Welcome to the Cake Decorators Q&A

Hi everyone I have trawled through but can’t find an answer to this. I have just made white chocolate ganache for the first time and used ratio 3:1 however it is very thick compared to my dark chocolate ganache. Is this right? Thank you 🙂

Does it have a smooth consistency or has it become grainy and oily? If it’s smooth and you want to work with it gently reheat it in the microwave on the lowest temperature for 5 to 10 second bursts until it becomes a dropping consistency. Be very careful though as white chocolate burns easily. If the ganache has been whipped it will become quite stiff as it cools. It may need reheating slightly as you work with it, that is normal. If your ganache has split, you’ll find the fix here http://www.cakeflix.com/questions/oily-ganache. The advice there will also help if you just want to loosen it up a little.

Hi madeitwithlove. No not split or anything and is lovely and smooth just very thick compared to my dark chocolate ganache. Dark chocolate one when just made is runny and obviously needs to be left to cool and thicken. White chocolate one is almost at the consistency to put straight on the cake!!!! Wondering whether to add more cream but then wondering if it would set 🙂 xxx

If your ganache is of a workable consistency then I would use it as it is. You must have used chocolate with high coco butter content which is what we’d normally look for in good white chocolate. My white ganache goes very thick too so I just gently heat it. It will also go thick when you start scrapping off the excess, again just give it a few bursts in the microwave. Glad to hear it wasn’t grainy or oily, that’s something which can be a pain. If you like to add a little more cream do so in small amounts, it will set but just be careful how much you put in. x

Thank you again 🙂 will leave it as it is seeing as first time made it. Wasn’t particularly good chocolate just aldi’s 99p for 200g love all their chocolate for ganache 🙂 sooooo cheep and good.

Oh I will have to try that chocolate Carole.I used really good white chocolate the last time I made it and it was really runny and I had to put it in the fridge to harden up!.I used the 3:1 ratio but I used single cream is this correct or should it have been double cream?!

this is why I was worried because vidoes I’d watched it was really runny when first made!!!! I used aldi double cream 🙂 I love aldi their dark 70% chocolate is good too and only £1.09 for 125g

Hi lynn-fraser

The ganache which is made in the tutorials uses double cream as it is for coating which will take fondant cover. Pouring ganache can use whipping cream or single cream and is not suitable for covering with fondant as it remains softer. I use both Aldi and Lidle white chocolates too. Lidle white chocolate has 29% coco butter, costs 39p for 100g. I don’t know what % the Aldi choc is but still good. The more expensive white chocolates are pure cocoa butter with no other added ingredients like milk solids or vegetable fats and will be more fluid so take slightly longer to set. They have a cleaner, crisper mouth feel. I find nothing wrong with using the cheaper brands, still taste yummy and can be flavoured to cut the sweetness. Hope this helps.x

Thank you for this ladies,so thats why my ganache was too soft!.My husband raves about Aldi and Lidle so I will get him to buy me some of their chocolate.I must say though I still find buttercream easier to use!
Thanks again. Lynn x