The perfect chocolate ganache for decorating a cake is one that you can use to cover a cake with fondant. And, I call it the cake decorators chocolate ganache. One that adds stability to sculpted novelty cake and stays firm when stacked into a tiered wedding cake. In fact, my chocolate ganache is like my rock for me as a cake decorator.
When I started decorating cake, one of my first failures as a cake decorator was my ganache. I made a delicious ganache, it looked so delicious. But, when I covered it with fondant it was a big mess. The ganache was soft. So, covering the cake with fondant was an absolute nightmare
And, I wondered, how do they do it? How do these successful cake decorators have ganache cakes that don't look like it's melting? When they cover the cake, they are not struggling like me. Well, it took me a few times to realize that I was using the regular classic chocolate ganache recipe.
So, today, I want to share with you the ganache recipe used by cake decorators. This is the ganache you use under fondant, or when working with a novelty or sculpted cake. And, this is also the ganache you use when you want to get sharp edges on your cakes.
Ingredients and substitutes
- Chocolate - Ganache can be made with any chocolate, coverture, or compound. And, the quality of chocolate you use will determine how delicious your ganache will taste. I use Callebaut or Laubeca. In fact, most of my ganache cakes have 70% cocoa dark chocolate. And, the reason I like to use dark is because I usually fill my cakes with buttercream. So, the dark chocolate cuts down some of the sweetness. Having said that, you can use any percentage of chocolate from 55% to 90%.
White chocolate - Works differently from dark, semi-sweet, or milk chocolate. Hence, I will cover that in another post here. And, I will explain in detail with a video of how I make my classic white chocolate ganache as well as cake decorators white chocolate ganache. - Cream - The high the percentage of fat in the cream the creamier and richer the ganache. In addition, in some cases, it will bring out the sweetness in the chocolate as well. In fact, I usually use no less than 38% fat. Since, I think it always has the best consistency for the ganache. Having said that, you can use anything from 32% to 45%.
And, if you are unable to use fresh whipping cream, you can also use coconut cream and follow the same exact process we do below.
Step by step instructions (pin)
Hot cream method
- Place chocolate in a heatproof bowl - set aside
- Pour cream in a saucepan and bring to an almost boil but do not boil.
Tip - I heat it in the microwave for a minute at 100% - keep an eye so it does not overpour. - Next, pour hot cream over the chocolate. Cover and let sit for two minutes. Stir until smooth.
Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. For some reason, if you still have bits of unmelted chocolate, place the bowl over another bowl of hot water and stir till melted. A little heat is all it takes.
Microwave ganache
- Break the chocolate in a microwave-safe bowl. Pour cream over the chocolate
- Place the bowl in the microwave for a minute on high. Stir well until you have a smooth ganache
- If necessary - continue to heat in the microwave at 30-seconds intervals until you have a smooth mix.
Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring.
Rest the chocolate ganache
- When cake decorating we do not use the ganache soon after it's made. We let it rest.
- It's best to let the ganache at room temperature or fridge for at least a couple of hours ( I usually keep it overnight)
- This helps set the ganache again and give it the stability we need for covering a cake.
Consistency for covering a cake
- Ganache rested may not necessarily be ideal to just start using.
- The ideal consistency is peanut butter type spreadable consistency.
- You want to be able to hold the ganache on the spatula and spread it around the cake.
- The best way to bring it to consistency
- Give the ganache a good mix and it should help loosen it up.
- In cold weather - put it in the microwave for 10 secs
(Note - when it comes to chocolate 10 secs is a lot so don't over-heat)
- If the ganache was in the fridge resting it out for an hour works too.
- If you live in a hot and humid climate - just a vigorous stir with a spatula is all you need. Or leave it out for 5 to 10 minutes, then stir.
How much ganache do I need for my cake?
