milk and dark chocolate (ratio: 2:1) eg. 100ml milk = 200ml chocolate White chocolate (ratio: 3:1) eg. 100 ml cream = 300g chocolate -Chop chocolate bar or use chips and set aside -put double cream in sauce pan and heat up till it boils - Add it in the chocolate and keep stirring until all the chocolate is melted - If there are bits of chocolate that has not melt, add it in the microwave in burst of 10 secs until fully melted
Hi ! Thank you for the specific directions. I made a chocolate thanksgiving cake last month using milk chocolate ganache and everyone absolutely loved it :)
Thanks for the simple and straight forward video, I just wanted to ask if you can use the Ganache in place of the butter cream to decorate the cakes. Thank you.
Love your videos and cakes, I am a hobby baker so it’s so lovely to have such easy instructions. This is just for a personal opinion if I may…which tastes better for a chocolate cake filling? Ganache or buttercream? Xx
Hi just subscribed to your channel my daughter is lactose intolerance and gluten intolerance, but can eat eggs, is there a way I can do a chocolate ganache, but substitute it for something rather than cream, I've seen plant base cream but not sure if this will work? Also I'm wanting to do a Swiss meringue BC but can't use butter, I don't want it to split if I use a butter substitute like utterly butterly or I can't believe its not butter, u got any advice please thank you, I love you tutorials so in depth 💞
What milk chocolate do you use? I know you say whatever you wish to eat but I have such trouble with ganache especially milk chocolate it end up a bit stringy rather than glossy and smooth like dark chocolate does
Thank you for this video you explained exactly what I needed to know. So many ganache videos don’t explain the ratio of chocolate & cream. Just showing how to make it. I’m making it tomorrow for my daughters 2nd bday cake so fingers crossed it goes right first time. Xx
Hi, I tried this and the mixture was too thick kind of jelly like, is that because of the ratio? Also when I added milk like suggested it did go to a more drip consistency but when tried to spread on the cake, which is delicious btw, the cake started to crumble. Any tips?
It looks so good!! Do you have the measurements of the ingredients for two 8" x 4" cake?? I want to make it for my son's birthday this Saturday. Thank you!!
Hi making a cake want to cover in milk choclate ganache worried in doing so because last one I did set hard 😅 anyways got to make one this sun for a birthday girl my grandaughter 13th im not understanding ratio so if I use 800g milk choclate is it 400g of cream double cream x
Hi, For my milk chocolate ganache its 800g of milk chocolate to 400ml of double cream. If it's not setting hard if you pop it into the fridge the ganache will set. I find if this is before I have put it onto the cake just keep checking it as once it starts to firm up it will firm up really quickly.
hi ma'am 😊 if i use this in covering fondant,how long do i have to wait to cover the fondant?how many minutes rest before i put the fondant? thank u ma'am 😊
Could we warm the chocolate in bain_marie then add the heavy cream? Is this cake icing stable in warm weather and what is the difference between Chocolate Ganache and other cake coverings, Fondant, Butter cream, other kinds of butter creams as well, marzipan...etc? Thanks a lot!
Hi, I can't see why this wouldn't work, but I have always heated my cream first. By heating the cream and adding this to the chocolate it reduces the water content of the cream, so I have always found this method makes a great ganache. In terms of the differences I would usually cover my cakes in a layer of ganache or buttercream before adding on my fondant. I hope this helps
Hi, I find so many ingredients are called different things in different countries. I have done some research and I think they are very similar. Thickened cream may have a slightly lower fat content to double cream in the UK, but from what I can tell you can use them in exactly the same way and get a very similar result.
@@CakesbyLynz Yes. America calls it Heavy Cream or Whipping Cream. I believe Thickened Cream is what it says. It has a thickening agent such as Gelatine in it. Apparently we do have Double Cream in Australia, now. It is also called Pure Cream.
