Using Ganache Cake Decorating and Baking Tutorial

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1. Using Ganache - Introduction to ganache

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2. Using Ganache - Making Milk Chocolate Ganache

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3. Using Ganache - Making White Chocolate Ganache

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4. Using Ganache - Making Dark Chocolate Ganache

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5. Using Ganache - Differences between types of ganache

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6. Using Ganache - Reheating Ganache

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7. Using Ganache - Preparing a Cake to be Transferred

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8. Carving Cakes - Cutting a round and square cake in half

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9. Using Ganache - Ganaching the centre of a cake

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10. Using Ganache - Ganaching the side of a round cake

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11. Using Ganache - Ganaching the top of a round cake

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12. Using Ganache - Using a pastry brush on a round cake

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13. Using Ganache - Ganaching the centre Square of a cake

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14. Using Ganache - Ganaching the sides of a square cake

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15. Using Ganache - Ganaching the top of a square cake

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16. Using Ganache - Using a pastry brush on a square cake

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17. Using Ganache - Sticking Bits Back On

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18. Using Ganache - Storing Ganache

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19. Using Ganache - Solving Common Problems

Ganache is a crucial part of cake decorating, but we find that some people are a little scared to use it. In this course from our completely free series of cake decorating lessons, Paul goes into fantastic detail on using ganache for cake decorating. Once you start using this delicious and versatile ingredient in your cakes, you'll never go back!

We also have a fantastic blog post on ganache from my resident cake hero, Made it with Love.

Download our printable tools and ingredients list

  • Milk, dark and white chocolate
  • Double cream
  • Cakes (size dependant on choice)
  • Ganache (as made by the chocolate and cream)
  • Cake drums (dependant on cake sizes used)
  • Foodbag

 

 

  • Microwave
  • Mixing bowls
  • Mixing spoon
  • Serrated knife
  • Palette knife
  • Ruler
  • Metal scraper
  • Turntable

 

Paul Bradford

Paul Bradford

Paul Bradford´s mission is to ‘Empower people to achieve their cake decorating dreams’ by providing a range of cake decorating courses and online tutorials through their website, which currently teaches 195,000+ students.  

Comments

  1. Esmie

    Hi am from the US Virgin Islands and I love the way you make the chocolate Ganache it so easy the way you explain it thank you.

  2. Monica

    Hi… congratulations for your grate tutorals. I just want to say, that the video of “Dark chocolate ganache” is not the right one, because it shows the “white chocolate ganache” twice. Thank you 🙂

    • Paul Doffman (Staff)

      Hi Monica, Thanks for letting us know. It seems ok to me now though. It’s showing the Dark Chocolate Ganache video on this page. Let me know if you are still having trouble .

      Cheer

      Paul Doffman
      Customer Support

  3. Tammy

    I gotta agree with Monica, the white chocolate recipe appears twice: under its own title and under Dark chocolate’s title! Woud love to see the dark chocolate video please.

    • Paul Doffman (Staff)

      Hi Tammy,

      Awww ok I see the problem now! It’s different depending on weather you are logged in or not. I’ve fixed it now. Sorry about that !

      Cheers
      Paul Doffman
      Customer Support

  4. bettinao

    Thank you so much …Ganache is the way forward for me. I am based all the way in Lagos Nigeria and wanted to find out if the ganache can actually be stored in the freezer.

  5. Carlinchin

    Thank you, for your introduction to Ganache, always thought it was very difficult to work it, but it is almost equal to but better tasting icing.
    I want to ask, I live in an area where temperatures reach 90 degrees F or more, would have any problems using it especially in beach parties or outdoors.

  6. bettinao

    Hi again, still on the ganache, I wanted to know if ganache is used to layer and ice (decorate) a cake will it still retain a soft consistency Moreso if the cake is kept in the fridge.

  7. Lynne Saunders

    Great! So informative and realistic, even down to the glitches I thought only us amateurs had. Although, unfortunately, the camera kept going off the point of action it was all perfectly clear. Thank you

  8. elektra57

    I’m from Brazil.Started today and I’m loving the free classes….you are the best Paul…thanks so much for the opportunity…..

  9. cerqueraingrid07

    I love your tutorials, but I speak spanish, I understand english, but not completely, so I wanna the exact quantity of chocolate and cream, for all of ganache.

  10. lillyc

    Which brand of white chocolate would you recommend for ganache. I was going to try mixing an expensive brand half and half with a cheaper brand like lindt and was going to order the expensive brand off the internet as im sure you cant buy it in your regular store.
    Thank you

    • Paul Doffman (Staff)

      Hi Lilly,

      Thanks for the question. Paul recommends the best you can afford but I know he was using Lindt for white chocolate and this is definitely good enough! It was yummy! I’m not sure about brands more expensive than that.

      You could maybe try out Q&A : http://www.designer-cakes.com/questions

      Cheers
      Paul Doffman
      Customer Support

    • Paul Doffman (Staff)

      Paul normally leaves the cake in the fridge for 20 mins or so until the ganache is set so you can use the smoothers when icing without it shifting. Its always going to depend on the temperature of the room though so I think just use judgement as to how long.

      You could also ask in our Q&A as I’m no expert 🙂 http://www.designer-cakes.com/questions

      cheers

      Paul Doffman
      Customer Support

  11. elektra57

    Very, very good lessons. I’m enjoying each one…….and learning so much…thanks a lot Paul. You are adorable!

  12. Sue

    Hi, I have done a few cakes & usually get asked to do vanilla sponge with jam & buttercream so would you use jam/ fruit puree with white chocolate ganache?