This is the amount of ganache I would use for my cakes when I was a professional cake decorator. It will give you a smooth firm canvas to cover with fondant. Having said that, you can use less or more as desired. For example, for our family we like less frosting so often I will use a filling in between layers and a thinner coat of ganache on the outside
| Round | Square | Metrics | US customary |
| 6-inch | 5-inch | 650 g | 1.2 lbs |
| 7-inch | 6-inch | 800 g | 1.7 lbs |
| 8-inch | 7-inch | 950 g | 2.1 lbs |
| 9-inch | 8-inch | 1.1 kg | 2.4 lb |
| 10-inch | 9-inch | 1.4 kg | 3.1 lbs |
| 12-inch | 10-inch | 1.8 kg | 4 lbs |
Troubleshooting and Frequently asked questions
Often, over-heated chocolate causes grainy chocolate ganache. Because, when you over-heat chocolate the fat in the chocolate separates or splits from the cocoa butter causing an oily, split, or grainy ganache.
Sometimes, yes. Depending on how hot the cream is. And, if the temperature of the cream is right it will help stabilize the fat in the chocolate and bring it all together. However, if it's too hot it will make things worse. Whipping cream is fat too!
There are a few method to fix ganache.
I find using a blender to mix the ganache works best. The emulsification process combines the fat in the chocolate with the fat in the cream.
In addition, they say add corn syrup to a small batch of the ganache first, and mix it well. Then, add that to the rest. However, I have not had much luck with this one.
Low-fat Milk - heat a little low-fat milk and add it a tablespoon at a time. The whey in the milk helps stabilize the fat in the ganache.
This happens when all the chocolate was not melted properly. So, all you have to do is melt the ganache in the microwave or double boiler. Then, stir constantly but until the ganache has just melted. Now, use a blender to break those small pieces of chocolate. Then, cool again until set to the right consistency before using.
The white lines are possibly fat from the chocolate that was separated. Hence, what you have is probably a split ganache.
However, it can still be used. Simply melt the ganache for 10 seconds, then mix throughly until you have a smooth ganache.
Again, use that 10-second burst in the microwave or few seconds on the double boiler.
Chill it for a few minutes in the fridge until the chocolate sets again. And, make sure to stir so it sets evenly.
If ever you do over-whip your ganache, just add 1 or 2 tbsp of warm cream or milk and mix thoroughly with the back of your spoon. You may deflate some of the volumes but that’s what you want. And, it will be smooth and creamy again.Â
Ganache sets at room temperature after a few hours. And, depending on the weather, it can take from 4 to 8 hours. Also, you can set ganache in the fridge for a shorter time. And, when taken out of the fridge there will be some condensation but that usually will disappear as the ganache sets again.
In terms of taste it's individual preference. Some love buttercream while others love chocolate. In addition, the chocolate sets better than butter in most weather conditions. Therefore, it's ideal for working under fondant. That is why ganache has become the most preferred frosting amongst cake decorators.
By whipping it! When whipped, the cream in the ganache becomes thicker making a thicker ganache. And, it also lightens the ganache both in color and texture. Also, a thicker ganache works best in between layers as it spread evenly and holds its shape.
Though ganache contains cream, this cake decorators ganache can stay at room temperature for up to 4 days. And, you can also keep it in the fridge for up to a month. Then, thaw at room temperature overnight or a few hours.
It is best to thaw ganache at room temperature for a few hours. And yet, if you must, it is also possible to reheat it. My preferred method is the microwave at 10 seconds burst. And, make sure to stir between each burst. Since, when it comes to chocolate 10 seconds is more than enough.
And, you can also use a double boiler making sure to keep a constant eye on the ganache and stirring as needed.
Please see the chart above. I have given you the approximate amount you will need for your cakes.
How to use cake decorators chocolate ganache
The purpose of this cake decorator's ganache is to use under fondant or add stability to sculpted cakes. And, the process to cover a cake with ganache is slightly different from the regular method of filling and frosting cakes. So, perhaps you may like to see in a video how I use ganache or buttercream to frost my cakes.
- How to cover a cake with ganache
- How to get sharp edges on ganache cakes.
