Welcome to the Cake Decorators Q&A

Please can anybody tell me how to make 50/50 milk and plain chocolate ganash please? I have 50/55% content plain chocolate (Windsor Cake Craft) and 29% milk (Swiss Menier). I plan to use it for filling and crumb coating my granddaughter’s birthday cake. Thanks very much. xx

Hi bellescakes

If you are using 50% dark and 50% milk chocolate slightly reduce the amount of cream to ensure the ganache sets. Make the ganache up the night before, cover the surface up with clingfilm so it touches the surface and leave it to thicken. If the consistency is not thick enough add a small amount of cooled melted dark chocolate. My newew ganache charts can be found here:
http://www.cakeflix.com/carry-on-ganaching-new-charts-and-recipes

Hope this helps x

Hi madeitwithlove

Thanks very much for your answer. I made the ganash earlier today and only put a small proportion of the milk chocolate in the mix. It appears to have worked as the spreading consistency seemed fine after some time I hasten to add. It did take a while to melt all the milk chocolate whereas the palin chocolate melted as usual very well. Having spent about three quarters of an hour in the fridge the ganash had hardened on the cake and I was able to ice it without a problem. I guess I will soon know if it hasn’t worked, if the sugar paste starts to go soft or something like that. Heaven forbid as the party is tomorrow!

Thanks again.xx