I have and am working at a bakery for 7 years now. I learned so much from your video that we hadn't been doing in our kitchen. Thank you. Beautiful taught.
My toxic trait is thinking i am going to achieve this look on my first trial. This video has really good informations that almost answered all my questions.
Thank you! I’ve watched several of your videos and I like how you break things down. There is no assumed knowledge and you start from the beginning. Great tutorial. Xx
My 1 stop channel forever You always give out instructions very well and it makes me not to hesitate trying new techniques out Does ganache hold in a hot weather or is it not an ideal to be used in hot a weather? You're the best sister, thanks
This is literally the best ganache I’ve ever made...❤️I made it for eid it came out well ...Thank you sister for the recipe and looking forward for more amazing recipes 🥰
Very helpful video. Thank you. One tip for you all: I noticed how when your frosting your cakes, the cake & cakeboard move around on your turntable. Something you can use is the rubbery roll of "grippy" mat you can buy at the $ store that you put in your cupboards under your cups and glasses. Cut a small square about 5" square... it keeps your plate and cake centered on your turntable. And its washable! Ill try to add a photo...
I really like the way you explain. I have a question. When you cover the cake with ganache, the ganache is at room temperature or straight from the fridge? Yours looks quite soft that's why I am asking :)
Thank you so much for all the explanation you give us ❤❤❤ can I please ask. When you put the cake in the first thin layer of ganache in refrigerator, do you cover it with film? To prevent it from sticking the whole flavours of what’s in the fridge 😅😅😅
Hi , thank you so much for all your work and tips . What type of chocolate do you recommend for the ganache ? And if I would to want to cover my cake in a mold I can just pour it right away ?
Thank you for this. It’s really helpful! I’ve subscribed. What do you recommend for creating 3D figures such as flowers with ganache? I’ve seen a few people add powdered sugar and then whipping the ganache. Will it add to stability?
Hi there! So glad to hear the video was helpful and thank you so much for subscribing :). In terms of 3D figures like flowers, I've never actually used ganache to pipe designs like these - yes you may need to add icing sugar to the ganache to increase it's stability. Sorry I couldn't be of more help! Something I'd like to experiment with soon though :)
Hi, your videos are really very very helpful. I have learnt many things from your video. Your videos are very clear. You have described really very easy and simple way. Thankyou so much. One question. Is this ganache recipe can be use for fondant cakes.
The cake looks amazingly good and gorgeous, there is a question in my mind is that for the coloured ganache does it need to be whipped after it had been rested?
Thank you for this awesome tutorial! I’ve learned a lot from your videos! Question: Does the scraping method work for buttercream frosting that sits on the cake in the fridge?
Hi can i ask if we use gel colour will not split the ganashe?Normally I use colour on oil base for chocolate, but if dont split with gel colour i will use the gel colour
Hi thanks so much for this tutorial it’s really clear. Would you be able to advise approximate quantities for covering an 8” 4 layer cake in white chocolate ganache please? Thank you!
Hi April! So glad to hear you enjoyed the tutorial :) and the cake in this video is a 2 layer 6 inch cake, so for a 4 layer 8 inch cake, I would say to do about 3x the quantity I used in this video :) (the quantities are in the description box of the video). Hope that helps!
Thank you for this video, I am yet to try it out, but kindly if I may ask, how would you compare the white ganache and swiss meringue butter cream stability in hot weather.
Hi Anne! I would say ganache is more stable than a Swiss meringue buttercream, but both are great! The most stable out of them all though is Italian meringue buttercream - but also the hardest to make! :)
You video was very informative! When using ganache on the outside and on the inside of a cake, if I want to add another non stable filling, like a strawberry compote, can I create a "dam" with the ganache to hold the compote inside? I normally work with buttercream so this technique is bit new to me! Thanks!
Wow. Thank you for your video. Question, can I place decor around? I was thinking of chocolate shape fruits around it? Do you have also videos about molding chocolates like it will look like pineapple, strawberry color? Thank you
I did it I was worried because it was super sticky. But I read that happens if you don’t let it rest. After patiently waiting it worked beautifully bright color! Can you airbrush on the final coat?
