How to decorate a cake with Feathered Ganache

How to decorate a cake with Feathered Ganache

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

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

  • Serves 8
  • Takes 10 mins + setting

Ingredients

  • 125ml cream
  • 250g milk chocolate, finely chopped
  • 80g white chocolate, chopped

How to

  1. Follow the recipe to make the Chocolate Ganache Cake.
  2. Heat the cream to just before boiling point and pour over the milk 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 white chocolate in the microwave for about 2 minutes, stirring every 30 seconds until melted. Cool to room temperature. Place in a small piping bag fitted with a 1mm round nozzle tip. Pipe lines 1cm apart over the cake. Drag a skewer through the white chocolate in opposite directions across the cake to create a feathered effect. Leave to set for at least 30 minutes.

Feathered Ganache_step 1  Feathered Ganache_step 2Feathered Ganache_step 3  Feathered Ganache_step 4 Feathered Ganache_step 5  Feathered 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.

 

Like this? Learn how to make heart Ganache here.

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