Welcome to the Cake Decorators Q&A

Hi, I want to make a shinny chocolate ganach glaze cake, I want to know the measurement of the ganach which should be shinny and runny so I can pour it on the cake and also can I use the same ganach to decorate the cake using pipping!! Please can someone help me on this one..thank you..

Hi herabegum, are you referring to a Sacher torte coating? If so my recipe states 140g/5oz plain chocolate with
200ml/7fl oz double cream and then to decorate you use melted chocolate, does that help?

Hi Herabegum

To make shiny ganache you need to add butter with the chocolate and melt together in a bowl over a pan of simmering water. Google in pouring chocolate glaze and you’ll get a recipe. You can pipe with it as well but it will not set as firm like regular ganache. Try not to spread the poured ganache as that will make it loose it’s shine.

Thank you nickyf and madeitwithlove, I will try your recipe nickyf and madeitwithlove can you please if you have give me the recipe and amount because I did try to go to the website didn’t find anything simple to follow! Thank you.
Thank you all for helping me with my mehndi cake it came out awesome and everyone loved it!!

Hi Herabegum

For an eight inch cake you will need 200 g dark chocolate ( 70 per cent coco ) 200ml double cream, and 50g of soft butter. Grate the chocolate, heat cream to below boiling ( you should be able to put your finger it and out quickly), add to chocolate and melt then add the butter. When the butter has melted give the ganache a gentle
stir to incorporate the butter completely. Pour over a cool cake and quickly spread the melted ganache so it falls over the side and is evenly distributed. Don’t over work the spreading or you will loose the shine.

Thank you!! Do you have a recipe for chocolate ganach frosting that I can use to pip the cake with please!!

Hi Herabegum

Recipe for piping ganache:

200g dark chocolate
100ml double cream

Grate chocolate, heat cream as in pouring ganache, pour on chocolate and melt until smooth. Stir to dissolve all chocolate. If the ganache begins to thicken too quickly and the chocolate has not melted completely, heat in the Micro wave on the lowest temperature for 10 seconds at a time until all lumps have gone and ganache is smooth. As the ganache thickens it will reach piping consistency. Give it a sharp stir fill bag and pipe! Have a look at Paul’s ganache recipe on the free/beginners section as a guide.
X

Thank you so much madeitwithlove I’m gonna try it today, sorry for replying so late just been so busy! Thanks again!!

Hi madeitwithlove just wanted to ask you about the shiny ganach recipe did you try it urself and if you did how was it and after it drys does the shine stay the way it was before?
Thank you!

Hi Herebegum

The shiny ganache is a pouring glaze and dries shiny. The ganache must not be touched once it has been poured onto the cake other wise it loses it’s shine.

amazin i’ve always wanted to know this!!!