How long should a cake covered in ganache sit before applying fondant/does it need to be refrigerated to harden? Do you moisten with anything before adding fondant? Thanks x…
Search Results for: ganache
Milk chocolate ganache disaster??
Can anyone tell me why my milk chocolate ganache has gone greasy and stringy, like melted cheese? Please help. I’ve made it before with plain chocolate with no problems but…
Ganache on sugar paste
Help how do I get ganache off blue sugarpaste. Thanks jules
Safest buttercream or ganache?
…ice blocks etc. Will buttercream or ganache be safest on the cake. Also does anyone put a layer of marzipan on their sponge cakes before icing? I’ve read this makes…
can a dairy free ganache be made?
How would i make a dairy free ganache? Could i use single soya cream?…
how long will my cake keep after ganache and icing
…great. I want to use this to make one of Paul’s handbag cakes, I have frozen it and will only have time to ganache and then ice it on Monday…
Using butter cream instead of ganache!
…chocolate ganache? Do I cover then leave it in the fridge to firm and if so when I get it out from the fridge will the fondant stick to the…
BLUE TONGUES colouring white chocolate ganache
hello i have had an order to make a swimming pool cake and i’m thinking to do the water with white chocolate ganache (coloured blue) however i hate the thought…
chocolate for white ganache ?
Hi can you tell me the best white chocolate for use with making a white ganache for covering a wedding cake, some people have said use candy melts and some…
Ganache made with Coconut milk/cream
Hi there, I successfully made Paul’s dark choc cake swapping out buttermilk and replacing with coconut milk soured slightly with lemon juice, but I am now facing the ganache production…
white chocolate ganache.
Should I use double cream or whipping cream to make white chocolate ganache? Need to get it right as it such an expensive solution to the current hot weather 🙂…
Ganache (type of chocolate)
In order to make the dark chocolate ganache should I use “bittersweet chocolate buttons with a cocoa content of at least 65%”?…

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