Rhiannon Hendricks
Wedding cakes are often iced with fondant, but ganache is a great alternative. Ganache is a smooth, rich, and versatile chocolate coating that can be used as a final coating on a cake or as a base for fondant. It can also be whipped and piped onto a cake. It's important to note that ganache can be temperamental, so if you're making a wedding cake, it's best to choose a cake designer with experience working with ganache. When making ganache, it's crucial to follow the right steps and timings to achieve the perfect consistency for icing a cake.
| Characteristics | Values |
|---|---|
| Taste | Great |
| Look | Modern and neat |
| Versatility | Many styling options |
| Consistency | Whipped ganache can be used for piping |
| Temperature | Withstands heat better than buttercream |
| Timing | Ice cake with whipped ganache immediately after making |
| Technique | Whisk slowly at first, gradually increasing speed to high |
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What You'll Learn
How to make whipped ganache
To make whipped ganache, you will need to chop your chocolate very finely and place it in a bowl. Next, bring your cream and salt to the boil, and pour it over the chocolate. Leave it to sit for a minute, and then whisk until the mixture is completely smooth. You can use a hand blender to speed up this process.
Chill the ganache in the fridge for two hours, stirring every twenty minutes. Once the ganache is cold but still liquid, remove it from the fridge and attach the bowl to your mixer. Whip the ganache slowly at first, gradually increasing the speed to high. The mixture will thicken after about a minute, and you will see it begin to hold soft peaks. Watch for it to get slightly firmer, and don't let it go any further.
Ice your cake with the whipped ganache immediately after making it, as it will begin to seize up if left to sit. You can use ganache as a smooth coating around your cake, or you can whip it and pipe it on.
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How to ice a cake with ganache
To ice a cake with ganache, you should first make the ganache. Chop chocolate very finely and place it in a bowl. Bring cream and salt to a boil and pour it over the chocolate. Allow it to sit for a minute, then whisk until completely smooth. Chill the ganache uncovered in the fridge for two hours, stirring every 20 minutes. Once the ganache is cold but still liquid, remove it from the fridge and attach the bowl to a mixer. Whip the ganache slowly at first, gradually increasing the speed to high. Watch it closely as it will begin to hold soft peaks. When it gets slightly firmer, ice the cake immediately as it will begin to seize up if left to sit. You can use ganache as a smooth coating around your cake, or you can whip it and pipe it on.
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How to choose a cake designer for a ganache wedding cake
When choosing a cake designer for a ganache wedding cake, it's important to select someone who has experience working with this type of icing. Chocolate can be temperamental, so you'll want to ensure your cake designer knows how to handle it. Ask to see examples of their previous work with ganache and read reviews from past clients to get a sense of their skill level and attention to detail.
The cake designer should be able to create a smooth and rich finish with the ganache, whether it's used as the final coating or as a base for fondant. They should also be able to pipe the ganache for added decoration. When discussing your vision for the cake, ask about their process for achieving a neat and modern look.
In addition to their technical skills, consider the cake designer's creativity and styling options. Ganache offers a variety of possibilities, from simple elegance to intricate designs. Discuss your theme, colour palette, and any specific requests, such as incorporating fresh flowers or other decorations.
Finally, don't forget to address the practical considerations. Ganache, like chocolate, is sensitive to temperature, so your cake designer should have a plan for keeping the cake cool during transport and display. Ask about their setup requirements and how they ensure the cake remains in optimal condition throughout your wedding celebration.
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How to use ganache as a smooth coating
To use ganache as a smooth coating, you should first chill the ganache uncovered in the fridge for two hours, stirring every twenty minutes. Once the ganache feels cold but is still liquid, remove it from the fridge and attach the bowl to the mixer. Whip the ganache using the whisk attachment, starting slowly and gradually increasing the speed to high. The mixture will thicken after about a minute, and you should watch for it to get just slightly firmer. Ice the cake with whipped ganache immediately after making, as it will begin to seize up if left to sit.
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How to pipe ganache
To ice a wedding cake with ganache, it's important to choose a cake designer who has worked with ganache before, as chocolate can be temperamental. It's also important to ice the cake with whipped ganache immediately after making, as it will begin to seize up if left to sit.
To pipe ganache, you'll need to transfer the ganache into a piping bag first, making sure the bag is filled to the tip. You can then use different tips to create different shapes. For a spreadable/pipeable ganache, whisk with an electric mixer. For piping, allow the ganache to completely cool and set up. When you're able to spoon the ganache and it can hold its texture, it's ready for piping.
There are three techniques for piping ganache: the basic technique, where you put ganache on top of the cake and use an offset spatula to spread it neatly; the circular technique, where you pipe the ganache in a circle shape for cupcakes or muffins; and the popping technique, where you pipe the ganache in one little push and repeat until the whole cake surface is covered.
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Frequently asked questions
Ganache is perfect for a smooth finish on your cake, whether you leave it as is or add fondant over it. It's also great for piping when whipped. To ice a cake with ganache, you should chop chocolate very finely and place it in a bowl. Bring cream and salt to a boil and pour over the chocolate, allowing it to sit for a minute before whisking until completely smooth. Chill the ganache uncovered in the fridge for two hours, stirring every 20 minutes. Once the ganache is cold but still liquid, remove it from the fridge and attach the bowl to a mixer. Whip slowly at first, gradually increasing speed to high. Watch closely as the mixture will begin to hold soft peaks and get slightly firmer. Ice the cake with the whipped ganache immediately after making, as it will begin to seize up if left to sit.
If you want a chocolate ganache wedding cake, it's best to choose a cake designer who has worked with ganache before, as chocolate can be very temperamental in inexperienced hands. However, if you want to give it a go yourself, there are plenty of recipes and step-by-step videos online to help you create a beautiful cake.
Ganache tastes great, looks modern and neat, and offers many styling options. It withstands heat a bit better than buttercream but, as it's made of chocolate, it still needs to be kept in a cool room.