Hi Mk. Love your videos! 😍 I am one of your subscribers now. ❤ I have questions.. 1. Why are you not using simple syrup for this cake? 2. Can you use coloring for milk chocolate ganache? Hope to hear from you soon. 💕
Hi Isabella! Thanks so much for subscribing :D. To answer your questions, 1) I mention in the video that I had already put simple syrup onto my cake layers, so I still did use it, just didn't show it on the video :) and 2) Yes you can, but you'll only be able to achieve dark brown/black colours because of the brown colour of the chocolate. Hope that helps! :)
Hi, i loved it. When you apply color layer of ganache, smooth and pop it in the fridge. Did you add 2nd layer of ganache? I never get this smooth to the cake. Thanks again. Keep shining 😍
@@aruniushanipenaluwage4584 Thank you so much! And nope I didn't add a second layer - once the ganache is firm then simply start scraping the cold ganache and it will reveal a smooth finish :)
Thanks for the wonderful explanation! When you put the cake in the fridge, do you cover it completely? I have done that in the past and noticed my cakes loose moisture afterwards. How do you avoid your cakes from gettinf dry after putting them in the fridge? Thanks!
Hi Paula! So whenever I leave my cakes in the fridge for longer than 30 minutes, they will always have at least a crumb coat on them. This is to prevent air from getting to your cake because if you leave your cake uncovered in the fridge it will go dry. The buttercream/ganache acts as a barrier that keeps your cake inside moist so make sure your cake is covered well before placing it in the fridge :)
Thanks for this video. So i will need my cake monday morning , im planning to do the same frosting, can I do it 2 days ahead and do the frosting to the cake the next day? How long can i refrigirate the ganache frosting ?and will I just cover it the same thing you did in this videi for 7 hours?
Are you using anchor whipping cream? The consistency of the cream you're using doesn't look like the anchor heavy cream that comes in twin cups that we have here in NZ which is more thick in texture rather than the runny cream you're using. Wondering if I use the actual heavy cream - whether the ratios would defer.
Hi there! So happy to hear you're enjoying the content :D And hmm I don't usually use compound chocolate but you can try! The only thing is it may set a lot quicker and be firmer at room temp :)
Hi there! So glad to hear you're enjoying the videos :D and you mean after it was placed on the cake before I scraped it? If so then I left it in the fridge for about 2 hours. And I didn't use a mixer for this ganache :)
Hi You are so so so good in explaining the techniques. I follow you for all my baking products. I have query if u plz can help, in this white chocolate ganache, can i warm the heavy cream and then add to white chocolate and then melt by spatula?
Hiya, great video :) I made the white chocolate ganache but it set really hard. I tried heating it up in the microwave in 5 sec bursts but it ended up splitting and everything I did to try and save it failed. Any ideas? :)
I have and am working at a bakery for 7 years now. I learned so much from your video that we hadn't been doing in our kitchen. Thank you. Beautiful taught.
Hi Melissa! Thank you so much for your message, it made my day! Glad to hear my videos have been helpful :) :)
I’ve watched some other ganache videos but you’re videos on explaining are much better and easy to understand
My toxic trait is thinking i am going to achieve this look on my first trial. This video has really good informations that almost answered all my questions.
Me too lool
Hi, i just wanted to say that your recipes are incredible! Your tutorials are so easy to follow and you explain everything so clearly. Keep it up!
I just love how you break it all down, also, you explain everything! love this video, definitely feel more comfy with the idea of using ganache.
Thanks so much Natalia! Glad to hear you found the video helpful :)
The BEST tutorial on white ganache
Thank you! I’ve watched several of your videos and I like how you break things down. There is no assumed knowledge and you start from the beginning. Great tutorial. Xx
Thanks so much for the wonderful feedback, so glad to hear you're enjoying the videos :D
Adding the white color first is a great idea…thank u for the helpful tip!
That's insane! I've tried it yesterday with my chocolate/mascarpone cream and it worked out so good!!!
Thanks!❤️
Yay that's awesome! So glad to hear it worked - it's my favourite way to smooth cakes!! :)
Can you please share how you made the mascarpone cream with this Ganache ?
@@marilounc2505 A long time and didnt answer !!! I think you can google it by typing mascarpone with chocolate ?!?!
I am a homebaker and many things I learned from you😊
I covered my cake with this ganash was excellent. Thanks for this recipe
My 1 stop channel forever
You always give out instructions very well and it makes me not to hesitate trying new techniques out
Does ganache hold in a hot weather or is it not an ideal to be used in hot a weather?
