Welcome to the Cake Decorators Q&A
1st Time Using Ganache
Hello everyone,
I’m new to using ganache and would really love your help. I bake my cakes 1″ bigger than required, for example if I’m asked for an 8″ I bake an 9″ pop a 8″ round cake card on top and cut of the crust (I love the crustless finish it leaves)
I tried to do ganache the cakes “using 2 cake board method” but found I didn’t have that 1″ gap between my cake and right angle/bench scraper clearly because of the cakes being the same size as the board I’m guessing!
In the end I tried craving off more cake down the side, removing the top board and ganaching freehand, only to be left with uneven thick ganache in some place.
My ganache ratio is 3 parts white choc – 1 part double cram is this correct?
I mixed up 2400kg white chocolate and 800g Double cream
Hi cakechef22
For ganache coverage please take a look at my blog here:
Click on the appropriate chart for size and layers you are making and select the type of chocolate and quantity required.
If you have thick coverage in some part of your ganached cake, trim off the excess as Paul shows in the tutorials. Use a pastry brush dipped in hot water to even the out the ganache all around the cake.
Hi cakechef22
It’s good to coat twice or even three times! Once coat to lock in all the crumbs and make a stable structure and the second/third coat to build a smooth surface in readiness for enrobing. Any tips I have would be based on Paul’s tutorials and to practice ganaching as often as possible. It’s like anything when you want to achieve a high standard of work, that is, practice makes perfect! or as good as it can be!!
Take your time and enjoy your work, it doesn’t happen overnight. x
Hi Madewithlove
i appreciate your advice thank you x
Thank you for your reply. I have looked at the chart it is wonderful, very help indeed. Is it common practice to ganache twice?
Do you have any tips you could share with me please?
Thank you so much.
You’re very welcome cakechef22. Happy baking and ganaching! x
