Simple Spreadable Ganache
I discuss a ratio of 2:1, chocolate to cream in this recipe. This applies to dark or semisweet chocolate. If you are working with milk chocolate or white chocolate, a ratio of 3:1 gives best results. ****You can also whip this ganache to create a whipped ganache filling–it is less perishable than our chocolate mousse filling and is fine to leave at room temp for a day or two. It will be a thick consistency.
If you’d like a softer ganache, use a 1:1 ratio of chocolate to cream rather than 2:1 (referring to semi-sweet or dark chocolate). Equal parts of chocolate to cream will make it more perishable but will give you a softer consistency. I use this 1:1 consistency for chocolate drip cakes.
Simple Spreadable Ganache Frosting:
Heavy Cream
Dark Chocolate
I usually use dark chocolate chips with at least 53% cocoa for my frosting. The key with this ganache is that you want a 2:1 ratio of chocolate to heavy whipping cream. For example, if you have 2 lbs of chocolate, you will need 1 pound of cream. You will need to measure by weight.
Let your cream become very hot over medium heat. Turn the heat off just as the cream comes to a boil and pour in the chocolate. Let it sit for a couple of minutes (to soften the chocolate). Stir and keep stirring until chocolate and cream are smooth. If you find that you still have a few chocolate bits unmelted, you can use an immersion blender. You shouldn’t have any chocolate pieces floating around.
At this point, your ganache will be runny. Allow to cool to room temperature, whenever I try to speed up the cooling process by putting the ganache in the refrigerator while still warm — the ganache never sets up correctly, so I let it cool over several hours at room temperature. Putting the ganache in a large, shallow casserole dish will speed things along. It will cool during several hours or overnight and become spreading consistency. This consistency is much like peanut butter. If you are not ready to use it at this point, it can be refrigerated. Press plastic wrap onto the surface of the chocolate, you don’t want condensation to form and the water droplets to fall into the chocolate. We have refrigerated ganache for two weeks with no problem. It can also be frozen for 3 months, maybe longer, but we haven’t tested beyond that time. You can always do a taste test, because if the cream in the ganache has gone bad you definitely know by tasting.
I usually have to do two coats of ganache in order to ensure that everything is covered. Another alternative would be to frost your cake with a thin coat of buttercream first, and then follow with a coat of ganache frosting. Use a hot spatule for a very smooth finish. **IF MAKING A WHIPPED GANACHE FILLING, SEE BELOW.
**If you are whipping the ganache for a filling….
After allowing ganache to cool to room temp, and chilling the ganache, it may become too firm to whip. If this happens, warm in the microwave in 10 second intervals (stirring each time) until it is the right consistency. The mixture must be slightly chilled at the time of mixing in order to whip properly. I would whip on medium speed.
Can we leave the ganache covered cake at room temperature and for how long ca it stay in the refrigerator?
Hi, could you please tell me how many cups of heavy whipping cream i will use for 2 lbs of chocolate chips? Also what brand are you using? Thanks in advance.
Once decorated, is this “frosting” soft ? meaning is it the consistency of a crusted buttercream or will it get “hard”on the cake ? I don’t want something thats like a “shell” finish .
Ann, your question first…..if you are using 2 lbs of cho. chips that is 32 0z. so you would need 16 oz (2 cups) heavy cream. Check your bag of chocolate chips, my bag of Ghirardelli Semi-Sweet Chocolate chips isn’t 1 lb. it is 12 oz.(34og) so for this you would use 6 oz. (3/4 cup) 170g of heavy cream. This is a 2 to 1 ratio. It you are using milk or white chocolate a 3 to 1 chocolate to cream works best.
mmari38, I would say that the consistency is only slightly firmer than a crusting buttercream….definitely not hard.
Hi … I am in need of a white choc. ganache recipe that gets hard like the chocolate ganache to use under fondant. Thanks so much!!! and I am enjoying your site. I have joined other sites but none as detailed as yours.
