Easy Ganache

 

For years I stayed away from ganache because it seemed scary and expensive. These days we've really embraced ganache for three reasons:

1. Cakes stay firm-looking for long periods of time... without refridgeration
2. The recipe is flexible... you can use chocolate wafers, candy melts, OR chocolate chips
3. It is fast and simple to make.. just 2 ingredients!

For these three reasons we have started using ganache under buttercream, fondant, and even using gananche as the final finish.

For example, this black and white cake above was entirely finished in ganache. We used white candy melts colored with White by Colour Mill and Ghirardelli Dark Chocolate Wafers colored with Black by Colour Mill.

This is the recipe that has been working for us:

• For brown chocolate-based ganache, like milk or dark chocolate wafers, use a 2:1 ratio of chocolate to heavy whipping cream
• For white chocolate-based ganache, like white chocolate chips or white candy melts, use a 3:1 ratio of chocolate to heavy whipping cream

For this cake above, I measured 1000 grams of dark chocolate wafers and 500 grams of heavy whipping cream. For the white, I measured 900 grams of white candy melts and 300 grams of heavy whipping cream. 

To make the gananche, simply measure the chips and cream in a microwave safe bowl and heat in 20-30 second increments. Stir thoroughly in-between bursts. 

Let it sit for 2-3 hours and it will turn to a peanut butter consistency. Once it reaches this consistency it is ready to use. Re-heat slightly if needed. Check out our full ganache recipe here.

As for the gold leaf on this black and white cake... use a small wet brush to pick up small pieces of gold leaf with ease and control. Check out how on Pinterest video here and find KINNO Gold Leaf here.

Happy cake decorating!

XOXO

Christie