Use ganache to give your cake the firmness and integrity to keep its shape. Ganache provides a solid foundation underneath both fondant and buttercream cakes.
One batch yields about 4 cups.
- 1 1/4 cup Heavy whipping cream (or 10 ounces)
- 20 oz Chocolate wafers, Candy melts, Chocolate chips
Note: With ganache, typically, any chocolate wafer, chocolate chips, or candy melts can be used, however, the firmness of the chocolate will vary accordingly. Pictured above is ganache made with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
For white chocolate ganache, use 30 ounces of white chocolate chips, and 10 ounces of heavy whipping cream (3:1 ratio).
Place chocolate chips in microwave safe bowl, preferrable non-glass (glass tends to hold a lot of heat and may over-heat chocolate)
Add the heavy whipping cream to the chocolate
Heat in the microwave in 20-30 second intervals. After each interval, remove and stir thoroughly, to distribute the heat. Continue until all chocolate and cream is completely dissolve and is in a smooth and creamy consistency. This can take as little as 3-4 heating intervals. Take your time in-between stirs to avoid overheating.
Once combined, the ganache has formed. Let the ganache sit at room temperature for approximately 2-3 hours or refrigerate for about one hour. This cooling process allows your chocolate to firm into a peanut butter consistency, making it ready for use.
To use, bring your ganache to room temperature, heating in small 5 second bursts in the microwave if needed
Bring your ganache to room temperature. If you need to soften the ganache further for decorating, heat in the microwave in small, 5 second bursts.
Store in the refrigerator for about 4 weeks, or in the freezer for up to 6 months.