Hi Lisa–A 3:1 ratio of chocolate to cream is the general rule of thumb for white and milk chocolate ganache (as opposed to the 2:1 ratio that we use for dark & semi-sweet chocolate). It will not be a super-firm shell, but is good for using beneath fondant. You can always chill it to firm it up a little just before covering. Let us know what you think!
Hi, this is my first time making white chocolate ganache. About how much white chocolate and heavy cream do I need to frost a 6 inch round cake? I don’t want to make too much…
Amy I’ve made ganache using this recipe several times peanut butter chocolate is a family favorite! I like to eat it straight from the bowl like candy or add a bit more whipping cream (after it’s set up) and use as a filling. Anyway, I’m new here and fairly new to the baking world so don’t listen to me :)
I was wondering about flavoring white chocolate ganache, raspberry white chocolate for example-do I just add flavoring oil to the whipping cream or a puree?
Hi Melissa, I followed the recipe for the white chocolate ganache following the 3:1 ratio and it is extremely thick and very hard to apply to the cake. Could you please tell me what I’m doing wrong. Thanks!
Hi – would this be able to be used underneath buttercream?
Hi Camille, yes it is good to use under fondant. Chill for a few minutes to firm it up before laying on your fondant……makes it easier to move or adjust your fondant if you need to.
Hi Camille, I’ve never frosted buttercream(not sure if you meant fondant?) over ganache–my guess is that it would be fine ;0) –Are you just doing some flavor experimenting? (I don’t see an advantage to doing this as far as decorating goes) — If you try it, let us know what you think!
hi melissa, how much chocolate chips and cream do I need to cover a 6 x 6 inch cake? by the way, i have learned a lot from your website since I joined which is only a few weeks ago. I cant wait to try all of them!
Hi,
Can you please tell me how long I can keep the Ganache in the fridge after I make it?
Thanks
Similar question as Nisreen….is this something I can make the night before using?
Hi Nisreen and Amy, we usually make our ganache and refrigerate, this does cause it to firm up, so the next day you will need to bring it to room temperature and stir. It can be refrigerated for a week, maybe longer. It also can be frozen for 3 months.
how much ganache do you need to cover a 8″ cake, around 4″ tall? Thanks!
Hi Bebe,
How do I bring ganache that has been refrigerated back to room temp–covered or uncovered on the counter?
Thanks!
Alex
I just want to say How much I am loving this site!!! i have always made ganache and put it in a bowl but it took at least overnight on the counter before it was the right consistency. Watching your video I saw you used a casserole dish..Genius! Now it won’t take me forever! haha thanks so much for sharing your wisdom with us!xx
will this recipe work on a chocolate chip cookie cake? I want to spread this over the cake and then use buttercream to decorate. Will this be sturdy enough? I dont want it really gooey.
Thanks
Any guidelines on how much ganache to make for covering cakes? I’ve always used buttercreams before, but am anxious to try this on my next one. Thanks!
I am using the ganache to frost my cake. Should I whip it, or just spread it as is? I would like to have a smooth finish and plan to add fondant decorations.
Hi Cindy–I like to frost with the ganache as is. You’ll get a nice, smooth finish. We like to smooth using the “hot knife” method.
Thanks, BeBe!
I cover my cakes with mmf. Does a ganached cake covered in fondant need to be refrigerated or can I leave it out as I do with buttercream?
Hi Jayme, we leave our ganache covered cakes out 2 to 3 days. The higher the ratio of chocolate to cream determines how long it can be left at room temperature. This recipe is a 2 to 1 ratio, chocolate to cream. If the ratio were a 1 to 1 ratio, I would leave the cake out in room temperature only 3 to 5 hours.
You are covering yours with Marshmallow Fondant and that doesn’t refrigerate well.
Thanks so much!
I have 2 orders due the same day, one of which is a huge wedding cake, and the other is a small shower cake. I’m trying to see if I can complete the shower cake a couple of days in advance. If I cover in white chocolate ganache, how far in advance can I make the cake and store in e fridge?