Hello, could you please tell me what the shelf life is of your chocolate ganache? Both room temp on the cake and refrigerated and tubbed up in the freezer? Thank you x
Hey Lynz. Can you please tell us which kind of chocolate do you use for dripping cake? Couverture chocolate or compound chocolate or just random chocolate for baking? Thank you!! Wait for your helpful response!!💓
Hi what brand of white chocolate do you use for your drip. Mine always ends up thick and my drips end up blobby at the bottom : help,,,,!,,, I really want to paint the drips gold as well thank you
Hi I like to use callebaut and for the dark chocolate drip 60gram of chocolate and 60 gr double cream. Put into the microwave for burst of 20 seconds till melted Kind regards
milk and dark chocolate
(ratio: 2:1)
eg. 100ml milk = 200ml chocolate
White chocolate
(ratio: 3:1)
eg. 100 ml cream = 300g chocolate
-Chop chocolate bar or use chips and set aside
-put double cream in sauce pan and heat up till it boils
- Add it in the chocolate and keep stirring until all the chocolate is melted
- If there are bits of chocolate that has not melt, add it in the microwave in burst of 10 secs until fully melted
Thankyou for giving me the confidence to give this a go.
Thank you so much for teaching us newbie bakers how to make this.
You absolute legend, you’ve just saved my split ganache with the milk trick! Thank you!
Thanks for this delicious easy recipe. I’ve made this twice so far and I’ll be making it again tomorrow. It’s so good. Comes out perfect.
I'm so glad you like it and have been able to use it.
The whole lot worthy video.. awesome work..
Tried the ganache for both the filling and to crumble coat and decorate the cake and I found it perfect! Thank you so much!!!!
Thanks for all the tips. They are gonna last for life.
Thank you for this tutorial it's been very helpful ☺️
Perfect lesson on the recipe. Thank you.
Hi Lynn. Great video and straight forward instructions. Would like to know which brand of milk chocolate you would recommend to make ganache. Thanks
Lovely video. Your trick at the end to save the ganach just saved mine! Love it 💘
Hi ! Thank you for the specific directions. I made a chocolate thanksgiving cake last month using milk chocolate ganache and everyone absolutely loved it :)
Hi Lola, I am so glad you found the video useful. Thank you for your message. x
Thanks so much! Your video is by far the best I've watched. Your instructions are clear and specific - a great tutorial to follow!!!!
Agreed 😊👍
Great video, thanks for sharing 👍🏻
theres NOTHING i love more than a whipped ganache, perfect in macarons!
Thank you!!!wonderful explanation.
Thanks lot dear to teach us proper way plz teach more chocolate and vanilla cake
Thank u soo much for your Lovely recipe.. I make first time chocolate ganache with perfect recipe of your..
I'm so happy you enjoyed the recipe and it helped you make ganache for the first time .
You are Amazing . You helped me !
Thanks for the simple and straight forward video, I just wanted to ask if you can use the Ganache in place of the butter cream to decorate the cakes.
Thank you.
Looks tasty, my teacher actually made us watch the video and take notes to make at home.
Thank for a great tutorial
Beautiful explanation thanks
Hello……love your videos. Can I ask the shelf life of a ganache under fondant cake please
Many thanks
I did. It was amazing!
AWESOME job! Great teaching. You explained everything and gave detail and tips. Thank you!
Hi Hope, I am so glad you liked the video and found it useful.
Beautiful...i like
This was soooooooo helpful! Thank you!! You’ve saved my life!
Hi Brittany, I am so glad you found it helpful. You are more than welcome, just glad I could help x
Love the tutorial question are you using heavy whipping cream?
Love your butter icing
Hi Lynn. Is this recipe enough to pipe 24 rosette cupcakes? Xx thank you
I take 1:1 ratio for dark chocolate ganache and cover it and let it sit on the counter overnight it’s of great consistency the next day for usage
Great videos can I use whipping cream in place of double cream thank you
Yes Theyr practically the same
Hi. Your video is amazing. Just one question it posible to use couverture chocolate?
Love your videos and cakes, I am a hobby baker so it’s so lovely to have such easy instructions.
