I absolutely love ganache and the way it transforms the taste of a cake. It has such a smooth and luxurious texture and it is just perfect for covering cakes if you want those sharp edges to cover in icing / fondant. I particularly love using it for covering wedding cakes as it is a little less temperamental to temperature than buttercream. I am so excited to share with you a video which details the process I use to make my ganache, whether I need milk, dark or white chocolate.

How to make ganache

The thing to remember about ganache is that is all about the ratios, there are only 2 ingredients, double cream and chocolate so as long as you are following the ratios for the different kinds of chcocoalte you should be fine. I think one of the most important things to rmember which I talk about in the video is that if the ganache does go wrong it can be fixed. Sometimes if the chocolate gets too hot, too quickly the fat in the chocolate can seperate, but by adding a small amount of warm milk this should bind it back together again.

I really hope you enjoy this video and find it helpful if you are looking to make ganache. If you do please subscribe to my YouTube channel. Also I would love to hear what you think, so if you have any comments or questions please just let me know.