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How to Frost a Cake With Gananche
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- เผยแพร่เมื่อ 17 ส.ค. 2024
- See how we fill and frost a cake with ganache at Custom Cakes in Savannah, GA. Here is the link to our video demonstrating how we make our gananche.. • Bittersweet Chocolate ...
Brittany, I am not required to wear gloves in my state. I have found that people who wear gloves when handling food often don't change the gloves as they should. I adhere to a strict hand washing policy as well as a strict cleanliness policy in my shop. We have always been given the highest rating from the Dept. of Ag who inspects us.
The ganache recipe is located in the description section directly under the video. Thank you for watching!
I just posted a link to the video showing how we make our ganance. Hope you enjoy. Thank you for asking! Look right below the video in the description box.
This is a terrific video tutorial, thank you so much for taking the time to make and upload it! You make it look so easy to ganache the cake, I'm sure many people will benefit from it :)
Thank you so very much ..
I have been decorating cakes for years now, but was so nervous using ganache. You have inspired me. Just made some and will be be using it along with fondant.. Thanks alot ..
Miss Minette, I followed your instructions regarding this cake and t turned out PERFECT! I feel like I did when I was given my first high heel shies by my mama! God bless you ma'am!
Minette, you are so gracious to share your talent with us all! Thanks again! I sure hope I can get back to Savannah again soon. Have a wonderful summer!
Just came across this video today and I can't believe how striking perfect that was. Its just commendable
you did that so well! I'm a amateur cake decorator. I've taken a one class and teaching myself through videos, books, and practicing. Your video is great help. Thank you!
The ganache is absolutely beautiful! It is seriously the smoothest ganache icing that I have seen. It's so beautiful and creamy. A wonderful job :-) and inspiration
OH MY GOSH..YOU ARE ONE OF MY FAVORITE CAKE DECORATORS!!!
Thx a million! :-)
The peace of mind here is gold! ♥
V sick of loud, obnoscious, irritating & v unnecessary junk known nowadays as *"music!"*
Where the purpose of a video is no longer *tutorial!* Where the hype suffocates! God bless you lady! ♥
i could watch her smooth it all day long. it has like a relaxing effect on it.
I just wanted to thank you for making this video. It's just what I was looking for. You are so kind to share your expertise.
You are an inspiration to me when it comes to ganache,i'm making my very first wedding cake this sat and watching you take Your time to teach us,i can't thank You enough really ! Keep up the wonderful work,i luv luv it !
It is easy! Glad you enjoyed the video. Thanks for watching.
Thank you!! I made this recipe using half of the ingredients.. It was a total hit i was able to fill one layer of 9" heart shape plus i added a teaspoon of mint liqueur.....yummy!!!
you make it look so easy.... can never get the final look to be so smooth....
Thank you Sheryl McElwee! We are using a new editing software and having to learn it has slowed production. Should be up next week!
Absolutely! This frosting is a dream to pipe with and will make a wonderful frosting for cupcakes.
@MrRussellruss I use 12 oz.of Callebaut bittersweet chocolate amd 1- 2/3 cups heavy cream.
buffstuf2, thank you for your nice comment! Best of luck with your cake decorating and thank you for watching.
That ganache was so perfect I cried
Really?! Lol
No worries!!!! Thank you for watching and discussing! xo
You are very welcome! Thanks for watching.
Thank you Lynaya Hernandez, I'm glad you found the video helpful! Thank you for watching.
You are very welcome! I usually make the ganache in the evening before I go home and it's ready the next day. You can speed up the process by refrigerating the ganache and removing it every 20-30 minutes and stirring it...repeat the process until the ganache has thickened.
You are welcome. I agree...ganache is a wonderful frosting. The more I use it the more I like it!
Thank you for watching Nisha! I use bittersweet chocolate.
You are very welcome! Thank you for watching.
That has been my experience as well Chris! Fondant over ganache works beautifully!
You are welcome, Anne Wong! Thank you for watching.
When making the ganache, I let it rest overnight out of the fridge. After I have frosted the cake with ganache, I put it in the fridge. Hope this helps!
Cindy, in this video I am using the ganache I made in the "How to Make Gananche" video. We use a Callebaut bittersweet chocolate and find the ratio of chocolate to heavy cream to be perfect for us. Some may prefer a different recipe, this recipe is what Iworks for us. As you can see in the video, it spreads beautifully and sets up nice and firm.
