Hi ! Thank you for the specific directions. I made a chocolate thanksgiving cake last month using milk chocolate ganache and everyone absolutely loved it :)
milk and dark chocolate (ratio: 2:1) eg. 100ml milk = 200ml chocolate White chocolate (ratio: 3:1) eg. 100 ml cream = 300g chocolate -Chop chocolate bar or use chips and set aside -put double cream in sauce pan and heat up till it boils - Add it in the chocolate and keep stirring until all the chocolate is melted - If there are bits of chocolate that has not melt, add it in the microwave in burst of 10 secs until fully melted
Love your videos and cakes, I am a hobby baker so it’s so lovely to have such easy instructions. This is just for a personal opinion if I may…which tastes better for a chocolate cake filling? Ganache or buttercream? Xx
Thanks for the simple and straight forward video, I just wanted to ask if you can use the Ganache in place of the butter cream to decorate the cakes. Thank you.
Hey Lynz. Can you please tell us which kind of chocolate do you use for dripping cake? Couverture chocolate or compound chocolate or just random chocolate for baking? Thank you!! Wait for your helpful response!!💓
You are very good at explaining the steps in baking and decorating cakes... you actually have stimulated my desire to get into baking again thank you. 🤗
hi ma'am 😊 if i use this in covering fondant,how long do i have to wait to cover the fondant?how many minutes rest before i put the fondant? thank u ma'am 😊
It looks so good!! Do you have the measurements of the ingredients for two 8" x 4" cake?? I want to make it for my son's birthday this Saturday. Thank you!!
Hi, I tried this and the mixture was too thick kind of jelly like, is that because of the ratio? Also when I added milk like suggested it did go to a more drip consistency but when tried to spread on the cake, which is delicious btw, the cake started to crumble. Any tips?
Hi just subscribed to your channel my daughter is lactose intolerance and gluten intolerance, but can eat eggs, is there a way I can do a chocolate ganache, but substitute it for something rather than cream, I've seen plant base cream but not sure if this will work? Also I'm wanting to do a Swiss meringue BC but can't use butter, I don't want it to split if I use a butter substitute like utterly butterly or I can't believe its not butter, u got any advice please thank you, I love you tutorials so in depth 💞
What milk chocolate do you use? I know you say whatever you wish to eat but I have such trouble with ganache especially milk chocolate it end up a bit stringy rather than glossy and smooth like dark chocolate does
Hello! You have a very nice channel.👍👍👍👍 I really like your videos and you are very personable.🌷 Your ganache recipe is very good and yummmmy! 😋 I subscribed you. Best regards Lena
Hello, could you please tell me what the shelf life is of your chocolate ganache? Both room temp on the cake and refrigerated and tubbed up in the freezer? Thank you x
Hi making a cake want to cover in milk choclate ganache worried in doing so because last one I did set hard 😅 anyways got to make one this sun for a birthday girl my grandaughter 13th im not understanding ratio so if I use 800g milk choclate is it 400g of cream double cream x
Hi, For my milk chocolate ganache its 800g of milk chocolate to 400ml of double cream. If it's not setting hard if you pop it into the fridge the ganache will set. I find if this is before I have put it onto the cake just keep checking it as once it starts to firm up it will firm up really quickly.
Could we warm the chocolate in bain_marie then add the heavy cream? Is this cake icing stable in warm weather and what is the difference between Chocolate Ganache and other cake coverings, Fondant, Butter cream, other kinds of butter creams as well, marzipan...etc? Thanks a lot!
Hi, I can't see why this wouldn't work, but I have always heated my cream first. By heating the cream and adding this to the chocolate it reduces the water content of the cream, so I have always found this method makes a great ganache. In terms of the differences I would usually cover my cakes in a layer of ganache or buttercream before adding on my fondant. I hope this helps
Hi, thank you for your tutorial. But i wanna ask you is it any chocolate we can use or any specific chocolate? such like dark chocolate or any chocolate that you can buy at convenience store like Delfi or Cadburry? Sorry I am newbie :)
