Welcome to the Cake Decorators Q&A

Im very quickly falling out with ganache , it doesn’t matter what chart I look at I never seem to have enough , Ive just used the ganache calculator and all I got out of it was the filling and the some of the sides …. ARGHHHHH !!!!! so ive had to make up more and wait for it to set , Ill be here all night !
Milk / white / dark it just never seems to work out like pauls tutorials !!!

The ganache data on the site is taken from Paul’s tutorials and scaled up to the different sizes and number of fillings. The ganache charts are intended as a guide only as stated in the accompanying blogs. Some people are more generous with how they fill and crumb coat and may need to make slightly more. If the amounts given in the charts and calculator are not enough for any of the cakes in the tutorials, it’s possible the amounts given in the ingredients list below each video may suit better. It’s worth a try. 🙂

Hi Paul love the videos so far, I will most likely subscribe to more of your tutorials. But I have a ganache question I wanted to use whipped ganache for the filling and a ganache drip for the drip cake I am making, how long should I refrigerate the ganache to make the whipped and what procedure would you use? And do you just warm the ganache to make it thin to do the drip cake with?

Hi Debbiecakes

If you’d like to make a whipped ganache filling for your layers, use a 1: 1 ratio chocolate and cream for a silky, softer consistency. A flavour of choice can also be added while whipping. Make the ganache up as usual and the whip it up on a medium speed to a soft peek consistency. Don’t over whip as it will become grainy and have a greasy mouth feel. You can use it for filling straight away without refrigerating. For the drip, a 1:1 ratio of dark chocolate will work well. You can add a little butter to the warm ganache to make it shiny. Make sure it is fully combined with the ganache and no little lumps remain. Let it cool slightly and then make your drips. Some people add a little oil to the ganache or a little glucose to keep it fluid while working on the drips. If your cake is cold, the ganache will set more rapidly. I find filling the ganache in a piping bag offers more control when making the drips. There are many tutorials on youtube which show how to make successful drips.

Scroll down for a small soft ganache recipe here:
https://www.cakeflix.com/cakelife/carry-on-ganaching-new-charts-and-recipes/

🙂