Learn the different ratios for ganache to drip, pipe or cover a cake

Ganache is handy recipe to have under your belt. Being able to create a nice firm covering for your cakes before you cover in a fondant. Being able to create a luscious drip or drizzle to compliment a cake. Or simply to use as a filling between layers, or give it a whip to top off your cupcakes.

There are different ratios for different types of chocolate you are going to want to use. Each ratio is dependent on the milk and cocoa solids, and all that good sciency stuff that makes baking so fun.

I’m also going to use the simpler version of the microwave, rather than double boiling. The microwave has not failed me yet!

I’ll be covering dark chocolate, milk chocolate and white chocolate:

Upside Down Drip Cake - Chocolate Ganache | Chocolate Ganache Recipe | Ganache is handy recipe to have under your belt. Being able to create a nice firm covering for your cakes before you cover in a fondant. Being able to create a luscious drip or drizzle to compliment a cake. Or simply to use as a filling between layers, or give it a whip to top off your cupcakes. \ http://magnificentmouthfuls.com.au/2017/12/05/chocolate-ganache-recipe/

RATIOS
Dark Chocolate – 2 parts chocolate : 1 part pure cream
Milk Chocolate – 2.5 parts chocolate : 1 part pure cream
White Chocolate – 3 parts chocolate : 1 part pure cream

METHOD
Place your microwave bowl onto your electric scales and tare. Add you desired amount of cream, place in microwave in increments of 30 seconds, until it has boiled, but not curdled.

Take out, and place on scales again, and add your required amount of chocolate (example 100g pure cream : 250g of milk chocolate).

Let sit for a moment so chocolate can soften up, and then give a slow stir to incorporate. If you need to put back in the microwave, do so in 20 seconds increments, so not to curdle.

FOR DRIPPING: Simply allow to cool enough so that the consistency is still runny, yet not hot enough to melt your icing you are adding it on to / in

FOR COVERING OR FILLING: Simply allow to cool (may pop in fridge to speed up process, but make sure it doesn’t go rock hard) enough that you have a pliable, yet firm consistency. You can then add this to your cakes for filling and / or cover completely

FOR WHIPPING: Simply allow to cool to the above consistency, then used your paddle attachment or beating attachment and whip for a few moments until it goes pale, light and creamy.

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Upside Down Drip Cake - Chocolate GanacheUpside Down Drip Cake - Chocolate Ganache | Chocolate Ganache Recipe | Ganache is handy recipe to have under your belt. Being able to create a nice firm covering for your cakes before you cover in a fondant. Being able to create a luscious drip or drizzle to compliment a cake. Or simply to use as a filling between layers, or give it a whip to top off your cupcakes. \ http://magnificentmouthfuls.com.au/2017/12/05/chocolate-ganache-recipe/

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