Follow this step-by-step picture tutorial and decorate a cake with Feathered Ganache.
Before you start decorating your cake, follow the recipe to make the Chocolate Ganache Cake.
- Serves 8
- Takes 10 mins + setting
- 125ml cream
- 250g milk chocolate, finely chopped
- 80g white chocolate, chopped
- Follow the recipe to make the Chocolate Ganache Cake.
- 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.)
- 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.
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.