The prepared ganache is allowed to set for hours before using it for frosting. The ganache may set hard by that time. You just need to reheat it until you reach the consistency you require before frosting. I have a video recipe for frosting the cake, but it might take a week before I upload that. So for now enjoy making the ganache.
You can easily chill it for later use. Once the ganache is done and set for hours, transfer to an airtight jar, cover it with cling wrap and close the lid.
Refrigerate it until you need. It stays good for a couple of weeks in the refrigerator. Do not open the box or touch it until it comes back to room temperature. By this way the condensation that forms will evaporate away and it will be as fresh as newly made. If you want it to preserve for a month, then freeze it. But make sure to thaw it in the fridge for 24 hours, before removing it to the counter. By this way, you will avoid condensation. When the cream starts bubbling, pour it on the chopped chocolate.
If using a double boiler, make sure the bowl you heat water is smaller than the bowl with ganache. Once the ganache is smooth and lump free, cover it with a wrap and set aside for hours to set. Chocolate seizes when it comes in contact with water. So for colouring chocolate oil based colours are used. But for this ganache, as we are adding the colours to the cream, you can use any food colour you want.
I have used gel colour. You can also use liquid colours or powder colours. When using powder colours, add the colour with one or two teaspoon of warm water, mix thoroughly and then add it to the cream.
Other wise you may end up with speckles in the final ganache. I have use American Butter Cream for roses. Can you please give the ratio for Dark Chocolate Ganache so that the same consistency is achieved with Dark Chocolate Ganache please give the exact ratio in gms for chocolate and ml for cream.
If I go in the description box it takes me to your website where only detailed description of the Ganache is mentioned by which I can only assume that for dark chocolate Ganache you have used: Dark Chocolate gms Amul Fresh Cream ml If the above is correct then please let me know. While frosting the cake, it was a mess because of the stickiness of the ganache.
Please help! If you tried reheating the ganache, then it might be due to overheating. I wanted to asks you that once I have melted the ganache I can frost it like normal frosting?
Will it drip? As soon as melted, the ganache will be thin, so let it stand until it thickens before using it on cake.. Having did few ganache as directed by you and appreciated by my family I am advancing my skills to make chocolate art crafts for cake topping and decoration etc. Could you pl share the details of suppliers including online transparent without design ….
By using so much white chocolate, the mixture will thicken as it cools. This allows you to create those beautiful, perfect drips! Since this recipe uses white chocolate and cream, it is technically a white chocolate ganache.
This white chocolate ganache base can be colored any shade, using food coloring. A lot of people worry that adding food coloring will cause the ganache to seize up.
While adding food coloring would cause melted white chocolate to seize and create the chunkiest mess!! Why, you ask?? It all comes down to the heavy cream that is incorporated into the mixture. Heavy cream does have a ton of fat in it, but it also has water in it! By melting the chocolate into the heavy cream, you prevent any seizing from the moisture in the food coloring.
The cream will keep the mixture nice and smooth, even with the addition of food coloring. If you want your colorful drips to be a super vibrant color, I highly recommend using gel food coloring.
You also can throw off the consistency of the mixture if you add too much liquid food coloring. Gel food coloring is incredibly concentrated, so it allows you to use less. A tiny drop will create beautiful, bright colors like my pink drip cake!
It also is thicker, and will not change the consistency of the white chocolate ganache. My favorite brand of gel food coloring is Americolor, but any brand will work. The most common issues people run into when making drip cakes include:.
If you follow my tips below, I promise you can avoid all of these issues!! My first tip is to make sure your cake is properly chilled. Once frosted, you should allow it sit it your fridge for at least 20 minutes, or in your freezer for 10 minutes. This makes sure the frosting is cold and firm to the touch. Chilling the cake helps the buttercream keep its shape, and stand up to the slightly warmed ganache.
It will also help slow down the speed at which the drips run down the cake, which will help them from running all the way down the cake. The second tip is to make sure your ganache is the right temperature!! It should be just slightly warmer than room temperature. If your ganache is too warm, it will be thinner than you want, and will run straight down the cake and pool at the bottom of your cake board. Neither of these will create those beautiful, long drips. The best way to ensure your ganache is the right temperature is do a test drip.
You can also add in a tiny drop of violet food colouring, as violet is the opposite colour to yellow on the colour wheel and will cancel out some of the yellow tinge. If you start with white chocolate ganache you will need A LOT of black food colouring to make it black. Starting with dark chocolate ganache will mean you need to use much less colouring. The darker the chocolate you choose, the less black food colouring you will need to add.
To make the black ganache, make your dark chocolate ganache, then add black gel or oil colouring until the shade is as black as you need it. Again, as I mentioned above, I recommend you use the black ganache on the outside only and fill the cake with plain dark chocolate ganache or any other filling like buttercream etc. No one wants to get an upset email from a client after their event with pictures of all their guests smiling with black teeth.
Another great option for a black look on ganache with less colouring is to paint it with Sweet Sticks Edible Art Paint. Use a wide flat brush to paint the cake and use long strokes.
Popping the cake on a turntable will make the whole process much easier. Sometimes I see people recommending using activated charcoal to make icing or ganache black.
Chocolate drip birthday cakes are still insanely popular, and a coloured ganache drip is a fun way to add a bit more pop to a cake design. When making ganache for a drip, I prefer to use compound chocolate or candy melts. I also often add a small squeeze of corn syrup to the ganache drip, as it adds some nice extra shine. You can use any of the colouring options I talked about above to colour your ganache drip. For this pink ganache drip, I used Colour Mill white and candy pink oil-based colouring.
Coloured Ganache Drip Recipe: I use a ratio of 3 parts white chocolate to one part cream for my drips. Bring the cream to the boil I usually just do this in a heatproof jug in the microwave and add in the chocolate and corn syrup, if using. Let it sit for a minute or two for the chocolate to melt, then give it a stir until smooth. Be careful not to overheat it — white chocolate can burn quickly and you will get sad. Once the colour is the shade you want, let the ganache cool and thicken slightly.
I like to transfer the ganache to a squeeze bottle to do the drip, but you can drip from a spoon if you prefer. Test the consistency of the ganache before you start on your cake, to do this I usually drip some down the side of a drinking glass. You want the ganache to be runny enough to drip down the side of the glass, but not run right down the bottom and form a puddle.
Also take into account the temperature of your cake. If you chill your cakes, then your drip will set faster because your cake is cold.
If your cake is at room temperature and the room is warm, it will take a while for your ganache to set, so your drip will drip further. Then use the squeeze bottle or a spoon to add your drips. Always drip slightly less than you think, it will usually continue to drip further before it sets. Black Chocolate Ganache Drip Recipe: Just do everything I said above for the coloured white chocolate drip, but start with dark chocolate ganache use a 2 or 2.
As always, if you have any questions, drop them down in the comments below, or flick me a message on Facebook.
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