Also, can you color white ganache with gel coloring?
Hi Esther–I would say 2-3 days in advance would be fine!
Made this recipe today to use as a filling for a pink champagne cake. It was perfect. Thanks for easy to follow instructions!
Hi all –
I have a question… I am looking to make a white chocolate ganache but I was wanting to color it. I am wondering if you are able to do this in the first place. If so, would you use candy melts or would you use a gel food coloring? and would the recipe differ in any way and when would you apply the color to the ganache? Thank you so much for anyone that can answer this. Have a great day!
-emilialeslie
@Brandy~ So glad that you liked it! Sorry for the late reply–your cake sounds delicious!
@emilialeslie– You can color chocolate using candy coloring (oil based) or coloring powders. I never have coloring powders on hand and so for me, I would use the coloring. Regular coloring gels will cause your chocolate to seize. Wilton carries candy coloring. For white chocolate, you will use a 3:1 ratio of chocolate to cream rather than a 2:1 ratio. We usually just use white chocolate chips.
I’ve never tried to make ganache with candy melts although I think the ratio would be closer to 3:1, just as with white chocolate. –However, I think that you would like the taste better if you go the white chocolate route.
Thank you Melissa!! How would I incorporate the candy coloring into the ganache? Which route do you think I should take? Candy melts or candy coloring? :)
Hi– If you can find the candy coloring that you need, I would just put the coloring into the ganache while it is still soft and easily stirred.
OK! I am going to give it a try :)
We use the whisk attachment for the whipping, correct?
Hi Anny, yes use the whisk attachment. We have also used our hand mixer that has just the two standard beaters and that worked fine also. Just don’t over whip or it will become grainy (and you would need to reheat) just until soft peaks form……usually around 1 minute.
Thank you!
How do you store ganache over night? In an airtight container or just with plastic on surface? Thanks in advance!
Or can I leave it covered with plastic on counter over night? Sorry for all the questions! :) working on a cake this weekend. Thanks.
Hi Anny, when I have just made the ganache and letting it come to room temperature overnight, I press plastic wrap onto the surface of the ganache (touching the ganache) so no condensation will form on the plastic wrap.
If you need it to come to room temp more quickly you can spread in into a larger shallow casserole type dish, still pressing plastic wrap onto the surface.
Thank you!!!! :)
Hi, Melissa, do you have recipe for a white chocolate buttercream filling? I’ve been asked to make a baptism cake with such a filling and also covered in white chocolate ganache. I will use the 3;1 ratio for the outside ganache, but I’m not sure how to go about making the “white chocolate buttercream filling.” Any help would be most appreciated.
How long does ganache generally go into the fridge for until its the correct consistency to spread on your cake? This is my first attempt and I am not quite sure of what its suppose to look like when its ready to use.
Hi Ashlie, I’m going to add this to the Ganache instructions. The ganache is usually described as peanut butter consistency. After you have made your ganache, let it cool to room temperature, this could take several hours or just let it sit overnight until it is the consistency for spreading. You can refrigerate to use for a later time, it will be good in the refrigerator for a week, just bring back to room temperature or microwave at short intervals and stir.
Can be frozen for 3 months.
Hi Dolores, this is a link to a White Chocolate Buttercream that I have been planning to try, wish I had tested it for you. Let me know if you give it a try.
http://comfortablydomestic.com/2011/06/28/white-chocolate-buttercream/
Hi. I am making a shower cake with white fondant leaves (cutouts) on chocolate ganache. What is the best way to adhere them to the cake?
Hi Melissa– A little piping gel if you have any would be fine, a little buttercream or a dot of fresh ganache would work too ;0)
Thanks, Melissa! I appreciate your expertise!
Hi. So for 24oz white chips, it would be 8oz cream?
Thank you
Hi Maria, yes, that is right.
