazing Nadia..thankyou for sharing your recipe...Could u tell what tip was that you used for decorating the top decoration. Thankyou once again. God bless.
WOW!!! The cake has become very beautiful and simple also :D I will decorate my cake when i will do my practice at school like the one you have just make :)) And thank you also because this method of decorating a chocolate cake is going to help me a lot because i am going to bake a chocolate cake that day at school :)))
Hi, Glad to hear that you had fun making the cake. There are a couple things that I can point out based on what you have said. First, make sure you are using the correct amount of the ingredients. Second, the chocolate ganache must be cooled before adding to the whip cream. Third, never leave the whip cream or the chocolate ganache cream outside. It must be left in the fridge or applied to the cake. I have never heard it "not stick to the cake" so not sure what you did. Good luck and try again.
Yes, whipping cream is part of the ingredients for my chocolate ganache recipe for cake decorations. Take a look at my video on 'How to make chocolate ganache' if you are interested in how its made.
Hello Nadia. Hope you are doing good. I would like to make the chocolate ganache recipe of yours but I use gelatine to stabilize my whipping cream because of the heat here. So when do I add chocolate to my whipping cream? Before I pour in gelatine to the whipping cream or after I pour in gelatin to the whipping cream OR i pour gelatin and ganache at the same time in my whipping cream? Please let me know. Thank you :) Have a good day!
Hi Sagisli, Thanks for your comment. The sugar water is used for two purposes - to give the cake moisture and a subtle amount of sweetness. It does not make the cake overly sweet. In general, all my recipes use relatively less sugar than other recipes you will find. So the sugar water adds a perfect sweetness to the cake.
Hi Shannon, sounds like your chocolate ganache was not mixed well and smoothened before you added to your whipped cream. Make sure your chocolate ganache is nice and smooth when adding to your cream. Hope that helps. Best of luck!
Hi Rubyj786, yes you can use normal size eggs. With regard to flour, Cake flour gives you the best results. Hope this helps and let me know how it turns out for you.
Hi Nadia, I've never baked a cake or anything similar to a cake before. My niece and I decided that we'll try to bake one while my wife was at work. While we had fun doing it as a project, it was an epic failure for me. We made several mistakes. 1. We noticed that you had 5 eggs instead of 6 2. We did not know when it’s done (We Google it). It still caved in even though it was done. (We tried 3 times)
Putting it on the first layer was a mess; it fell all over the baking tray. On top of the cake, the filling did not stick to the cake, and it kept coming off. When we put the spatula in the hot water, we tried to clean the cake, the filling turned mushy and watery. Also, it was not as dark as yours. Our first baking experience was a disaster but fun. We agreed to do it again, but we would not do it until we asked for more detail. What did we do wrong? What do we need to get it right next time?
The first time, we did the cream, and it looked good, so we added the chocolate. The chocolate was a little warm, so everything turned into liquid again. The second time around, the filling looks good; however, we did not realize that we had to use it right. We let it sit there for 20 minutes, and it had liquid all over the place and did not look right. In our last try, the filling looks good and we were ready to apply it to the cake.
You can find it at a baking or cooking supply store. Or go online and search for 'Stainless Steel Triangle Decorating Comb'. You can find them at foodservicedirect for $13.15
Hello Hanna, when I deliver cakes for events like weddings and parties, I usually freeze the cake for a couple hours and then transport it. This way, it can remain out for at least an hour while it thaws.
Hi Nadia, I've tried making the chocolate cream but sad thing is that the whole whipped cream became not smooth and looks like a rough mousse. Why it became like that? And whenever I tried flavoring my whipped topping cream, the texture changed :( No longer smooth and glossy like how it looks like after I whipped the original cream.
Hi. Which is the french head tip. Cannot find anything lile that as normally like for example Wilton use numbers. Do you know which numbers your tips got? Would lile to use same. Thanks
Hi,I want to ask you if the hand mixer that has 2 strokes has the same advantages like the stand mixer and if it can handle with all doughs.because the stand mixer is too expensive in my country .thank you very much
hi.how will I know genoise have enough sirop because my genoise became rough and many sirop inside..I haven't make it perfectly like..I'm afraid to make each time...my children like genoise
hey Nadia !! :-) you are flawless in regards to your profession, thumbs up (Y) I need to know why my cake remains uncooked from inside of it and not even rising upto the mark :-( please help...... I used to be so good at it... but unfortunately for the last few attempts I'd been failed in to get a cake be baked perfectly....... please please I beg you to help me out...... I hate to hear the taunts from my mum for such disasters as baking is my passion yet instead of getting good at it I'm getting bad at it :-( :-( :-( somebody help please.......
