Tutorial Preview
Skill level:
Easy
HD Lessons:
19
09:45
1. Using Ganache - Introduction to ganache
06:57
2. Using Ganache - Making Milk Chocolate Ganache
08:03
3. Using Ganache - Making White Chocolate Ganache
05:46
4. Using Ganache - Making Dark Chocolate Ganache
02:05
5. Using Ganache - Differences between types of ganache
03:29
6. Using Ganache - Reheating Ganache
02:31
7. Using Ganache - Preparing a Cake to be Transferred
04:41
8. Carving Cakes - Cutting a round and square cake in half
03:45
9. Using Ganache - Ganaching the centre of a cake
05:09
10. Using Ganache - Ganaching the side of a round cake
04:38
11. Using Ganache - Ganaching the top of a round cake
01:27
12. Using Ganache - Using a pastry brush on a round cake
04:15
13. Using Ganache - Ganaching the centre Square of a cake
14:05
14. Using Ganache - Ganaching the sides of a square cake
07:31
15. Using Ganache - Ganaching the top of a square cake
02:01
16. Using Ganache - Using a pastry brush on a square cake
02:25
17. Using Ganache - Sticking Bits Back On
04:04
18. Using Ganache - Storing Ganache
02:03
19. Using Ganache - Solving Common Problems
Ganache is a crucial part of cake decorating, but we find that some people are a little scared to use it. In this course from our completely free series of cake decorating lessons, Paul goes into fantastic detail on using ganache for cake decorating. Once you start using this delicious and versatile ingredient in your cakes, you’ll never go back!
We also have a fantastic blog post on ganache from my resident cake hero, Made it with Love.
Download our printable tools and ingredients list
- Milk, dark and white chocolate
- Double cream
- Cakes (size dependant on choice)
- Ganache (as made by the chocolate and cream)
- Cake drums (dependant on cake sizes used)
- Foodbag
- Microwave
- Mixing bowls
- Mixing spoon
- Serrated knife
- Palette knife
- Ruler
- Metal scraper
- Turntable
so pretty !!
Hi am from the US Virgin Islands and I love the way you make the chocolate Ganache it so easy the way you explain it thank you.
Thanks 🙂
very good and informative tutorials
Thank you for explaining this ,as i was looking for how to make Ganache
Thanks Paul, very informative!
Can I use cooking chocolate for making milk chocolate ganache
Hi,
It’s best to go with more expensive chocolate if you can unless its the dark chocolate. Have you checked out the recipe videos? http://www.designer-cakes.com/using-ganache-making-milk-chocolate-ganache
Cheers
Paul Doffman
Customer Support
Hi… congratulations for your grate tutorals. I just want to say, that the video of “Dark chocolate ganache” is not the right one, because it shows the “white chocolate ganache” twice. Thank you 🙂
Hi Monica, Thanks for letting us know. It seems ok to me now though. It’s showing the Dark Chocolate Ganache video on this page. Let me know if you are still having trouble .
Cheer
Paul Doffman
Customer Support
very usefull videos thank you!!
Thank you for very detailed tutorials.
Is it same quantity of double cream to chocolate or less chocolate
Thank you so much!
I like how you explain
thanks for sharing MAESTRO are great!!
I gotta agree with Monica, the white chocolate recipe appears twice: under its own title and under Dark chocolate’s title! Woud love to see the dark chocolate video please.
Hi Tammy,
Awww ok I see the problem now! It’s different depending on weather you are logged in or not. I’ve fixed it now. Sorry about that !
Cheers
Paul Doffman
Customer Support
Thanks Paul!
Thank you so much …Ganache is the way forward for me. I am based all the way in Lagos Nigeria and wanted to find out if the ganache can actually be stored in the freezer.
Hi,
Made it with love has answered this on your Q&A already take a look 🙂 http://www.designer-cakes.com/questions/freezing-a-ganached-cake
Cheers
Paul Doffman
Customer support
Thank you, for your introduction to Ganache, always thought it was very difficult to work it, but it is almost equal to but better tasting icing.
I want to ask, I live in an area where temperatures reach 90 degrees F or more, would have any problems using it especially in beach parties or outdoors.
Hi,
You might be best off asking this question in the Q&A but to my knolage you would be best using the dark chocolate ganache as it has the highest melting point but again I think you would get a better answer in our Q&A found here: http://www.designer-cakes.com/questions
Cheers
Paul Doffman
Customer Support
Hi again, still on the ganache, I wanted to know if ganache is used to layer and ice (decorate) a cake will it still retain a soft consistency Moreso if the cake is kept in the fridge.
Hi
Sounds like a good question for our Q&A http://www.designer-cakes.com/questions I’m not too sure my self.
Cheers
Paul Doffman
Customer Support
Great! So informative and realistic, even down to the glitches I thought only us amateurs had. Although, unfortunately, the camera kept going off the point of action it was all perfectly clear. Thank you
Thank you for this tutorials, I love chocolate and definitely I will use the ganache in my cakes.
Thank You for te tutorial
I’m from Brazil.Started today and I’m loving the free classes….you are the best Paul…thanks so much for the opportunity…..
I really hope you liked the classes! let us know if you need any help with anything! x
Paul Doffman
Customer Support
Gr8 thks
Could frize the cake for a week before decorating with fondant?
Hi,
I know Paul freezes cake and just keep the ganache in the fridge rather then ganaching a cake then freezing it. I’m not sure if you can do that. You might want to ask in our Q&A http://www.designer-cakes.com/questions
Cheers
Paul Doffman
Customer Support
tnx a million for your generosity for sharing this.. GOD Bless…
I love your tutorials, but I speak spanish, I understand english, but not completely, so I wanna the exact quantity of chocolate and cream, for all of ganache.
Got hooked on your site today thank you so much for the great lessons cant wait to try some out
Really glad you have enjoyed it!
Let us know if you need any help at all!
http://www.designer-cakes.com/contact
Cheers
Paul Doffman
Customer Support
Brilliant tutorial. One question can ganache be used in a piping bag for decorating cupcakes
I’m pretty sure thats done quite often but you might want to ask in our Q&A
http://www.designer-cakes.com/questions
Cheers
Paul Doffman
Customer Support
thanks ! i ‘ve learned something today
thank u so m uch !
So much excellent information, thank you so much.
Which brand of white chocolate would you recommend for ganache. I was going to try mixing an expensive brand half and half with a cheaper brand like lindt and was going to order the expensive brand off the internet as im sure you cant buy it in your regular store.
Thank you
Hi Lilly,
Thanks for the question. Paul recommends the best you can afford but I know he was using Lindt for white chocolate and this is definitely good enough! It was yummy! I’m not sure about brands more expensive than that.
You could maybe try out Q&A : http://www.designer-cakes.com/questions
Cheers
Paul Doffman
Customer Support
Amazing lesson, thank you so much Paul.
How long do you wait to apply fondant to a white ganached cake?
Paul normally leaves the cake in the fridge for 20 mins or so until the ganache is set so you can use the smoothers when icing without it shifting. Its always going to depend on the temperature of the room though so I think just use judgement as to how long.
You could also ask in our Q&A as I’m no expert 🙂 http://www.designer-cakes.com/questions
cheers
Paul Doffman
Customer Support
Can i reheat a ganache in the oven? and for how long? what temprature? of course in a safe oven bowl
Hi,
I’m not too sure but you might get an answer from our Q&A. http://www.designer-cakes.com/questions
Sorry I could not help more!
Cheers
Very, very good lessons. I’m enjoying each one…….and learning so much…thanks a lot Paul. You are adorable!
Glad you are enjoying it!
Paul Doffman
Customer Support
Fantastic tutorial! Totally hooked. Thanks Paul. 🙂
i like your lessons i think i’m gonna buy the full access ! thank you paul 😉
Thats good to hear! Let me know if you need help with anything!
Paul Doffman
Customer support
Hi, I have done a few cakes & usually get asked to do vanilla sponge with jam & buttercream so would you use jam/ fruit puree with white chocolate ganache?
Hi Sue,
sorry about the late reply. I’ve made a cake with strawberry jam and white chocolate ganache. It worked great! you might want to ask in our Q&A as well though.
http://www.designer-cakes.com/questions
Cheers
Paul Doffman
Customer Support
Thanks Paul, will try to Ganache my cake… I will just leave it like it is without any sugar paste… with aTHANKSGIVING letter on it.