  13. aynese

    Thanks Paul, will try to Ganache my cake… I will just leave it like it is without any sugar paste… with aTHANKSGIVING letter on it.

  14. mummyoftwo

    this is absolutely fantastic! i am definitely trying ganache now 🙂
    can i just ask, was it double cream that was used for all types of chocolate?

  15. rains

    Hello,
    I have earlier used dark Chocolate ganache as a filling between layers of cake and Whipped cream for decorating and frosting.

    I want to know if I use dark Chocolate ganache for filling and use butter cream (vanilla, as I have to use different colours) for decorating and frosting will it taste good?

    Thankyou,
    Rains

    • T.L.C CAKES (Tammy)

      HI Patti .. I am originally from Alaska but living in the UK now (took me forever to learn all the differences ), but, yes double cream is like our heavy whipping cream =) in USA and Canada . Hope that helps and hope it was okay to step in and say something. Good luck and enjoy xx

  16. tashie012

    thanks xx do u have to use a pallette knife or could anything beused as a substitutexx dont mind lower quality

  17. Ninaarr

    Hi sorry if I’m just being a bit dense but I don’t understand the ratio …. If I’m working with grams and ml would I use for eg 200g of chocolate to 100ml of cream ??? Please help

  18. deeliciousanddvine

    Hi there, going to try your ganache tomorrow….is it possible to tell me the quantities I’d need for covering a 10″ square sponge – I then have to cover the ganache with black chocolate melts, in sheets, to make a PS4 (then spray the melts with gloss) as the customer does not like fondant or butter cream – eeeks – having nightmares about this one….literally!

  19. mummybroccoli

    Hi please could you tell me how many ml for the cream? It’s probably easy but weight conversion is not my strong point and I can’t seem to do it! Also do you really need that much to fill and cover one 10″square? If not how do I reduce the quantity? TIA x

  20. wulexina

    Good lesson, but I am not speak very good english and not understood every thing you say. Is somewere I can read rules about ganache ? 🙂

    • Paul Doffman (Staff)

      Hi,

      We now have transcription on each video. If you go to the “subtitles” tab then you could copy the text and put it in google translate.

      cheers

      Paul Doffman
      Customer Support

  21. Jazzygirl1

    I have the callebaut finest Belgian chocolate 70.4%, would this be to bitter for the ganache! and is it possible to mix some milk choc with it! (I also have the callebaut milk choc 33.6%,) to make it less bitter! would this work? As you can see I am not a chocolate expert.Going to attempt the carousel cake, just for me, it’s my birthday soon and any excuse will do. Fingers crossed.

  22. arifa3

    from what i know about chocolate, when you put in it it will seize and become hard. He uses a wet hot scraper and spatula to smooth the cakes. Can you use the scraped off ganache from the cake that has water again or will it seize? or is the scrapped off ganache a waste? or is it because the ganache has whipping cream that it is ok with a little water? Would appreciate your reply.

  23. arifa3

    sorry about the comment above. I meant when you water in chocolate it will seize. I think the word water was not typed in. 🙂

  24. arifa3

    love your videos. very informative. My only question is about using wet scraper and spatula to smooth out. It works wonders but can you re-use the ganache that has come in contact with water? will it not seize? I am planning to cover a cake in ganache soon. also from the videos it looks like it is compound chocolate and not coverture. Am i correct? I know with coveture chocolate you need to temper it and compound you can use a microwave. Would appreciate your reply.

    • Paul Doffman (Staff)

      Hi,

      Sorry about the late reply with this. I know there is no problem with the ganache coming into contact with the water to smooth and that Paul does reuse the ganache that’s scraped of as long as it doesn’t have crumbs in but I’m not too sure about the other parts of your question. You might want to try our Q&A http://www.designer-cakes.com/questions

      Cheers

      Paul Doffman
      Customer Support

  25. CARMENLAREDONDA

    muy buenas tus clases…ademas me permitirá ” entrenar mi oido” soy hispana …pero me acostumbrare.Voy a tomar el curso del mes para probar.

  26. JBarnes

    Very clear and concise vids. Will look forward to trying it out. Let you know how it goes

  27. Sibongile

    Hi Paul thank you for accepting me. I am a begginer I will be glad if I may start with the basics thank you. Sibongile

  28. Shirley

    Absolutely briliant teacher, totally addicted to watching your video lessons. Learning so much. Thank you 🙂

  29. rachell

    Wow! Pretty awesome!! I only saw just othervways of ganaching but this one is simply clever and with an amazing finish! Thank you for this nice video! Hugs from Romania!

  30. Jacqui

    Thanks for this, Paul. I’m just about to start my son’s wedding cake. 🙂

    • MickiGrubbs

      I haven’t worked with ganache sense culinary school school can I cover with fondant? I have a wedding cake to do & I don’t love the butter cream with the fondant when the cake sits at room temp.

  31. NanaSue

    Really enjoyed the ganache tutorials, very informative and great instruction by Paul. Looking forward to trying putting it all to practice now!

  32. prayful46

    Hi Paul, thanks very much for your time. Can we mix ganache with Swiss meringue buttercream? And can we put ganache over swiss meringue buttercream? 🙂

  33. Janny

    First day watching your classes, I loved it! where can I get the recipes? Congratulations and thank you very much. 🙂

    • Andy (Staff)

      Hi Janny,

      You can find tools and ingredients and other instructions for most lessons directly beneath the lesson video – just click on the relevant titles to view the content. (You may need to login first!)

      x

  34. dru1

    Thank you paul for this ganache section loved it loving those sharp edges can`t wait to try this 🙂

  35. Pastrychef42

    Gosh, I cant believe I’ve only started to watch these now!!! How stupid of me…..these are sooo helpful! Gosh, Shawna of McGreevy Cakes was right, you’re genius, generous and good at what you do! Thanks so much, me and my 9 yr old has been watching you the whole day almost! She’s always in my business when it comes to cakes and decorating….cake decorator in the making???? Thanks again, I really appreciate this!