This is just for a personal opinion if I may…which tastes better for a chocolate cake filling? Ganache or buttercream? Xx
Hi!! Does this ganache handle warm weather? How long can it be out of the fridge and still stay nice and firm?
Hi just subscribed to your channel my daughter is lactose intolerance and gluten intolerance, but can eat eggs, is there a way I can do a chocolate ganache, but substitute it for something rather than cream, I've seen plant base cream but not sure if this will work? Also I'm wanting to do a Swiss meringue BC but can't use butter, I don't want it to split if I use a butter substitute like utterly butterly or I can't believe its not butter, u got any advice please thank you, I love you tutorials so in depth 💞
After you ganache your cake what next? Do you refrigerate it or do you leave it to dry at room temperature before putting the fondant?
Rose Gitonga I usually wait until my chocolate is firm so that way when I put my fondant it’s not so flimsy... (if you know what I mean)
Do you leave at room temperature?
Can this covered gamche be used for covering fondant cakes pls..thanks in advance
You deserve million likes 😍 thx
Hey Linz ❤️ can I fluff it to cover the cake as well? I always have trouble ganaching a cake using a spatula
Tq so much for the video......it helps me a lot and lot......luv u😘
Hi Indira, I am so glad you have found it helpful.
Excellent. Please tell me can i use this ganache under fondant ??
Rabia Yousaf yes you can
Where do you store this? Does it need to stay in the fridge? As I'd like to cover with fondant also.
thanku this video was very helpful
Thanks so much. That was perfect for me.
I jus love u nd ur receipe ur too gorgeous swthrt godbless u
Thank you so much Monica, I am so glad you found the recipe useful
Can I use Hershey's milk chocolate bar? I am using before fondant cover
Can the ganache be made using non dairy whipping cream?
So helpful 😍😍how much choc and milk will I need for an 8inch heart cake?
Nice video. How do you make your strawberry ganache
Hi Lynz, can I used candy melt instead of chocolate?
Would this work for my eclair cake?
Hi I was wondering what is the best brand of chocolate to use for this? 😊
Thanks for that little tip at the end! I'll be making my first chocolate ganache covered cake, layered with strawberry ganache! :-)
I learn so much by watching your videos! Thank you so much Lynz!
Hi Julie, I am so glad you have found the tutorials helpful. Thank you for watching.
Brilliantly simple tutorial
Thanks Lyndsey 🎉🥳 Perfect for my son’s birthday cake as doesn’t like buttercream or fondant but adores chocolate 🍫 😊
What milk chocolate do you use? I know you say whatever you wish to eat but I have such trouble with ganache especially milk chocolate it end up a bit stringy rather than glossy and smooth like dark chocolate does
Thank you!!
Thank you for this video you explained exactly what I needed to know. So many ganache videos don’t explain the ratio of chocolate & cream. Just showing how to make it. I’m making it tomorrow for my daughters 2nd bday cake so fingers crossed it goes right first time. Xx
Michelle Hall و
Hi, I tried this and the mixture was too thick kind of jelly like, is that because of the ratio? Also when I added milk like suggested it did go to a more drip consistency but when tried to spread on the cake, which is delicious btw, the cake started to crumble. Any tips?
which is the best chocolate to use for the ganache does it have to be % chocolate
Can we leave in the fridge after adding ganache in the middle ? Will it be hard ?
Hi. How do you store a cake covered with ganache. Will the ganache whether whipped or not harden in the fridge? Please answer
It looks so good!! Do you have the measurements of the ingredients for two 8" x 4" cake?? I want to make it for my son's birthday this Saturday. Thank you!!
Exactly what I was looking for, both outside and filling, it was like you made this video just for me lol, thanks :-)
Hi making a cake want to cover in milk choclate ganache worried in doing so because last one I did set hard 😅 anyways got to make one this sun for a birthday girl my grandaughter 13th im not understanding ratio so if I use 800g milk choclate is it 400g of cream double cream x
Hi, For my milk chocolate ganache its 800g of milk chocolate to 400ml of double cream. If it's not setting hard if you pop it into the fridge the ganache will set. I find if this is before I have put it onto the cake just keep checking it as once it starts to firm up it will firm up really quickly.
