How to decorate a cake with Heart Ganache

How to decorate a cake with Heart Ganache

Follow this step-by-step picture tutorial and decorate a cake with Heart Ganache.

Heart Ganache

Before you start decorating your cake, follow the recipe to make the Chocolate Ganache Cake.

  • Serves 8
  • Takes 25 mins + setting

Ingredients

  • 125ml cream
  • 350g white chocolate, finely chopped
  • few drops red food colouring

How to

  1. Follow the recipe to make the Chocolate Ganache Cake.
  2. Heat the cream to just before boiling point and pour over 250g of the chocolate. Stir until melted. Cool to room temperature (it should be a thick pouring consistency). Spread the icing over the cooled cake. (Don’t let the icing set.)
  3. Heat the remaining 100g chocolate in the microwave for about 2 minutes, stirring every 30 seconds until melted. Stir a few drops of food colouring through for a red colour.
    Place the food colouring into a syringe and pipe dollops, 1cm apart, around the outside of the cake. Decrease the size of the dollops as you work towards the centre of the iced cake. Starting with the centre circle, run a toothpick through the middle of each blob to turn them into hearts (don’t lift the toothpick until you finish the last heart). Leave to set for at least 30 minutes.

FLAVOUT VARIATIONS When heating the cream infuse it with orange peel, spices or chilli. Strain before adding to the chocolate.

FOR THE HEART GANACHE

Heart Ganache_step 1  Heart Ganache_step 2Heart Ganache_step 3  Heart Ganache_step 4Heart Ganache_step 5  Heart Ganache_step 6

DIFFERENT RATIOS OF CHOCOLATE AND CREAM HAVE DIFFERENT USES:

Soft ganache Ratio of 1 part chocolate to 2 parts cream. This runny consistency is ideal for sauces for ice cream or chocolate pudding, and as a base for chocolate mousse.

Master ganache Ratio of 1 part chocolate to 1 part cream. This medium consistency can be used as a glaze over cakes, and for chocolate fondue, chocolate soufflé, and chocolate sabayon sauce.

Firm ganache Ratio of 2 parts chocolate to 1 part cream. This firm consistency can be used as a filling (as in éclairs), or when cooled it can be whipped into a frosting for cupcakes or shaped into truffles.

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