+Zarafshan Khan I think the oven could have something to do with it. Sometimes that happens if the ingredients are not exact or from the oven. I hope this helps.
Claressa Jackson You can look at the chocolate ganache filling recipe video to make it yourself. Its very easy. Here is the link ruclips.net/video/w7Dx43gMKZQ/видео.html
+PETRINA JACKSON I have it on my website, here is the link: bakingwithnadia.com/product/fat-daddios-4-inch-triangular-decorating-comb-with-3-unique-designs/
I watched all the videos for this cake,the white cake and the sheet cake. The instructions are "perfect" and so methodical and neat! I am in awe of tasting these cakes in my mind as I watch this Incredibly beautiful job!!
Hello Aqsa, try adding the gelatin first to your whipp cream then add ganache. I have never added a stabilizer so I hope that works for you. You can always freeze what your making and that will help it not melt if it is to stay out of the refrigerator.
SPEECHLESS! best video of making ganache and decorate EVER..you are so intelligent and patient! Subscribed :)
Thank you for your lovely compliment! It tastes amazing too! Hope you enjoy my other videos as well.
I am so glad that the chocolate ganache cake decoration turned out perfect for you. I am sure your guests will thoroughly enjoy it.
Hi Rima, If the leftover is ganache alone (without adding whip cream to it) you can store in the fridge for about a month. However if its ganache filling (whip cream added) then you have to use it within a week. Its so good that you can eat it plain like pudding. At our household, it is gone in a couple days :)
You are amazing Nadia..thankyou for sharing your recipe...Could u tell what tip was that you used for decorating the top decoration. Thankyou once again. God bless.
WOW!!! The cake has become very beautiful and simple also :D I will decorate my cake when i will do my practice at school like the one you have just make :)) And thank you also because this method of decorating a chocolate cake is going to help me a lot because i am going to bake a chocolate cake that day at school :)))
Hi, Glad to hear that you had fun making the cake. There are a couple things that I can point out based on what you have said. First, make sure you are using the correct amount of the ingredients. Second, the chocolate ganache must be cooled before adding to the whip cream. Third, never leave the whip cream or the chocolate ganache cream outside. It must be left in the fridge or applied to the cake. I have never heard it "not stick to the cake" so not sure what you did. Good luck and try again.
Yes, its amazing and tastes rich and delicious. Using this chocolate ganache filling on a chocolate cake is just devine. Try it out sometime.
wow..you decorate cake very smoothly..in the nice way..amazing
It seems like your chocolate ganache is fluffy. is it adding in lots of whipping cream?
hello Heba, great to hear that you found my chocolate cake decoration using ganache. Please come back and share how it turned out for you.
Thanx nadia..love ur baking...n decorations are too gud...👍
When you enjoy baking, it is worth the effort :)
Salam oualaikoum Nadia. I've seen a couple of video's of yours, and i have to say you're great at baking all of those delicious cakes.
+izri1 Thank you very much!
Yes, whipping cream is part of the ingredients for my chocolate ganache recipe for cake decorations. Take a look at my video on 'How to make chocolate ganache' if you are interested in how its made.
Hello Nadia. Hope you are doing good. I would like to make the chocolate ganache recipe of yours but I use gelatine to stabilize my whipping cream because of the heat here. So when do I add chocolate to my whipping cream? Before I pour in gelatine to the whipping cream or after I pour in gelatin to the whipping cream OR i pour gelatin and ganache at the same time in my whipping cream? Please let me know. Thank you :)
Have a good day!