I would like know can it be reheat over the stove??
Hi,
Sorry I’m not too sure about that. I would think it would be fine but you might get a more confident answer from our Q&A.
http://www.designer-cakes.com/questions
Cheers
Thank you very much Paul for the fantastic tutorials.
You sure made things super clear .
this is absolutely fantastic! i am definitely trying ganache now 🙂
can i just ask, was it double cream that was used for all types of chocolate?
Yeah it looks like it is double cream:
http://www.designer-cakes.com/using-ganache-making-milk-chocolate-ganache#ingredients
Cheers
Hello,
I have earlier used dark Chocolate ganache as a filling between layers of cake and Whipped cream for decorating and frosting.
I want to know if I use dark Chocolate ganache for filling and use butter cream (vanilla, as I have to use different colours) for decorating and frosting will it taste good?
Thankyou,
Rains
I am from Canada. Is double cream like our whipping cream?
HI Patti .. I am originally from Alaska but living in the UK now (took me forever to learn all the differences ), but, yes double cream is like our heavy whipping cream =) in USA and Canada . Hope that helps and hope it was okay to step in and say something. Good luck and enjoy xx
Thanks for helping out with this 🙂 x
Can I use whole mikk for this or does it have to be cream?
Can u give me the measurements again .., the audio is not clear ,TIA
o chato e que nao entendo nada que esta falando, poderia ser traduzido.mas so em olhar ja ajuda.beijos
thanks xx do u have to use a pallette knife or could anything beused as a substitutexx dont mind lower quality
Hi,
I think a pallet knife is a really good investment if you are going to be doing this.
Cheers
Hi sorry if I’m just being a bit dense but I don’t understand the ratio …. If I’m working with grams and ml would I use for eg 200g of chocolate to 100ml of cream ??? Please help
Hi Ninaaarr,
Eek! Sorry about the late response as we’re going through our comments section.
Yes 200g dark chocolate to 100ml of cream is correct – for more info on this have a look at the Q&A post here – http://www.designer-cakes.com/questions/ratios-for-800g-of-ganache
Hope this helps!
Can not wait to try this one 😀
I haven’t tried this yet, but cannot wait to have a go!!!!
Thank you for the tutorial its very informative
GANACHE!!!!!
Thank you, now I know why it has taken me so long to get smooth!
Hi there, going to try your ganache tomorrow….is it possible to tell me the quantities I’d need for covering a 10″ square sponge – I then have to cover the ganache with black chocolate melts, in sheets, to make a PS4 (then spray the melts with gloss) as the customer does not like fondant or butter cream – eeeks – having nightmares about this one….literally!
Sorry about the late reply, I might be a bit late now but you could check out our Q&A http://www.designer-cakes.com/questions It’s not something I know much about myself.
Cheers
Paul Doffman
Customer support
Hi please could you tell me how many ml for the cream? It’s probably easy but weight conversion is not my strong point and I can’t seem to do it! Also do you really need that much to fill and cover one 10″square? If not how do I reduce the quantity? TIA x
The best lesson, ejoid it very much, learnt a lot. Thank you.
how long does it keep in the fridge?
Hi,
If you watch this video: http://www.designer-cakes.com/using-ganache-storing-ganache Paul talks about it there. It’s kinda different for everyone
Cheers
Paul Doffman
Customer Support
Really enjoyed these tutorials!!
Thank you for this great insight about ganache and stacking of 3-tiers cake. God bless you
I use long life cream and it tastes still yummy
Thanks for the tip 🙂
Many thanks Paul, more enlightenment to my decorating skills
Thanks for the tutorials Paul, very informative.
Thank you for this lesson.
Good lesson, but I am not speak very good english and not understood every thing you say. Is somewere I can read rules about ganache ? 🙂
Hi,
We now have transcription on each video. If you go to the “subtitles” tab then you could copy the text and put it in google translate.
cheers
Paul Doffman
Customer Support
Paul you are an awesome teacher! Thank you so much for sharing your knowledge 🙂
Can I add confection sugar to the ganache to make it thinker. I missed it up and it turned out watery
I’m not too sure about this. You could try asking in our Q&A http://www.designer-cakes.com/questions
Cheers
Thank you. I learnt so much from you. God Bless!
Can you freeze the ganache ..it’s 5.15 and I can’t stop watching brilliant teaching !!!
lol I’m glad you are enjoying them!
I’m not too sure if you can freeze it. Do you want to try asking in our Q&A ? People are really helpful there!
http://www.designer-cakes.com/questions
Cheers
Paul Doffman
Customer support
I have the callebaut finest Belgian chocolate 70.4%, would this be to bitter for the ganache! and is it possible to mix some milk choc with it! (I also have the callebaut milk choc 33.6%,) to make it less bitter! would this work? As you can see I am not a chocolate expert.Going to attempt the carousel cake, just for me, it’s my birthday soon and any excuse will do. Fingers crossed.
Hi,
I’m not really able to answer this but I think you might get a response if you put it in the Q&A. http://www.designer-cakes.com/questions
Sorry I could not help more!
Cheers
Paul Doffman
Customer Support
Great lessons today. Happy and full field, thank you
from what i know about chocolate, when you put in it it will seize and become hard. He uses a wet hot scraper and spatula to smooth the cakes. Can you use the scraped off ganache from the cake that has water again or will it seize? or is the scrapped off ganache a waste? or is it because the ganache has whipping cream that it is ok with a little water? Would appreciate your reply.
Hi,
I’m Paul I filmed all these tutorials. Paul isn’t always able to answer questions on here but we do have a Q&A that you can go to ask questions:
http://www.designer-cakes.com/questions
I do know though that its no problem to reuse the scraped of ganache as long as it didn’t get crumbs in 🙂
Cheers
sorry about the comment above. I meant when you water in chocolate it will seize. I think the word water was not typed in. 🙂
love your videos. very informative. My only question is about using wet scraper and spatula to smooth out. It works wonders but can you re-use the ganache that has come in contact with water? will it not seize? I am planning to cover a cake in ganache soon. also from the videos it looks like it is compound chocolate and not coverture. Am i correct? I know with coveture chocolate you need to temper it and compound you can use a microwave. Would appreciate your reply.
Hi,
Sorry about the late reply with this. I know there is no problem with the ganache coming into contact with the water to smooth and that Paul does reuse the ganache that’s scraped of as long as it doesn’t have crumbs in but I’m not too sure about the other parts of your question. You might want to try our Q&A http://www.designer-cakes.com/questions
Cheers
Paul Doffman
Customer Support
very informative and detailed tutorial,thanks a lot
muy buenas tus clases…ademas me permitirá ” entrenar mi oido” soy hispana …pero me acostumbrare.Voy a tomar el curso del mes para probar.
Glad you liked it. Let us know if we can help with anything!
http://www.designer-cakes.com/contact
Cheers
Paul Doffman
Customer Support
——-
Google Translate
Me alegra que te haya gustado. Háganos saber si le podemos ayudar con cualquier cosa!
http://www.designer-cakes.com/contact
¡Salud
Paul Doffman
Atención al cliente
Very clear and concise vids. Will look forward to trying it out. Let you know how it goes
Hi Paul thank you for accepting me. I am a begginer I will be glad if I may start with the basics thank you. Sibongile
No problem I hope you really enjoy the free videos. Let us know if you need any help with anything.
http://www.designer-cakes.com/contact
Cheers
Paul Doffman
Customer Support
Absolutely briliant teacher, totally addicted to watching your video lessons. Learning so much. Thank you 🙂
really glad you are enjoying them! Let us know if you need any help with anything!
http://www.designer-cakes.com/contact
Cheers
Paul Doffman
Customer Support
Wow! Pretty awesome!! I only saw just othervways of ganaching but this one is simply clever and with an amazing finish! Thank you for this nice video! Hugs from Romania!
Really glad you enjoyed it! Let us know if you need any help at all!
http://www.designer-cakes.com/contact
Cheers
Paul Doffman
Customer Support
Thanks for this, Paul. I’m just about to start my son’s wedding cake. 🙂
Great let us know how that goes!