Thank you
hi for those of you asking how much ganache to use, i have found a great tool onlin for free called the ganacherator, you put in your cake size and it tels yo how much cream and chocolate to use. https://www.facebook.com/theganacherator
Hi Melissa & Bebe…I tried this recipe for ganache and it became solid when I used it in the cake. The ganache was brought to room temperature, then placed in the fridge. When I was ready to use it I had to warm it in the microwave in a couple increments of 3-4 seconds at a time and it loosed up enough to spread, but when it cooled it became completely hard again. The ganache was so firm that it was actually difficult to cut the cake. Is that the way its supposed to be? I was expecting a ganache that stayed thinner and was more the consistancy of a thinned out icing.
Do you know if I can use a Ghiradelli Candy Making and Dipping Bar for the chocolate in the ganache? I have several bars I bought around the holidays and want to use them up. I’ve dipped just about everything and the taste is wonderful, just not sure it will mix with cream to make ganache. I understand it’s not a true chocolate per se because it contains some type of oil in it to make it easier for dipping, but still wondering if it could be used for other things, mainly ganache. Thanks in advance.
Hi Joan, I actually have that Ghiradelli Candy Making and Dipping Bar in my freezer. I will give it a try tonight or tomorrow and get back to you on the result.
Thanks so much BeBe. I emailed Ghiradelli directly too but haven’t heard back from them….and may not. I hope it works for you because I have several bars and would love to use them up.
Hi Joan, I was happy with the results. I did a 3 to 1 ratio (chocolate to cream) because of the oil that is in this product. It was a nice and firm ganache that would work well if you were planning to use it before covering a cake in fondant. I also tried a 2 to 1 ratio, it was much softer but would be good for spreading on a cake or as a filling.
Oh BeBe, thank you thank you thank you. I’m so excited because I want to use these bars up. I bought way too many, but just couldn’t pass up a good deal. I will definitely be trying this soon. Thank you again.
can i use reg nestlie tollhouse white chocolate chips for the ganush?
Hi Sarah, I have used Nestles white cho. chips with success…..just remember to use 3 parts white chips to 1 part heavy cream
I probably will not get an answer from anyone because there are so many ahead of me. But here goes. Can I use chocolate morsels like Toll House Morsels? I have checked on Global Sugar Arts sight for the Merckles but I say the chocolate needs to be tempered. I know absolutely nothing about chocolate needing to be tempered. What is it and how is it done? I hope I hear from someone soon regarding this because I want to try this ganache on my anniversary cake in another week. Thanks to whoever gets back to me on this.
Hi Marlene, you can use Nestles Toll House Morsels, but instead of using the usual ratio of 2 to l ( two parts chocolate to 1 part heavy cream) I have found that when using Toll House Morsels I need to have a 3 to 1 ratio or it does not firm up as much as I would like when spreading, especially under fondant. I usually use PoundPlus from Trader Joe’s, Guittard, or Ghirardelli baking chips with 60% cacao. There are more expensive chocolates that are delicious but we most often stay in this price range. How do you want to use the ganache you make……whipped ganache for frosting, spreadable to use under fondant, pourable? I am not an expert on tempering chocolate, you might like to see this video with Martha Stewart on tempering, http://www.marthastewart.com/915471/martha-stewart-shares-how-temper-chocolate#912006
Hi Melissa,
I made the mistake in using Ghirardelli 100% dark chocolate, and it turned out very grainy and bitter. Is there a way to save it?
Susan
Can’t wait to join!!!!
Some recipes call for bittersweet or semisweet for the ganache. Will either work?
Hi Nancy, yes you could use either……..a two to one ratio, chocolate to cream.
Hi Melissa , I’ve been asked to make a coffee flavoured ganache both for filling and spreading on the cake. Can you please tell is there a way, thanks .