You're the best sister, thanks
Wow! What a beautiful cake🥰
I love it😄
That finish is lovely …I’m about to make a cake virtually the same colour so this tutorial was amazing! Thankyou
This is literally the best ganache I’ve ever made...❤️I made it for eid it came out well ...Thank you sister for the recipe and looking forward for more amazing recipes 🥰
So glad to hear that sis and thank you so much for your support! :D Eid Mubarak :)
@@CakesbyMK
Your welcome 😘
bardzo Ci dziękuję za ten filmik i za mnóstwo innych. uwielbiam.Cie oglądać u czuć się od Ciebie. buziaki♥️
ADorotka próbowała Pani tynkować w ten sposób ? Ganache się wyrównuje zupełnie schłodzony ,bo nie wiem czy dobrze zrozumiałam ?
1st time cake decorating for my kids birthday cake. I wish I'd found your videos yesterday. Here goes attempt #2 😂
You've made it sound so simple to do, will definitely be trying this in the near future 😊
Very helpful video. Thank you.
One tip for you all:
I noticed how when your frosting your cakes, the cake & cakeboard move around on your turntable.
Something you can use is the rubbery roll of "grippy" mat you can buy at the $ store that you put in your cupboards under your cups and glasses. Cut a small square about 5" square... it keeps your plate and cake centered on your turntable.
And its washable!
Ill try to add a photo...
Hello Chris! Glad you enjoyed the video :). Yes you're absolutely right - thank you so much for the tip! I really need to get one of those mats xD
Wow you are really the best teacher
I never subscribed so early dear bt there is some magic in your personality as well as in ur skills.
Aww thank you so much Saima! That's so kind of you to say, and thank you for the sub :D
I really like the way you explain. I have a question. When you cover the cake with ganache, the ganache is at room temperature or straight from the fridge? Yours looks quite soft that's why I am asking :)
Room temp
Thank you so much for these amazing lessons!
MashAllah 🥺 ur an angel!!!
You r the best teacher a learnt a lot frm your lessons thnx very much I never used ganache by m loving this ❤️
omg I cried!!!!! thank you so much for this!!!!!!! 😭❤️❤️ I learned so much from this and all my question are now cleared!!!
Thank you so much for all the explanation you give us ❤❤❤ can I please ask. When you put the cake in the first thin layer of ganache in refrigerator, do you cover it with film? To prevent it from sticking the whole flavours of what’s in the fridge 😅😅😅
Excellent stuff. Everything well explained. Thank you so so much
MK you are an amazing teacher. I just love your videos ❤️
That cake looks so delicious
Hi , thank you so much for all your work and tips . What type of chocolate do you recommend for the ganache ? And if I would to want to cover my cake in a mold I can just pour it right away ?
Simple,helpful and clear Thank you so much💕
That's soooo nice to see you after a long break ❤
I love how thick your cake layers are! What kind of cake pans do you use? Thanks!
That was actually so helpful! Thx!
I guess gel colours are not meant for chocolate. Mine got a very weird colour when i tried to mix gel colour to my chocolatE
@@ruhinakhan9030 Use gel color for chocolate. There's several brands on the market. I use Artisan Accent.
Always love your videos and detailed descriptions!
you teaching is very easy to understand
Thank you so much for explaining everything, it's really helpful.
Second video I am watching from your channel. You make me want to love Muslims. Happy Ramadan dear. You are doing well and I so love your ascent.
Aww you are too sweet Pamela! Thank you so much for your support, truly appreciate it :)
Wow i love your cake i just see your video today and i love it and i love the way u explain everything im a beginner thank u so much 😍😍😍😍😍
I love your videos MK. You are superb,keep it up. Glad to learn from you always
This was so helpful! And thank you for saying how much cake this will cover! 🤍
Thank you for this. It’s really helpful! I’ve subscribed.
What do you recommend for creating 3D figures such as flowers with ganache? I’ve seen a few people add powdered sugar and then whipping the ganache. Will it add to stability?
Hi there! So glad to hear the video was helpful and thank you so much for subscribing :). In terms of 3D figures like flowers, I've never actually used ganache to pipe designs like these - yes you may need to add icing sugar to the ganache to increase it's stability. Sorry I couldn't be of more help! Something I'd like to experiment with soon though :)
Hi, loved the way you explain things, simple and easy.
Your videos are really great tutorial videos, from 1 baker to another. 😊
Hi, your videos are really very very helpful. I have learnt many things from your video. Your videos are very clear. You have described really very easy and simple way. Thankyou so much.