- Sharp edges on buttercream cakes
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Cake Decorators Chocolate Ganache Recipe
Print Pin Share on Facebook Save Recipe Add to Favorite Share by Email RateDescription
Ingredients
Servings are adjusted based on the first measurement - for 6 inch cake
6-inch round or 5-inch square cake
- 1 lb (450 g) Chocolate dark, milk, semi-sweet
- ¾ cup (180 ml) Whipping cream (7oz)
7-inch round or 6-inch square cake
- 1 ¼ lb (560 g) Chocolate
- 1 cup (240 ml) Whipping cream
8-inch round or 7-inch square
- 1 ½ lb (680 g) Chocolate
- 1 cup (240 ml) Whipping cream
9-inch round or 8-inch square
- 1 ¾ lb (790 g) Chocolate
- 1 ¼ cup (290 ml) Whipping cream
10-inch round or 9-inch square
- 1 lb (450 g) Chocolate
- 1 ½ cup (350 ml) Whipping cream
12-inch round or 10-inch square
- 2 ½ lb (1.10 kg) Chocolate
- 2 cups (470 ml) Whipping cream
Instructions
Hot Cream Method
- Place chocolate in a heatproof bowl - set aside
- Pour cream in a saucepan and bring to an almost boil but do not boil. Tip - I heat it in the microwave for a minute at 100% - keep an eye so it does not overpour.
- Next, pour hot cream over the chocolate. Cover and let sit for two minutes. Stir until smooth.Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. For some reason, if you still have bits of unmelted chocolate, place the bowl over another bowl of hot water and stir till melted. A little heat is all it takes.
Microwave Ganache
- Break the chocolate in a microwave-safe bowl. Pour cream over the chocolate
- Place the bowl in the microwave for a minute on high. Stir well until you have a smooth ganache
- If necessary - continue to heat in the microwave at 30-seconds intervals until you have a smooth mix.Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring.
Rest the Chocolate Ganache
- When cake decorating we do not use the ganache soon after it's made. We let it rest.
- It's best to let the ganache at room temperature or fridge for at least a couple of hours ( I usually keep it overnight)
- This helps set the ganache again and give it the stability we need for covering a cake.
- To use ganache we need a spreadable peanut butter consistency. Most often you need to give a good mix and it will be enough. But, in a cooler climate, you may need a 10 seconds burst in the microwave. Tip- chocolate melts easily so 10 seconds is a lot for chocolate. Any more and you will lose that spreadable consistency.
Recipe Notes
Consistency for covering a cake
- Ganache rested may not necessarily be ideal to just start using.
- The ideal consistency is peanut butter consistency.
- You want to be able to hold the ganache on the spatula and spread it around the cake.
- The best way to bring it to consistency
- In cold weather - stick it in the microwave for 10 secs (when it comes to chocolate 10 secs is a lot so don't' over-heat)
- If the ganache was in the fridge resting it out for an hour works too.
- If you live in a hot and humid climate - just a vigorous stir with a spatula is all you need.
- Always chop chocolate finely or keep them to similar size pieces. That way the whole batch will melt evenly.
- Never let heavy whipping cream boil. You want the cream to be hot but not boiling. If necessary it's better to place the ganache in the microwave for 30 seconds to get the last bit of unmelted chocolate.
- If you have one or two stubborn pieces of chocolate left in the ganache that won't melt. It's best to remove them, then to take a chance of overheating the whole batch and risking a split.
- Microwave ganache - often a culprit of overheated ganache. Depending on how big the batch is, start with 30 seconds then heat at increments of 1o secs stirring between every interval to distribute the heat evenly.
- Ganache has split or separated - this happens when the cocoa solids and fat don't emulsify properly. Add a splash of milk and give it a good stir. Add another splash and stir again until you have a smooth ganache.
- If the chocolate looks lumpy, grainy means you have overheated the chocolate. Use a stick blender and give it a whiz. All should be well again.
- If you realize the ganache is split only after it has cooled. Add a little more chocolate to it. And reheat the melting process keeping a close watch, making sure to stir and encourage even distribution of heat. If necessary add more cream to maintain the ganache ratio you need.
- Never over mix chocolate ganache - this will incorporate too much air into the ganache but also can cause the ganache to split. Especially with white chocolate ganache keep stirring to a minimum once the chocolate is melted.
- Ganache is best made in a glass bowl when using a microwave and in stainless steel when using a stovetop. Never use plastic or aluminum for melting chocolate, the ganache will not have a shiny appearance.
- Â Place a plastic wrap/cling wrap directly over the ganache when letting it cool. This will prevent any crust from forming on top.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Sandhya
Day 5 Done
Why the ratio of chocolate to whipping cream for 6",7" or 8" cake is different ?