Thanks for this much needed tutorial! I prefer using white chocolate as I always make a mess with dark and get it all over the sugarpaste!😆 But like you said white can be very tempermental! Your cakes always look so stunning! Dont know how you do it!!😁
I use a mixture. But white definitely is more temperamental. Never thought of whipping it up before or adding whitener. Great tips thanks Tracey 🍒❤️ xxx
Why am I so scared of ganache!!? It looks so much easier than buttercream and less messy! My lungs have breathed in a LOT of icing sugar making buttercream. I really need to try it. 🎂💕 great tips as always Tracey. X
I did my first celebration cake for my son's birthday last month with ganache , I was so scared, I had to take some "Kalms" before i made the ganache, it turned out really very and wasnt as scary as I thought, this weekend I'm trying white chocolate ganache which I know is a bit more tempermental , pray for me lol Go for it Corrinne, whats the worse that can happen 🙂
Thank's Tracey. I must have a go at white again. Like you I prefer making it with dark chocolate and the one time I made white it went all wrinkly on the cake. I guess I must have over stirred it and the oil caused that to happen.
Hiya great tutorial , I love your tutorials because they are so clear and and you explain any problems and resolutions for them , and as a beginner Baker I Ireally appreciate it , keep it up . x
I have never made white chocolate ganache, I always make milk, but I'm gonna deffinatley give this a go, cause I love the fact that you can make it pretty colours !!!. Thanks Tracey for doing the maths Sewell, cause my maths is rubbish. 😂😂😂 Another great tutorial Thankyou X hope your all ok.🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗
@@laverneantonio32the thing is that instead of dividing the chocolate you multiply the cream so for example i wanna use 150 g cream so 150 multiply 3 = 450 and 150+450=600 g of ganache so the whole patch contains 3 parts of chocolate and 1 part of cream.
The way I make my chocolate ganache is that I get 2 blocks of chocolate, one milk and one dark (375g each so 750g of chocolate) then 300g of thickened cream. Combining the chocolates makes it not too sweet and not to rich so more people like it I've found. I'm in Australia so it took a few tries to work out the right ratio for our weather but haven't mastered white chocolate yet
Yes I used to mix dark and milk, but it got too much having massive sacks of chocolate to store, so stuck with just dark in the end LOL Yes ratios are important for the weather, glad you got yours sorted! x
Hello - thanks for this video it’s so helpful! Could you advise how much chocolate I’d need for an 8” 4 layer cake please? (just to cover the outside fairly thickly)
Hi! Most white chocolate will be fine. Callebaut, Belcolade, supermarket white chocolate (not baking chocolate - the real stuff from the sweets/chocolate aisle!)
Hi! I would go fro unwhipped so you dont get as many air pockets, and also wait for it to start becoming thicker as it cools down, it will help to keep its shape :D x
Lovely tutorial as always Tracey. When i 1st started to make ganache i found white the easiest to make and had trouble with dark, ive always been odd LOL x
Hi glad you've done this video because I'm like you and o my ever use dark chocolate ganache as the white always goes oily , could you tell me the amount you made in the video what size cake that would cover and also the white food colouring that you used to get it white do you then have to use the same make of food colouring say if you wanted it to be pink or could you use ordinary gel colours x
Hi! The amount I made here 900g covered a super tall 5" cake. (Check out my latest tutorial to see it in action, and also me colouring it) It's called 'Party Panda' tutorial x
Hello, ma'am. I'm bit confused at the end, where there's mixing part. Do I add butter, sugar and white colour to ganache to mix together or just white colour and ganache itself?
I was wondering how you work out just how much ganache you need. Is there a formula you work from rather than the guess work I use, resulting in either too much left or not enough to finish the job.
Hi Leo! No I just make it in either 1 cream pots or 2 cream pots LOL I can make exactly the same size cake - and a one pot mix will cover it - and the next time I do it...it wont! Its all due to how big you trim your sides, or how thick your layer is on top under the profroster, so the qunatities can differ even on the same size of cake! You can freeze leftovers though and use them again :D x
I opened a pack of white candy melts n tried melting it over a double boiler n nothing so I took it to the microwave nothing so I then hit cream n poured n it melted because I wanted it to write n make little design on acetate n put on cake but it didn't harden n when I started writing the letters just merged into one another n when I added it to the cake it just drooped ... what did I do wrong
Hi! I dont use candy melts as I'm personally not a fan of the taste, but you should be able to melt them gently in the microwave and pipe with it once its runny enough. If you heat them up too fast without stirring you can burn the chocolate and it will never seem to melt. If you added cream to the melts to turn them into a type of ganache it wont have set firm enough - you will just want to use the candy melts as they are. x
Hi Tracy I've just discovered you and I'm binge watching your vids 😊 I love your energy the way you explain. Just wondering do you use white chocolate for vanilla and dark for chocolate cakes ??
