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 :)
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 ?
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
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 😅😅😅
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 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?
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 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?
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
Pls did u need to whip the ganache before spreading it over the cake and how long did you leave it out to thicken before using it on the cake. Pls treat as urgent planning to try it for my cake on Tuesday. Thanks in anticipation
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 :)
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!
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?
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?
Thanks so much for the video. Have you ganached a shaped cake e.g cat and achieved a smooth finish? My daughter does not like fondant so would like to use ganache but concerned it won’t be smooth like your cake.
Hi there! Ahh yes so ganache would work well for something like that. But what you want to do is shape the ganache with a small piece of acetate sheet or something like that when you apply your final coat and skip the extra part when you place it in the fridge again because the hard ganache might be too hard to shape :)
Hi Monika! Because whipped cream is very soft, you would only use it as a filling for a ganache covered cake, and then cover the outsides in ganache like I've done in this video :). Hope that helps!
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!
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?
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.
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 :) :)
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
I’ve watched some other ganache videos but you’re videos on explaining are much better and easy to understand
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!
The BEST tutorial on white ganache
Jazaki Allah kheir sister, amazing tutorial and great explanation. Allah bless you. 😊😊
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 :)
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
Excellent stuff. Everything well explained. Thank you so so much
Adding the white color first is a great idea…thank u for the helpful tip!
Wow you are really the best teacher
I covered my cake with this ganash was excellent. Thanks for this recipe
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 ?!?!
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😄
You r the best teacher a learnt a lot frm your lessons thnx very much I never used ganache by m loving this ❤️
1st time cake decorating for my kids birthday cake. I wish I'd found your videos yesterday. Here goes attempt #2 😂
Thank you so much for these amazing lessons!
MashAllah 🥺 ur an angel!!!
MK you are an amazing teacher. I just love your videos ❤️
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
That's soooo nice to see you after a long break ❤
You've made it sound so simple to do, will definitely be trying this in the near future 😊
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 ?
omg I cried!!!!! thank you so much for this!!!!!!! 😭❤️❤️ I learned so much from this and all my question are now cleared!!!
That finish is lovely …I’m about to make a cake virtually the same colour so this tutorial was amazing! Thankyou
I am a homebaker and many things I learned from you😊
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 😘
Always love your videos and detailed descriptions!
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.
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 :)
Simple,helpful and clear Thank you so much💕
That cake looks so delicious
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
I love your videos MK. You are superb,keep it up. Glad to learn from you always
Thank you so much for explaining everything, it's really helpful.
it looks so perfect!
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 all you all you do
Another great video . Thanku so much for sharing. You make it all so simple
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 😍😍😍😍😍
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 ?
I simply love your channel ❤️
Hi, loved the way you explain things, simple and easy.
you teaching is very easy to understand
Learnt a new technique.. Thank you
Amazing,never thought of this method🤩
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
Your videos are really great tutorial videos, from 1 baker to another. 😊
I love how thick your cake layers are! What kind of cake pans do you use? Thanks!
Very nice.. thank u for the video.. i enjoyed watching.. ❤️❤️
Hii
Loved your lesson
Which white chocolate can I use?
Thank you
Love this! If I needed black would it make sense to just use the darker chocolate ?
Hi Steph! Yes that's correct :)
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 😅😅😅
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.
Thanks so much for this video! Please will the ganache stay hard on the surface of the cake at room temperature? Thank you 😊
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?
i would love to see how you scrapped the cake to get that smooth finish from the start to end.
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 :)
This was so helpful! And thank you for saying how much cake this will cover! 🤍
waw very nice done. thx alot for these tips
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
The way she says mk i- 😍
yah love it
Fantastic! Thank you for sharing this technique :)
Woow thanks for this vidio it's easy to understand
Super helpful! thank you!
Thank you so much ...from sri Lanka ❤
Very helpful ❤
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 :)
Hey just wanted to know if you had kept ur coloured ganache in d fridge before applying on the cake or at room temperature n for how much time
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😊
Really helpful one 👌👏
To make outerline nice and firm, should i keep the cake freeze or freezer?
I loved your video! One question, what brand of chocolate did U use? It's Candy wafers chocolate or?
Thanks for your nice videos. I love them.
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
Pls did u need to whip the ganache before spreading it over the cake and how long did you leave it out to thicken before using it on the cake. Pls treat as urgent planning to try it for my cake on Tuesday. Thanks in anticipation
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 :)
What's the difference between whipped and un-whipped ganache. When do you use whipped ganache to frost the cake
Wow, superb
Wow your recipes are so yummy
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 :)
Thank you for sharing! I am confused why didn’t you whip the ganache after refrigeration?
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!
Hi. Can I whip this ganache for cupcakes or is the ration different.?
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?
Tq for the sharing.. Will try this soon
Thanks so much for the video. Have you ganached a shaped cake e.g cat and achieved a smooth finish? My daughter does not like fondant so would like to use ganache but concerned it won’t be smooth like your cake.
Hi there! Ahh yes so ganache would work well for something like that. But what you want to do is shape the ganache with a small piece of acetate sheet or something like that when you apply your final coat and skip the extra part when you place it in the fridge again because the hard ganache might be too hard to shape :)
@@CakesbyMK Thanks so much for replying! Much appreciated 😊
Nice video and great explanation. Does this ganache cake melts down once outside refrigerator?
Thanks Rishita! And no it shouldn't melt down :)
Amazing awesome innovative fantastic
Hello, its possible to Paint on the Cake a draw after the ganache dries? Thank you very much
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 :)
Omg,thank you so much 💖
U r amazing 👏
Also if i want to pipe swirls on my cake do you whip up the ganash and use that?
Hi....its a lovely video....my query is that how can we cover ganache on whipping cream cake?
Hi Monika! Because whipped cream is very soft, you would only use it as a filling for a ganache covered cake, and then cover the outsides in ganache like I've done in this video :). Hope that helps!
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 🥰
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?
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.
Is this stable for stacked cake like wedding cakes? I heard that this type of frosting doesnt melt in hot weather which is good for traveling the cake
hi! this really helps a lot. in my place there are no gel coloring is it still okay to use liquid coloring?
Hi Nudia! Unfortunately liquid colouring could cause your ganache to split, so it's best to use gel colours :)