Hi Melissa, I was asked to do a wedding cake and have had two major fails tonight while trying to apply the fondant. Bride wanted chocolate buttercream, so I used your recipe and smoothed it with hot knife. I applied the fondant the chocolate was too soft. The fondant got all gooey and, it was a real mess. I tore the fondant off and am starting over tomorrow. Should I apply ganache over the buttercream? Most of the icing came off with the fondant, so there’ snot a lot left. I had a smooth chocolate buttercream surface, but the fondant still slid and it also cracked and tore. I’m in a bit of a panic. Cake is small. 6″, 3 layer with a 4″ on top. Bride wanted marble cake and it’s not very durable or sturdy. That’s the issue, as well. I’m nearly in tears. Wedding i Saturday.
Hi Stacy, I am sorry you have had this problem. I am wondering if the buttercream was too soft when it was applied. Also, if you are in a humid area it can affect your buttercream. Did you chill the buttercream frosted cake 5 min. or so in the freezer or 10 to 15 minutes in the refrigerator to firm up the buttercream before applying the fondant. Also, you do not want a thick layer of buttercream under the fondant. You could go with ganache at this point, if you have time, also firming it up in the refrigerator before applying the fondant. Remember to let your ganache cool to room temp. (do not refrigerate to cool) when it is peanut butter consistency it is ready to spread. Good luck …..let us know if you have other questions.
Hi BeBe and Melissa,
I made this for the very first time, as I am a new baker. I used 18 ounces of Ghiradelli chips, I think it was 60% cacao, semisweet) and 9 ounces heavy whipping cream.
I left it in the fridge for a few days. I took it out a few hours ago, and it’s hard as a rock! Did I do something wrong? Thank you.
Hi BakerJudy, you can restore it to it’s original consistency by heating in the microwave in small increments to soften (maybe 10 sec intervals), stirring in between. It will be fine! ;0)
Hi BeBe ,would you teach different kind of ganache but with white choclolat
please .
niloofar
Quick question. I was asked to make a cake with Boston cream flavors. I wanted to layer the cakes with the boston cream and ganache. however, since the boston cream is usually a bit runny, i wanted to dam the sides with the ganache, smooth a thin bit of ganache over the layer, then add the boston cream on top. If I whipped this recipe, would it work as a strong damn? If not, what are your suggestions? Chocolate buttercream instead? Thanks in advance!
Hi Caitlin, Yes, this whipped ganache will be fine. Our general rule of thumb is to pipe the dam first about 1/2 inch inside the edge for a soft filling such as this and then spread the filling (not too thick).
Hi –
Would this spreadable ganache be able to be piped with a tip?
Thank you
I am making a Dr Seuss hat out of rice krispy treats, would it be better to use spreadable ganache over frosting under the fondant?
Hi Trina, we often put 2 layers of fondant over the rice krispy treat item instead of using frosting or ganache. I would choose ganache because it will be much firmer than buttercream, if you want to go that route.
Hi Melissa,
Can you use this as a filling for cake? and if so should I not refrigerate it after filling since the chocolate will get hard?
Hello! Yes, you can use this as a filling or even whip to lighten up the consistency a bit. Either way, this is a thicker filling (along the lines of a truffle or fudge filling) and it’s best to allow the cake to warm back to room temperature before serving if you’ve made it in advance.
As a side note, using equal parts chocolate to cream (or 1:1 ratio) will give you a softer ganache that can also be whipped for an even fluffier filling.
Hello ladies, I plan to make white chocolate ganache for cupcakes this weekend for the Superbowl. Go Panthers!!!! lol! Can I spray the white ganache frosting with a blue Wilton Color Mist? I didn’t want to take a chance and ruin them. Please advise! Thanks ladies!!
