White Chocolate Ganache

Decorating By Stegs Updated 25 Feb 2007 , 8:07am by Elfie

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Stegs Posted 24 Feb 2007 , 10:26pm
post #1 of 8

OK...I am usually skilled at dinners or barbqs...but I wanted to try some cake making for my wife and her mom so bear with my bumbling...

Im making a yellow cake with raspberry filling and white ganache icing...the icing has me a bit confused...

I used 4Cups of Heavy cream brought to a boil then added to 16oz finely chopped white chocolate...added 2oz godiva liquor and 2TBL butter... (hope i got the proportions right)

now...do i let it chill in the fridge and whip it when im ready? if so...just lightly right?
do i let cool at room temp and then put on the cake now?
Kinda lost at this point...

7 replies
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sassijen Posted 24 Feb 2007 , 10:36pm
post #2 of 8

You can do both, just depends on what you want the out come to be. You can let it cool to room temp, then pour it on, or you can chill it and whip lightly and spread it on like icing. HTH

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Narie Posted 24 Feb 2007 , 11:21pm
post #3 of 8

4 cups of cream(32 oz.) to 16 oz. of chocolate? I think most recipes are equal parts cream to chocolate or more chocolate to cream, particularly white chocolate.

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ShirleyW Posted 25 Feb 2007 , 12:22am
post #4 of 8

I thnk that sounds like a lot of liquid too, I am wondering if it will set. ot stay liquidy.

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cheftaz Posted 25 Feb 2007 , 1:29am
post #5 of 8

It won't set you need more white chocolate than cream for a white chocolate ganache
rule of thumb for white ganache
1 pound chocolate per cup of cream
You could either melt about another 3 pounds of chocolate and add it to the warmed mixture you already have or you could try whipping it like whipped cream and just have white chocolate flavoured whipping cream

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Stegs Posted 25 Feb 2007 , 1:32am
post #6 of 8

oh crud...you might be right...just peeked in the fridge and its thickening but is still quite liquidy...

well...here's to hoping the whipping will liven it up later

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Kelrak Posted 25 Feb 2007 , 5:25am
post #7 of 8

How sweet...my DH has never attempted to bake anything. He can cook eggs and canned soup! I wonder how it turned out?

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Elfie Posted 25 Feb 2007 , 8:07am
post #8 of 8

You could take a portion of the ganache you've already made and add melted chocolate to it, if you don't want to go the flavored whip cream route. Then whip the rest and top the cake with it when you serve it.

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