Hi Nadia. Instead of chocolate ganache, could I use normal frosting or buttercream frosting? Would it work the same?
hi ur realy talented! but it looks dry? would it work if i made my own one moister? xooxooxo
Hi Sagisli, Thanks for your comment. The sugar water is used for two purposes - to give the cake moisture and a subtle amount of sweetness. It does not make the cake overly sweet. In general, all my recipes use relatively less sugar than other recipes you will find. So the sugar water adds a perfect sweetness to the cake.
This looks incredible but Im confused by the measurement for the water in the sugar-water recipe - what would 250mg be in ml? Or did you mean 250ml?
I have one Wilton tip that is similar and it is #4B. The other tip I have is 2C magic tip. Hope that helps.
Yes, you can use a bread knife if thats what you have. Its a little more difficult but not impossible to smooth the top with a bread knife.
thanx a lot its perfect my guests will be happy as i have decorated my ganache according to yurs
Hi Shannon, sounds like your chocolate ganache was not mixed well and smoothened before you added to your whipped cream. Make sure your chocolate ganache is nice and smooth when adding to your cream. Hope that helps. Best of luck!
Hi, I will be doing a recipe and video on making breads soon. Stay tuned.
Hi Rubyj786, yes you can use normal size eggs. With regard to flour, Cake flour gives you the best results. Hope this helps and let me know how it turns out for you.
Michaels and Joanns craft stores carry Wilton Decorating triangles and combs but they are usually plastic and not stainless steel
nadia i have a question why you had added milk in the ganach what is the reason and thanks for your video
Great to hear. You can look in grocery stores for cake flour next time.
Hi Nadia,
I've never baked a cake or anything similar to a cake before. My niece and I decided that we'll try to bake one while my wife was at work. While we had fun doing it as a project, it was an epic failure for me. We made several mistakes.
1. We noticed that you had 5 eggs instead of 6
2. We did not know when it’s done (We Google it). It still caved in even though it was done. (We tried 3 times)
Hi Ripan, Thank you very much for your compliment. With practice, you too can do it nicely.
Hi, the sugar water is used to sweeten the cake and add moisture to it.
Hi Fatema, Sure you can decorate the cake with whatever type of frosting you like, whether its buttercream, whip cream, or ganache.
lovely video...
you explain it all very well...
lovely kitchen..... i hope it's yours.....and not just a studio kitchen......hahah
xo
eva
Can i use normal eggs instead of large ones? And can i use plain flour instead of cake flour because i cant find any :/
Hi Mike, there is no butter cream used as you can see in my recipes. The ganache is simply chocolate, whip cream and milk.
can i used milk for the sugar water instead?
Putting it on the first layer was a mess; it fell all over the baking tray. On top of the cake, the filling did not stick to the cake, and it kept coming off. When we put the spatula in the hot water, we tried to clean the cake, the filling turned mushy and watery. Also, it was not as dark as yours.
Our first baking experience was a disaster but fun. We agreed to do it again, but we would not do it until we asked for more detail. What did we do wrong? What do we need to get it right next time?
The first time, we did the cream, and it looked good, so we added the chocolate. The chocolate was a little warm, so everything turned into liquid again. The second time around, the filling looks good; however, we did not realize that we had to use it right. We let it sit there for 20 minutes, and it had liquid all over the place and did not look right. In our last try, the filling looks good and we were ready to apply it to the cake.
could you put strawberries inbetween the cake with the ganache?
If you follow my recipe exactly it should not turn out runny. Make sure you keep it refrigerated, if you don't it will be soft and runny.
Hi Nilekhapatil, I used a french medium sized pastry tip to decorate the top of the cake. Thanks for your compliments.
You can find it at a baking or cooking supply store. Or go online and search for 'Stainless Steel Triangle Decorating Comb'. You can find them at foodservicedirect for $13.15
If you can find stainless steel it is better and easier to work with. Cooking or baking stores should carry it.
I couldnt find cake flower :( but it did well except it didnt rise that high but i had 2 layers :)) thankyou!
thanks a lot that is exactly what I was looking for ...
Hello Hanna, when I deliver cakes for events like weddings and parties, I usually freeze the cake for a couple hours and then transport it. This way, it can remain out for at least an hour while it thaws.
beautiful ! well done Nadia
+nohasamy77 Thank you!
hi. just wanna ask, whats the sugar water for?
