Welcome to the Cake Decorators Q&A
Ganache as a filling
Should ganache as the filling inside a cake be of a different choc/cream ratio to the ganache that is used to coat the cake prior to adding a layer of fondant/sugarpaste? I noticed that the ganache seems to set very hard inside the cake. Thank you.
Hi Annie
If you prefer a softer filling make 1:1 ratio dark chocolate ganache and 2:1 ratio for milk and white ganache. Cover the surface of the ganache up with clingfilm so it doesn’t form a crust, leave it to thicken overnight at room temperature. You can also add a knob of soft butter in with the cream. Once the ganache is made, a flavour of your choice or a tablespoon of your favourite liqueur can also be added and incorporated.
Keep an eye out for my next blog coming soon where you will see another recipe.
Hope this helps.
Thanks madeitwithlove!
Could this 1:1 ratio also be used for the crumb coat?
Could I also ask you about flavouring please? I want to make some orange/cointreau flavoured dark choc ganache – do I add the alcohol straight after the ganache is made (and cooled down) or after it’s thickened overnight?
And where do we find your blogs??
Thanks again.
Hi Annie
The 1:1 ratio will not set as a crumb coat, it stays soft unlike the hard shell 2:1 ratio gives. If you’re covering the cake with sugarpaste please use the 2:1 ratio for crumbcoating as it will give a good solid platform for enrobing.
Add flavourings or alcohol to ganache once it is made. Don’t boil it with the cream. Once the ganache is smooth, add the alcohol and gently mix and fold from the inside outwards. It will look split to begin with. Don’t worry, just keep gently folding it in until it is completely incorporated and smooth. Vigorously mixing ganache will make it grainy and oily, a gently action of mixing and folding will give better results. Cover the surface of the ganache with clingfilm, expel as much air out as possible and let it thicken overnight at room temperature in the kitchen. In the morning you’ll have lovely thick, soft, silky ganache ready for filling or for piping.
Ganache quanities chart can be found here:
There will be new ones to look out for soon.
To learn a little about the shelf life of ganache peek here:
For water ganache, scroll down the page for a little recipe here:
