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4 Ways To Use Ganache
Sep 6, 2024
In this cake decorating tutorial I show how to make chocolate ganache using just 2 ingredients with a very easy method, and 4 ways to use ganache, adjusting the recipe to use it to fill and frost a cake, decorate it with a chocolate drip, make chocolate truffles, and even glaze homemade cake batter doughnuts! To read this tutorial on my website, click here: http://www.britishgirlbakes.com/4-ways-to-use-ganache/ For my tutorial on how to make homemade doughnuts click here: https://youtu.be/LFAzLDyumEc and for my Online Cake School click here: https://britishgirlbakes.teachable.com/ SUBSCRIBE to my channel for new cake decorating tutorials every week!
View Video Transcript
0:00
Ganesh can be used to fill, frost and decorate a cake, and in this tutorial I'll show you how to make it
0:06
how to use it to frost a cake, and how to adjust the ingredient ratios for different results
0:11
including using it for a drip, or to make truffles, or a glaze for doughnuts
0:16
Making ganache is incredibly simple. There are only two ingredients, heavy whipping cream, called double cream in the UK
0:24
and semi-sweet or bittersweet chocolate. Weigh the ingredients, and I'll give you the quantities in a moment
0:30
and then heat the cream in the microwave or in a pan on the stove
0:34
I like to do it on the stove so I can see what's happening, because you don't want to overheat the cream
0:40
Use a medium low heat and remove the pan from the heat as soon as bubbles start forming
0:44
around the edges of the pan, and immediately add the chocolate to the pan
0:49
You can use chocolate chips or a bar of chocolate, but you should chop up a bar of chocolate into approximately equal sized pieces
0:56
so that it all melts at the same speed. Use a spoon or spatula to push all of the chocolate underneath the cream
1:02
and then leave it for five minutes, still sitting on the counter, not overheat
1:07
Then stir it until it's smooth. If you still have lumps of chocolate even after stirring for a minute or so
1:13
you can put the pan back on the stove over a low heat and stir until the lumps melt
1:19
To make ganache to fill and frost a cake use equal amounts of chocolate and cream so the ratio is one to one So if you use 200 grams of chocolate use 200 grams of cream too After making the ganache leave it to set which will take about 3 hours at room temperature
1:35
You can put it in the fridge to speed up the process, but start it every 15 minutes to keep it smooth
1:41
Then use a whisk or a whisk attachment on a mixer to whisk the ganache for a few minutes
1:46
until it lightens in colour and has a consistency similar to whipped cream
1:49
Then fill and frost your cake as normal. You'll probably need a crumb coat, which is a very thin layer of frosting to trap any crumbs
1:58
that come off the cake, and then you should let that set for about an hour at room temperature
2:02
or 30 minutes in the fridge before applying your final coat of frosting
2:06
You can make the frosting smooth with a frosting smoother or textured with a textured
2:10
cake comb, which is what I'm doing here. Don't be intimidated by ganache
2:16
Frosting a cake with ganache is almost exactly the same as using my four minute buttercream
2:19
frosting. So if you've used one, you'll be able to use the other. If you're enjoying this
2:24
tutorial, please click the thumbs up button to like it and subscribe to my channel for a new
2:29
cake decorating tutorial every week. To get rid of any smudges of ganache on the cake board, let the
2:36
ganache set first, and then you can try scraping the smudges off with enough set spatula, or
2:41
it's more effective to wipe them off with a paper towel wrapped around your finger. To make a
2:46
ganash drip use three parts of chocolate and two parts of cream So for example if you use 150 grams of chocolate use 100 grams of cream Let the ganache come to room temperature before you use it and it will thicken as it cools
3:00
Your cake should be chilled in the fridge before you apply the drip. Always do a test drip on the
3:05
back of the cake to see how the ganache will behave. And then you can adjust the consistency of your
3:10
drip if you need to. If it's too thick, you can add more cream to loosen it. If the drip is too runny
3:16
even if it's at room temperature, you can add more chocolate, and then heat it over a low heat on the stove
3:21
stirring until it's smooth, and then let it cool to room temperature again
3:26
Use a spoon or a condiment bottle to drizzle the ganache around the top edge of the cake
3:30
pausing wherever you want there to be a drip. Having a cold cake helps to stop the drip on its way down the cake
3:37
instead of running all the way down the cake and pulling at the bottom on the cakeboard
3:41
You can go back and add more drips if you want to, but you should do that immediately after doing the first drips, so that those don't set first
3:48
because then there would be a seam where the new drips join the old drips
3:52
If you're going to cover the top of the cake, you should do that now too, immediately after doing the drips around the edge of the cake
3:59
Spoon the ganache on or drizzle it with a bottle, and then use an offset spatula to smooth it over the top of the cake
4:06
If you like, you can spin the cake while slowly dragging the tip of your offset spatula
4:10
towards the center of the cake to create a spiral pattern on top of the cake
4:14
To make truffles with ganache which I going to use to decorate the top of this cake make the ganache with two parts of chocolate and one part of cream
4:25
This is the same ratio I use for a chocolate glaze for doughnuts, which I'll show you in a moment
4:29
Put the ganache in the fridge until it firms up, about two hours
4:33
and then scoop it up with a spoon and roll it between your palms into a ball
4:37
You can drop the truffles into a bowl of cocoa powder or powdered sugar, or I'm using sprinkles
4:43
and then move them around to coat them completely. I'm putting these truffles around the top of the cake before the ganache drip sets
4:50
so that they stick to the ganache. But if the drip has set, you could use a tiny dot of leftover ganache frosting
4:56
or leftover ganache from the drip, placing it where you want a petite truffle
5:00
and then pushing the truffle gently onto it to stick it to the cake
5:04
To use ganache to glazed doughnuts, which is also a two to one ratio of chocolate to cream
5:10
as soon as you've made the ganash and stirred it until it's, smooth, lower a doughnut into it and twist the doughnut to coat it in canash
5:20
Lift it up, set it over and place it on a wire rack
5:24
I have a full tutorial on how to make donuts with cake batter and I've put the link for
5:28
that in the top of the screen and in the video description
5:32
You can add sprinkles or crushed nuts or candies or whatever you like to garnish or
5:36
decorate the donuts. I hope you've enjoyed this tutorial. Please click the thumbs up button and subscribe to my channel
5:43
for a new cake decorating tutorial every week
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