One question. Is this ganache recipe can be use for fondant cakes.
Thank you so much for your wonderful feedback Shilpa! :) And yes this can be used for fondant cakes :)
Thankyou
Learnt a new technique.. Thank you
Thanks so much for this video! Please will the ganache stay hard on the surface of the cake at room temperature? Thank you 😊
The cake looks amazingly good and gorgeous, there is a question in my mind is that for the coloured ganache does it need to be whipped after it had been rested?
Thank you so much! And nope it doesn't need to be whipped :)
@@CakesbyMK Thanks for the reply, appreciated!
Thank you so much for all you all you do
Hii
Loved your lesson
Which white chocolate can I use?
Thank you
I loved your video! One question, what brand of chocolate did U use? It's Candy wafers chocolate or?
Fantastic technic and very useful, pls I want to know that we can use whipping for layer and for covering white ganach
Whipping cream for layer and for covering the cake can use white ganach
Thank you for this awesome tutorial! I’ve learned a lot from your videos! Question: Does the scraping method work for buttercream frosting that sits on the cake in the fridge?
So glad to hear that! :D And yesss it works great with Swiss meringue buttercream :)
@@CakesbyMK Thank you so much! 🥰
Can this be use in the hot weather?
it looks so perfect!
Another great video . Thanku so much for sharing. You make it all so simple
Amazing,never thought of this method🤩
Love this! If I needed black would it make sense to just use the darker chocolate ?
Hi Steph! Yes that's correct :)
i would love to see how you scrapped the cake to get that smooth finish from the start to end.
I simply love your channel ❤️
Amaizing and very neat!!! Can we use normal fresh milk or whipping cream? Because I don't have heavy cream
Hi Amari! As the other user has kindly mentioned, you can use whipping cream without whipping it - this is heavy cream :)
This video is excellent! How long do you let your ganache set before you cover the cake with it?
Hi can i ask if we use gel colour will not split the ganashe?Normally I use colour on oil base for chocolate, but if dont split with gel colour i will use the gel colour
Are you using regular foodcolor, or is it Cocoa butter color? Btw I love watching your videos 🥰🥰
Hi Heidi! I'm using regular gel colours :) and so glad to hear you're enjoying the content :D
The way she says mk i- 😍
yah love it
Cane across ur page few days ago amazing method of teaching dear..thanks for everyone of us. Is this ganaching method also good for tiered cakes ? Tia
Thanks so much Reena! :) And yes this works great for tiered cakes :)
Thank you so much ...from sri Lanka ❤
Hi thanks so much for this tutorial it’s really clear. Would you be able to advise approximate quantities for covering an 8” 4 layer cake in white chocolate ganache please? Thank you!
Hi April! So glad to hear you enjoyed the tutorial :) and the cake in this video is a 2 layer 6 inch cake, so for a 4 layer 8 inch cake, I would say to do about 3x the quantity I used in this video :) (the quantities are in the description box of the video). Hope that helps!
@@CakesbyMK thank you very much 🥰
Thank you for this video, I am yet to try it out, but kindly if I may ask, how would you compare the white ganache and swiss meringue butter cream stability in hot weather.
Hi Anne! I would say ganache is more stable than a Swiss meringue buttercream, but both are great! The most stable out of them all though is Italian meringue buttercream - but also the hardest to make! :)
Thank you cakes by MK, noe I know better.
Nice video and great explanation. Does this ganache cake melts down once outside refrigerator?
Thanks Rishita! And no it shouldn't melt down :)
You video was very informative! When using ganache on the outside and on the inside of a cake, if I want to add another non stable filling, like a strawberry compote, can I create a "dam" with the ganache to hold the compote inside? I normally work with buttercream so this technique is bit new to me! Thanks!
Glad you found it helpful! :D And yes you can absolutely do that :)
Fantastic! Thank you for sharing this technique :)
waw very nice done. thx alot for these tips
Wow your recipes are so yummy
Super helpful! thank you!
Wow. Thank you for your video. Question, can I place decor around? I was thinking of chocolate shape fruits around it? Do you have also videos about molding chocolates like it will look like pineapple, strawberry color? Thank you
Woow thanks for this vidio it's easy to understand
I did it I was worried because it was super sticky. But I read that happens if you don’t let it rest. After patiently waiting it worked beautifully bright color! Can you airbrush on the final coat?
