Having decorated cakes with buttercream for many years Paul had his moment of enlightenment when Liz Russell came to work for him. Liz had worked with Planet Cake in Australia where, mainly because of the heat, they used Chocolate Ganache to cover their cakes.
Its more expensive to make, but once you’ve started covering cakes with this you won’t want to go back to buttercream. Dark Chocolate, with a higher level of cocoa is the best for stability, however there’s a slight bitterness so check that the intended audience are happy with that.
Applying layers of ganche as seen on the Tutorial Library will ensure a very sharp and smooth covering for your cake. It removes any bulges or bubbles that can often be caused by buttercream.
Hilary
Hi Paul
CHOCOLATE GANACHE SHELF LIFE
Unfortunately, I have to disagree with you on the shelf life of your chocolate ganache.
Experience has taught me that it is best to not be based on the AW of the chocolate, especially when you are working with cream.
Usually the shelf life for chocolate ganache is based on the earliest date of the fresh ingredients. In the case of ganache, it would be the ‘best before date’ of the cream you use. Typically about 10 to 14 days from manufacture.
I usually make ganache cakes within the closest time possible to the celebration event they are needed at. Thus, the client gets the longer shelf life according to the cream.
Anyway, I loved the tutorial. Look forward to the next one.
Best Wishes
Hilary
David
Thanks Hilary. Happy to endorse your suggestion on the shelf life. To be honest I took this from a book and what you suggest it makes more sense and perhaps a little easier to follow than working out the AW content.
Many thanks,
Paul
Janet
Hi Paul
I’ve always used Buttercream for the crumb coat on my sponge cakes, but after seeing your tutorial I’m now keen to try using the ganache. I can see that the chocolate ganache would be fine if you using it with a chocolate cake. However if I’m wanting to use it for a vanilla sponge or a white cake, I don’t think the darker chocolate is the way to go
Have you ever used ‘white chocolate’ when making the ganache and if so did it work?
Look forward to hearing your view.
Kind regards
Janet
Juliemadds
Hi Paul.
On your Teddy Cake you say use fudge or buttercream to do his fur. What is the fudge you are using?
Nice to meet you at the NEC by the way.
Regards
Julie
fayeby2005
Could you use White Chocolate Ganache on a Victoria Sponge? If so, could you use raspberry jam with it?
Thanks
Faye
David
It’s all a matter of taste, but there’s no problem using white ganache with sponge cakes. Personally I wouldn’t go for the jam, but sounds interesting!!
foxyroxi1970
Hi there… i love the idea of ganache as i have only ever used buttercream. My only problem is, the family aren’t keen on dark chocolate… so was wondering if you can use milk chocolate?? would appreciate any help … thankyou … Debs x
david
Hi Debs, you can use milk or white chocolate in exactly the same way. Just increase the amount of chocolate or reduce the amount of cream until you get the consistency shown on the ganache video. Hope this helps.
Imogen
hey, i was wondering if you think i could use this chocolate ganache with milk chocolate in a victoria sandwhich instead of the usual cream and jam combo?! its a cake for my boyfriends birthday and i dont have much time so if it would work it would be perfect!!
thanks Imogen x
david
Hi Imogen, you could use a white chocolate ganache and jam combo, or white ganache on its own with a sponge cake.
David
Hi Kathyham, you can use any chocolate to make ganache, no need to grate it. The taste will vary depending on the cocoa content but you can adjust your mixes accordingly. Cheers Paul.