Can I use the microwave to make ganache?
Which company cream and chocolate you used for ghanash?
Can I cover this cake with fondant!?
thanks this is really handy
after I put the ganache to cover, should I put the cake in the fridge or freezer?
very nice and yummy
Very informative, new and interesting video!! Love the idea of whipping the ganache in order to make it fluffy! Very cool!
Thanks so to teach how to mk Ganesh plz teach us more chocolate cake decorating
hi ma'am 😊
if i use this in covering fondant,how long do i have to wait to cover the fondant?how many minutes rest before i put the fondant?
thank u ma'am 😊
How long before I can cover with soft sugar paste covering please?
Could we warm the chocolate in bain_marie then add the heavy cream? Is this cake icing stable in warm weather and what is the difference between Chocolate Ganache and other cake coverings, Fondant, Butter cream, other kinds of butter creams as well, marzipan...etc?
Thanks a lot!
Hi, I can't see why this wouldn't work, but I have always heated my cream first. By heating the cream and adding this to the chocolate it reduces the water content of the cream, so I have always found this method makes a great ganache. In terms of the differences I would usually cover my cakes in a layer of ganache or buttercream before adding on my fondant. I hope this helps
Can I use Thickened Cream instead of Double Cream. I don't think we have Double Cream in Australia.
Hi, I find so many ingredients are called different things in different countries. I have done some research and I think they are very similar. Thickened cream may have a slightly lower fat content to double cream in the UK, but from what I can tell you can use them in exactly the same way and get a very similar result.
@@CakesbyLynz Yes. America calls it Heavy Cream or Whipping Cream. I believe Thickened Cream is what it says. It has a thickening agent such as Gelatine in it. Apparently we do have Double Cream in Australia, now. It is also called Pure Cream.
Hello, could you please tell me what the shelf life is of your chocolate ganache? Both room temp on the cake and refrigerated and tubbed up in the freezer? Thank you x
Hey Lynz. Can you please tell us which kind of chocolate do you use for dripping cake? Couverture chocolate or compound chocolate or just random chocolate for baking? Thank you!! Wait for your helpful response!!💓
Hii. I just wanted to know can i mix sweet nd dark chocolate together?? Plz let me know
Great video. Thank you ❤️
Hi what brand of white chocolate do you use for your drip. Mine always ends up thick and my drips end up blobby at the bottom : help,,,,!,,, I really want to paint the drips gold as well thank you
Hi I like to use callebaut and for the dark chocolate drip
60gram of chocolate and 60 gr double cream. Put into the microwave for burst of 20 seconds till melted
Kind regards
And for white drip
110 grams of white chocolate
5 grams of cocoa butter
1/4 of the teaspoon of super white powder
Again 20 seconds blast few times
Thank you
lorraine fenwick 👍 for many inspirations please check cupcake Jemma channel on the you tube. It helped me a lot.
Liked & subscribed 😊
Thank you for the cake recipe
Thank you. You are an excellent tutor. I enjoy your videos
did u mena by your double cream is ML as measurement right?
Brilliant video thank you xxx
The way you talk is adorable! This recipe was very helpful!
Hey where can I find this chocolate in the UK ?
Hi Lynz, how much ganash would you make for a 4 layer 8 inch cake? I want to put it inside and outside as well as some for decoration on top? Xx
Hey how much would i need to make a 6 inch milk chocolate drip cake
Hye, one question, can i replace double cream with whipping cream ?
Hi, how long can I keep a left over ganache? Thanks
Hello I was wondering if you could tell me what kind of chocolate you would recommend 4 the ganache
What brand of chocolate and cream do you use please?
Thank you so much for this video. This is a brillaint and easy video x
Tqsm♥♥
I'm from the U.S what is another word for double cream? Thank you, I love all your cake videos so much I get hungry just watching them.
Lorraine Hicks it’s full fat cream not 50/50
Demi Adigun thank you for being so sweet and replying that makes a lot more sense to me now.
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