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Filling a cake with jam & white chocolate ganache
Hi, I’m going to be making a vanilla sponge cake for Easter & I was thinking of filling & coating the cake using white chocolate ganache instead of buttercream for the first time. Will it be ok to put a jam layer in as well & then cover in fondant
Bear in mind that white chocolate is sickly sweet. To cut through the sweetness, something tart, like raspberry works well to balance out the taste. Less is more when using jam with white or milk ganache.
Hope this helps. 🙂
Will do, was going to use raspberry as one member of family doesn’t like strawberry. Can I also ask do you weigh your eggs in the shells & use the same weight in other ingredients & do you put baking powder in will be using 8” sandwich tins.
Yes, weigh eggs in shells and use the same again in other ingredients. I use self-raising flour and the creaming method which doesn't require baking powder.
If using plain flour, baking powder will be required, the recipe will indicate the amount.
The all in one mixing method with self-raising flour will require baking powder to help lift the cake. All in one mixing method doesn't incorporate much air into the batter, hence the need for extra leavener. If using plain flour, the recipe will give the amount to use.
Either method is great for sandwich tin cakes. All in one method produces a slightly denser cake. If you want a really fluffy cake, use Stork margarine, otherwise, stick to butter or whatever fats you'd normally use.
Hope this helps Sue and have a lovely Easter with your family 🙂
Great thank you, have just made a lovely sponge cake thanks to you. Ganache is also made will let you know how I get on regarding taste etc. Hope you have a lovely Easter yourself.
Happy Easter Sue XX
It’s me again. Plans have changed ?cake will have to wait for another time , not sure which is best should I jam & ganache cake then freeze it or freeze ganache & cake separate then assemble when needed. One day plans will go smoothly ?
It will be better to wrap the cake up separately, place it in a box and freeze. Make the ganache, pour it into ziplock bags, keep it flat for easier defrosting. Expel as much air out of the bag as possible. Protect it from freezer burn in an airtight container. Keep well away from any strong smelling foods. Assemble when needed.
Annoying when plans change, just relax and enjoy the sunshine. X 🙂
Thanks will do as you say but can’t enjoy the sunshine it’s been raining most of the day & set to continue all weekend, feel sorry for the parades which is very big over here at Easter. So you enjoy the sunshine .me I’ve just made zoe’s Easter fondant bunny on utube would send you a photo but don’t know how to via this link.?
Post the picture on Cakeflix facebook, I'll be able to see it there. I have loads and loads of food to make for tomorrow. In the middle of baking quiches, cheesecakes, carrot cake and Frasier. It's going to be a long night and my joints are killing me!