Thank you Julia Brown. The recipe for the chocolate cake is the same recipe demonstrated in the Chocolate Cupcakes with Strawberry Cream Cheese Frosting video on my TH-cam channel. Thank you for watching!
Hi Anny, we put all of your cakes in the refrigerator. The ganache and the inside filler do get firm. Once they come to room temp. they are easy to cut!
Thank you Kris chg....the video should be up by the end of the week. Hope you will give it a try and let me know how you like it.
That ganache looks firm and easy to apply. Not too soft, not too stiff. Its the correct consistency. May I please ask what are the ratios of cream and Chocolate ?
Wow! Gorgeous! That ganache was smoother the butter!
You will find our chocolate cake recipe in the "Chocolate Cupcake with Strawberry Cream Cheese Frosting" tutorial. We use this recipe for our chocolate cakes as well as our cupcakes. Hope you enjoy!
Thank you! I appreciate you watching!
Yes you can frost your cake with ganache and then cover it with fondant. Works beautifully!
Thank you poeticsub!!! I am glad you enjoyed the video and best of luck with your first wedding cake. Hope everything goes well!!!
Janna, we will be filming how we make our chocolate cake later this month. Should be out sometime in Feb. Thanks for asking!
happyhello 1000 I didn't mean it in a rude way. Just meant we are very close to uploading the video. We have a new computer and new editing software and it has taken time to learn to use the new software. Hopefully it will make for improved videos. The chocolate cake recipe should be up by the end of the week. Hope you will give it a try and let me know how you like it!
Hi! We are working on a white chocolate ganache video but it will be another month before it's edited and upload. Did you want the recipe for the ganache used in the video? You will find it by clicking the "show more" tab directly under the video. Thank you for watching!
Wow, I've made and eaten lots of ganache in my life but few have looked as good as that one. It's so creamy!
Ester, I only freeze the cake frosted cake long enough for the ganache to set so I can put the fondant on. I don't freeze a fondant covered cake. The condensation will cause problems.
You are very welcome Zoe Loe! Really, ganache is a dream to work with.
It's amazing to work with and it's amazing to watch as well.thanks for this beautiful cake decoration
Wow looks so glossy and smooth! Great work!
thanks sooo much. im making lemon sponge cake for my 6th grade class party and this ved taught me how to frost, THANKS!!
I just gained weight by looking at that fantastic looking ganache....now......off to that recipe! " Thankyou"
chickster 711, I cover the bowl of ganache and let it sit over night on the the counter. If you refrigerate it, it will be very hard and you'll have to either let it come to room temp or warm it gently in the microwave. Thanks for looking!
Hi Brittney Washington, the final result of your ganache depends on the chocolate you use. I use Callebaut bittersweet. It sounds like you may need to increase the amount of chocolate. Chocolates vary from brand to brand and that will account for the difference.
Hi there! My cake turned out alright, Due to my pathological lack of patience I only chilled it for half an hour but the ganache went on it just fine. The reason I frosted with buttercream first was because it's stated on the recipe my friend gave me. It was meant to be a chocolate sponge cake filled with caramel buttercream with a ganache finish. I reckon the taste would change too much if I were to swap the buttercream for ganache and vice versa.
Thank you for your kind comment and thank you for watching!
wow that looks like fondant, it's flawless!
This looks beautiful. So smooth and so yummy.
Ganache tastes like a very rich chocolate frosting. Depending on the type of chocolate you use, the ratio of cream to chocolate will vary. I use Callebaut bittersweet chocolate for this recipe...it's my favorite chocolate.
Hmm...that looks good!
I am hungry for cake now!
I like that there are not only "fillings", but BIG cakes under the frosting - in almost all american cake videos I saw that. In Germany we would have cut the cake-layers again for more filling. Normaly the cake is only about 2cm of "cake", than filling, and this up to about 4 layers of cake! So ist makes a lot of filling but a nice soft cake dont need so much of a filling...I think^^
i find this video so relaxing
watching this video made my day... i feel like eating chocolate cake today! ❤️
Sooo perfect! I really liked your explanation! Thanks a lot for sharing it! =)
Thank you for watching!
+savannahcustomcakes hi there...can you share the exact amount of callebaut chocolate and heavy cream?
