Welcome to the Cake Decorators Q&A

Hi there

I’m making a 3 tier wedding cake for my sister in laws wedding. Not done anything like this before, just bake at home mainly, but have been watching the tutorials and reading lots. The flavours of cake I have chosen are Chocolate, Lemon drizzle and Carrot cake. I just wanted some advice on whether u need ganache for all the cakes and what flavours or can u just cover the lemon drizzle and carrot cake with the sugar paste icing.

Thanks so much for your help
Gowri x

Hi Gowri

Yes, all three cakes can be ganached. Dark chocolate ganache with the chocolate tier, lemon drizzle and carrot with white ganache. For filling flavour idea take a peek here:
https://www.cakeflix.com/questions?s=white+ganache+flavours
….. and for calculating sugarpaste or ganche quantities, peek here:

Brand new: 4 fabulous cake calculators!

Please post again if you need ore help or information.

I found using dark ganache changed the colour of the sugarpaste a bit. I was using white. Maybe it’s because I roll my paste thinish? You may want to use the same ganache on all tiers? Madeitwithlove has more experience than myself so probably knows the answer to this.

As you say you haven’t attempted anything like this before you may want to use something like this

Sturdy Cake Stackers

Bit expensive,and you could devise your own, but I found it gave me piece of mind 🙂

Ps I have nothing to do with the company.

Equally all the tiers can be coated in white ganache. Paul suggests that if anyone is worried about dark ganache causing a shadow through the sugarpaste, just give the cake a final coating of white ganache on top of the dark.

hi there
Anyone else have issues with ganache no matter what I do it never seems to turn out like pauls tutorial , especially with white chocolate , it always seems quite heavy in consistency when Im ready to cover my cakes , Ive used the calculator and made it with love and yet it never seems quite right ! most of the time I end up having to microwave it as it never softens when taken out of the fridge … then it looks greasy and separated … Im making a beer barrel at the moment and just finished making a batch of white ganache , am I better leaving out of the fridge overnight ?
last week my milk chocolate ganache had already hardened in the bowl before I had the first coating on ??
Help 🙁
kelticminx

Hi kelticminx

If you are finding the ganache is setting up too quickly reduce the amount of chocolate to cream ratio. It depends on your climate and the type of chocolate being used as to how it sets up. If the white is setting up too quickly for you try 2.5: 1 ratio. The cream mustn’t be scorching hot when it is poured over the chocolate as this will cause a separation between the soilds and oils. Allow a couple of minutes for the heat of the cream to melt the chocolate before attempting to stir it. Please take a peek at some trouble shooting threads here:
https://www.cakeflix.com/questions?s=white+ganache+oily
and also here, (some may be duplicated): https://www.cakeflix.com/questions?s=oily+ganache
Here for a different method of making the ganache:

Perfect white Ganache everytime, heres how I do it ……

Hope the member comments help. If you need more information just shout out. 🙂