Hi Nadia, I've tried making the chocolate cream but sad thing is that the whole whipped cream became not smooth and looks like a rough mousse. Why it became like that? And whenever I tried flavoring my whipped topping cream, the texture changed :( No longer smooth and glossy like how it looks like after I whipped the original cream.
Thank you for your compliment Mohammed.
Can I use rum instead of sugar water?
Hi, I have already shot the next video it should be out soon. Also I just released my website so please check it out. Thanks!
Good idea
Hi. Which is the french head tip. Cannot find anything lile that as normally like for example Wilton use numbers. Do you know which numbers your tips got? Would lile to use same. Thanks
wooww 😍😍😍
how can i make a bread airy and really soft
Yes, you can put strawberries!
Is this cake flower the same flour used for make the hotcakes?
sorry I am not sure what you mean by hotcakes
Can we add dry ingredients using an electric hand mixer.since i dnt hv a kitchen aid?
zaheeda firoz Yes you can use a hand mixer but your mixing times and speeds will vary. So you may need to adjust accordingly.
Hi,I want to ask you if the hand mixer that has 2 strokes has the same advantages like the stand mixer and if it can handle with all doughs.because the stand mixer is too expensive in my country .thank you very much
+fadi alkhachroum You can use the hand mixer, it will work fine.
+BakingWithNadia thank
you very much
Hi Muslimah1987, yes it is 250ml (not mg). Thanks for catching that.
Follow the recipe exactly, and be careful not to over bake the cake. All ovens are different, so maybe you over baked the cake.
Does this cakes needs to be in the fridge? Or can it be set outside for a few hours? I'm thinking to use it for a wedding cake. Thanks!
what do u do with leftover ganache
hi.how will I know genoise have enough sirop because my genoise became rough and many sirop inside..I haven't make it perfectly like..I'm afraid to make each time...my children like genoise
Hi, if you like mousse I don't see why you can't. Try it and see how it tastes, it should be fine.
Where can I find your recipe for this cake? It looks delicious and I've been searching for a good dense chocolate cake recipe.
Hi, you can find all my recipes at www.BakingWithNadia.com. Its all free, just subscribe so you get access.
Thank you so so much!
Where can i get one of those triangle things from?
hola que tal! me gusta tus videos...pero no habra alguno en españo??
Reyna Palomino Sorry I don't know Spanish well enough to translate my recipes. Hopefully the video makes sense for you.
Did you freeze the cake before torting ?
Yes, a lot of the times I will freeze my cakes.
Hi Amanda, please refer to my video on how to make chocolate ganache. It has the recipe on there.
hey Nadia !! :-)
you are flawless in regards to your profession, thumbs up (Y)
I need to know why my cake remains uncooked from inside of it and not even rising upto the mark :-(
please help......
I used to be so good at it...
but unfortunately for the last few attempts I'd been failed in to get a cake be baked perfectly.......
please please I beg you to help me out......
I hate to hear the taunts from my mum for such disasters as baking is my passion yet instead of getting good at it I'm getting bad at it :-( :-( :-(
somebody help please.......
+Zarafshan Khan
I think the oven could have something to do with it. Sometimes that happens if the ingredients are not exact or from the oven. I hope this helps.
Zarafshan Khan i think its cause of the ovens heat maybe its not right or msybe the ingredients are not even
good cake but the ganache looks more like chocolate butter cream..
Where can I find the ganash filling? The regular grocery store?
Claressa Jackson You can look at the chocolate ganache filling recipe video to make it yourself. Its very easy. Here is the link ruclips.net/video/w7Dx43gMKZQ/видео.html
Could you write your ganache recipe?
why is it that my chocolate ganache is always a bit runny
Just have a few questions
never mind! xoxoxoxoxoxo
just offering you a youtuber they are called woodlandbakery she does tower of death cake
No I would not.
ton gateau est grave bon mais parle français la prochaine foi♥
+Ines Omaima If you talk Japanese next time, maybe she would talk French next time.
Ouais ouais
BOM
Hi :)
Too Much Effort.
how did you make that's white whipping crem plz
where can I buy the scraper
+PETRINA JACKSON
I have it on my website, here is the link:
bakingwithnadia.com/product/fat-daddios-4-inch-triangular-decorating-comb-with-3-unique-designs/