Cheers
Paul Doffman
Customer Support
I am never going back to buttercream now! Brilliant tips thank you
Thank you very much you are awesome !
Thanks for all you kind words about this one!
Paul Doffman
Customer Support
I haven’t worked with ganache sense culinary school school can I cover with fondant? I have a wedding cake to do & I don’t love the butter cream with the fondant when the cake sits at room temp.
Really enjoyed the ganache tutorials, very informative and great instruction by Paul. Looking forward to trying putting it all to practice now!
Great glad you enjoyed it! Let us know if you need any help with anything round the site
http://www.designer-cakes.com/contact
Cheers
Paul Doffman
Customer Support
Hi Paul, thanks very much for your time. Can we mix ganache with Swiss meringue buttercream? And can we put ganache over swiss meringue buttercream? 🙂
Hi I’m not too sure you might want to ask in our Q&A http://www.designer-cakes.com/questions
I know Paul mixed ganache with buttercream in this video: http://www.designer-cakes.com/using-buttercream-giving-buttercream-more-structure
Hope that helps
I’m not seeing the videos
Hi Joanburke, If you’re not seeing video you may wish to re-attempt access using an alternate web browser – we like Google Chrome which is free here!
If you’re still stuck after this send me an email on [email protected] and I’ll gladly help out.
amazing who needs college now x
And all from the comfort of your own home. Enjoy the courses! x
First day watching your classes, I loved it! where can I get the recipes? Congratulations and thank you very much. 🙂
Hi Janny,
You can find tools and ingredients and other instructions for most lessons directly beneath the lesson video – just click on the relevant titles to view the content. (You may need to login first!)
x
Thank you paul for this ganache section loved it loving those sharp edges can`t wait to try this 🙂
No problem dru1, hope we teach you some new skills! x
Gosh, I cant believe I’ve only started to watch these now!!! How stupid of me…..these are sooo helpful! Gosh, Shawna of McGreevy Cakes was right, you’re genius, generous and good at what you do! Thanks so much, me and my 9 yr old has been watching you the whole day almost! She’s always in my business when it comes to cakes and decorating….cake decorator in the making???? Thanks again, I really appreciate this!
That’s lovely to hear and we hope to see you as a premium member soon as there’s hundreds more courses to work through! x
How long can a ganashed cake keep before covering with fondant? I have to make a 3 tier wedding cake ( for the first time) and woukd like the ganashe technique. How long will cake stay fresh. I normally bake either a vanilla cake, choc cake and a red velvet. Will they all still stay fresh after been covered with ganashe and how long? Also, whuch ganashe for which cake? TIA xx
Hi Pastrychef42,
You can find more info and tips regarding your question here – http://www.designer-cakes.com/questions/shelf-life-storage
x
Hi Paul, thank you so much for the detailed videos, luckily i found your site, just going through, regards hilda
Enjoy the courses hildadsz, glad you found us! x
Great I’m loving the lessons. Thank you Paul x
Thanks Colleen67, Glad to hear it! x
wow I wll be cancelling my college course and upgrading my subscription thanks paul who needs college. Brilliant!!! im addicted
Enjoy the membership Hazel, there’s plenty to work through and we add a course every week! x
Never used ganache but I am feeling inspired to try now – hobby baker.
Great. give it a go I think you will really like using it 🙂
Great tutorials. I have never tried ganache yet. Will give it a try this time. Thanks for the video tutorial.
Hope everything goes well for you, let us know how it turns out!
Will definitely try ganache Paul thank you 🙂
Let us know how you get on tracy x
Fantastic Paul… You are a genius
Fabulous way to make cakes without the bulge that occurs on hot days with butter creamed cakes. I’m off to make the beautiful navy handbag for my sisters birthday….wish me luck! Sooo pleased to have found this site; excellent tutorials. Thank you.
Hi Lesley,
So glad you are finding this helpful! Good luck with your handbag cake! I’m sure you will do great. Let us know if you have any questions 🙂
http://www.designer-cakes.com/contact
Cheers
hi,I need to know which are the exact amount of cream and chocolate. thanks
Hope this helps you out! http://www.designer-cakes.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
thank you for having this kind of classes. and I’ll try to watch the videos.
Hi where are the weights for making ganache, also can you tell me what amount you would need for say 10 inch round ?
Thanks
Hi Victoria, hopefully this page should help you out 🙂
thank you! I am so excited about the ganache!! Will be trying this very soon!!
Let us know how you get on deanna252 x
I think I’m addicted to your site!
Glad you’re enjoying it Tina, hope we see you as a premium member soon – there’s a lot to see x
Love these courses !! Greetz from Belgium 🙂
Thanks Magali36, Greetz from us all ! x
I’m a novice cake maker and decorater, love trying new things so finding these tutorials fantastic. … costing me a fortune because I keep buying new bits and pieces (must get a metal ruler) and all my friends are getting fat as I give most of my cakes away 🙂 When I feel I’m good enough I plan on making to sell as a side line to my childcare business so thank you for all the help, I appreciate it.
Hi Karen, glad you’re enjoying the tutorials and finding them helpful. If you do move towards a cake business our Pro Membership will really help you out, check it out here. x
I’ve only been making cakes since December last year and I could never get on with buttercream. I’ve now made two cakes using ganache with your instructions and they’ve both come out brilliantly. Thank you so much for doing these and showing the whole process. It’s fab that little mistakes are shown too as you then show how to address them. Amazing …..
Thanks mairharris09! Glad the cakes turned out brilliantly 🙂 x
i love the tip on sticking bits back on. Now i don’t have to bake a new batch thanks.
Glad we could save you some time edelcita 🙂 x
Do you put finished cake back in fridge covered with plastic wrap until needed? Or in the freezer?
Hi Cupcakes4004, there’s a detailed answer regarding the freezing of a ganached cake here – http://www.designer-cakes.com/questions/freezing-a-ganached-cake hope that helps, there are also a few other questions + answers covering this here – http://www.designer-cakes.com/questions?s=ganached+cake x
Thank you for sharing your knowledge & expertise with us!!
Thanks for taking the time to comment Rose x
Wonderful. Just wonderful.
I have made the chocolate cakes and the ganache. Decorated with white chocolate roses.
Rich, smooth, the epitomy of chocolate decadence! Thank you so much. This will probably make me decide to become full member and watch all your tutorials!
Glad to hear it went well Jiry! You’ll love the rest of the courses on the site, there’s a lot to work through and tons to learn! x
I have been decorating cakes for 36years and I’m not too old to learn the new ways of icing cakes. Paul I am so glad I found you .
Thanks Lynswain, hope we can teach you something new! x
This man is fantastic!!!! So clear and simple. Wonderful teacher. Grazie mille!!!!
How long can a premade ganache cake be stored in the freezer/refrigerator?
Hi mosolis, check this Q&A post for advice on your question – http://www.designer-cakes.com/questions/freezing-a-ganached-cake x
i wanna learn how to make a weeding cake
Hi Molemo,
We have a tiered cake course for free here which will teach you the fundamentals then when you’re ready move on to our paid membership and access all the courses found here (including lots of wedding cakes!) – http://www.designer-cakes.com/online-cake-decorating-courses x
If i want to have my cake on a fondant covered board, will it crack if i cover in ganache and then transfer to a different board?
And… is it better to use white choc ganache under a white or light colored fondant or is the dark choc ok/wont show through??
Hi Bernadette, take a look at the Q&A post here for advice on transferring a cake to an iced cake board – http://www.designer-cakes.com/questions/transferring-cake just make sure to use a cake board ganached underneath the cake to make it much easier! Using white ganache under a lighter coloured sugarpaste isn’t essential but pop a question on the Q&A here for more info – http://www.designer-cakes.com/questions x
Hi Paul the other day I tried to make granache and it went so wrong, could you tell me how much I would need to cover a 9 inch cake please also what choc should I use. Thanks
Hi Carol, Try using this chart for advice on scaling the recipe – http://www.designer-cakes.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth there’s also some more advice here – http://www.designer-cakes.com/questions/ganache-problems Hope this helps!
I can’t seem to be able to convert 1.127 kg. cream to litres or pints. Love know how.