    • Andy (Staff)

      That’s lovely to hear and we hope to see you as a premium member soon as there’s hundreds more courses to work through! x

  36. Pastrychef42

    How long can a ganashed cake keep before covering with fondant? I have to make a 3 tier wedding cake ( for the first time) and woukd like the ganashe technique. How long will cake stay fresh. I normally bake either a vanilla cake, choc cake and a red velvet. Will they all still stay fresh after been covered with ganashe and how long? Also, whuch ganashe for which cake? TIA xx

  37. hildadsz

    Hi Paul, thank you so much for the detailed videos, luckily i found your site, just going through, regards hilda

  38. Hazel

    wow I wll be cancelling my college course and upgrading my subscription thanks paul who needs college. Brilliant!!! im addicted

  39. mayemerald

    Great tutorials. I have never tried ganache yet. Will give it a try this time. Thanks for the video tutorial.

  40. LesleyHill

    Fabulous way to make cakes without the bulge that occurs on hot days with butter creamed cakes. I’m off to make the beautiful navy handbag for my sisters birthday….wish me luck! Sooo pleased to have found this site; excellent tutorials. Thank you.

  41. antoniagarridoaraza

    thank you for having this kind of classes. and I’ll try to watch the videos.

  42. Victoria

    Hi where are the weights for making ganache, also can you tell me what amount you would need for say 10 inch round ?

    Thanks

  43. [email protected]

    I’m a novice cake maker and decorater, love trying new things so finding these tutorials fantastic. … costing me a fortune because I keep buying new bits and pieces (must get a metal ruler) and all my friends are getting fat as I give most of my cakes away 🙂 When I feel I’m good enough I plan on making to sell as a side line to my childcare business so thank you for all the help, I appreciate it.

  44. mairharris09

    I’ve only been making cakes since December last year and I could never get on with buttercream. I’ve now made two cakes using ganache with your instructions and they’ve both come out brilliantly. Thank you so much for doing these and showing the whole process. It’s fab that little mistakes are shown too as you then show how to address them. Amazing …..

  45. edelcita

    i love the tip on sticking bits back on. Now i don’t have to bake a new batch thanks.

  46. Rose Lapp

    Thank you for sharing your knowledge & expertise with us!!

  47. Jiry

    Wonderful. Just wonderful.
    I have made the chocolate cakes and the ganache. Decorated with white chocolate roses.
    Rich, smooth, the epitomy of chocolate decadence! Thank you so much. This will probably make me decide to become full member and watch all your tutorials!

    • Andy (Staff)

      Glad to hear it went well Jiry! You’ll love the rest of the courses on the site, there’s a lot to work through and tons to learn! x

  48. Lynswain

    I have been decorating cakes for 36years and I’m not too old to learn the new ways of icing cakes. Paul I am so glad I found you .

  49. Lucia d'Alsazia

    This man is fantastic!!!! So clear and simple. Wonderful teacher. Grazie mille!!!!

  50. Bernadette

    If i want to have my cake on a fondant covered board, will it crack if i cover in ganache and then transfer to a different board?
    And… is it better to use white choc ganache under a white or light colored fondant or is the dark choc ok/wont show through??

  51. Carol

    Hi Paul the other day I tried to make granache and it went so wrong, could you tell me how much I would need to cover a 9 inch cake please also what choc should I use. Thanks

  52. Jisbell728

    I’m just looking into learning how to decorate cakes and was wondering if ganache is the best to use before applying fonat?

    • Andy (Staff)

      Hi Jisbell728, Thanks for commenting, we tend to use ganache prior to fondant / sugarpaste on the majority of our cakes so this is certainly our preferred method as it’s brilliant for smooth consistent coverage when icing and tastes great too! x

  53. Emmag1

    Have you got any courses that people can attend to get to know more about ganache and other things please

  54. b2eep

    HI. Great tutorial thanks. How long should I leave the ganached cake before I can apply the sugarpaste please?

  55. Miasnana

    Thank you so much for sharing this video can’t wait to try it. Paul you make it look so easy thank you

  56. joanne43

    I have watched every one of the lessons on Ganache, I always use ganache, however, I will definitely be ganaching all my cakes the Paul Bradford way, just makes more sense than how I was doing mine, and a lot less time consuming. My preference is the dark ganache, as I find it so much better to work with.. Im looking forward to watching more lessons.
    Thank you Paul. x

  57. Flor_75

    Thank u so much Paul for the tips you shared. I learnt a lot. I baked cakes only for my kids and friends birthdays. I used ganache all the time. Just want to ask do u put it back to fridge the cake after putting the fondant on it? Or leave it at room temperature? I always have a problem after i put my fondant. Hope to hear from you.

  58. slkerschner

    I am in America. I live in Florida, which of course is very hot and humid. I have a couple of questions. Can I use heavy cream in place of double cream? Double cream cannot be found in America. Also, I am one of those weird people that does not like dark chocolate. Paul said he recommends the dark chocolate ganache in warmer climates bc it doesn’t melt as fast. I believe he said that it would smooth nicely before icing a cake with fondant and you wouldn’t be able to taste it much. Is that correct. Would white chocolate be ok in such a hot climate? I am very new to cake decorating and I have learned so much from his videos. Thanks so much.