Awww thank you! No I tend to use dark for all cakes because its less temperamental and has a higher melting point. I just prefer using and making it :D x
Thank you for this - I’ve watched both your white and dark chocolate ganache videos. I have a couple of questions: 1) why no matter how long I stir my dark Chocolate mixed with cream (based on the 2 to 1 ratio) the small chocolate lumps never completely disappear? I’ve tried heating more (I usually do double boiler as it’s turned out better for me), stirring longer etc but there always seem to be some lumps once it cools down. I’ve also tried using different types of dark chocolate 2) why does some dark chocolate ganache set up firm and others don’t? I’ve tried to research online and have found nothing on the topic. What am I doing wrong?
Thanks! For point 1 - are you heating the cream and then adding it to the chocolate, or are you heating the choc and cream together? I heat mine together in the microwave and keep going until all the choc has melted (no lumps) 2. The ganache consistency will depend on your chocolate, different brands have different ratios of fat/butters to others. For a firmer ganache you'll want a higher cocoa content. That doesn't mean the cheaper chocolate wont work though, you just need more of it in your recipe to make it thicker x
Little Cherry Cake I use the double boiler method with chocolate and cream together - it melts down smooth but when it cools down it’s almost as if the chips reconstitute and I end up with some lumps - very frustrating. I gave up trying to use the microwave because it never turned out smooth no matter how many short bursts or stirring in between I did. At least with the double boiler I end up with smooth ganache at the beginning
Thank you! I think I squeezed too hard and put like half a bottle in HHAHA Check out my latest Panda tutorial on colouring ganache, I did small amounts with gel colouring x
@@JOHNTHEWHISKhow much did you need? I used ‘half a bottle’. Did it have to be oil? - check out my panda tutorial where I used gel. That tutorial shows how it was done. Not sure what else I needed to say?! 😂
Hi! The one in the video was a very tall 5" cake and it covered it, and had some left over to colour and add swipes (see the panda tutorial for that) I dont fill my cakes with ganache though as its too stiff for a filling, I prefer jam/buttercream for that. For just covering I can usually do an 8" regular height cake. It depends really on how thick your outer layer is x
I leave mine out at room temperature because the ganache will firm up as it sets :D You can speed up the process though by putting it in the fridge. Just let it come to room temp again before you cover with paste :D
Anywhere its the cheapest! ha ha I've bought my choc from at least 5 different websites. I type what I want into google (10kg dark callebaut) and check through the first few results, price checking against each other as they sometimes fluctuate!
Hi Tracey! Thank you so much for sharing your chocolate ganache tutorials. I’ve been searching for the best tasting “frosting” for about a year now since American buttercream gives me a terrible sugar rush on the first bite. I think I may just convert to ganache. If I wanted a fluffier consistency, would you recommend using a whipped ganache for both the inside and outside of a cake? Also, can whipped ganache be used to pipe decorations and stay sturdy?
You're totally welcome! Yes as chocolate will set back up at room temp its not going to be as fluffy as buttercream, but it can be whipped and loosened a little by bringing the ratio of choc:cream down a bit for a filling. But keeping the 2:1 ratio for the outside so its sets nice and firm to keep it safe. Yes you can pipe with it, I would go for un-whipped (so you dont get as many airpockets) and pipe it once it starts to firm up a little (gets cooler) so it will keep its shape better :D xxx
why does it stay very sticky at times? i did 4:1 once but the clients complaned tht their knife broke as it ws too hard to cut into the cake😅😅 can we add tylose powder to keep it nonsticky??
Probably too much cream or overheated!? I use 3 parts white, 1 part cream. I let it stand at room Temp uncovered ("tempering") overnight, and reheat it a little to Work consistency. I also like to let my ready ganached cake stand (if im using buttercream in the middle) at room temp. No need for a fridge, and it dries great - no stickiness
Tracey you’re a magician!!! I can never get my ganache to that lovely consistency! Do you tend to use the white ganache straight away??? I always thought ganache had to be left overnight before using, then you have to deal with the hassle of rock ganache 🤷🏻♀️🤷🏻♀️ looking forward to seeing what you do with this batch! Thanks as always #cherrybrigade 🍒
No I don't use it straight away, Its a tad snotty looking! Pop it in the fridge to firm up a bit. I tend to just use it whenever I'm ready for it! If its set too hard (because I've left it over night) I just gently re-melt, if its too runny, I just wait for it to firm up haha x
Mine separates and has oil laying on top? I've tried a million times and it never works. I'm using Ghirardelli white chocolate, is that the wrong kind?