Hi pduffy, Try using this excellent blog post by user madeitwithlove for some advice on ganache ingredients and converting the recipe for different sized cakes.
Please could you tell me how much I would need to cover a 10inch cake. Thanks
Hi Xmascarol, check out this blog post here for help with amounts of ganache when different sized cakes are concerned. x
gracias por todo, no hablo ingles pero aprendo mucho con lo que veo
gracias
I’m just looking into learning how to decorate cakes and was wondering if ganache is the best to use before applying fonat?
Hi Jisbell728, Thanks for commenting, we tend to use ganache prior to fondant / sugarpaste on the majority of our cakes so this is certainly our preferred method as it’s brilliant for smooth consistent coverage when icing and tastes great too! x
Have you got any courses that people can attend to get to know more about ganache and other things please
Hi Emma,
Sure we have the Introduction to Cake Decorating attended course on the 5th of september. It covers all the basics including working with ganache. You can find out more about it here: http://www.eventbrite.co.uk/e/introduction-to-cake-decorating-tickets-12207913197
Let us know if you have any questions at all!
Wow how wonderful is this?
HI. Great tutorial thanks. How long should I leave the ganached cake before I can apply the sugarpaste please?
Hi b2eep, it’s usually best to refrigerate the cake for 10 – 15 mins depending on the temperature of the room. If you need more advice pop your question here – http://www.designer-cakes.com/questions x
fantastic tutorials, I just want to sit and watch all day, but I better go and ganache my cake! x
Hope it turned out great Jacqui! x
Thank you so much for sharing this video can’t wait to try it. Paul you make it look so easy thank you
I have watched every one of the lessons on Ganache, I always use ganache, however, I will definitely be ganaching all my cakes the Paul Bradford way, just makes more sense than how I was doing mine, and a lot less time consuming. My preference is the dark ganache, as I find it so much better to work with.. Im looking forward to watching more lessons.
Thank you Paul. x
Thank u so much Paul for the tips you shared. I learnt a lot. I baked cakes only for my kids and friends birthdays. I used ganache all the time. Just want to ask do u put it back to fridge the cake after putting the fondant on it? Or leave it at room temperature? I always have a problem after i put my fondant. Hope to hear from you.
Hi Flor_57 thank you for getting in touch, I have found a a question and answer in our Q&A part of the site that may answer your question – hope this helps! 🙂
Thanks, D x http://www.designer-cakes.com/questions/refridgeration
I am in America. I live in Florida, which of course is very hot and humid. I have a couple of questions. Can I use heavy cream in place of double cream? Double cream cannot be found in America. Also, I am one of those weird people that does not like dark chocolate. Paul said he recommends the dark chocolate ganache in warmer climates bc it doesn’t melt as fast. I believe he said that it would smooth nicely before icing a cake with fondant and you wouldn’t be able to taste it much. Is that correct. Would white chocolate be ok in such a hot climate? I am very new to cake decorating and I have learned so much from his videos. Thanks so much.
Hi Slkerschner!
Thank you for getting in touch 🙂 Lucky you living in a hot climate – unlike us in Scotland hehe!
Here is a link that I found in our Q&A site to answer your question about the type of cream you can use.. http://www.designer-cakes.com/questions/cream-types
I am also someone who doesn’t like dark chocolate (I personally find it too strong or a bit, bitter!) so you or not the only one.
I have also found some information on alternative ganache flavours instead of using dark chocolate ganache …http://www.designer-cakes.com/questions/milk-and-white-chocolate-ganache
Hope this helps! If you need a hand with anything else, please feel free to give us a shout! Ps. Thank you for the lovely feedback:)
D xx
How do you warm the ganache up if you don’t have a microwave thanks lisa
Hi Lisa, you should be able to heat the ganache up in a double boiler on a low heat making sure to stir frequently. For more advice ask in our Q&A here.
Hi , That was a nice tutorial. I have a doubt. Everytime I bake a cake and carve it for filling and lift them to leave them aside for filling, it breaks off.
It felt like it doesnt have the strength to hold. lol !! This happened like twice. But my cake is spongy and not hard. Your cake looks sturdy enough to cut through.
How do I fix it?
Thanks in Advance
Sne
Hi Snehithi, thanks for your message!
I suggest popping your question on our Q&A here for some advice from other members of the school as there are various reasons your cake is ending up crumbly. You can visit the Q&A here, hope this helps you out! x
Does anyone know what kind of knife is being used to cut the cake in half?
I’m not 100% sure of the knife Paul uses although it’s a long serrated, flexible knife similar to a bread knife. Ask on the Q&A here for some recommendations of what other members use to cut their cakes. x
Useful tutorials. Very good lessons.
Thank you x
sim,adorei e vou continuar depois preciso ir agora
muito obrigada
Great ganache! Can this ganache be piped on to cupcakes like buttercream?
Hi!
Thanks for getting in touch! 🙂
I have found a great answer to your question on our Q&A. Thanks kindly to madeitwithlove!
http://www.designer-cakes.com/questions/piping-ganache
Hope this helps:) D xx
Hello Paul,
Thank you so much for these classes, really helpful for beginners like me 🙂
Is it possible to add colors to white chocolate ganache? If so,at what point I can add them in? My lil son loves white chocolate and LEGO, so am thinking of making him a LEGO cake with ganache.
Hi!
Thank you for getting in touch and I am so glad that you are enjoying the classes!
I have found an answer to your question on our Q&A site where another member has asked a similar question.
I hope this helps.
http://www.designer-cakes.com/questions/horny-bear
D xx
Wow im so glad ive found this site Thank you so much Paul I will be looking forward to seeing more from you 🙂 x
Hi, I am going to attempt the white chocolate ganache for filling and covering a vanilla sponge cake. Can the ganache be used as the decoration layer on the cake rather than icing it? Many thanks in advance ☺
Hi there, would white chocolate ganache be most suitable for a vanilla spong? Want to try this but making a plain sponge!! Thanks in advance
Hi, Yes white chocolate ganache would go lovely with vanilla sponge! Highly recommended. xx
You have open my eyes to using ganache instead of the buttercream, I spend a lot of precious time trying to come up with smooth surfaces on my cake.
I will try making one of each & do the comparison like you mentioned in your tutorial thank you so much !!!
Hi ,can i ganache a frozen mud cake and place back in freezer,then when ready to cover with white pettinice ,will i Defrost first or cover while still frozen. Thanks
Hi,
I have found a link on our Q&A site that maybe able to help you.
http://www.designer-cakes.com/questions/storing-ganache xxx
Hi..i need to know what type chocolate n cream. Chocolate cooking or compound, whipping cream or cooking cream. Tq
Hi Norizwaniayu!
Thank you for your getting in touch! We have a Q&A section on our site which is great for seeking advice from superhero cake decorators!
There was a post that mentioned chocolate and another that mentioned different types of cream… please find the links below. Hope they help!
http://www.designer-cakes.com/questions/chocolate-compounds-for-ganache
http://www.designer-cakes.com/questions/ganache-and-cream
Thanks, D x
Hi
I’m a foreign but i really like to come for your courses
Could u help me that how can i do it?
Hi Nooshin77,
Thank you for getting in touch! If you would like to drop me an email at [email protected] and if you could tell me your location I would be more than happy to help!
Thanks 🙂
Danielle x
The videos are great and I havetotally enjoyed it so far…looking forward to upgrading soon. Can I use whole milk for cream or which brand will be an example of double cream? Thanks
Hi!
Thanks for getting in touch, we have a fantastic Q&A section on our site where you can get lots of information from professional cake decorators. I found an answer on there that may be of help to you! Hope it helps:)
http://www.designer-cakes.com/questions/cream-types
Thanks, D x 🙂
Hi
Thank u so much for informative vedioes
Can we use fondant for covering this kind of ganache cake?
Hi Nooshin77,
Thank you for your reply! I believe you can you fondant for covering ganache cake. When covering in fondant, it is best to wait until it is set and the natural moisture should stick the fondant. If you have any problems sticking the icing on if u just rub the ganache with a palette knife it disturbs it making the fondant stick!
Hope this helps:) D x
thanks indeed….loaded with beneficial n informative tips….
Hi !
Thank you very much, we are glad you are enjoying this tutorial!