    • Danielle

      Hi Slkerschner!

      Thank you for getting in touch 🙂 Lucky you living in a hot climate – unlike us in Scotland hehe!
      Here is a link that I found in our Q&A site to answer your question about the type of cream you can use.. http://www.designer-cakes.com/questions/cream-types
      I am also someone who doesn’t like dark chocolate (I personally find it too strong or a bit, bitter!) so you or not the only one.
      I have also found some information on alternative ganache flavours instead of using dark chocolate ganache …http://www.designer-cakes.com/questions/milk-and-white-chocolate-ganache

      Hope this helps! If you need a hand with anything else, please feel free to give us a shout! Ps. Thank you for the lovely feedback:)
      D xx

  59. Snehithi

    Hi , That was a nice tutorial. I have a doubt. Everytime I bake a cake and carve it for filling and lift them to leave them aside for filling, it breaks off.
    It felt like it doesnt have the strength to hold. lol !! This happened like twice. But my cake is spongy and not hard. Your cake looks sturdy enough to cut through.
    How do I fix it?

    Thanks in Advance
    Sne

    • Andy (Staff)

      I’m not 100% sure of the knife Paul uses although it’s a long serrated, flexible knife similar to a bread knife. Ask on the Q&A here for some recommendations of what other members use to cut their cakes. x

  60. nehapriy

    Hello Paul,
    Thank you so much for these classes, really helpful for beginners like me 🙂
    Is it possible to add colors to white chocolate ganache? If so,at what point I can add them in? My lil son loves white chocolate and LEGO, so am thinking of making him a LEGO cake with ganache.

  61. kittie

    Hi, I am going to attempt the white chocolate ganache for filling and covering a vanilla sponge cake. Can the ganache be used as the decoration layer on the cake rather than icing it? Many thanks in advance ☺

  62. MaureenA

    Hi there, would white chocolate ganache be most suitable for a vanilla spong? Want to try this but making a plain sponge!! Thanks in advance

  63. yanixox

    You have open my eyes to using ganache instead of the buttercream, I spend a lot of precious time trying to come up with smooth surfaces on my cake.
    I will try making one of each & do the comparison like you mentioned in your tutorial thank you so much !!!

  64. desmond71

    Hi ,can i ganache a frozen mud cake and place back in freezer,then when ready to cover with white pettinice ,will i Defrost first or cover while still frozen. Thanks

    • Danielle

      Hi Nooshin77,

      Thank you for getting in touch! If you would like to drop me an email at [email protected] and if you could tell me your location I would be more than happy to help!

      Thanks 🙂
      Danielle x

  65. Teebake

    The videos are great and I havetotally enjoyed it so far…looking forward to upgrading soon. Can I use whole milk for cream or which brand will be an example of double cream? Thanks

    • Danielle

      Hi Nooshin77,

      Thank you for your reply! I believe you can you fondant for covering ganache cake. When covering in fondant, it is best to wait until it is set and the natural moisture should stick the fondant. If you have any problems sticking the icing on if u just rub the ganache with a palette knife it disturbs it making the fondant stick!

      Hope this helps:) D x

    • Danielle

      Hi !

      Thank you very much, we are glad you are enjoying this tutorial!

      We hope you enjoy more of the courses 🙂 Thanks, D x

  66. lourdesy57

    HOLA Pablo, no entiendo inglés y esto es una traba para mi, por eso escogi el libre porque creo que seria una mala idea comprar un curso que no entiendo, ustedes no tienen algun tipo de traductor? POrque de lo que veo me encanta

    • Danielle

      Hola Gracias por visitar nuestro sitio web, y para unirse a nuestra comunidad . Nosotros no tenemos traducciones todavía , pero estamos buscando para que hagan esto! Gracias una vez más , Danielle x

    • Danielle

      Hi Martaa,

      Thank you very much for your kind feedback!

      We are glad you are enjoying the tutorials:)

      Many thanks,
      Danielle x

  67. thenuttybunch13

    Hi,
    is using ganache for hot weather recommended????
    i stay in new Delhi India and its pretty hot out here in the month of june july,sometimes even until september…sois it OK if i use ganache under my cake in such a hot climate????
    Also should I freeze the cake or refrigerate it before adding the sugar paste ?????

  68. Licklelady

    Is there a standard recipe for Ganache? i.e. 2:1.

    I am loving the tutorials. Can’t make any cakes at the moment because of a cataract due to eye operations so getting a bit frustrated.

    Love Paul’s manner and he makes everything look soooo easy although I know it isn’t.

    • Danielle

      Hi Pauline!

      Thank you for your questions and we are so glad that you are enjoying the tutorials! – Terribly sorry to hear that you are not up to making cakes at the moment, we wish you a speedy recovery.

      With Ganache, it depends what chocolate you are using. With dark chocolate you could use a 2:1 ratio however with white or milk chocolate it is best to use a 3:1 ratio as it does not set as well. Everyone is different though so it really depends on your personal preference! Once you get the opportunity to try it out – let us know what you find works well for you:)
      Thanks! D xx

    • Danielle

      Hi Lynda!

