Welcome to the Cake Decorators Q&A

Hi again!

I’m making the white chocolate shard cake next week and when making the white chocolate Ganache I was wondering what type of cream I should be using? Also, I’m using callebaut white chocolate to make the shards is this ok to make the Ganache also please?

Many thanks!

Sophielouise x

Hi Sophielouise

You need to use double cream for the ganache and yes you can use the Callebaut white chocolate. Sometimes it can take slightly longer to thicken because it it is very pure so don’t worry it will be fine. x

Hi madeitwithlove,

Thank you fit your answer. I’ve never worked with or made ganache before. If I melt the white chocolate do I wisk in the cream then use? Just checking that I’m not missing anything out! Many Thanks x

Hi sophielouise

No don’t whisk the cream, just heat it until it just comes to the boil, wait a minute then add to the chocolate, leave it to stand for a couple of minutes and let the heat of the cream melt the chocolate. Gently stir, don’t over mix other wise it will start to go oily. Once the the chocolate and cream have combined you have ganache. Leave it on the kitchen counter to thicken to working consistency. White ganache is best made the day before to help it thicken. This blog http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth may be of help, if you have problems with ganache splitting put in the search box ‘oily ganache’ and you’ll see a simple remedy to fix it. If you need more help just post again. x

Thank you I will make it the day before! When you go to use it the following day do I need to add anything to it to loosen it or will it ready to use? Thank you x

You will probably need to heat it the micro wave. Heat on low temperature for 10 seconds, mix with spatula, if it is still not of a dropping consistency, give another 10 seconds or less, mix, it should be the right consistency. White chocolate burns very quickly so go steady and keep an eye on it all the time. It’s also better to use a plastic bowl as glass retains heat and could burn the chocolate. If the mixture sets again while you’re working with it just heat again in the same way, low heat and gentle mixing is key. x

Thank you again! Will let you know how it all goes! X

Hiya MIWL
Chocolate shards are on the cake and I need to store over night do I use the fridge? I’m worried about the sponge and fruit cake as I know your not meant to store sponge in the fridge but will the ganache go bad if its not stored in the fridge as its fresh cream?
Ganache has got well so far went a little oily when I warmed it t was soon ok when I added the milk! Amazing remedy!
Hope you can help?

Sophielouise x

Hi Sophielouise

Your cake is now covered in ganache so the moisture inside is well protected. If you can box the cake it will be fine in the fridge overnight. Bring the cake to room temperature still in the box. Did you put fresh cream and fresh fruit inside it or have I got the wrong end of the stick. You mention fruit??

I don’t have a box to keep it in? Sorry I meant the fresh double cream in the ganache and fruit cake is what the base tier is made of idle and top tier are both vanilla sponge with strawberry jam filling.

Probably too late with my answer now, your cake will be fine left out, ganached cakes don’t have be refrigerated unless they have fresh cream inside as filling. x Good luck hope all goes well.

Thank you. They loved the cake when they jacked it up. Thank you so much for all your help. It is very much appreciated. X

You’re most welcome, I’m so pleased your day went without a hitch x