Hello Terri! I have used pearl mist on white chocolate ganache before with no issues but I’m not sure about getting even coverage with the color mist. I just haven’t tried it. I often tint chocolate candy coating or white chocolate ganache with candy coloring gels. If you’ve already bought the blue spray, I would spread a little ganache on a plate and do a test run to make sure it doesn’t bead and that you can get a uniform color. I think several light applications should do the trick. Let us know how it goes. (And Go Panthers!! Woohoo!) ;0)
Hi again Melissa, I have one more question…I made my ganache and it has been sitting in a glass shallow bowl with the plastic wrap on it all day. When I touched the top of plastic, the ganache is totally cool and texture seems perfect for a filling.. However, when you mentioned whipped ganache directions in your notes, you said to possibly put in microwave for 10 sec intervals if it seems too thick. You also said it must be slightly chilled in order for it to.whip correctly. I think I’m confused and didn’t understand the correct order of doing things. It is on my counter. It appears to be nice enough to use as a filling. Can I at this point? Or do I need to whip it firat. If so, do I need to refrigerate slightly and then microwave? I’m sorry I got confused! I just don’t want to ruin the ganache at this point cuz it looks really good and the texture seems nice. So for one cake I wanna use as a filling. The extra will be used for cupcakea. Is it OK to pipe on cupcakes with a 2d tip for a large rose, or can that not be achieved. Again, sorry I didn’t understand what your notes said about whipped ganache. Just not sure if it needs to go in mixer if it already has a spreadable consistency :)
Hi Terri! You can definitely use it as is, it sounds like a really nice consistency already and will give you a nice, rich filling. I would go with it! Whipped ganache is a good option too if you’d like a ganache that is a bit fluffier, but there is not a bad option here ;0) — Results can vary depending on the brand of chocolate, percentage of cocoa, etc. which may explain why your 2:1 ratio of chocolate to cream is a perfect consistency for filling at room temp while someone else may need to warm it a bit.
If you decide to try whipped ganache, I would chill it in the refrigerator for a bit but check on it often to make sure that it doesn’t become too firm. I like to chill the beaters too (although you’ll want to make sure that no water droplets get into the chocolate)
I’ve had good luck with piping ganache and so this should work for you. If it seems too soft, you can chill it. Also, the heat of your hands may warm the ganache in the piping bag and so you may want to prepare a couple of bags so that you can alternate if necessary. I hope this helps!!
When you say 3:1 ratio for white chocolate, what do you mean by 3 to one?
Hi Tonja, The 3 to 1 ratio means 3 parts white chocolate to 1 part heavy cream. In making ganache we measure by weight, so if you are using 30 ounces of white chocolate you will need 10 ounces of heavy cream…….dividing 30 by 3 will give you 10. When you are measuring out the weights remember to “zero out” the weight of the bowl before you begin. Also, it can often be easier to divide when using the gram weight.
Just want to use the ganache as a filling.I don’t want it to be hard when they cut the cake.
Hi Rhonda, For a softer ganache, you will use a 1 to 1 ratio of chocolate to cream ( if you are using dark or semi-sweet chocolate). After the ganache cools to room temperature you will be able to whip the ganache, or it can be spread as a filling without whipping if that is what you would like to do. If you refrigerate the cake the ganache will firm up, just bring it back to room temperature before serving.
Hi Melissa, I will be making cupcakes using pouring ganache. I would like to use red coloring to make the cupcake resemble an apple. My question is: what type of coloring should I use? I wasn’t sure if I should use regular wilton or americolor or should I use the candy colors? Also what is the best way to get the deepest red color? Thanks!!
Hi Terri- You’ll want to use candy coloring with chocolate. The usual colorings are water based and will likely cause the chocolate to seize. I can’t think of a time when I made a deep red ganache. I hope that the candy color will give you the shade that you need!
In the tutorial linked below, (this is a poular cake on Pinterest) the colors were achieved with candy color. Let us know how it goes! http://www.tablespoon.com/recipes/melted-rainbow-cake/9150c1ed-296b-44c1-b181-071f63d5b529
My problem with ganache is i don’t get a smooth finish like i see in videos, because my ganache starts to harden
even before i finish frosting the cake. I know it’s because i freeze my cakes and the cakes are still cold when i frost. But
i’ve tried cakes not frozen but i find them more difficult to handle. i would love your advise. thanks
I am wondering what kind of chocolate is best for ganache. I have the chips in the bag (white, milk chocolate, and semi-chocolate) but the Gharardelli brand doesn’t say the percentage of the amount of cocoa butter on the bag. Only the bars tell the percentage. Can I use the chips in the bag for ganache?