Very nice.. thank u for the video.. i enjoyed watching.. ❤️❤️
Amazing awesome innovative fantastic
Thanks for the video.
For your ganache- do you use proper white chocolate (with actual cocoa butter) or compound chocolate (with vegetable oil)?
In baking you usually use real chocolate.
Tq for the sharing.. Will try this soon
Hi Mk. Love your videos! 😍 I am one of your subscribers now. ❤
I have questions..
1. Why are you not using simple syrup for this cake?
2. Can you use coloring for milk chocolate ganache?
Hope to hear from you soon. 💕
Hi Isabella! Thanks so much for subscribing :D. To answer your questions, 1) I mention in the video that I had already put simple syrup onto my cake layers, so I still did use it, just didn't show it on the video :) and 2) Yes you can, but you'll only be able to achieve dark brown/black colours because of the brown colour of the chocolate. Hope that helps! :)
@@CakesbyMK Noted MK. Thanks a lot for your reply! ❤
Hi, i loved it. When you apply color layer of ganache, smooth and pop it in the fridge. Did you add 2nd layer of ganache? I never get this smooth to the cake. Thanks again. Keep shining 😍
@@aruniushanipenaluwage4584 Thank you so much! And nope I didn't add a second layer - once the ganache is firm then simply start scraping the cold ganache and it will reveal a smooth finish :)
Thanks for the wonderful explanation! When you put the cake in the fridge, do you cover it completely? I have done that in the past and noticed my cakes loose moisture afterwards. How do you avoid your cakes from gettinf dry after putting them in the fridge? Thanks!
Hi Paula! So whenever I leave my cakes in the fridge for longer than 30 minutes, they will always have at least a crumb coat on them. This is to prevent air from getting to your cake because if you leave your cake uncovered in the fridge it will go dry. The buttercream/ganache acts as a barrier that keeps your cake inside moist so make sure your cake is covered well before placing it in the fridge :)
@@CakesbyMK Thanks for your reply. I tried this ganache recipe and it worked very well 👏😁.
Thanks for this video. So i will need my cake monday morning , im planning to do the same frosting, can I do it 2 days ahead and do the frosting to the cake the next day? How long can i refrigirate the ganache frosting ?and will I just cover it the same thing you did in this videi for 7 hours?
Are you using anchor whipping cream? The consistency of the cream you're using doesn't look like the anchor heavy cream that comes in twin cups that we have here in NZ which is more thick in texture rather than the runny cream you're using. Wondering if I use the actual heavy cream - whether the ratios would defer.
Hi .. i love your work :) i just want to ask can i use white chocolate compound for this ganache??
Thank you so much 😊
Hi there! So happy to hear you're enjoying the content :D And hmm I don't usually use compound chocolate but you can try! The only thing is it may set a lot quicker and be firmer at room temp :)
As white chocolate is sweeter than other so this type of cake will me very sweet in taste..
Hi there! The cream softens the sweetness but yes white chocolate ganache is generally sweeter than buttercream :)
Wowwwww what a technique
Wow, superb
Hi your videos are amazing. One question the blue ganache how many hours stayed in frigid? And do you mixed with the mixer after that ?
Hi there! So glad to hear you're enjoying the videos :D and you mean after it was placed on the cake before I scraped it? If so then I left it in the fridge for about 2 hours. And I didn't use a mixer for this ganache :)
To make outerline nice and firm, should i keep the cake freeze or freezer?
Thank you for sharing! I am confused why didn’t you whip the ganache after refrigeration?
Thanks for your nice videos. I love them.
Your videos are very informative thankuu
Hi
You are so so so good in explaining the techniques.
I follow you for all my baking products.
I have query if u plz can help, in this white chocolate ganache, can i warm the heavy cream and then add to white chocolate and then melt by spatula?
Hi there! Thank you so much for your wonderful feedback :D. And yes you can absolutely do it that way :)
@@CakesbyMK thank you for replying.
Keep inspiring😊
Very helpful ❤
Hiya, great video :) I made the white chocolate ganache but it set really hard. I tried heating it up in the microwave in 5 sec bursts but it ended up splitting and everything I did to try and save it failed. Any ideas? :)
Hi Andrea! Sorry to hear your ganache split! Check out this video on ways to help fix your ganache :) th-cam.com/video/HG6diwnwT-k/w-d-xo.html
She's real good thank you
Really helpful one 👌👏