How to Make Chocolate Ganache Here’s a quick tutorial on how I make my chocolate ganache for cakes under fondant. If you’ve tried any of my cakes, you’ll see there’s a thin layer of ganache under the fondant. This allows me to have a more stable cake and gives a smoother, firm base for the fondant. Oftentimes, I see people talk about using a 5:1 ratio of chocolate to cream but in my opinion, it’s not necessary. Too much chocolate can lead to cracking and make the cake hard to cut. The ratios tha
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How to Make Chocolate Ganache Here’s a quick tutorial on how I make my chocolate ganache for cakes under fondant. If you’ve tried any of my cakes, you’ll see there’s a thin layer of ganache under the fondant. This allows me to have a more stable cake and gives a smoother, firm base for the fondant. Oftentimes, I see people talk about using a 5:1 ratio of chocolate to cream but in my opinion, it’s not necessary. Too much chocolate can lead to cracking and make the cake hard to cut. The ratios tha
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FacebookJamie Guardino Cake Design
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🍫RECIPE🍫 My best chocolate cake, with a white chocolate whipped ganache. It is truly decadent, but ho so good. The chocolate cake is a moist and dense chocolate heaven (fondant like) and the white chocolate ganache is just the perfect sweetness and not fatty (compare to traditional icing). A beautiful and simple cake, just in time for Easter :) [RECIPE from my cookbook Et Voilà - exclusively available on story highlights for a week, under “Tuesday Bakealong” ] #chocolate #chocolatecake #etvoil
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🍫RECIPE🍫 My best chocolate cake, with a white chocolate whipped ganache. It is truly decadent, but ho so good. The chocolate cake is a moist and dense chocolate heaven (fondant like) and the white chocolate ganache is just the perfect sweetness and not fatty (compare to traditional icing). A beautiful and simple cake, just in time for Easter :) [RECIPE from my cookbook Et Voilà - exclusively available on story highlights for a week, under “Tuesday Bakealong” ] #chocolate #chocolatecake #etvoil
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White chocolate ganache is extra sensitive and can split easily when overheated (we’ve all been there!). But don’t panic...here’s the quickest way to fix it: pop it into a blender or food processor and blend until smooth again. (Yes, a whisk or spoon can work-but this method is way faster!) Save this tip for next time! Want a fail-proof white chocolate ganache recipe and technique? Drop a ‘ganache’ in the comments and I’ll DM you the link to my Ganache Course. | Funky Batter
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