      I gave 3.1 ration for milk chocolate because it doesn’t set as well as dark and in my experience best treated as white. You can use which ever ratio you like, most people will experiment until they are happy with what works best for them. Hope this helps, D xx

  69. Mbaksh

    I would like to get the amounts in cups, pounds.. Etc.. I don’t know the measuring system you use. Please let me know where I can get the measurements conversions…also, would like to know what cream to buy and if the chocolate wafflers used for chocolate candy pops can be used to make this Ganache and if not where should I look to buy the chocolate waffers you used. Thank you

  70. georgeaton

    Thanks so much for these vids. I’ve just moved to Lille, France and am hoping to start up a cake/cafe in the next few years. These have been really helpful. I’ve always used buttercream so will be giving ganache a go 🙂

    • Danielle

      Hey!

      Thank you for getting in touch! We are glad to have been of help to you:) Best of luck with your new venture! How very exciting:)
      D x

  71. berni-j

    Brilliant tutorial simplifies everthing I’ve seen others do the ganache before and didn’t feel I could do it now watching Paul giving me the believe I can do it.
    Thankyou kindly

    • Danielle

      Hi Terpar!

      Thank you for getting in touch. The best way to re-heat ganache if you do not have a microwave is to get a pan and fill it with boiling water and place on the hob to heat. Then get your heat-resistant bowl of ganache and place on top of the pan with the boiling water. Stir this until it has melted accordingly. Hope this helps:) D xx

  72. bere04

    Hi from USA!!! I love your online lessons. Thanks!!! Just a question . I am using chocolate morsels white and semisweet 12 oz bag. In this case , How much cream for white chocolate morsels 12 oz ? How much cream for semisweet chocolate morsels 12 oz? Thanks!!!

  73. Arbyolar

    Hi Paul many thanks for these videos , these are secrets no one would let you into! You are highly appreciated and will surley sign up the monthly subscription to learn more from you.

    Please is it possible to pipe ganache?

    Once again many many thanks for the videos.

    • Danielle

      Hi Arbyolar,

      Thank you for getting in touch and for the great feedback! We are so glad you are enjoying the videos.

      Yes it is possible to pipe ganache. Let the ganache cool completely and thicken up some. When you can spoon your ganache into a piping bag and it holds its form, its ready for action!

      Hope this helps. D xx

  74. paleo cereal

    Woah! I’m really loving the template/theme of this website.
    It’s simple, yet effective. A lot of times it’s very hard to get that “perfect balance”
    between user friendliness and visual appearance.
    I must say you’ve done a fantastic job with this. Also, the blog loads super fast
    for me on Opera. Exceptional Blog!

    • Danielle

      Hi Sweetgleetreats,

      No problem! Thank you for your lovely comments! I am glad that we were able to be of help to you! xx

  75. Angel

    Hello. For dark choc ganache which type of these should I use (Dark chocolate or Dark compound) Can I use Dark compound in ganache will it be taste in the between the layers.

  76. PunkMom

    I just became a “Pro” member, but wanted to start with the very basics, as I feel they are SO important. I have some home baker experience, even attended and excelled at “The Wilton Method”. However, a friend mentioned the way I piped as being “funny”, “more difficult” & “strange”, lol. We talked, and soon realized I was taught by a “teacher” who was not accredited by Wilton. I began to realize my experience was all a lie! Well, not a lie, but definitely NOT the right way at all, lol. This discouraged me a bit, but then put my desire to learn in overdrive. In talking to people, and watching many of Paul’s videos, I knew I had to start to learn a better way. So, here I am – a Pro Member, but LOVING these foundational videos.
    My true passion is sugarpaste flowers and such. It turned out I was a bit of an unexpected expert, it just came so naturally to me. And I will continue pushing my boundaries with that, but the very basics are so important to master.
    Anyway, I just really wanted to say how much I am enjoying these videos. Not only are they extremely educational, but they are done in a way that doesn’t talk down to the student (a pet peeve of mine! If you want to keep your secrets to yourself then don’t teach!) and in a way that makes it fun.
    This turned into more of a novel then a short fangirl “love you!”, sorry about that!

    • Danielle

      Hi PunkMom,

      Thank you so much for the fantastic feedback and for your lovely comments. I am so glad to hear that you are enjoying the courses and finding them useful. That is great that you are a natural at sugarpaste flowers! Fantastic news:) I absolutely agree, Paul is a fantastic teacher, he keeps it natural and not preechy as you say! Thank you so much for the feedback – it has put a smile on our faces:) Take care and I hope you enjoy the tutorials. Kind Regards, Danielle x

    • Danielle

      Hi Firsttry, it maybe that it needs more chocolate or it could be the temperature of the room you are working in. What is the coco content of the chocolate you are using? If you have any other cake related questions, feel free to head over to our Q&A section of our website where you can ask questions or provide answers to cake related questions.

      I hope this helps!
      http://www.designer-cakes.com/questions/storing-ganache x

  77. Daba

    Hi Paul your ratio in this video in making white chocolate ganache was 400g cream to 900g choc that’s not 3:1 is it?

    • Danielle

      Hi Daba,

      Thank you for getting in touch you are best to use 3 pints cream to 7lbs white chocolate should give you something close to the consistency you need.I hope this helps! D xx

  78. pdgibson36

    I read the Q&A but I’d like to know how long ganache by itself can be store, just like the chef had in the video?

  79. Jegav

    Hi Paul

    Love your videos! I stay near Edinburgh and wanted to know where the best Cash & Carry is to source baking supplies? Choc etc.

    • granzdezinz

      I did find a web site to purchase the chocolate. However, I’d like to know what brand of cream you use and/or suggest.