We hope you enjoy more of the courses 🙂 Thanks, D x
HOLA Pablo, no entiendo inglés y esto es una traba para mi, por eso escogi el libre porque creo que seria una mala idea comprar un curso que no entiendo, ustedes no tienen algun tipo de traductor? POrque de lo que veo me encanta
Hola Gracias por visitar nuestro sitio web, y para unirse a nuestra comunidad . Nosotros no tenemos traducciones todavÃa , pero estamos buscando para que hagan esto! Gracias una vez más , Danielle x
Is there a non-dairy ganache recipe that you could recommend? Thanks.
Hi Dawn!
Here is a comment from our superhero Cake Decorator that may be of help to you – just follow the link below…
http://www.designer-cakes.com/questions/dairy-free-dilemma
I hope this helps !
Any other questions please let me know 🙂 D x
Thank you for very tutorial !!! Fantastic!
Hi Martaa,
Thank you very much for your kind feedback!
We are glad you are enjoying the tutorials:)
Many thanks,
Danielle x
Hi,
is using ganache for hot weather recommended????
i stay in new Delhi India and its pretty hot out here in the month of june july,sometimes even until september…sois it OK if i use ganache under my cake in such a hot climate????
Also should I freeze the cake or refrigerate it before adding the sugar paste ?????
Hi Thenuttybunch13!
Thank you for getting in touch!
I have found a few links that may be of help to you in our Question and Answer section on our website…
This link describes using ganache in hot weather –
http://www.designer-cakes.com/questions/cake-decorating-in-hot-weather
This link also describes your question about freezing:
http://www.designer-cakes.com/questions/ganache-and-freezing
I hope this helps, if you have anymore questions though, please do not hesitate to ask! Always happy to help 🙂
Many thanks! D x
Aslamoalakum thanks for teaching the gnash cllas
No problem! We are glad you are enjoying the courses! If we can help you with anything at all please head over to our Q&A section which you can find here! http://www.designer-cakes.com/questions
Thanks! D xx
hi, please i want to know everything about ganache
Hi Ada,
I hope this video helped you! Is there anything else I can help you with? Thanks D x
Is there a standard recipe for Ganache? i.e. 2:1.
I am loving the tutorials. Can’t make any cakes at the moment because of a cataract due to eye operations so getting a bit frustrated.
Love Paul’s manner and he makes everything look soooo easy although I know it isn’t.
Hi Pauline!
Thank you for your questions and we are so glad that you are enjoying the tutorials! – Terribly sorry to hear that you are not up to making cakes at the moment, we wish you a speedy recovery.
With Ganache, it depends what chocolate you are using. With dark chocolate you could use a 2:1 ratio however with white or milk chocolate it is best to use a 3:1 ratio as it does not set as well. Everyone is different though so it really depends on your personal preference! Once you get the opportunity to try it out – let us know what you find works well for you:)
Thanks! D xx
Hi Paul so is your milk chocolate 1 to 1, 2 to 1 or 3 to 1?
Hi Lynda!
I gave 3.1 ration for milk chocolate because it doesn’t set as well as dark and in my experience best treated as white. You can use which ever ratio you like, most people will experiment until they are happy with what works best for them. Hope this helps, D xx
I would like to get the amounts in cups, pounds.. Etc.. I don’t know the measuring system you use. Please let me know where I can get the measurements conversions…also, would like to know what cream to buy and if the chocolate wafflers used for chocolate candy pops can be used to make this Ganache and if not where should I look to buy the chocolate waffers you used. Thank you
Hi Mbaksh
You can use this conversion table to help you out with the measuring systems.
Here http://www.deliaonline.com/home/conversion-tables.html
With regards to cream, aslong as you use a cream that has a fat content of 36 percent or more. Heavy cream in USA I believe is cream which contains other ingredients like gelatine. For full information on all cream please take a look here
http://en.wikipedia.org/wiki/Cream
I hope this helps! I am not sure what chocolate wafflers are – we may not have them here in the UK. However check out this link for more information on chocolate for ganaching!
http://www.designer-cakes.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
Thanks! D x 🙂
Thanks so much for these vids. I’ve just moved to Lille, France and am hoping to start up a cake/cafe in the next few years. These have been really helpful. I’ve always used buttercream so will be giving ganache a go 🙂
Hey!
Thank you for getting in touch! We are glad to have been of help to you:) Best of luck with your new venture! How very exciting:)
D x
Brilliant tutorial simplifies everthing I’ve seen others do the ganache before and didn’t feel I could do it now watching Paul giving me the believe I can do it.
Thankyou kindly
We are so glad we were able to help you out and that you are enjoying the courses !:) D xx
If you don’t have a microwave how can you re-heat it please?
Hi Terpar!
Thank you for getting in touch. The best way to re-heat ganache if you do not have a microwave is to get a pan and fill it with boiling water and place on the hob to heat. Then get your heat-resistant bowl of ganache and place on top of the pan with the boiling water. Stir this until it has melted accordingly. Hope this helps:) D xx
Hi from USA!!! I love your online lessons. Thanks!!! Just a question . I am using chocolate morsels white and semisweet 12 oz bag. In this case , How much cream for white chocolate morsels 12 oz ? How much cream for semisweet chocolate morsels 12 oz? Thanks!!!
Hi Bere04,
Thank you for getting in touch. Unfortunately I am not entirely sure of the quantities as we do not have chocolate morsels in the UK. However I have a fantastic link here with a chart on how to measure out the appropriate quantities. I hope this will help you! Any other questions at all, please do not hesitate to get in contact.
http://www.designer-cakes.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
Thanks, D ! x
Hi Paul many thanks for these videos , these are secrets no one would let you into! You are highly appreciated and will surley sign up the monthly subscription to learn more from you.
Please is it possible to pipe ganache?
Once again many many thanks for the videos.
Hi Arbyolar,
Thank you for getting in touch and for the great feedback! We are so glad you are enjoying the videos.
Yes it is possible to pipe ganache. Let the ganache cool completely and thicken up some. When you can spoon your ganache into a piping bag and it holds its form, its ready for action!
Hope this helps. D xx
Am very happy to be here. Tnx
Thank you for the lovely feedback. I am very happy to hear that you are enjoying the tutorials. If there is anything we can do for you, please contact us at [email protected]
That was a great ganache lessons ever with most of my questions answered. Thanks so much Sir.
Hi Goodness! Thank you for the lovely feedback. So glad that you are enjoying the lessons:)
D xx
Woah! I’m really loving the template/theme of this website.
It’s simple, yet effective. A lot of times it’s very hard to get that “perfect balance”
between user friendliness and visual appearance.
I must say you’ve done a fantastic job with this. Also, the blog loads super fast
for me on Opera. Exceptional Blog!
Thank you for the lovely feedback! Glad you are enjoying the site:) xx
im glad i watched this video tutorial! i gotta practise ganaching now. im glad i found your website. very helpful. thank you so much.
Hi Sweetgleetreats,
No problem! Thank you for your lovely comments! I am glad that we were able to be of help to you! xx
Hello. For dark choc ganache which type of these should I use (Dark chocolate or Dark compound) Can I use Dark compound in ganache will it be taste in the between the layers.
Hi Angel,
Thank you for getting in touch.
Here is a link to our Q&A section that may be able to help you.- http://www.designer-cakes.com/questions/chocolate-in-the-chocolate-cake
I hope this helps! D xx
I just became a “Pro” member, but wanted to start with the very basics, as I feel they are SO important. I have some home baker experience, even attended and excelled at “The Wilton Method”. However, a friend mentioned the way I piped as being “funny”, “more difficult” & “strange”, lol. We talked, and soon realized I was taught by a “teacher” who was not accredited by Wilton. I began to realize my experience was all a lie! Well, not a lie, but definitely NOT the right way at all, lol. This discouraged me a bit, but then put my desire to learn in overdrive. In talking to people, and watching many of Paul’s videos, I knew I had to start to learn a better way. So, here I am – a Pro Member, but LOVING these foundational videos.
My true passion is sugarpaste flowers and such. It turned out I was a bit of an unexpected expert, it just came so naturally to me. And I will continue pushing my boundaries with that, but the very basics are so important to master.