Hi! It's probably been overheated/over stirred. Just drain a little of the oil away and then start whipping the ganache and dropping in a little extra cream as you do it....it will come back together! x
The colour mill white costs £5 or more for a small bottle. She also never said how much you need to use for one batch, and that would have been helpful. Not worth it to me to pay that much money for food colouring for one cake.
Which do you prefer? White, milk or dark ganache? x
Personally I prefer dark 😆
White it's the Trent here but i prefer dark for ganache
I much prefer to work with dark ganache but I find so many people don’t like dark chocolate that I tend to do mostly white and milk
Thanks for this much needed tutorial!
I prefer using white chocolate as I always make a mess with dark and get it all over the sugarpaste!😆 But like you said white can be very tempermental! Your cakes always look so stunning! Dont know how you do it!!😁
I use a mixture. But white definitely is more temperamental. Never thought of whipping it up before or adding whitener. Great tips thanks Tracey 🍒❤️ xxx
Why am I so scared of ganache!!? It looks so much easier than buttercream and less messy! My lungs have breathed in a LOT of icing sugar making buttercream. I really need to try it. 🎂💕 great tips as always Tracey. X
Oh the icing sugar! To be fair ganache makes more of a mess than buttercream does haha x
@@Cherrycakeco no just harder to clean..lol chocolate is annoying trying to clean up lol
I did my first celebration cake for my son's birthday last month with ganache , I was so scared, I had to take some "Kalms" before i made the ganache, it turned out really very and wasnt as scary as I thought, this weekend I'm trying white chocolate ganache which I know is a bit more tempermental , pray for me lol Go for it Corrinne, whats the worse that can happen 🙂
Great video!
I use white most of the time, but I heat the cream first then add to chocolate, then a 30 second blast usually does the trick.
I love it when you show your ganache secrets. 😄
hahaha XD xx
Great, easy-to-follow tutorial, thank you :) !
Thanks for watching! x
Thanks for your advice on how to use the chocolates
Thank's Tracey. I must have a go at white again. Like you I prefer making it with dark chocolate and the one time I made white it went all wrinkly on the cake. I guess I must have over stirred it and the oil caused that to happen.
I do love the security of the dark chocolate I have to say haha x
I love chocolate ganache. It's easy than any other frosting. And tastes really good too!
It sure does!
Hiya great tutorial , I love your tutorials because they are so clear and and you explain any problems and resolutions for them , and as a beginner Baker I Ireally appreciate it , keep it up . x
Awww thank you so much! That's lovely to hear, so glad they help xx
OMG!! You are amazing!!
Her voice is comforting, sounds like a primary school teacher's.
I prefer to whip ganache most of the time. It adds a lightness to the texture that's lovely.
Wouha i was the first to see this and like it.😳. Good information. Thank you.
Can you tell me please how long it keeps on the cake at room temperature if used under fondant? And how long in the fridge unused? Thanks
Great video
Thank you!
Great information, thanks for sharing!
Thanks!
Wow delicious thanks for sharing
Thanks for sharing. How long can I whipped the ganache without it splitting?
I have never made white chocolate ganache, I always make milk, but I'm gonna deffinatley give this a go, cause I love the fact that you can make it pretty colours !!!. Thanks Tracey for doing the maths Sewell, cause my maths is rubbish. 😂😂😂 Another great tutorial Thankyou X hope your all ok.🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗
hahah yes, that's the benefit of the white - colouring it however you like!
Thanks x
Thank for perfect video
Awww thank you for watching!
I use 900g of choc to 300g of cream. I just times the amount of cream with the ratio I want. 3 for white. 2 for brown choc.
Yep! Handy to know how to work it out for smaller amounts though when you dont want to use two full tubs of cream etc x
Yes, I came looking for this comment. I have always divided by the ratio, in this case 3. 🤯 so was surprised to see it worked out this way
@@laverneantonio32 im still blown away with this. Have we been doing it wrong all these years?
@@Cherrycakeco I've started making mine in batches and stick any extra in the freezer.
I still can't understand your maths 🤦🏽♀️.
