White Chocolate Ganache Christmas Tree Cake- A Video Tutorial

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In this cake video tutorial, you will learn to create a gorgeous White Chocolate Ganache Christmas Tree Cake using surprisingly simple techniques!

White Chocolate Ganache Christmas Tree Cake! Member Video Library - MyCakeSchool.com

Table of Contents

Materials: 

We are using  a double barrel construction for our 4 layer cake. This means that we have a cake cardboard halfway up with supports (bubble tea straws) beneath. If you have any questions about double barrel cakes, see our double barrel cake tutorial for more detailed information!

White Chocolate Ganache (See our Simple Spreadable Ganache in the Recipes section) This is a 3:1 ratio of white chocolate to cream.

Small tapered spatula

Piping tips: Wilton 12 (or similar medium round tip. You can also snip the tip from your piping bag.)

Super Pearl Dust

Vegetable Shortening (optional.  Helps the pearl dust to adhere)

Soft brushes for dust application (We used large and small)

Dragees or sugar pearls of choice

Piping gel

Misc.: We used 2 cardboard cake circles and 4 bubble tea straws for the double barrel structure of this cake.

Notes

Creating the Christmas tree was very quick and easy! This is something that could also be done with buttercream.

Pearlizing:  We found that the dust covered a little more consistently when a very light coating of shortening was applied to the chilled ganache first. However, I would still encourage you to do a little experimenting on your own to find your preferred method.  Even when pearl dust is applied to a dry cake with dry dust, you will achieve a pearl finish.

*Without the pearl dust, the cake has a slightly yellow tint (just as white chocolate does).  However, if using this technique on a white buttercream frosted cake, you may find that you don't need to pearlize.

 

Thanks for watching our tutorial, we hope that you enjoy this method!

 

 

Learn to make a gorgeous White Chocolate Ganache Christmas Tree Cake! A cake decorating video tutorial by MyCakeSchool.com!

 

 

 

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25 Comments

  1. This is lovely. I'd love to learn more about it, but when the page loads, there is no video link. Any suggestions?

  2. Thank you Julie & Ethel Ann for your comments!!

    @Judy- I'm sorry that you are having viewing issues! Inconsistent viewing is almost always a sign that something on your computer needs an update. This most often would be your Adobe Flash Player or your browser. I've just made an adjustment to this video to see if it helps, but the best long term solution is likely an update. Here is a link below to our Member FAQ section...if you scroll to #5, you will find additional details & links to free updates. If you continue to have issues, just send me an e-mail at info@mycakeschool.com and we will help!

  3. Beautiful as usual!! Question, what kind of white chocolate would work best? Can you use white candy melts? I have 2lbs of Bakels White Coating pieces(not chips). Could I use them?

  4. Hi Melissa and Bebe. About how much white chocolate did you use to make that much ganache? Merry Christmas ladies!!

  5. Hi Angela, I used the Ganacherator to calculate the amount of ganache. I am not able to send a link but if you google Ganacherator, it should come up as a free download. Our cake was approximately 8 inches tall, I entered it into the Ganacherator as 9 inches tall so we would have extra for piping the tree on the front of the cake. The white chocolate is a 3 to l ratio (chocolate to heavy cream). We used 44 ounces white chocolate (1256g) and 14 oz. heavy cream. As Melissa says in the description, it is not a white white, but an off white the color of the chocolate used. We pearlized the cake to give it a whiter color. Also, as Melissa mentioned, this technique could be done with buttercream. Hope all goes well and Merry Christmas.

  6. Hi Anniejoe, I am sorry your question was overlooked. We have not used candy melts or candy coating to make ganache. Since it is not chocolate, I don't think it would give you the taste or texture you want. We have used Ghirardelli white chips and also white chocolate bars that are finely chopped so it will melt more quickly.

  7. Thank you so much for this beautiful cake. I was so excited to try it myself. I used a 9" round and all buttercream... it was easy and fun!