Bharat and the need material pilgaring young years b
The ganach was so smooth it was so satisfaying to watch
u make it look soo easy. great video! cant wait to try it out later today!
i used your recipe some years ago for my bday cake. awesome!! it was delicious!!
Within the next two weeks our chocolate cake video will be posted. Stay tuned:)
Thank you! I would make sure the cake is thoroughly chilled...not frozen, to make sure your buttercream is firm. May I ask why you used the buttercream first? Would love to hear how it turns out!
Mortalstorm, There was more ganache on the top of the cake than the sides so I only applied the final coat to the sides. The excess ganache was brought onto the top of the cake and smoothed out. Thank you for asking!
The cake looks so good and looks easy to make morepower Godbless!!
This video was very helpful. You are so talented.
Lovely video. The cake look so yummy. Please don't forget to have a video of the cake soon. Can you please tell me if I shall refrigerate the cake after icing it?
chellestjohndillon, I am so glad you like the ganache!!!! Thank you so much for the nice note! xo
Also, the little bit of additional cream allows the ganache to spread more easily. Just a matter of preference.
Never tried it and I'm not sure how it would hold up....but it does sound yummy!
its a lovely cake. I would love to get the cake's recipe too. It looks so yummy!
Thank you notredamske! The link to the ganache recipe can be found in the notes directly below the video.
Hi Renuka Kulkarni, glad you enjoy our videos! I'm sorry to tell you that I don't have a recipe for eggless chocolate cake.
I use fondant over my ganache all of the time, and it holds up very well. It's actually a lot sturdier than buttercream :)
The gananche looks very smooth~
You are very welcome! The cake was 11" and one and a half recipes of ganache was enough to fill and frost it.
Joy, this is the ganache recipe we use under fondant. We frost the cake with a full complement of ganache..then cover it with fondant. In fact, the cake in the demo was covered with fondant.
Again!!! Great videos! I'm going to be ganaching tomorrow. .
I APPRECIATE YOUR EXPERTISE! IT LOOKS PERFECT!
I love your technique! It´s amazing!!! hugs from Argentina! :)
it looks awesome. will try sure. what can v do to decorate this cake.
i love it. i'll definitely frost the birthday cake for my friend with the ganache (i'm not gonna cover it with fondant etc. though), but i'm a bit worried if this ganache will be too "soft" at room temperature?
Phoenix Eternia it will depend on several things...one is the shelf life of your cake, or how long will it stay fresh? The recipe in the tutorial says you can leave the ganache unrefrigerated for up to 3 days. It will also depend on how long your white chocolate frosting lasts.
What a great tutorial on frosting with ganache and thanks for taking the time to make a video and put it up on youtube. I will be frosting my cake with ganache tomorrow actually but I will be doing it over a swiss meringue buttercream covered cake instead. Do you think it's essential that I freeze the buttercream covered cake first prior to frosting with the ganache? I'm a bit worried that if I don't the buttercream might be too soft to be covered in ganache. Hope to hear from you soon!
You are very welcome. We are shooting the chocolate cake video later this month.
oh my god that is the PERFECT gnache. i'm gonna go check out the recipe right now!
nadiasad, I will be doing a chocolate cake tutorial soon. Thanks for watching.
Justine Vergara, yes you can cover the cake with fondant once the cake is ganached. If it's soft you may want to refrigerate until the ganache is nice and firm. HTH
Thank you for letting me know! The addition of mint liqueur sounds wonderful.
ty2, thank you! It's years of practice and the ganache is so easy to work with.
Shell DeB her you go! Our recipe is 1 lb 8oz.Bittersweet chocolate (callets or chopped) and 3 1/3 Cups heavy (36%) cream. I find this ratio thick and creamy but easy to spread on our cakes. I am working on recipes for milk, semi-sweet, and white chocolate ganache. Once perfected, I'll share!
Looks delicious .. which chocolate is preferred milk or dark for ganache? Which tastes better ?
Thank you
Thank you! Ganache is so easy to work with and yummy too!
Hello where can i access the recipe for this ganache pls?
I recommend you melt more chocolate, start with 1/2 cup. Warm your ganache slightly and add the melted chocolate. Let it sit and see if it firms up enough. If not, repeat the process. Once you've added the melted chocolate you can put it in the fridge and it will firm up quicker. Just be sure to stir the ganache every 20 min. or so, so it doesn't get too firm. Hope this helps.