Tutorial: How to Ganache a Cake

Ever wondered how cake decorators achieve that sharp, professional finish on their fondant decorated cakes? We have a little secret for you – ganache! Cake baker and decorator Natalie of Sweetness & Bite shows us how to ganache a cake with perfectly sharp edges.

Chocolate Ganache Ingredients Ratio

Dark Chocolate

2 parts dark chocolate : 1 part cream

Milk Chocolate

2.5 – 3 parts milk chocolate : 1 part cream

White Chocolate

3 – 4 parts white chocolate : 1 part cream

 

Method

To make the ganache, break up the chocolate and place in a heat-proof bowl. In a saucepan, heat the cream until it just comes to a simmer. Turn off the heat, and pour the mixture over the chocolate. Leave it to sit for a minute to allow the chocolate to soften then stir gently until the chocolate is melted and the mixture is smooth and glossy. Set aside at room temperature to cool then cover with plastic wrap to set overnight until it is thick and spreadable.

 

You will need

  • Your cake
  • Ganache
  • 2 x cake boards (same size as your cake)
  • 90 degree angled cake scraper
  • Baking paper
  • Pencil and scissors
  • Cutting board and bread knife
  • Turntable
  • 2 x setup cake boards (larger than your cake)
  • Non-slip mats
  • Spatulas
  • Spirit level

 

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View the full tutorial by Natalie on the Sweetness & Bite website. 

 

About Sweetness & Bite

Natalie is the creative soul behind Sweetness & Bite who loves to bake! She admits she’s addicted to baking anything that’s sweet/pretty/yummy and makes people go “Ooh!”. Her blog is full of super helpful tutorials and delicious recipes!

Head over to her website or see what she’s up to on Facebook, Instagram and Pinterest.