Help From Aussie Bakers,please,or Anyone Who Can, About White Chocolate Ganache

Decorating By meriam Updated 10 May 2013 , 9:40pm by meriam

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meriam Posted 12 Apr 2013 , 8:28pm
post #1 of 8


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

7 replies
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Chellescakes Posted 12 Apr 2013 , 9:07pm
post #2 of 8

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. 

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sweettreatsbysandra Posted 12 Apr 2013 , 10:51pm
post #3 of 8

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. 

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FrecklesCakes Posted 12 Apr 2013 , 11:27pm
post #4 of 8

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.

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meriam Posted 13 Apr 2013 , 3:35am
post #5 of 8

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?

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mac14 Posted 13 Apr 2013 , 4:11am
post #6 of 8

Meriam i have been wondering the same thing about the freezing, hope someone can steer us in the right direction :)

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allycrumbs Posted 7 May 2013 , 3:25am
post #7 of 8

Hi Meriam,


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 icon_biggrin.gif) to hold shape, even after setting overnight. Putting it in the fridge may help, but I'd suggest trying a 4:1 ratio first, to save yourself the mess.


BTW, did you try to ganache -> freeze -> thaw -> fondant? If so, do let me know how it went thumbs_up.gif



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meriam Posted 10 May 2013 , 9:40pm
post #8 of 8

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)

happy decorating

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