Absolutely love this explanation! Fully explained so I can remember how to make ganache without a recipe in the future! I would love to see you do whipped ganache! I can't seem to make it work!
What a beautiful cake! I love it! The way you created the tree stump was masterful! And your little mushrooms are *darling*! I love the colors you chose! Thank you for sharing this tutorial with us! 💕
This is the best tutorial on ganache. You answered a question that i have google and searched for and never found the answer ... can i use ganache under buttercream! Thank you so very much for the step by step tutorial. I understand it much better! You are fantastic
@@GeorgiasCakes would dark chocolate chips (hershey brand) work for covering a wedding cake before covering with fondant? What ratio would you suggest?
Hi Georgia, I absolutely love your tutorials! This one in particular. Will you be doing a ganache tutorial on white chocolate? I know you spoke about it in this video but like you say, the ratios of chocolate to cream differ. I'd love to hear your tips on how to colour white chocolate ganache as well as make it :)
Love this video & full explanation using dark chocolate. I’d love a video using white chocolate ganache please as this is something I really struggle with! I find it sets too quickly on my cake & the white chocolate ganache always splits 😩
White chocolate is 1 part cream 3 parts chocolate. It is different to use, you can look at my christmas tree cake tutorial - I use white chocolate there!
Hey , absolutely love how you explained it all. I have always struggled to get straight standing cakes. Some or the other layer always bumps out & gives an uneven looking cake. How can I make a tall cake straight ? Any suggestions ?
Thank you this has been so helpful! I am making my sons wedding cake this week, three tier never done one before but love to bake. I want to do a chocolate cake with ganache filling for the 8 inch middle tier, should I do a white buttercream dam on the outside edges as the cake will be a white buttercream semi naked cake on the outside ?
Hello Thank you very much for sharing. Super cool but, I was wondering if you could share a white chocolate ganache recipe for frosting cake instead of butter cream. Thanks
3:1 ratio of chocolate to cream, so for example 300 grams white chocolate to 100 grams heavy cream. Use a good quality white chocolate and a cream with a high fat content! Melt them together gently in the microwave and chill it in the fridge for 15 minutes. Take it out and whip it up using a hand whisk until it becomes fluffy and whiter in colour. Be careful not to overwhip. It results in a nice white chocolate ganache that is light and whippy smooth similar to a buttercream that you can use to fill, ice and pipe with :)
So just to.confirm ..you can use ganache under fondant? Never knew that I didn't think k the two would go very well or adhere!? Is that right so white ganache with white fondant
Please what do i do if temperature is high in my country and ganache keeps sweating making it difficult to cover cake with fondant Using AC now but afraid the ganache will start sweatibg since the wedding venue has no Ac Thank you
Thanks for the video. ( Beautiful cake as well ) I want to mail a cake covered in chocolate, should I place the cake in the freezer or refrigerator before mailing. I plan on using Express mail services.
Thank you! To fill the layers of a cake is it best to use the 1:1 ratio or 2:1? I want to use it inside the layers for a gender reveal cake like your view where I’ll be cutting circles out of the sponges.
Thanks for the great tips, Georgia. If you love ganache and want a cake filled with and coated in ganache, can you then put Swiss Meringue buttercream on the exterior, direct onto the ganache? Will it adhere? Am worried the wall of SMBC will come away from the ganached cake.
Hi Georgia, is a 2.1 ratio OK for UK for covering a cake under fondant? Or would 3.1 be better? I was worried about it either being on the soft side or too firm🙈
Every time i make ganache for dripping - equal parts choc and double cream - the ganache is always too thick :( i use the same 54% callebaut choc and double cream from the supermarket.. always have to add more cream to get the right drip consistency but then the colour changes to light brown. Is there anything I'm doing wrong?!
Yes same for me when I once used double cream. So as Georgia suggested try using whipping cream. I did that the second time and the ganache was the perfect drip consistency.