Thanks in advance.
I am sorry these questions were overlooked, if you ever think you have been overlooked or forgotten, just repost your question.
Hi Corinne, I think using a warm spatula will help you with the final smooth finish on your cake. Dip an offset spatula into hot water, be sure to wipe it dry with a paper towel. The spatula will warm the ganache on a cold cake just enough to give you a nice smooth look. Also, you could refrigerate your cake 20 minutes or so instead of freezing it before spreading on the ganache.
Hi Lydia, The chocolate chips that we have used with success is Ghirardelli 60% Cacao, Bittersweet Chocolate. I hope your store carries this. We have used the Ghirardelli white chips for white ganache. Chocolate chips with a lower cocoa butter content do not melt as easily as chocolate with a higher percentage of cocoa butter. The chips often will not completely melt in the heated cream, so after stirring you may need to microwave a few seconds to reheat, being very careful not to over microwave the chocolate. Stirring for a longer period will help with the melting. You can also skip the microwave and use a submersion blender to smooth the unmelted chips. Let me know if you have other questions.
Hi, I have made both the white chocolate and semi sweet chocolate ganache successfully on several occasions and it was a crowd pleaser. However, my question is: is there a way to use milk chocolate? I am going to make a birthday cake for my son in the new year and he much prefers milk chocolate. I enjoy working with ganache and would prefer to put it under the fondant vs. Buttercream. If milk chocolate isn’t possible is there a way to sweeten it? Thank you in advance.
Hi again, never mind I just re-read the recipe…which I admit I should have done in the first place. It clearly states I should treat milk chocolate like white chocolate. Thanks and I love your site :)
Hi Aimee, Thank you for your nice comments about the recipe and the site. We are happy to have you as a member.
Do you think there would be any problems with using Scharffen Berger 62% Semisweet in bar form instead of chocolate chips? I’m not used to making ganache so this is all a bit new to me.
Also, do you think it would work to use this ganache over buttercream (as long as the buttercream has had time to firm up a bit in the fridge?) I was thinking of using this over your chocolate buttercream frosting….but I’m now wondering if that would be chocolate overkill (if there is such a thing :)
Just came across this cake. Gorgeous! Did yu use modeling clay forflowers?
Sorry didn’t realize there was no picture of cake on this page I am inquiring about the cake that shows how to make simple ganache – it has flowers on it .thx
Hi Judith, Thanks! That cake is actually from our “Carved Ganache” Tutorial in our member section (linked below). The cake is frosted entirely in this Spreadable Ganache recipe…but we used a technique to create the carved look.
https://www.mycakeschool.com/video-tutorials/how-to-make-ganache-decorate-with-a-carved-effect-video-tutorial/
Hi Melissa, I’m making a cake 2 tier cake using your Almond from scratch recipe with a coconut filling, I want to cover it using Ganache to achieve a sharp smooth finish once covered in fondant. What flavour Ganache would you recommend to compliment the flavours I’ve mentioned? Or would you recommend another technique instead of Ganache?
Thank you in advance
L
Hi Louise- I like chocolate and coconut together and so I would probably go with a semi-sweet or dark chocolate ganache. (White ganache would be fine too though!)
Hi Melissa
if i need to make a milk chocolate ganache (spreadable) what will be the quantities? thanks
Hi, When you are working with white chocolate or milk chocolate you will need to use a 3 to 1 ratio (3 parts chocolate to 1 part cream). For example 12 ounces white chocolate to 4 ounces cream…….(12 divided by 4 =3)
If I whipped this could I use it for cupcakes?
Hi Maria, Yes, you can use it for cupcakes.