@@laverneantonio32the thing is that instead of dividing the chocolate you multiply the cream so for example i wanna use 150 g cream so 150 multiply 3 = 450 and 150+450=600 g of ganache so the whole patch contains 3 parts of chocolate and 1 part of cream.
The way I make my chocolate ganache is that I get 2 blocks of chocolate, one milk and one dark (375g each so 750g of chocolate) then 300g of thickened cream. Combining the chocolates makes it not too sweet and not to rich so more people like it I've found. I'm in Australia so it took a few tries to work out the right ratio for our weather but haven't mastered white chocolate yet
Yes I used to mix dark and milk, but it got too much having massive sacks of chocolate to store, so stuck with just dark in the end LOL Yes ratios are important for the weather, glad you got yours sorted! x
Hello - thanks for this video it’s so helpful! Could you advise how much chocolate I’d need for an 8” 4 layer cake please? (just to cover the outside fairly thickly)
Thanks for these informations. I think I will stick to dark chocolate ganach for now 😆🍫
Hello, would this whipped ganache set hard to use as a base for fondant cakes? Thanks
Thank you so much
Great video!!! Thanks a lot ❤️
Thanks!
Can i make a simmer double cream and then pour to the chocolate?
After the white chocolate was in the fridge it didn’t look as thick as yours it still looked kinda like it in the beginning. I used candy melts.
I dont use candy melts as it's not chocolate xx
Can we cover the cake with this whipped ganache and cover with fondant?
Yes :D x
Hi Tracey......can I use Elmlea double instead of cream for white choc hanache? Will it affect how firm it sets?
Yes, I have now switched to Elmlea double - it stays in the fridge so much longer! haha xxx
@@Cherrycakeco ooo good....thank you
Love this! Could you do a video on making a chocolate drip cake as I’ve got to make it for a birthday and need ideas x
Thanks! Sure, already got one here: th-cam.com/video/IZVHnxgOKqE/w-d-xo.html
I love making white choc ganache ❤️
Can I use vegetable cream for white chocolate Ganache
Mam can I use chiffon cake for white chocolate ganache?
Can you use single cream, or does it need to be double?
Thanks for the video. Can I use whipped ganache to frost cake?? Will it stay stiff to attach fondant accents??
Yes you can :D x
Hello!,I prefer the white one becouse I can use different colors with it. Thanks for the tutorial😘
Thanks!
Hi
Please could you suggest which white chocolate I could use apart from the one you've mentioned?
Hi! Most white chocolate will be fine. Callebaut, Belcolade, supermarket white chocolate (not baking chocolate - the real stuff from the sweets/chocolate aisle!)
Can maraschino cherry puree be incorporated into white. Chocolate ganache without ruining it? How about orange marmalade melted down and cooled?
Awesome thank you.
Thanks for watching!
Little Cherry Cake Love your work and appreciate your tutorials , love your vlogs to and how you keep it real.❤️
Hi.. Can I pip flowers with it?!
If yes.. Witch one is better the whipped or the unwhipped one?!
Hi! I would go fro unwhipped so you dont get as many air pockets, and also wait for it to start becoming thicker as it cools down, it will help to keep its shape :D x
Lovely tutorial as always Tracey. When i 1st started to make ganache i found white the easiest to make and had trouble with dark, ive always been odd LOL x
hahaha no way!
Thank you for sharing. Please could one add powdered colour to the white ganache? How was it? Did it become hard
Hi! I haven't added a coloured powder, but I have used the whitening powder...that worked! x
Awesome
Can I use this quantity for filling and frosting a 3 layer cake? Do I need less or more?
How many batches would you say for one cake? 9inches
Hi! This one in the video should do 9" :D x
Please can you give me the ratio for dark chocolate & milk chocolate? x
There's a video here: th-cam.com/video/IzzfFVT7Q_U/w-d-xo.htmlsi=6qNBa8_YyJyIrfCo
Can you just hand mix the white colour mill without whipping? I don’t like whipped ganache
Sure! Whipping just helps to get it even whiter x
How long will this last in the fridge?
What ratio would you use for milk chocolate ganache? Thanks x
Hi! I use 2.5:1 for milk x
Hi glad you've done this video because I'm like you and o my ever use dark chocolate ganache as the white always goes oily , could you tell me the amount you made in the video what size cake that would cover and also the white food colouring that you used to get it white do you then have to use the same make of food colouring say if you wanted it to be pink or could you use ordinary gel colours x
Hi! The amount I made here 900g covered a super tall 5" cake. (Check out my latest tutorial to see it in action, and also me colouring it) It's called 'Party Panda' tutorial x
Cooking cream or whipping cream ????
