How to Make Dark Chocolate Ganache for Cakes | Cherry Basics Tutorials
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- Опубліковано 26 січ 2018
- In this Cherry Basics video, we learn how to make dark chocolate ganache for covering a cake.
Most items used in the video are available in the links below.
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Silicone Spatula: amzn.to/2DBk2NS
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Thank you so much for sharing tips on the different chocolate ratios, it has really helped me when making gauche.
Yay! It's so great to hear the voice behind the cakes!!! 😊 X
Michelle Knight ha ha thank you!! X
Absolutely love your videos. Straight to the point and explain so well. Thank you.
Thank you! I try to keep them abit short and sweet (as much as I can!)
Thank you so much for your reply it was really helpful. Keep up the fab work♥️👍🍰🎂
Awesome tutorial I needed this
Hi.. your tutorials are very helpful..can you please suggest good cream for fresh cream cakes which are stable and give good piping definition. thanks
Thank you so much!! You have saved my life today trying to sort a wedding cake! 🤦🏼♀️was at my whits end!! Thanks again!
Awww I'm so glad to hear it! xxx
Hi! Does it still work if I used canned all purpose cream?
Brilliant Channel!!! Ive subscribed and liked😊.
Thank you so much!!!
Can I use this ganache for whipped cream?
Can you please tell me about the milk chocolat ganache?? What are the basic measurments
Thanks
Thankyou for sharing your talent. I was just wandering could you tell us what amount needed for other size cakes. Xc
Hi Cathryn, I make this amount for any single tier 6,7,8" etc as the left over always come in handy for using as glue etc! I double it if I'm making a two tier cake, and again the leftovers are used for gluing the tiers together/sticking to boards... :D x
how long can you keep white chocolate ganash in the fridge please
Hi, I have just come across your wonderful channel and it is so refreshing to see someone who not only does wonderful cakes but someone who is willing to give help and advice in the simplest of terms which is great for someone like me, plus it's nice to see a local lass . Like you , everything I have baked has been self taught , dont get me wrong I am not a professional but will have a go at anything. I make a lot of celebration cakes for friends and family but there is always room for improvement. I have never used ganache but I am thinking of giving it a go as I have a birthday coming up which I need to make a cake for. I know you tend to always use dark chocolate ganache ( your cakes look fab by the way, such a talent) but many people dont like dark chocolate. I was wondering if the ganache can be made with half amount dark chocolate and half amount milk chocolate and would it change the consistency.
Thank you so much for the lovely comment!!! Sure! I used to use a mix of dark and milk myself, just to take the edge off. It started getting a little costly though as the price of the chocolate increased, but also increased more for milk. Not sure why! xx
If I have a callebaut, but the percentage is 70%. Can I increase the amount of cream to three quarters of the weight of the chocolate instead of half the weight? Can I respond because I bought it and do not want to throw it away?
How much of these chocolate chips would be in the forum of chocolate like how many grams of chocolates do we need??
Commen couvrir un layer cake svp on utilise un ganache montée
Mixing dark chocolate and milk chocolate sounds like a good idea! What was that ratio?
Thanks! I used to take roughly 300g of the dark out and replace it with milk x
Hiya Tracey would it be ok to put ganache on a carrot cake?? TIA
Sure! i'm making a carrot cake this week with ganache on the outside :D x
Little Cherry Cake thanks so much i really struggle with using buttercream so am really happy i can use ganache. Thanks again 😊
Hi there, just found your lovely channel! Thank you for sharing all your knowledge, but where I'm from we don't carry double cream (48% fat, the highest we have is 36% fat) have you ever tried making this with a lighter cream? If so what ratio would you use instead? Thank you again!
Hi! Awww welcome!
No I've not tried it personally but I do know others like to use various creams! Try making one with dark chocolate in the 2:1 ratio and see how sturdy it is once its fully cooled. Mine sets so hard I struggle to pull the spatula out of it! haha. If its still a little soft you can up your ratio slightly to 2.5:1 or 3:1. Just find a consistency you like the best :D x
@@Cherrycakeco I know this is a super old post so I really appreciate you reading my comment and replying ❤
Hi, just wondering do you still use dark chocolate ganache for vanilla sponge cakes with vanilaa buttercream and jam? Your videos are so helpful and amazing, just found your videos the other day and they have helped me alot so thank you x 🙂
I sure do! We see a whole cake covered in ganache, but really the reality is that all those centre slices only have a small slither of chocolate across the top so it doesn't effect the taste. Dark chocolate sets the best and I like to know its not going to melt! haha x Thank you so much for the lovely comment, nice to have you on board!
@@Cherrycakeco No problem, thats great, I really appreciate you replying to me, I am definitely going to try the dark choc ganache out, thanks again and look forward to more of your videos 👍
Hello,can I use Lint dark chocolate for this recipe?
Sure can!
@@Cherrycakeco Thank you,love u and your work,may the Lord continues to bless u.
Me encanta que digan los gramos y lo más importante, para cuántos cm de torta alcanza 😉
Hi. Do you use dark chocolate ganache under all colours of sugar paste? Was wondering in particular about white and pastel colours, for example when making a wedding cake. Ta v much . Deb Humble
I sure do! Dark ganache all the way!
Thank you😊❤️
Can I use this for a drip cake?
Sure can! I show a drip using this recipe here: ua-cam.com/video/GsQ-rk8AuYM/v-deo.html
Thank you! X
Hey will the couverture chocolate bloom without tempering??
No as it's mixed with the cream it makes it into a ganache. Just dont heat it up too much or it will go grainy upon setting x
Little Cherry Cake Thank u so much!!
Hi, I do not speak english very well, but I love your videos, you are amazing. I was looking for your video about, How to use the ganache in the cake but I did not find out. Can you help me. Thanks. Greetings from Costa Rica. 🌹🌻
Thank you!! Sure here it is: ua-cam.com/video/LmI4fXvL4k0/v-deo.html
Thank you very much. 🥰🌹
Hi, this is to cover a 7” round cake but how deep is the cake please? x
Hi! My cakes are usually around 5" height, you can usually squeeze an 8" round out of this amount too
Thank you 😊
What is the cocoa percentage on your dark chocolate? Thank you :)
Hi! it's 54% x
Thank you :)
Hi. Is ganache supposed to be soft/peanut butter consistency when at room temperature?
Hi! It should be soft when working with it/applying it to the cake, but sets hard when left. (Mine goes so hard that I struggle getting the spatula out from it haha) x
@@Cherrycakeco Lol! As in it sets hard when at room temperature, right?
Thank you for responding. I am learning so much from your videos.
Do you store cakes with ganache in the fridge? if not how long is it safe to keep them out? x
Hi! No I ganache my cakes and then cover them in sugarpaste once they are set. The cream mixed with the chocolate preserves it (like icing sugar will preserve the butter longer in buttercream) but it still will eventually go off. How long that takes is based entirely on room temp/climate/brand of cream etc. For some people its only a week, others 3 weeks+ xx
Milk chocolate ratio is also 2:1. White chocolate is 3:1
Yes, sometimes people like to use 3:1 for milk, and 4:1 for white too especially in warmer weather or countries :D xx