Anyway, I just really wanted to say how much I am enjoying these videos. Not only are they extremely educational, but they are done in a way that doesn’t talk down to the student (a pet peeve of mine! If you want to keep your secrets to yourself then don’t teach!) and in a way that makes it fun.
This turned into more of a novel then a short fangirl “love you!”, sorry about that!
Hi PunkMom,
Thank you so much for the fantastic feedback and for your lovely comments. I am so glad to hear that you are enjoying the courses and finding them useful. That is great that you are a natural at sugarpaste flowers! Fantastic news:) I absolutely agree, Paul is a fantastic teacher, he keeps it natural and not preechy as you say! Thank you so much for the feedback – it has put a smile on our faces:) Take care and I hope you enjoy the tutorials. Kind Regards, Danielle x
my ganache isn’t as thick as yours do I need more chocolate
Hi Firsttry, it maybe that it needs more chocolate or it could be the temperature of the room you are working in. What is the coco content of the chocolate you are using? If you have any other cake related questions, feel free to head over to our Q&A section of our website where you can ask questions or provide answers to cake related questions.
I hope this helps!
http://www.designer-cakes.com/questions/storing-ganache x
How long can i keep ganache stored in the refrigerator before it goes bad?
Hi Nini,
Thank you for your question – please find tan answer to a similiar question by following this link to our Q&A section of our site. This is a useful tool for any cake related questions you may have!
http://www.designer-cakes.com/questions/storing-ganache
Hi Paul your ratio in this video in making white chocolate ganache was 400g cream to 900g choc that’s not 3:1 is it?
Hi Daba,
Thank you for getting in touch you are best to use 3 pints cream to 7lbs white chocolate should give you something close to the consistency you need.I hope this helps! D xx
I read the Q&A but I’d like to know how long ganache by itself can be store, just like the chef had in the video?
Hi,
Thank you for getting in touch. We have a Q&A section on our website which is really useful for any cake related questions you may have – you can find the answer here – http://www.designer-cakes.com/questions/storing-ganache
I hope this helps! D x
Hi Paul
Love your videos! I stay near Edinburgh and wanted to know where the best Cash & Carry is to source baking supplies? Choc etc.
Hi Jegav, thank you for getting in touch and for the lovely feedback. I do not tend to use Cash and Carry’s for cake products, I mostly buy online from good retailers such as:
http://www.cake-stuff.com
http://www.squires-shop.com/uk
http://www.thecakedecoratingcompany.co.uk/
I hope this helps! If you have any questions at all, please do not hesitate to get in contact. xx
Can you suggest where to buy the best chocolates and creams on the web, in America?
I did find a web site to purchase the chocolate. However, I’d like to know what brand of cream you use and/or suggest.
Hi Granzedezinz, we always suggest double cream when making ganache. Any brand of double cream can be used, it is a good to try different brands to see what works best for you. I hope this helps. D xx
Hi Granzdezins, when it comes to chocolate you can use any type of chocolate as long as it is over 39-42% of cocoa. Double cream has fat content of 36 percent or more. Heavy cream in USA I believe is cream which contains other ingredients like gelatine. For full information on all cream please take a look here
http://en.wikipedia.org/wiki/Cream. I hope this helps! D xx
Can cocoa powder be used, as a substitute, to be mixed with the cream?
Hi Kakelady, we recommend using chocolate however I have found a blog that actually does use coco powder and maybe useful for you to follow – you can check it out by following this link below. I hope this helps! Dxx http://www.cakespy.com/blog/2014/12/13/how-to-make-ganache-with-cocoa-powder.html
HY,I would like to know how your tutouring wok .How many class i can wash in a month ,because i sing for montly payment ,but i did not have a clue on what .we have Craftys in U S A ,but i need help with your classes .thanks i am enjoying the class .God BLESS you as you share
Hi there! We have lots of different memberships available and we release one, a week. You can pay from as little as $9.95 per month membership.
You can have a look at the different memberships available here – http://www.designer-cakes.com/memberships-options
I hope this helps! D x
Hi,i like to tray this ganache for the first time but I don’t now which type of chocolate to buy..i want to buy lindt extra creamy milk chocolate..do you think is god to use? .can you please help me…thanks
Hi Valentina, Thank you for getting in touch. I would recommend any chocolate as long the cocoa content is around 65%, which will give you a higher setting temperature.I hope this helps:) D xx
Hi Paul,
I’m really enjoying your tutorial and I find it very exciting! I’m a chocoholic, so I don’t know how I’ll fair with the ganache! I do lots of black Caribbean cakes and I don’t like using apricot jam especially during summer! What other covering can I use! I like the idea of a ganache but can I use it with black cake? Thanks a million and keep up the great work!!!
Hi Carla cake, thank you for getting in touch. I am a chocoholic as well so yes it is difficult not to lick the spoon!! I wouldn’t recommend using ganache with black caribbean cake, I am not sure it would be very nice. You could use a clear jam or piping gel. Here is a link to a homemade piping gel – http://www.veenaartofcakes.com/homemade-piping-gel/
Also using Marzipan would go down a treat too! I hope this helps and thank you for the lovely comments! D xx
Thanks for the tutorial…I love working with ganache…I learned something new from this video..Thank You
Hi!
Thank you for the wonderful feedback, ganache is definitely the way forward! I am glad you learned something from this video! Enjoy the courses:) D x
Hey guys,
i hope you can help me with a problem i had on my last cake project. i love ganache probably as much as Brad because it just tastes so much better than buttercream, so i used a dark chocolate ganache (65% coco in a ratio 1:1) to ice my cake. when i covered the cake in fondant everything seemed to work out just fine. however after a day or two the ganache and the fondant somehow began to melt of the cake. it looked horrible. the fondant became very soft and sticky and the ganache underneath was almost fluid.
i know that cream and fondant don’t go very well together but i thought with ganache it would be a different story. what could have been the problem? and what can i do differently next time to prevent that from happening again?
Thank you and greetings from Germany,
Nora
Hi Nora,
Thank you for getting in touch. It seems that the ganache has not set properly and is therefore melting off, causing the fontant to come away from the cake aswell.
We have a really good answer to this questions on our Q&A section of our website which I believe should be able to help you. http://www.designer-cakes.com/questions/chocolate-ganache-melting-under-fondant-icing
Hopefully this will help and will hopefully not happen again! If you have any other cake related questions, feel free to search the Q&A section of our site as there is lots of great advice on there. http://www.designer-cakes.com/questions
I hope this helps! D xxx
This is just what I needed as I always get frustrated with bumpy buttercream. I am converted – I can’t believe this content is free, thank you so much. I knew I loved Scotland for a reason!
Hi Cassandra2015, Thank you so much for your lovely feedback! I am so happy that we managed to convert you to ganache! It is our pleasure to give you the free content! I hope you enjoy the other courses too! 🙂 D xx
Really enjoyed the lesson on ganache thank you would love to subscribe but not in a position to do so at this time x
Hi Janbo, Thank you for getting in touch! Hopefully you will be able to subscribe to our memberships in the future:) Enjoy the free tutorials!! D xx
Hi
I have always made my ganache the other way round, i melt the chocolate then add the cream am i doing this wrong, i always turns out good
Hi Jacquio, that is fine! Everyone has their own techniques and it is always best to stick to what you find works best for you!:) D xx
Hello, I loved the demonstration. I have always felt in awe of ganache. I feel quite confident now to have a go. I look forward to any further demos that are released.regards jean
Hi Jean,
Thank you very much for your lovely feedback. I am glad that the tutorials were able to make you feel confident in making ganache! Best of Luck and if you have any trouble at all, feel free to head over to our Q&A section where you may find your answer! http://www.designer-cakes.com/questions Hope this helps! D xx
I’ve always wondered why I couldn’t get such a sharp finish. Can’t wait to try this out, thanks Paul
Hi Daisybaker! I am glad you found this tutorial useful! Hopefully you will get a sharp finish too:) x
Hi….I loved the entire ganache tutorial. Am planning to make a chocolate cake with strawberry buttercream filling, coat it with ganache and then finally cover with fondant. Is it a good idea to use all three & if yes…..should I cover the entire cake with buttercream b4 putting ganache?? Please help…..