Ehich do you prefer white ganache or hybrid buttercream for frosting??
Always ganache :D x
So I can't use melts?
You can, but generally candy melts aren't chocolate, so they never taste as good as the real thing... x
Hello, ma'am. I'm bit confused at the end, where there's mixing part. Do I add butter, sugar and white colour to ganache to mix together or just white colour and ganache itself?
I was wondering how you work out just how much ganache you need. Is there a formula you work from rather than the guess work I use, resulting in either too much left or not enough to finish the job.
Hi Leo! No I just make it in either 1 cream pots or 2 cream pots LOL
I can make exactly the same size cake - and a one pot mix will cover it - and the next time I do it...it wont! Its all due to how big you trim your sides, or how thick your layer is on top under the profroster, so the qunatities can differ even on the same size of cake! You can freeze leftovers though and use them again :D x
Can you recommend me which supermarket white chocolate is good for ganache?
Any as long as its amongst the other chocolate and sweets and not from the baking aisle. Aldi do cheap white chocolate, as do Tesco at 30p a bar! x
Little Cherry Cake I appreciate your reply thank you
If you over mix it could split you said but you put it in mixer with white colouring how come it not split from the extra mixing?
The ganache was mixed and set first - completing the emulsion process.
The colour was mixed in after this :D x
White chocolate and I don't get along. I can't colour it, it seizes. But I'll keep trying ... I prefer dark chocolate ganache
its best to use oil based food colouring for chocolate.
Yes its a temperamental little thing that's for sure! haha, try oil based colourings - they cost more, but hopefully you might have a bit more luck! x
Thanks💌
You're welcome 😊
❤
Will this recipe set hard enough for me to paint it do you know?
Yes, it sets nice and firm :D x
I opened a pack of white candy melts n tried melting it over a double boiler n nothing so I took it to the microwave nothing so I then hit cream n poured n it melted because I wanted it to write n make little design on acetate n put on cake but it didn't harden n when I started writing the letters just merged into one another n when I added it to the cake it just drooped ... what did I do wrong
Hi! I dont use candy melts as I'm personally not a fan of the taste, but you should be able to melt them gently in the microwave and pipe with it once its runny enough. If you heat them up too fast without stirring you can burn the chocolate and it will never seem to melt. If you added cream to the melts to turn them into a type of ganache it wont have set firm enough - you will just want to use the candy melts as they are. x
Thank you for this tutorial. I am terrible at figuring out ratios lol. What is the math for 4:1? Thank you.
Hi! It depends how much you want to make. If you have a 200ml tub of cream just multiply it by 4 to get your chocolate weight = 800g xx
@@Cherrycakeco Thank you for answering 😊
With this recipe, is it going to be enough to cover a 7inch cake?
Yep :D xxx
Hi Tracy I've just discovered you and I'm binge watching your vids 😊 I love your energy the way you explain. Just wondering do you use white chocolate for vanilla and dark for chocolate cakes ??
Awww thank you! No I tend to use dark for all cakes because its less temperamental and has a higher melting point. I just prefer using and making it :D x
Thank you for this - I’ve watched both your white and dark chocolate ganache videos. I have a couple of questions:
1) why no matter how long I stir my dark Chocolate mixed with cream (based on the 2 to 1 ratio) the small chocolate lumps never completely disappear? I’ve tried heating more (I usually do double boiler as it’s turned out better for me), stirring longer etc but there always seem to be some lumps once it cools down. I’ve also tried using different types of dark chocolate
2) why does some dark chocolate ganache set up firm and others don’t? I’ve tried to research online and have found nothing on the topic. What am I doing wrong?
Thanks!
For point 1 - are you heating the cream and then adding it to the chocolate, or are you heating the choc and cream together?
I heat mine together in the microwave and keep going until all the choc has melted (no lumps)
2. The ganache consistency will depend on your chocolate, different brands have different ratios of fat/butters to others. For a firmer ganache you'll want a higher cocoa content. That doesn't mean the cheaper chocolate wont work though, you just need more of it in your recipe to make it thicker x
Little Cherry Cake I use the double boiler method with chocolate and cream together - it melts down smooth but when it cools down it’s almost as if the chips reconstitute and I end up with some lumps - very frustrating. I gave up trying to use the microwave because it never turned out smooth no matter how many short bursts or stirring in between I did. At least with the double boiler I end up with smooth ganache at the beginning
Hi
Thank you for the recipe.
