Will this ganache (the frosting consistency one) be ok to cover in fondant and still be set hard/not make fondant go all yuck? I want to make my son’s birthday cake vegan and finding it so hard to find info on vegan professional/fondant covered cakes!
What ratio would you recommend to top a boston cream pie? Would the "filling" consistency set as nicely as the "icing" consistency? Thanks, great video
Not a vegan but I have issues with certain foods so I cant eat certain things milk included so these videos are useful for when I wanna make stuff that won't make me regret earing for the day
@@VeganBakesBySaraKidd thank you for the reply. I have one more question. Since 90% is bitter do I need to add sugar to ganache? Will it disturb the consistency of ganache?
Hi sara. Just a question. Would it make any difference if i use coconut milk instead of cream. And can you taste the coconut in it? And lastly how about if i use any non dairy milk will it still have the same consistency? Thanks.
Hi Rubs! I always use coconut cream but I have seen loads of other vegan recipes using coconut milk. I would just recommend not using any low fat brands. I don’t notice the coconut taste at all but others sensitive to coconut might....
I would love you to do a traditional caramel sauce and millionaires shortbread with a set but soft caramel. Most recipes I see that are vegan are made with dates which my husband can't have 😊 love this video. Thank you x
Great, informative video - thanks so much! I'm not good at math, but I'm wondering if you may have meant .8 rather than .08? Also, does 300 mL of coconut cream just coincidentally equal 300 gm of coconut cream?
Hi Sara, is this ganache used to ice the whole of your layer cake, or is it just the piping on top? Would love a ganache recipe that could be used for coating a whole cake!
Yes this is for coating the whole cake. It can also be used for pipping but you have to let it set to firm up. The chocolate cake in the ep is what I iced with the ganache.
I wish I had seen your video way before,I tried to make my first ever Choc Ganache yesterday(06/04/2022) for my Oatmeal/Banana Cake that I was baking for the first time ever...I aced the cake but unfortunately my ganache let me down. I thought I’d perhaps used low quality chocolate chips and coconut milk but after watching your video I see that I used wrong methods from the get go,I boiled my milk,heated my choc chips thereafter which resulted in my ganache not frosting properly after one hour of being in the fridge. Out of frustration,I popped it in the freezer and still it refused to set to the level that this other video I learnt from suggested...I was heartbroken really😂😂 coz I had baked that vegan cake for my best friend’s 40th and wanted to surprise him🤦🏿♂️🙈 needless to say we had a watery ganache on the perfectly baked cake. Going forth I’m gonna apply your technique and teach myself using easy method. You’ve just gained a new subscriber in me and THANK YOU for an easy to follow guide. 😉✌🏿👍🏿 from Johannesburg, South Africa 🇿🇦
It looks too liquid though - don't you need to put it in the fridge for a while to get firm so to use as icing. My icing usually turns out too soft -- which is a problem.
Hey Syd! It does firm up if you let it sit. If you're using it for cupcakes I recommend letting it sit for 20-30mins. If you put it in the fridge it will firm up very quickly. I found that if I wanted the really smooth look I would ice almost straight away so I could get smooth sharp edges. It can depend on the type of chocolate you use.
Very interested in your content. Please add proper closed captions. Most people watch videos without sound very often. A lot of people like me, can't access audio info for different reasons. Auto-gen captions are very hard to follow and rarely completely accurate.
Want an easy vegan gluten-free chocolate cake recipe? Go here: th-cam.com/video/XYuTxW-XgUo/w-d-xo.html
If you are using coconut milk and or oil doesn't that taste too coconuty?
Too much coconut gives me stomach trouble, can I substitute other milk alternatives such as soy, or would I need to add some fat to that?
Yes absolutely - I prefer to use soy based creams
Awesome tutorial! I was searching for an easy recipe. I am glad I found it. Thanks for sharing!🙂
Killin' it as always! Thank you for the ratios! Your tips are the best part of your videos.
You're the best! That ratio is soooo handy. Glad you liked it xox
Thanks for the video. I am not a vegan but sometimes, vegan recipe is all I need because of its simplicity :D
How would you store left over ganache and how long will it keep and thank you you make it all so easy it tates delish better than the regular ganache
Hey Mandy, you can store ganache in the freezer in an air tight container for about 2 months.
@@VeganBakesBySaraKidd thank you so much
So fun to watch and cannot wait to try making this!!!!
Let me know how you go!
First time watching your videos. It’s been so helpful to me. Thanks so much for sharing! New subscriber ❤ Sunday 3/26/23
Will this ganache (the frosting consistency one) be ok to cover in fondant and still be set hard/not make fondant go all yuck? I want to make my son’s birthday cake vegan and finding it so hard to find info on vegan professional/fondant covered cakes!
Hi Sara,
Lovely recipe as always.w
I wanted to know if we can freeze thaw this ganache?Thank you for your reply.
Also what brand of vegan dark chocolate did you use?
whittakers dark chocolate
Thanks 😊
Why doesn't it have more views? this channel is amazing. Loves from Uruguay
Thanks so much!
Hi, what’s the ratio for piping?
