Welcome to the Cake Decorators Q&A

Hiya,
I’m making a white chocolate wrap and need to to make the ganache a few days ahead to give myself more time just incase anything goes wrong! Can anyone tell me how much cream and white chocolate I need to make 1.5kg of ganache. I know Paul’s done a white choc ganache tutorial, but 7lbs of chocolate seems a bit excessive for what I need and I have no idea how to convert it to the amount that is required! Thanks in advance for any help!

Jade

Hi jlrickard1

You’d need to make 3:1 ration for white chocolate ganache, so that is 300g chocolate to 100ml of cream. Ganache is very easy to make, if you think you’ll end up with too much just make up 1200g chocolate to 400ml cream and if that isn’t enough make some more. I do that all the time. White chocolate doesn’t set up like dark hence more choco to cream ratio. If you have ganache left over, it can be frozen in an air tight container and used on another project. It will keep for a good three months.

Thank you again for another fabulous answer MIWL! I’ve also taken your advice and purchased flavouring to add to my white chocolate ganache. Would adding 1tsp be a good starting place or will that be too strong?

Hi Jade

I’ve been using the new flavours from http://www.thecakedecoratingcompany.co.uk/catalog/. The new food flavours are really lovely but I don’t think their recommendation of quarter teaspoon is strong enough. I’ve been using 1 teaspoon and allowing the flavour to develop overnight. It depends which flavours you’ve purchased, take care with the oils because some of them are really strong. Start with half a teaspoon, let it sit a while and taste. You can always add but can’t take away. My fave at the moment is the pinacolada, in the cake batter and in the frosting! I’m being a little OTT but I love it. Hope the ganache comes out fine for you, try and cover a cold cake, the ganache will set better. Good luck x

I have followed making white ganache to the letter but every time I make it by the time it cools it has split. How can I bring it back to a workable constituency so i can ganache my cakes? It’s getting to be a bit of a nightmare.

Hi Angiem

White chocolate is ever so temperamental so care has to be taken when making ganache. When the cream comes to the boil let it cool a few seconds to take it off scorching point before pouring over the chocolate. This will help prevent the cocoa butter splitting from the solids. Allow the cream to melt the chocolate without stirring for a few minutes, then stir gently from the centre out. Stir until encorporated. If there are some chocolate callets remaining, heat the ganache in the microwave on medium heat for about 5 seconds. White chocolate burns quickly because it contains very little cocoa solids. It has to be heated gently at extremely short intervals to prevent separation.

Alternatively, you could try making it a different way. Boil the cream gently in a saucepan taking care not to let it catch at the bottom. Take it off the heat, wait a few seconds to allow the cream to cool from boiling point then add all the chocolate so it is completely submerged in the cream.
Let it melt without stirring. When most of it has melted, blend it gently with an immersion/stick blender without incorporating air into the ganache. Blend only until smooth., anymore than that will make a grainy ganache.

A quick fix to mend split ganache can be found here:

Oily ganache!!!

….. or just google how to fix oily ganache 🙂

Thanks madeitwithlove, I think I have probably been too heavy handed with the mixing so will take your advice and see if I can master it now, I guess it’s all practice, practice, practice.

You’re welcome and good luck with your next batch.