How to make chocolate ganache- Rosie’s Dessert Spot

In this cake decorating tutorial, I demonstrate how to make chocolate ganache, a muchly requested tutorial. Recipes listed below!

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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)

If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.

MUD CAKE:

WHITE CHOCOLATE MUD:

CHOCOLATE BUTTER BASED CAKE:

RED VELVET BUTTER BASED CAKE:

VANILLA BUTTER BASED CAKE:

I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.

SOFT SPONGE CAKE:

AMERICAN BUTTERCREAM RECIPE (great under fondant):

SHORTENING BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):

CHOCOLATE GANACHE RECIPE:
DARK CHOCOLATE GANACHE:
1 : 2 ratio. I.e, 200 grams cream to 400 grams dark chocolate.

MILK CHOCOLATE GANACHE:
1: 3 ratio. i.e, 100 grams cream to 300 grams milk chocolate.

WHITE CHOCOLATE GANACHE:
1: 3 rato. i.e, 100 grams cream to 300 grams white chocolate.

Thank you everyone for watching! I use these recipes as fillings and also as the frosting outside the cake, especially under fondant. Ganache is probably the best medium one could use under fondant. It is also incredibly forgiving and produces sharp edges with ease. Happy baking lovely people 😀 Until next time!

With love,
Rosie

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