Welcome to the Cake Decorators Q&A
ganache as icing
Can anyone recommend a recipe to make ganache to frost a cake. I’m getting so confused over ratios but don’t want it to set hard, like you would use as a crumb coat under sugarpaste. Its an alternative covering to sugarpaste. I also want to add some lettering that I’ve already made with strengthed sugarpaste, but will they bleed from absorbing moisture from the ganache?
Can anyone recommend a recipe to make ganache to frost a cake. I’m getting so confused over ratios but don’t want it to set hard, like you would use as a crumb coat under sugarpaste. Its an alternative covering to sugarpaste. I also want to add some lettering that I’ve already made with strengthed sugarpaste, but will they bleed from absorbing moisture from the ganache?
Hello KirstieR
Just use a 1: 1 ratio instead of the 2:1 for dark chocolate. Also add a knob of very soft butter at the mixing stage, incorporate gently until smooth. Cover the surface of the ganache with cling film to prevent a crust forming, then cling the whole bowl and leave it to set at room temperature. Once cool, the ganache will remain spreadable but will set to a soft eating consistency once applied to cake. If you let the ganache set up on the cake your letters will not be affected. I’ve also decorated this type of ganache with gumpaste flowers, makes a lovely change from using sugarpaste all the time and it’s costs less! One alternative would be to use Paul’s pour on ganache recipe in this tutorial:
If you find there are too many ingredients in that one, use a cooked chocolate fudge frosting. There are hundreds of recipes online just google ‘cooked chocolate fudge frosting’ or ‘chocolate fudge frosting’.
They’re all delicious plus you can add a table spoon of your favourite liqueure at the mixing stage which helps with shelf life.
Hope this helps.
Hi KirstieR
Your 13 x 9 is almost the same as a 12″ round, you’ll find the ganache quantities in my chart here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
You might have a little bit left over but it’s better to have a little more than be short.
I use both types of cream, depends what I have in the fridge and also how soon the cake is needed. Double cream will give you a longer shelf life because it contains more fat. Don’t forget to allow time for the ganache to thicken because you’ll be using 1:1 ratio. If you make it overnight and cover it as above it will be ready to use. If it thickens until it’s hard warm it in the microwave on low/medium heat for 30 seconds and gently stir. If it still needs softening warm it again on low at 10 or less second intervals until it is spreadable. Stir it after each warming interval to distribute the heat evenly through the ganache so it doesn’t burn,
