How to make chocolate ganache ? (4 mins)｜Irma's Fondant Cakes 

Meri Lee 我很開心看到你這個留言，謝謝你！🥳

converture chocolate

Yes, but just for short time like 30 mins in fridge, as long as it is firm to touch, then it is ready to cover it with fondant. If you put the ganached cake in the fridge for too long, you will have condensation issues, you need to take it out to room temperature 2 hours before covering it with fondant, otherwise the fondant will be sweating

What is app? Sorry for the late reply. I did not receive RU-vid notification, I just found out I have missed out a lot of comment and I did not reply. Sorry about it

Personally, I use couverture chocolate only, the ganache set hard & firm, provides a good foundation before covering it with fondant. Different chocolate brand performs differently too. But if you have tried your compound chocolate and it works fine, then it is ok.

Thank you for your comment, I personally think it is just right, but if you want to use milk chocolate, you can try 2.5:1 chocolate to cream ratio, if you live in hot climate area, pls use 3:1 ratio. Hope this helps 👍

qs ahcc Thank you! I use nestle couverture chocolate, but other couverture chocolate brand is fine too.

I hope u dont mind, can u show me the picture pls? I have seen only nestle chocolate chips in the grocery...thanks a lot!

qs ahcc sorry, I thought it was nestle, but i double checked online, the button one is Cadbury Baking Dark Chocolate Melts.I sometimes use Nestle Plaistowe Dark Cooking Chocolate (chocolate bar) , but have to break it into pieces and put them into food processor. I used callebaut dark chocolate callets before, but I don’t think it is a necessary. Below is the link, shop.coles.com.au/a/a-national/product/cadbury-real-chocolate-dark-chocolate-melting-buttons

Thank you so much dear...😊😘

By the way, the amount of ganache in your video is for the coating only under fondant? Right? Thanks again..

Usually it is 3:1, but there are people using 2:1 too, it depends on the brand of chocolate and the weather. If you live in a hotter area (more than 21 degree), then it is recommended to use 3:1 for your first try.

@@IrmasCakeTutorials thank you. I live in Australia so pretty hot here at the moment.

It is the cheapest brand in my local supermarket. (In Australia, our main supermarkets are Woolworths or Coles, the brand of the cream I use is Woolworths or Coles Brand, that means no brand at all).

For 6" pan

Sugar syrup

Usually it is 3:1 (white couverture chocolate to cream). Thx 😄👍

Samiksha Mehrotra after covering the cake with ganache or buttercream, you have to put the cake into the fridge for 30mins, or approx 10 mins in freezer . As long as it is firm to touch, you can take it out to cover it with fondant

after covring with fondant do i need to put again to get freezed or it wont get melt bcz j heard fondant shd be at room temp...and while thatposition doesnt ganache get melt

@@Samikshahappycorner Normally All types of fondant cakes need to be stored at room temp only, but still one can keep it by reducing the cooling temp of the fridge in order to avoid condensation later on . Note :- Never cover your cake with whipped ganache if you are planning to use fondant on it.

Thank you for your comment! Hope this tutorial helps!

Yes, freezer 20mins, or fridge at least 1 hour or more, when it is harden, then you can cover it with fondant.

@@IrmasCakeTutorials Thank you so much! But I don't put the fondent, just ganache cover!

Yes you can

1. Usually I use couverture chocolate 2. Milk Chocolate to cream ratio is either 2.5 : 1 or 3:1 3. Did you let the ganache set at room temperature for overnight (at least 6 hours)? 4. What is your room temperature at the moment

To cover a 6" cake with 1 layer of filling, it is approx 650g dark chocolate to 325g cream (single cream is better than thickened cream, but I have difficulty to find single cream in my local supermarket, so I use the cheapest common thickened cream). This is only an estimated amount, because it depends on how thick the ganache you are going to apply for the filling and outside layers.

You can also consider to use buttercream for the fillings, and the ganache for the outside layer only, it might save a lot of cost!! Hope this helps!

shine sun if the room temperature is under 28, you can keep the ganache for many days on the counter (my experience is over a week, but I usually will use the expiry date of the cream as a reference too). If room temperature is too hot, then air conditioning is required.

shine sun the cream need to be 100% fully boiled, that is the most important step

Irma's Fondant Cakes thank you

you can just use buttercream, or buttercream +ganache to cover your cake

Irma's Fondant Cakes thank you somuch

The ganache is needed to be set at the right consistency (similar to soft peanut butter paste, not runny) before you can use it to cover a cake. If you don’t let it set, use it straight away after making it, it is too runny, we need it like a soft peanut butter paste.