Can the cake coated with white chocolate ganache cake be painted in black
Sure! You can get PME black sprays which will speed up the process. However it might be easier starting with dark chocolate ganache instead x
Great video as always..
How much of the whitener did you need for the 900g batch?? Also do you need oils based colours?
Thank you! I think I squeezed too hard and put like half a bottle in HHAHA
Check out my latest Panda tutorial on colouring ganache, I did small amounts with gel colouring x
@@Cherrycakeco no straight answer
@@JOHNTHEWHISKhow much did you need? I used ‘half a bottle’.
Did it have to be oil? - check out my panda tutorial where I used gel.
That tutorial shows how it was done. Not sure what else I needed to say?! 😂
With this amount of ganache what size cake would you be able to fill and cover?
Hi! The one in the video was a very tall 5" cake and it covered it, and had some left over to colour and add swipes (see the panda tutorial for that)
I dont fill my cakes with ganache though as its too stiff for a filling, I prefer jam/buttercream for that.
For just covering I can usually do an 8" regular height cake. It depends really on how thick your outer layer is x
How to count 4:1??
Can I ask what's wrong with using cooking chocolate for ganache?
cooking chocolate tastes like sh*t
Sorry, but. after I put the ganache to cover, should I put the cake in the fridge or freezer?
I leave mine out at room temperature because the ganache will firm up as it sets :D You can speed up the process though by putting it in the fridge. Just let it come to room temp again before you cover with paste :D
Where do you get your chocolate from please Tracey?..xxx
Anywhere its the cheapest! ha ha I've bought my choc from at least 5 different websites. I type what I want into google (10kg dark callebaut) and check through the first few results, price checking against each other as they sometimes fluctuate!
What type of cream is that?
Double cream :D x
Hi Tracey! Thank you so much for sharing your chocolate ganache tutorials. I’ve been searching for the best tasting “frosting” for about a year now since American buttercream gives me a terrible sugar rush on the first bite. I think I may just convert to ganache. If I wanted a fluffier consistency, would you recommend using a whipped ganache for both the inside and outside of a cake? Also, can whipped ganache be used to pipe decorations and stay sturdy?
You're totally welcome!
Yes as chocolate will set back up at room temp its not going to be as fluffy as buttercream, but it can be whipped and loosened a little by bringing the ratio of choc:cream down a bit for a filling. But keeping the 2:1 ratio for the outside so its sets nice and firm to keep it safe.
Yes you can pipe with it, I would go for un-whipped (so you dont get as many airpockets) and pipe it once it starts to firm up a little (gets cooler) so it will keep its shape better :D xxx
Do you mean 3-1 ratio? Xxx
what is the fatness of this cream milk?
why does it stay very sticky at times?
i did 4:1 once but the clients complaned tht their knife broke as it ws too hard to cut into the cake😅😅
can we add tylose powder to keep it nonsticky??
Probably too much cream or overheated!?
I use 3 parts white, 1 part cream.
I let it stand at room Temp uncovered ("tempering") overnight, and reheat it a little to Work consistency. I also like to let my ready ganached cake stand (if im using buttercream in the middle) at room temp. No need for a fridge, and it dries great - no stickiness
روعه
Tracey you’re a magician!!! I can never get my ganache to that lovely consistency! Do you tend to use the white ganache straight away??? I always thought ganache had to be left overnight before using, then you have to deal with the hassle of rock ganache 🤷🏻♀️🤷🏻♀️ looking forward to seeing what you do with this batch! Thanks as always #cherrybrigade 🍒
No I don't use it straight away, Its a tad snotty looking! Pop it in the fridge to firm up a bit. I tend to just use it whenever I'm ready for it! If its set too hard (because I've left it over night) I just gently re-melt, if its too runny, I just wait for it to firm up haha x
Mine separates and has oil laying on top? I've tried a million times and it never works. I'm using Ghirardelli white chocolate, is that the wrong kind?
Hi! It's probably been overheated/over stirred. Just drain a little of the oil away and then start whipping the ganache and dropping in a little extra cream as you do it....it will come back together! x
Microwaving plastic???
yep
Its funny... in englisch everything is named chocolate lol we bakers have "Kuvertüre " for the Good one and "Schokolade" for the commercial stuff
The colour mill white costs £5 or more for a small bottle. She also never said how much you need to use for one batch, and that would have been helpful. Not worth it to me to pay that much money for food colouring for one cake.
Please don't use the word snotty. Now I can't look at it the same.