      • Danielle

        Hi Granzedezinz, we always suggest double cream when making ganache. Any brand of double cream can be used, it is a good to try different brands to see what works best for you. I hope this helps. D xx

    • Danielle

      Hi Granzdezins, when it comes to chocolate you can use any type of chocolate as long as it is over 39-42% of cocoa. Double cream has fat content of 36 percent or more. Heavy cream in USA I believe is cream which contains other ingredients like gelatine. For full information on all cream please take a look here

      http://en.wikipedia.org/wiki/Cream. I hope this helps! D xx

  80. toyin2658

    HY,I would like to know how your tutouring wok .How many class i can wash in a month ,because i sing for montly payment ,but i did not have a clue on what .we have Craftys in U S A ,but i need help with your classes .thanks i am enjoying the class .God BLESS you as you share

  81. valentina.wtc

    Hi,i like to tray this ganache for the first time but I don’t now which type of chocolate to buy..i want to buy lindt extra creamy milk chocolate..do you think is god to use? .can you please help me…thanks

    • Danielle

      Hi Valentina, Thank you for getting in touch. I would recommend any chocolate as long the cocoa content is around 65%, which will give you a higher setting temperature.I hope this helps:) D xx

  82. carlacake

    Hi Paul,
    I’m really enjoying your tutorial and I find it very exciting! I’m a chocoholic, so I don’t know how I’ll fair with the ganache! I do lots of black Caribbean cakes and I don’t like using apricot jam especially during summer! What other covering can I use! I like the idea of a ganache but can I use it with black cake? Thanks a million and keep up the great work!!!

    • Danielle

      Hi Carla cake, thank you for getting in touch. I am a chocoholic as well so yes it is difficult not to lick the spoon!! I wouldn’t recommend using ganache with black caribbean cake, I am not sure it would be very nice. You could use a clear jam or piping gel. Here is a link to a homemade piping gel – http://www.veenaartofcakes.com/homemade-piping-gel/
      Also using Marzipan would go down a treat too! I hope this helps and thank you for the lovely comments! D xx

    • Danielle

      Hi!

      Thank you for the wonderful feedback, ganache is definitely the way forward! I am glad you learned something from this video! Enjoy the courses:) D x

  83. s5noklot

    Hey guys,
    i hope you can help me with a problem i had on my last cake project. i love ganache probably as much as Brad because it just tastes so much better than buttercream, so i used a dark chocolate ganache (65% coco in a ratio 1:1) to ice my cake. when i covered the cake in fondant everything seemed to work out just fine. however after a day or two the ganache and the fondant somehow began to melt of the cake. it looked horrible. the fondant became very soft and sticky and the ganache underneath was almost fluid.

    i know that cream and fondant don’t go very well together but i thought with ganache it would be a different story. what could have been the problem? and what can i do differently next time to prevent that from happening again?

    Thank you and greetings from Germany,
    Nora

  84. Cassandra2015

    This is just what I needed as I always get frustrated with bumpy buttercream. I am converted – I can’t believe this content is free, thank you so much. I knew I loved Scotland for a reason!

    • Danielle

      Hi Cassandra2015, Thank you so much for your lovely feedback! I am so happy that we managed to convert you to ganache! It is our pleasure to give you the free content! I hope you enjoy the other courses too! 🙂 D xx

  85. janbo

    Really enjoyed the lesson on ganache thank you would love to subscribe but not in a position to do so at this time x

    • Danielle

      Hi Janbo, Thank you for getting in touch! Hopefully you will be able to subscribe to our memberships in the future:) Enjoy the free tutorials!! D xx

  86. jacquio15

    Hi
    I have always made my ganache the other way round, i melt the chocolate then add the cream am i doing this wrong, i always turns out good

    • Danielle

      Hi Jacquio, that is fine! Everyone has their own techniques and it is always best to stick to what you find works best for you!:) D xx

  87. jeanjinko

    Hello, I loved the demonstration. I have always felt in awe of ganache. I feel quite confident now to have a go. I look forward to any further demos that are released.regards jean

    • Danielle

      Hi Jean,

      Thank you very much for your lovely feedback. I am glad that the tutorials were able to make you feel confident in making ganache! Best of Luck and if you have any trouble at all, feel free to head over to our Q&A section where you may find your answer! http://www.designer-cakes.com/questions Hope this helps! D xx

  88. kalpana

    Hi….I loved the entire ganache tutorial. Am planning to make a chocolate cake with strawberry buttercream filling, coat it with ganache and then finally cover with fondant. Is it a good idea to use all three & if yes…..should I cover the entire cake with buttercream b4 putting ganache?? Please help…..

    • Danielle

      Hi Kalpana, Thank you for getting in touch. Yummm that sounds delicious! There would be no need to buttercream before you ganache. Simple do as you suggested, use the buttercream for a filling, ganache the cake and then cover in fondant! I hope you enjoy making it:) Save me a piece! Many thanks, Danielle x

  89. Sammy

    Hi there,
    In the video before he put the ganache on he mentioned that you could sprinkle some baileys on…..now I’m assuming he means a normal bottle of baileys? Also do you sprinkle the baileys in to the ganache before you put it on the cake (and mix it in)? Or do you sprinkle it on the cake before you add the ganache? Or put the ganache on the sprinkle some baileys on top of the ganache before put the top lid of the cake on?
    Thank you

    • Danielle

      Hi Sammy,

      Yes Paul likes to add Baileys to his ganache before he puts the ganache onto the cake. This can give the ganache a lovely taste!
      I hope this clears things up for you.
      Many thanks for your question!
      Kind Regards,
      Danielle x

  90. heinen03

    Paul says he uses double cream, in Canada we label our cream as 10%, half and half, table cream, etc do you know which would be the same? Or what is the milk fat % of double cream? Thank you and what wonderful tutorials these are!!