@@IrmasCakeTutorials thank you

Suhaila Iqbal I didn’t use vegetable oil

@@IrmasCakeTutorials k thank you so much for sharing this recipe....I wnt to make camera cake using fondant...so this is very useful to me...

I have one more dought ....if we use whipped cream cake covered with this ganache then using fondant to covered that cake that will successful or not?

@@suhailaiqbal3215 usually I just cover the cake with either ganache or buttercream, then cover it with fondant, if you cover it with whipped cream first, firstly the whipped cream is perishable, it cannot last in room temperature for too long, also it is very soft to hold shape. I do not recommend to cover cake with whipped cream first, but this is only my opinion

@@IrmasCakeTutorials ok thans for ur suggestion👍

Usually, the ganache will not set within 3 hours in the room temperature in my country, but it also depends what is the room temperature in your country. Usually I like to let it set overnight in room temperature, but if you really need it urgently, you can put it in the fridge for 1.5 - 2 hours, and get it out immediately . If it becomes too firm , then you have to fix the consistency like what I did in the video. (That’s also why I like to just let it set overnight at room temperature)

Based on my experience, the ganache will usually set too firm if it is in the the fridge for more than 2 hours. I usually will set a timer, and check occasionally. Because it saves the troubles to fix the consistency when it becomes too hard

@@IrmasCakeTutorials this recipe can I fill the cake ?

Plz if I fill cake and cover it 4 layers 10 inch pan how much ganache I need?

@@taimaasatik2874 yes

Kenwood, but you can use any brand of food processor

ayseacesky tapil kids yes, you can

but dont whip the ganache to cover the cake. it wont set and start melting in room temp.

Maria Flores yes. For filling & cover too.

@@IrmasCakeTutorials thank you so much

It is the basic whipping cream. If you can get single cream, that is the best, but I usually can’t get it from my local supermarket, the one “thicken cream” on my video is the next closest alternative

I think fresh cream is whipping cream

Fresh cream has 25%milk fat content and whipping cream has 22g of fat which one can be used and for a 4kg truffle cake what is the ratio? Please can u help@@IrmasCakeTutorials

@@shaaliniravi9384 thank you for your msg! the cream that I always use is 35% fat, this is the cheapest common cream in my local area, so I suggest you can use similar one 👍

@@IrmasCakeTutorials How much time to refrigerate the cake after frosting with ganache and cover it with fondant ? And after covering with fondant how to store the cake should it be kept in room temperature with airtight box ?

@@shaaliniravi9384 after cover with ganache, at least refrigerate for 1 hour or above, or freezer 20 mins , then cover fondant. If you 100% boil the cream like I do in the video, it can stay at room temperature for a few days unless you live in hot weather area. Usually, it is not kept inside airtight box, but only cardboard box is good 👍 after cover fondant, if you need to put in the fridge to store due to hot weather, pls always keep it inside a cardboard box with a closed lid. When you take it out, do not open the box for at least for 2 hours, this brings the fondant cake temperature closer to room temperature so it reduces condensation. If you open the box immediately once it is out of the fridge, the surface immediately has condensation and sweat.

It is very normal that the cake turns wet after you take it out from fridge, due to condensation, just like you take out a can of coke from the fridge, the surface of the coke will get wet. However, my ganache cake never turn to too soft and lose its shape unless it is super hot weather like 30+ degree (indoor room temperature), if it is that hot, please turn on air conditioning, this will help. If it is around 24 degree or below, you can just let the ganache cake rest in room temp, without touching it, even the surface starts to sweat. This time I will clean up, knead fondant ect, sometimes if the ganache cake is a bit wet, that means I don’t need to apply sugar syrup to stick the fondant, doing 1 step less .

Thank you so much Miss Irma ! I tried to search for your profile so I could message you directly ' cause I badly need help and I didn't expect I'd get a reply from the comment sections. Thankyou so much 💓

@@mygg4317 I am very glad that you left a comment. It will also help other people when they see your comment here because there are a lot of people having the same problem. Cheers!

NOTE: Never cover your cake with whipped ganache, or else it turns soft and sticky, the moment you bring it out of the fridge to room temp.

sorry that I don't understand you language, do you have bubbles with the fondant or anything I can help you?