i m a hobby baker and i would like to give a try to white choc ganache frosting for a wedding cake.
i ve already give a go to dark choc ganache,and i can t go back to buttercream,as this is so firm and so easy for me to put fondant on cakes,because where i live is so hot and humid that i used to have so much troubles with buttercream under fondant!!
well,i need to get a good recipe for the ganache to hold up in hot and humid weather;
i know australian bakers love to stick to choc ganache,so,can someone help me for a good recipe,and important tips to know about it?
thank you very much for your help
I usually use a three to one chocolate to cream ratio for white . If it is really hot and find it still a little soft you can add a little more chocolate.
yes same here! i use a 3:1 ratio (wc to heavy cream). i love white chocolate ganache as the flavour is more "neutral" and can be used for different cakes.
Same as above :) 3:1 or 4:1 if weather is a hotter. I never have a problem with dark choc ganache, however white can sometimes separate a bit on me once set. I think good quality eating choc is a definite for both and it has seemed to work better if I don't over stir it when combining cream and choc. One of my friends use sour cream instead of cream with their white choc ganache as she doesn't like things so sweet.
thank you all for your help
i thought to use 3:1 ratio,but with this weather,perhaps you re right,i should use 4:1.
it s quite a bit amount of chocolate!!!
what quantity of choc would you use for an 8inch cake ?(to get an idea)
anyway,it seems more tricky than dark choc,and i know the good quality is important,and i don t have any good white choc here.
another question,do you think i can freeze my cake filled and frosted with choc ganache(dark or white)?
i want to let it thaw in fridge for 24 to 48 h and then cover with fondant.
do you think it s ok to do that?
Meriam i have been wondering the same thing about the freezing, hope someone can steer us in the right direction :)
I've also recently started using ganache under fondant and I find that it works so much better than buttercream as it's very hot and humid where I am. I make choc ganache using a 2:1 ratio, which works fine, but I discovered that a 3:1 ratio white choc ganache is way too soft and squishy (yes that's a technical caking term
BTW, did you try to ganache -> freeze -> thaw -> fondant? If so, do let me know how it went
thank you very much for sharing allycrumbs,i think a 4:1ratio is more appropriate,but as far as i can t get good quality white choc,i m not sure to try it now.i m still looking to find some around,but i haven t yet,so i don t want to get a mess if i try with bad quality choc.
as for freezing,thawing ganache and covering with fondant,i need to do it for the end of May,so i ll let you know as soon as i can.(i hope it ll be ok,i m a bit afraid about it)