Welcome to the Cake Decorators Q&A

I’m having issues with white chocolate ganache. Can someone please confirm quantities as I’ve heard conflicting advice on this. I made ganache yesterday and when I went to warm it through today all the oil separated from it. Would milk chocolate work with a vanilla sponge as I’ve heard it’s easier to work with? Finally is ganache as good as I’ve heard it is in terms of creating a pretty flawless base before covering in sugarpaste? Thanks

Hi maitlka
I make my white chocolate ganache 3 parts white chocolate to 1 part double cream as suggested by our dear MIWL who gives out great advice on this site. It does give the flawless base that you heard so no worries there. Type in white chocolate ganache and you will find out more. Hope all goes well the weather is very warm just now for chocolate work, kind regards Grace

Hi maitlka

You’ve got great advice from gracecay, the weather has been exceptional warm and it will affect ganache sometimes. White chocolate is notorious for burning very easily when warmed up, so best to do it on the lowest temperature setting of the microwave and warm for 20 seconds, if still stiff warm again for 10 seconds until it returns to working consistency. Give a little stir each time you warm. Type in the search box ,’oily ganache’ and you will see rescue remedies and here http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth for the ganache chart. There is also some information about ganache if you’d like to read that blog. In my experience ganache gives a flawless cover base to lay fondant on. Just follow Paul’s tutorials and you will be amazed.