    • Danielle

      Hi Heinen, Double fat cream is cream that has fat content of 36 percent or more.

      I hope this helps! I am glad you are enjoying the tutorials:) Thanks! D xx

  91. supreme

    How long can a Sponge cake with White Ganache at the CENTRE last?

    Will the Ganache in the CENTRE of the cake harden up when you slice the Cake to eat?

    Can Paul’s recipe of 900g of white Chocolate to 400g of Double Cream, be used for ganaching the centre of the cake OR THE SIDES of the cake?

  92. lily2000

    Hi ,i am confuse about hat water for smoothing the ganache ,how is possible the ganache not to become sized??????
    can i cover a cake with whipped cream and then glazed with pouring white ganache????
    what is best glaze white ganache temperature for pouring on ??????/

  93. drago-mir

    I have just sat and watched the whole Ganache series and I have too say thanks. I’m going out first thing in the morning to get some cake ingredients and I will definitely be getting cream and chocolate. I can’t believe how much more informative the videos are than other free videos on the net. Thanks again.
    Dan

    • Danielle

      Hi Dan,

      Thank you for your great feedback! Best of luck making your cake! I hope you enjoy making it and I am glad you have found these tutorials interesting:) D xx

  94. SpiritC

    Hello from Canada. I LVOE ganache! and have used it for so many cakes, and was thrilled to hear a professional say that ganache is more stable than buttercream. I love buttercream, but yes in summer it can add a whole world of complications to the finished product. What I wanted to say, is that here we have access to a multitude of colours of chocolate, which I have experimented with and they all make lovely ganache! I use the Wilton chocolate discs, with 35% cream and they all have turned out wonderful. Obviously, when they are rainbow colours, its not pure chocolate, and don’t have the same high flavour of good chocolate, but for wedding/baby shower cakes, kids birthday cakes, ect the colours add a great fun element.

    • Danielle

      Hi SpiritC, thank you for your brilliant feedback and for your advice about the Wilton Chocolate Discs. I am not sure if we have them here in the UK but I think this advice would help members from other countires throughout the world. Thank you for that! xx

    • Danielle

      Hi Chrispyreyes,
      Thank you for getting in touch. Double cream is a cream that has fat content of 36 percent or more. I hope this helps! Thanks D xx

  95. rose.fera

    Absolutely fabulous tutorials! Thank you so much! I have made about a dozen wedding cakes for family members and friends and just WISH I’d had this information before! I have always used buttercream icing under my fondant and have experienced some of the troubles Paul mentions in the videos. My youngest son is getting married in September and, of course, I’m making his cake. It will be a dark chocolate cake with raspberry filling. He and his fiance’ have requested that it be iced in Italian Meringue buttercream, rather than fondant, though. I was wondering what you thought of the idea of icing the cake first in ganache? Also, if that seems like a good idea, do you think I’d be ok using a dark chocolate ganache? I think the flavor would be better than using a white ganache, I’m just concerned about whether the ganache will blend with the buttercream and, therefore, show through.

  96. [email protected]

    I knew that your guys measurement are a lot different the ours in the USA. I have looked at your recipes and your chart and don’t understand and have asked friend to help and I get different measurement , and when I ask on website just like this one a get a link to the measurement chart that I don’t understand !!!! A lot of us american don’t measure our ingredients in grams and weight . We do it by cups etc . So if you don’t mind have a short video on using the chart or change the recipes to make it amican friendly PLEASE! !!!!! Love the website and I’m enjoying your videos

    • Danielle

      Hi Kimme,

      Thank you for getting in touch and for your feedback. We will most definitely consider doing this as we understand how confusing it can be with conversion tables! Watch this space:D x

  97. Libyana2010

    Hi
    Thank you for the useful video,s ..
    How long a ganached cake should be stay in freidge to set before covering with fondant ??
    I have only 35.1 fat in whipping cream .. Is it work good ??
    Waiting your answer..

    • Danielle

      Hi Libyana2010,

      We are glad to learn you are enjoying the tutorials! 35.1 fat in whipping cream should be absolutely fine.
      It doesn’t take long. You’ll find dark chocolate will set ever so quickly, even as you’re working on it! Just pop it in the fridge, check after 15 mins for dark. Milk and white chocolate take much longer so check after 30 minutes and go with it if you think it will slice off fairly sharply. Leave it longer if you want it to be firmer but these two never set as hard as the dark.
      I hope this helps. x

  98. Maritah1

    Thanks A lot Paul for this lessons!!!!
    I would like to know if the ganache that you put between layer is the same ganache you cover the cake? Thanks again.

  99. MsTessie

    These are absolutely the best video series I have ever watched. Chef Paul Bradford is brilliant as he explains everything! The way he speaks doesn’t make the viewer feel inferior or instill fear that they shouldn’t even attempt to use ganache. I have had a few problems with ganache when I first started using it, and he addressed each one so that I won’t have recurring problems with my cakes. I look forward to watching him teach other techniques with other products. He is absolutely delightful. Thank you to everyone that participated in putting these videos together, you all deserve a great big piece of cake and a huge thank you as well!!

    • Danielle

      Hi MsTessie, Wow thank you so much for the incredible feedback, from all of us here at PBSS! We are so glad to hear that you found the tutorials useful and found Paul’s tutorials helpful! I hope you continue to enjoy the tutorials and if there is anything we can do for you, please do not hesitate to contact us at [email protected] xxx

  100. astrevella

    That was an awesome series!!! I honestly didn’t know I could use ganache as a frosting/icing. I use to just pour it over my buttercream cakes. Amazing job…thanks so much!!!!