What ratio would you recommend to top a boston cream pie? Would the "filling" consistency set as nicely as the "icing" consistency? Thanks, great video
I would do 2:1 as it's going to be thicker and won't set as hard x
Not a vegan but I have issues with certain foods so I cant eat certain things milk included so these videos are useful for when I wanna make stuff that won't make me regret earing for the day
does this ganache taste of coconut????
no you can't taste it at all
Hello! Can I use Lindt 90% Chocolate bar?
yes that would be perfect
@@VeganBakesBySaraKidd thank you for the reply. I have one more question. Since 90% is bitter do I need to add sugar to ganache? Will it disturb the consistency of ganache?
@@anubhanirvan1985 I wouldn't add sugar, it should be fine as is
Love your style
Thanks for the ratios, so useful. What brand of coconut cream do you use?
Nalisha kesha I just used a no brand supermarket name. Just make sure your coconut cream isn’t lumpy.
@@VeganBakesBySaraKidd brilliant, thanks Sara!
Nalisha kesha let me know if you have any issues 🤓
Hi sara. Just a question. Would it make any difference if i use coconut milk instead of cream. And can you taste the coconut in it? And lastly how about if i use any non dairy milk will it still have the same consistency? Thanks.
Hi Rubs! I always use coconut cream but I have seen loads of other vegan recipes using coconut milk. I would just recommend not using any low fat brands. I don’t notice the coconut taste at all but others sensitive to coconut might....
I’m not sure about the consistency though. If it’s too runny and not setting, you can add more chocolate.
@@VeganBakesBySaraKidd ok. Thanks. Will try this.😁
@@hrubs481 great let me know how you go
Can I use almond milk?
No, it needs to be at least 35% fat content
Oooh, I have been wondering how people do this! Thank you xx
no worries!
I would love you to do a traditional caramel sauce and millionaires shortbread with a set but soft caramel. Most recipes I see that are vegan are made with dates which my husband can't have 😊 love this video. Thank you x
Here is my caramel sauce recipe with no dates! www.sarakidd.com/recipe/vegan-caramel-sauce/ I will work on a shortbread. Glad you like the video xox
kelly freeth If he can have coconut if you lightly heat cocomels they work about the same and taste just like regular caramel
WOWZA! I want to put it on all the things...thanks for making this look so easy! xo
I want to put it on everything also!
Great, informative video - thanks so much! I'm not good at math, but I'm wondering if you may have meant .8 rather than .08? Also, does 300 mL of coconut cream just coincidentally equal 300 gm of coconut cream?
Louisa thank you! I missed that typo. Thanks for letting me know xoxo
Hi Sara, is this ganache used to ice the whole of your layer cake, or is it just the piping on top? Would love a ganache recipe that could be used for coating a whole cake!
Yes this is for coating the whole cake. It can also be used for pipping but you have to let it set to firm up. The chocolate cake in the ep is what I iced with the ganache.
Just remember your ratios:
Chocolate : Coconut Cream
Drip Icing 0.8 : 1
Cake Filling 1:1
Cake Frosting 2:1 ---- this is the recipe version I used
I wish I had seen your video way before,I tried to make my first ever Choc Ganache yesterday(06/04/2022) for my Oatmeal/Banana Cake that I was baking for the first time ever...I aced the cake but unfortunately my ganache let me down.
I thought I’d perhaps used low quality chocolate chips and coconut milk but after watching your video I see that I used wrong methods from the get go,I boiled my milk,heated my choc chips thereafter which resulted in my ganache not frosting properly after one hour of being in the fridge.
Out of frustration,I popped it in the freezer and still it refused to set to the level that this other video I learnt from suggested...I was heartbroken really😂😂 coz I had baked that vegan cake for my best friend’s 40th and wanted to surprise him🤦🏿♂️🙈 needless to say we had a watery ganache on the perfectly baked cake.
Going forth I’m gonna apply your technique and teach myself using easy method.
You’ve just gained a new subscriber in me and THANK YOU for an easy to follow guide.
😉✌🏿👍🏿 from Johannesburg, South Africa 🇿🇦
Hi Sara would be the same steps if for white vegan chocolate ganache ? Can’t find one !
Yep
Great informative video!
Tanks sexy husband
It looks too liquid though - don't you need to put it in the fridge for a while to get firm so to use as icing. My icing usually turns out too soft -- which is a problem.
Hey Syd! It does firm up if you let it sit. If you're using it for cupcakes I recommend letting it sit for 20-30mins. If you put it in the fridge it will firm up very quickly. I found that if I wanted the really smooth look I would ice almost straight away so I could get smooth sharp edges. It can depend on the type of chocolate you use.
Also if it's coming out too soft, you need to use more chocolate and make sure you don't over heat your dark chocolate above 118° F (48° C)
Very interested in your content.
Please add proper closed captions. Most people watch videos without sound very often. A lot of people like me, can't access audio info for different reasons. Auto-gen captions are very hard to follow and rarely completely accurate.
Thanks! Just added Auto-gen captions but will look into subtitles xx
💚
Eric 😘🥰😍❤️💑💏👫✌️😀😃👍
When can I marry you? And no it's not because of the cake 🤣
eewwwwww
Were you looking in the mirror?
@@VeganBakesBySaraKidd no I was looking at the deer I have hanging draining the blood out since I shot it
@@Masterk1988 Nah, you were definitely looking in the mirror.
@@VeganBakesBySaraKidd ah who knows ... Maybe 😏 lol