Hi Kalpana, Thank you for getting in touch. Yummm that sounds delicious! There would be no need to buttercream before you ganache. Simple do as you suggested, use the buttercream for a filling, ganache the cake and then cover in fondant! I hope you enjoy making it:) Save me a piece! Many thanks, Danielle x
Hi there,
In the video before he put the ganache on he mentioned that you could sprinkle some baileys on…..now I’m assuming he means a normal bottle of baileys? Also do you sprinkle the baileys in to the ganache before you put it on the cake (and mix it in)? Or do you sprinkle it on the cake before you add the ganache? Or put the ganache on the sprinkle some baileys on top of the ganache before put the top lid of the cake on?
Thank you
Hi Sammy,
Yes Paul likes to add Baileys to his ganache before he puts the ganache onto the cake. This can give the ganache a lovely taste!
I hope this clears things up for you.
Many thanks for your question!
Kind Regards,
Danielle x
Paul says he uses double cream, in Canada we label our cream as 10%, half and half, table cream, etc do you know which would be the same? Or what is the milk fat % of double cream? Thank you and what wonderful tutorials these are!!
Hi Heinen, Double fat cream is cream that has fat content of 36 percent or more.
I hope this helps! I am glad you are enjoying the tutorials:) Thanks! D xx
How long can a Sponge cake with White Ganache at the CENTRE last?
Will the Ganache in the CENTRE of the cake harden up when you slice the Cake to eat?
Can Paul’s recipe of 900g of white Chocolate to 400g of Double Cream, be used for ganaching the centre of the cake OR THE SIDES of the cake?
Hi Supreme, I believe you managed to find an answer here? – http://www.designer-cakes.com/questions/white-chocolate-ganache-filling/
Hopefully this helped you out 🙂
Danielle x
Hi ,i am confuse about hat water for smoothing the ganache ,how is possible the ganache not to become sized??????
can i cover a cake with whipped cream and then glazed with pouring white ganache????
what is best glaze white ganache temperature for pouring on ??????/
Hi Lily 2000,
Thank you for getting in touch.
The hot water, heats the knife to allow you to shape the ganache.
We have an excellent tutorial where Paul uses milk chocolate glaze ganache, this can easily be adapted to white chocolate too. You can check out the tutorial here – http://www.designer-cakes.com/online-cake-decorating-courses/easy-chocolate-wedding-cake
I hope this helps! If you have any other cake related questions, feel free to head over to our Q&A where lots of our members and experienced cake decorators are willing to offer their advice and tips.
You can find it here – http://www.designer-cakes.com/questions
Thanks, Danielle x
I have just sat and watched the whole Ganache series and I have too say thanks. I’m going out first thing in the morning to get some cake ingredients and I will definitely be getting cream and chocolate. I can’t believe how much more informative the videos are than other free videos on the net. Thanks again.
Dan
Hi Dan,
Thank you for your great feedback! Best of luck making your cake! I hope you enjoy making it and I am glad you have found these tutorials interesting:) D xx
Hello from Canada. I LVOE ganache! and have used it for so many cakes, and was thrilled to hear a professional say that ganache is more stable than buttercream. I love buttercream, but yes in summer it can add a whole world of complications to the finished product. What I wanted to say, is that here we have access to a multitude of colours of chocolate, which I have experimented with and they all make lovely ganache! I use the Wilton chocolate discs, with 35% cream and they all have turned out wonderful. Obviously, when they are rainbow colours, its not pure chocolate, and don’t have the same high flavour of good chocolate, but for wedding/baby shower cakes, kids birthday cakes, ect the colours add a great fun element.
Hi SpiritC, thank you for your brilliant feedback and for your advice about the Wilton Chocolate Discs. I am not sure if we have them here in the UK but I think this advice would help members from other countires throughout the world. Thank you for that! xx
What percentage of cream is double cream?
Hi Catta4019, double cream has a fat content of 36% or more! I hope this helps:) Thanks, D xx
Hi Danielle,
Yes, this does help.
Thanks,
Corinne
In our country we have only whipping cream with 35.1 fat only ?? Is it work
Hi Libyana,
Thank you for getting in touch. This should be absolutely fine. We recommend 36% but 35.1% should still work! Enjoy:)
D xx
Hi can you tell me what he sayd the ratio of cream to chocolate was?
Hi Chicabonita1,
We normally say around 3:1 however there’a a ganache quantities chart for different sized cakes and types of chocolate here:
http://www.designer-cakes.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
Hope it helps.
These courses are fantastic and I really appreciate you guys
For posting these for free.
Thank you!
Hi Asmojo,
Thank you for the lovely feedback! I am so glad you are enjoying the courses:) D xx
I want to known if the double cream is the same as heavy cream or what cream i can buy here in USA??
Hi Chrispyreyes,
Thank you for getting in touch. Double cream is a cream that has fat content of 36 percent or more. I hope this helps! Thanks D xx
hoping so much to learn as I just started learning about you. thank you
Hi Minichef, thank you for getting in touch and I am glad to hear you are enjoying the tutorials!! x
This helped a lot! Thanks!
Hi,
Thank you for getting in touch I am glad you found the tutorials useful! x
Absolutely fabulous tutorials! Thank you so much! I have made about a dozen wedding cakes for family members and friends and just WISH I’d had this information before! I have always used buttercream icing under my fondant and have experienced some of the troubles Paul mentions in the videos. My youngest son is getting married in September and, of course, I’m making his cake. It will be a dark chocolate cake with raspberry filling. He and his fiance’ have requested that it be iced in Italian Meringue buttercream, rather than fondant, though. I was wondering what you thought of the idea of icing the cake first in ganache? Also, if that seems like a good idea, do you think I’d be ok using a dark chocolate ganache? I think the flavor would be better than using a white ganache, I’m just concerned about whether the ganache will blend with the buttercream and, therefore, show through.
Hi Rose, I believe you managed to find an answer on our Q&A site. I hope this helped! http://www.designer-cakes.com/questions/will-ganache-bleed-into-italian-meringue-buttercream-if-i-use-it-underneath/
Best of luck with your sons wedding! I hope it is a fabulous day 🙂
Danielle x
I knew that your guys measurement are a lot different the ours in the USA. I have looked at your recipes and your chart and don’t understand and have asked friend to help and I get different measurement , and when I ask on website just like this one a get a link to the measurement chart that I don’t understand !!!! A lot of us american don’t measure our ingredients in grams and weight . We do it by cups etc . So if you don’t mind have a short video on using the chart or change the recipes to make it amican friendly PLEASE! !!!!! Love the website and I’m enjoying your videos
Hi Kimme,
Thank you for getting in touch and for your feedback. We will most definitely consider doing this as we understand how confusing it can be with conversion tables! Watch this space:D x
Hi
Thank you for the useful video,s ..
How long a ganached cake should be stay in freidge to set before covering with fondant ??
I have only 35.1 fat in whipping cream .. Is it work good ??
Waiting your answer..
Hi Libyana2010,
We are glad to learn you are enjoying the tutorials! 35.1 fat in whipping cream should be absolutely fine.
It doesn’t take long. You’ll find dark chocolate will set ever so quickly, even as you’re working on it! Just pop it in the fridge, check after 15 mins for dark. Milk and white chocolate take much longer so check after 30 minutes and go with it if you think it will slice off fairly sharply. Leave it longer if you want it to be firmer but these two never set as hard as the dark.
I hope this helps. x
Thanks A lot Paul for this lessons!!!!
I would like to know if the ganache that you put between layer is the same ganache you cover the cake? Thanks again.
Hi Maritah1,
Thank you for getting in touch. For Filling Ganache, you can use a different recipe which you can see here – http://www.designer-cakes.com/questions/piping-ganache
I hope this helps! 🙂
Thanks! Danielle x
These are absolutely the best video series I have ever watched. Chef Paul Bradford is brilliant as he explains everything! The way he speaks doesn’t make the viewer feel inferior or instill fear that they shouldn’t even attempt to use ganache. I have had a few problems with ganache when I first started using it, and he addressed each one so that I won’t have recurring problems with my cakes. I look forward to watching him teach other techniques with other products. He is absolutely delightful. Thank you to everyone that participated in putting these videos together, you all deserve a great big piece of cake and a huge thank you as well!!
