Welcome to the Cake Decorators Q&A
Cakes and Ganache
Hello there cake lovers. I have never used ganache but after watching all Paul’s videos on ganache, I am hooked. I watched it with my son and he now wants white chocolate ganache filling for his birthday cake this weekend. Am not keen on dark chocolates so will stick to milk and white chocolate. My question now is can I use ganache for any type of cakes and flavours. Thanks MIWL for your ganache chart very helpful. Please can someone also recommend a good double cream or will any do?. Many thanks in advance.
Hello there cake lovers. I have never used ganache but after watching all Paul’s videos on ganache, I am hooked. I watched it with my son and he now wants white chocolate ganache filling for his birthday cake this weekend. Am not keen on dark chocolates so will stick to milk and white chocolate. My question now is can I use ganache for any type of cakes and flavours. Thanks MIWL for your ganache chart very helpful. Please can someone also recommend a good double cream or will any do?. Many thanks in advance.
Hi NikNak42
For our own personal cakes I use Elmlea double cream because it’s extra heated and has a lower fat content. It’s made from a mixture of buttermilk and oil. For everyone elses cake I use double cream with 48% fat content. The general rule is the higher the fat content the more stable the ganache will be with a better shelf life. Adding alcohol will also extend the shelf life.
Ganache can be used with all cakes, pastries, pies, cookies, fruit cake if it’s to be eaten fairly quickly, plated desserts and the list goes on. It can be flavoured to compliment any flavour cake, for ideas put in the search box ‘ganache’ and select the suggestions from the drop down. Sometimes you’ll get ‘no suggestions’ notice but keep selecting until it connects with something. x