    • Danielle

      Hi Astrevella, thank you very much for the wonderful feedback. I am very glad to hear that this tutorial was helpful! I hope you enjoy many more of our tutorials:) D xx

  101. Malteser

    Just started using your classes and they are so easy to follow. I love the way you have broken down the courses. I live in County Kerry Southern Ireland. I have really learnt a lot so far, you’ve great tips. Thanks for this opportunity to learn from you and to share your knowledge. I’m using the free classes at minute but will take out a years membership shortly.

    • Danielle

      Hi Malteser! Thank you for your lovely feedback! I am glad you are enjoying the tutorials and hopefully we can welcome you to the community very soon:) Kind Regards,
      Danielle x

  102. Malteser

    I’m writing to you from County Kerry southern Ireland. I’m really enjoying the courses so far. I’ve learnt a lot’ I love the way you have broken down the courses, its easy to follow. I’m planning to take out a years subscription soon as I love the way you teach. Thank you for sharing your knowledge. Continued success.

    • Danielle

      Hi Malteser, Thank you kindly for your wonderful feedback. I am so glad you have found the tutorials useful and are looking to join very soon! Let me know if you need help with anything at all by contacting us at [email protected]. Look forward to welcoming you as part of the community:) Kind Regards, Danielle x

  103. Milosmum

    These tutorials are amazing, I am getting addicted to them they are that good! They are done in such a user friendly way that they somehow manage to take the fear out of trying them out. Thank you so much for the free advice and I can’t wait to get baking now lol.
    Very best wishes from Milosmum. xxx

    • Danielle

      Hi Milosmum,
      Thank you so much for the lovely feedback, I am so happy to hear that I have taken the fear out of trying them out! Happy watching 🙂 If there is anything we can do to help at all, please contact us by emailing us at [email protected]. Thanks a million for your feedback:) xxx

  104. Etty13

    If I have 3 x 6 in round cakes stacked 8 in high. Would I have enough ganache using 1 pint of cream and 2 lb chocolate to cover them before using fondant.

    • Danielle

      Hi NanaShell,
      Thank you for getting in touch and for your lovely feedback. I hope you enjoy our courses and good luck making the wedding cake:) xxx

  105. Dorreen Ellison

    What do I need to do to my ganache covered cake before I apply my sugar paste to make it stick please and what quantities of ganache are required for a 8″round cake to fill and cover outside thank you

  106. gayna1995

    Hi have seen u tude of pauls work, then found his site. These are the first lessons i have watched and i will be watching the rest. Loved it very informative.

    • Danielle

      Hi Gayna, Thank you for the lovely feedback. I am so glad to hear that you found the site and are enjoying it. Happy cake decorating! If you are stuck with any cake related problems, feel free to head over to our Q&a section where we have lots of members willing to offer their help and advice.
      Cheers D xx

  107. 2014wallace

    Hi! I’ve just finished ganaching my first cake and with the help of videos it was much easier than expected. What is your opinion on freezing cake that has a ganache coating on? Also what about freezing a cake that has been iced with sugar paste?
    Thank you

  108. LenaRenaye

    I really didn’t know much about ganache, but I’ve just watched all the videos and Paul makes it look like something I should try! And…who doesn’t love chocolate 😉
    Thank you for such a great site, and all the free videos. Can’t wait to watch more, and then try them!

    • Danielle

      Hi Lena, Thank you for your lovely feedback and I am glad that you have learnt a lot about ganache! Let us know how you get on with your cake decorating and send us any pictures of your cakes, we love to seem them all! You can send us them via facebook – https://www.facebook.com/PaulBradfordSugarcraftSchool
      We hope you enjoy the tutorials! 🙂 xx

  109. Margaret

    Hi I am from the Caribbean ( Trinidad and Tobago ) and I am enjoying the tutorials. What exactly is the double cream and where can I get it ?

    • Danielle

      Hi Margaret, Thank you for getting in touch. Double cream is cream that has 37% or more fat content. Hopefully you will be able to purchase a cream that has this amount of fat content.
      🙂 Danielle x

  110. Joan

    Hi, Thanks for a great site – I am having trouble with white chocolate ganache. First time I made it, I used cheap supermarket chocolate, and double cream – I left it on the worktop overnight and it set beautifully, nice and really firm, exactly the way Paul’s is in the video. It went on the cake great, and I had a fantastic finish. The only thing was….I didn’t like the taste of the cheap chocolate. I then bought the luxury white chocolate as Paul suggested, using the same ratio of 3.1 and it won’t set. I have tried three times now using the luxury ( Lindt and Callebaut) white chocolate and it still won’t set firm. What am I doing wrong? Thanks

  111. DrJillsCakes

    Hi! After covering a cake in ganache and putting it in the refrigerator to harden, do u then take it out and wait till it returns to room temperature before fondanting? Once, it is covered in fondant, can u refrigerate again? Will it be hard to cut into if straight out of the refrigerator or does it need to be left out for a certain period of time?
    Thanks!

    • Danielle

      Hi DrJillsCakes,

      Thank you for getting in touch! When you bring a cake out of the fridge, the temperature difference from cold to room temperature causes the ganache surface to form dew, it’s like condensation. When this happens it’s best to leave the cake out until the dew disperses before icing. If you leave it in a well ventilated room the icing will dry and the cake will be fine. A fan running close to the cake will help it dry out. I hope this helps! x