Hi MsTessie, Wow thank you so much for the incredible feedback, from all of us here at PBSS! We are so glad to hear that you found the tutorials useful and found Paul’s tutorials helpful! I hope you continue to enjoy the tutorials and if there is anything we can do for you, please do not hesitate to contact us at [email protected] xxx
That was an awesome series!!! I honestly didn’t know I could use ganache as a frosting/icing. I use to just pour it over my buttercream cakes. Amazing job…thanks so much!!!!
Hi Astrevella, thank you very much for the wonderful feedback. I am very glad to hear that this tutorial was helpful! I hope you enjoy many more of our tutorials:) D xx
how long can u keep the ganche for
Hi Chefmama,
Thank you for getting in touch. You can keep Ganache for up to 3 months. You can read more about storing ganache here – http://www.designer-cakes.com/blog/the-shelf-life-of-ganache-by-madeitwithlove
I hope this helps!:)
Many thanks! Danielle x
Just started using your classes and they are so easy to follow. I love the way you have broken down the courses. I live in County Kerry Southern Ireland. I have really learnt a lot so far, you’ve great tips. Thanks for this opportunity to learn from you and to share your knowledge. I’m using the free classes at minute but will take out a years membership shortly.
Hi Malteser! Thank you for your lovely feedback! I am glad you are enjoying the tutorials and hopefully we can welcome you to the community very soon:) Kind Regards,
Danielle x
I’m writing to you from County Kerry southern Ireland. I’m really enjoying the courses so far. I’ve learnt a lot’ I love the way you have broken down the courses, its easy to follow. I’m planning to take out a years subscription soon as I love the way you teach. Thank you for sharing your knowledge. Continued success.
Hi Malteser, Thank you kindly for your wonderful feedback. I am so glad you have found the tutorials useful and are looking to join very soon! Let me know if you need help with anything at all by contacting us at [email protected]. Look forward to welcoming you as part of the community:) Kind Regards, Danielle x
These tutorials are amazing, I am getting addicted to them they are that good! They are done in such a user friendly way that they somehow manage to take the fear out of trying them out. Thank you so much for the free advice and I can’t wait to get baking now lol.
Very best wishes from Milosmum. xxx
Hi Milosmum,
Thank you so much for the lovely feedback, I am so happy to hear that I have taken the fear out of trying them out! Happy watching 🙂 If there is anything we can do to help at all, please contact us by emailing us at [email protected]. Thanks a million for your feedback:) xxx
Loved watching the video’s very helpful thank you so much for the info!
Hi Butterfly9699, Brilliant! I am glad you enjoy the tutorials and find them helpful:) xx
I can’t see none of the video’s. They won’t play. You have to pay to see them?
Hi Renee70, thank you for getting in touch. If you would like to see the free content, all you have to do is follow this link to register to see the free tutorials. – http://www.designer-cakes.com/get-started-for-free
Then if you would like to watch the free tutorials, all you have to do is follow this link here – http://www.designer-cakes.com/free-online-cake-decorating-courses
I hope this helps, if you have any other problems then feel free to email me at [email protected] and I will be happy to help:) D xx
If I have 3 x 6 in round cakes stacked 8 in high. Would I have enough ganache using 1 pint of cream and 2 lb chocolate to cover them before using fondant.
Hi Etty13, thank you for getting in touch. You should be able to work out how much ingredients you will require by using our chart here – http://www.designer-cakes.com/how-to-ganache-cakes-without-gnashing-your-teeth/
I hope this helps! x
I like the step by step instructions. With these given, I can make my daughters wedding cake!!!
Hi NanaShell,
Thank you for getting in touch and for your lovely feedback. I hope you enjoy our courses and good luck making the wedding cake:) xxx
What do I need to do to my ganache covered cake before I apply my sugar paste to make it stick please and what quantities of ganache are required for a 8″round cake to fill and cover outside thank you
Hi there, yes you would need to crumbcoat a cake with either buttercream or ganache before you can ice it to ensure the icing is able to stay in place and to protect the cake. It also makes it easier to carve! To know how much ganahce you would need for different sized cakes, simply follow this link – http://www.designer-cakes.com/blog/how-to-work-out-what-size-cake-tin-to-use
I hope this helps:) D xx
Hi have seen u tude of pauls work, then found his site. These are the first lessons i have watched and i will be watching the rest. Loved it very informative.
Hi Gayna, Thank you for the lovely feedback. I am so glad to hear that you found the site and are enjoying it. Happy cake decorating! If you are stuck with any cake related problems, feel free to head over to our Q&a section where we have lots of members willing to offer their help and advice.
Cheers D xx
Hi! I’ve just finished ganaching my first cake and with the help of videos it was much easier than expected. What is your opinion on freezing cake that has a ganache coating on? Also what about freezing a cake that has been iced with sugar paste?
Thank you
Hi Wallace,
Thank you for getting in touch.
Another member has asked a similar question on our Q&A section of our website, you can read more about freezing your ganached cake here – http://www.designer-cakes.com/questions/freezing-a-ganached-cake
http://www.designer-cakes.com/questions/can-ganache-be-frozen-and-kept
I hope this helps! D xxx
I really didn’t know much about ganache, but I’ve just watched all the videos and Paul makes it look like something I should try! And…who doesn’t love chocolate 😉
Thank you for such a great site, and all the free videos. Can’t wait to watch more, and then try them!
Hi Lena, Thank you for your lovely feedback and I am glad that you have learnt a lot about ganache! Let us know how you get on with your cake decorating and send us any pictures of your cakes, we love to seem them all! You can send us them via facebook – https://www.facebook.com/PaulBradfordSugarcraftSchool
We hope you enjoy the tutorials! 🙂 xx
Hi, can I ask how long does the ganache last for in the fridge once made up?
Thanks
Chrissie
Hi Chrissie,
Ganache, will keep for a couple of weeks or what ever the expiry date of the cream.
You can store your ganache in the freezer for up to 3 months. You can find out more about storing ganache here – http://www.designer-cakes.com/questions/period-of-keeping-ganache xx
jus love the video…. looking forward to learn more
Hi Shri22, Thanks for the awesome feedback! Glad you enjoyed it:)
Happy learning! xx
Hi I am from the Caribbean ( Trinidad and Tobago ) and I am enjoying the tutorials. What exactly is the double cream and where can I get it ?
Hi Margaret, Thank you for getting in touch. Double cream is cream that has 37% or more fat content. Hopefully you will be able to purchase a cream that has this amount of fat content.
🙂 Danielle x
do you ever whip the ganache for a different use?
Hi, Thanks for a great site – I am having trouble with white chocolate ganache. First time I made it, I used cheap supermarket chocolate, and double cream – I left it on the worktop overnight and it set beautifully, nice and really firm, exactly the way Paul’s is in the video. It went on the cake great, and I had a fantastic finish. The only thing was….I didn’t like the taste of the cheap chocolate. I then bought the luxury white chocolate as Paul suggested, using the same ratio of 3.1 and it won’t set. I have tried three times now using the luxury ( Lindt and Callebaut) white chocolate and it still won’t set firm. What am I doing wrong? Thanks
Hi Joan, thank you for getting in touch. Some people have had problems with the Lindt chocolate because of the lower coco content and the creaminess of the chocolate. You can read more information here – http://www.designer-cakes.com/questions/lindt-white-chocolate-ganache/
Paul regularly uses Galaxy chocolate, which tastes delicious and gives a great finish too, so feel free to try this and see how you get on.
Cheers! Danielle x
Hi! After covering a cake in ganache and putting it in the refrigerator to harden, do u then take it out and wait till it returns to room temperature before fondanting? Once, it is covered in fondant, can u refrigerate again? Will it be hard to cut into if straight out of the refrigerator or does it need to be left out for a certain period of time?
Thanks!
Hi DrJillsCakes,
Thank you for getting in touch! When you bring a cake out of the fridge, the temperature difference from cold to room temperature causes the ganache surface to form dew, it’s like condensation. When this happens it’s best to leave the cake out until the dew disperses before icing. If you leave it in a well ventilated room the icing will dry and the cake will be fine. A fan running close to the cake will help it dry out. I hope this helps! x