Would this ganache work as a layer between a rice krispie cake layer and fondant instead of buttercream? Also, would ganache or high ratio buttercream be better for under the ganache in very hot outside weather? I am doing an outdoor wedding in July in Arizona, the temps will be at least 95 degrees.
Hello
Can whipped ganache work under fondant ?
Hi Fattouma, Yes, you can. It firms up nicely when refrigerated giving you a nice surface to apply the fondant.
Hi BeBe, I need to use white chocolate ganache for filling as well as using it under my fondant. I have a few questions… Should I use the same 3-1 ratio for filling as well as coating the outside of my cakes? Do I still need to dam the layers since I am crumb coating with the ganache? I don’t want my filling to get hard like the crumb coated ganache either. Also can I use white chocolate ganache baking chips ( I already bought white chips online but may not have enough so I will need to buy more quickly) Is Ghiradelli white chips ok to use? Thank you soooooooo much!!!!
Hi Trini! Yes, Ghiradelli white chips are fine to use for making white chocolate ganache. If you are using a 3:1 ratio of chocolate to cream, you can get by with no dam. Still, I would keep the edge of the filling about 1/4 inch or so from the edge of the cake. Once layers are stacked, if you have any gaps between layers, just fill those with frosting before applying your crumb coat.
As for the 3:1 ratio, once set, it is a thicker consistency of frosting but not hard (although if served chilled it will be firmer). To give you an idea, 3:1 is often the ratio recommended for truffles. If you want a softer filling, you could go closer to a 2:1 ratio by adding a little more cream or a little less chocolate. You have some wiggle room when it comes to ratios, you can adapt to the consistency you’re going for.
Thank you Melissa for the quick response! This cake is giving me a headache! If I understand you correctly, you are saying I should fill the gaps with buttercream frosting?
As for the ganache as a filling is that out of the realm? I just thought that would make it easier to fill with ganache and then ganache the outside of the cake. I may be over thinking this…. I’m pretty new at ganache
Hi Trini- When I mentioned filling in the gaps between the stacked layers, I just mean with the ganache before applying your crumb coat. (This is just something that I do with any cake.. just to prevent air pockets).
Yes, you can totally use the 3:1 ratio of white chocolate to cream for both filling and frosting… I’ve done this with semisweet chocolate, using the same ganache for both filling & frosting (2:1 ratio rather than 3:1 since white chocolate is softer than semi-sweet). If you’re looking for a softer filling, you could add a little more cream- it all just comes down to personal preference. It’s going to taste great either way!
Hi Melissa – Ahhhhh I understand. I’ve done that before with BC. I’ll message you at the end of the week and let you know how I did! lol! Thank you again, I really appreciate your help! Have a great night!
Hi, Is there a chart somewhere that shows how much ganache I will need to cover an 8″ round by 4-1/2″ tall cake in chocolate fondant? I have no idea how much to make for this. I will also need to make a white chocolate ganache for a 6″round by 4-1/2″ tall cake. Thanks!
Hi Gloria, I used to always use a really helpful chart called the ganacherator for this but I just checked and it appears to be no longer available. I hope it returns! A quick search will give you other charts–
Here is one that I found: https://www.cakeflix.com/how-to-ganache-cakes-without-gnashing-your-teeth
Hi, I recently started using ganache under my fondant covered cakes and was told the cake was difficult to cut. I used white chocolate ganache 3:1, should I try using a whipped ganache?
Hi Belinda, that is strange! While the (3:1 ratio) white chocolate ganache does provide a nice foundation for your fondant I don’t find it difficult to cut- I wonder if she was slicing when her cake was still cold?
Anyway, if you’d like to experiment with softening the ganache, you could play around with the proportions of chocolate to cream a little–Slightly less than 3 parts chocolate to one part cream for instance.
The 3:1 ratio is really common for making white chocolate ganache beneath fondant–some even go with a 4:1 ratio. I think that most of your customers will not have this complaint but there is no harm in making slight adjustments if you’d like to experiment.