Ganache is a famous French cream used not only as a filling but also as a topping for cakes. It was invented in the mid-19th century by the pastry chef Pâtisserie Seraden. Classic ganache consisted of heavy cream and white chocolate. However, over time, many other recipes for this cream have emerged. It is made with white, dark, and milk chocolate, cream, butter, or milk.

In this collection, I'll share tried-and-true ganache recipes that are perfect for leveling cakes with fondant, and I'll also reveal the key secrets of making it. This cream is very stable, dense, and delicious. It doesn't run or melt the fondant. With it, your cake will always look flawless.

Recipe with step-by-step photos

Ganache under mastic

Nutritional value per serving
547 kcal
  • Proteins: 3.9 g
  • Fats: 37.2 g
  • Carbohydrates: 48.9 g
*Nutritional value is calculated per 100g of ingredients
  • Total time:
  • Complexity:
    A simple recipe.
  • Number of servings: 1

Ingredients

Servings
  • White chocolate
    300 G
  • Butter
    90 G

Preparation

Step 1

Prepare the necessary ingredients. The butter should be at room temperature.

Step 2

Melt the chocolate in a water bath and let it cool to room temperature.

Step 3

Add butter to the melted chocolate.

Step 4

Gently mix the ingredients until smooth.

Step 5

Place the resulting mixture in the refrigerator for at least 20-30 minutes.

Step 6

Remove the cooled ganache from the refrigerator and stir lightly with a spatula.

Step 7

Beat the mixture thoroughly with a whisk or mixer. It should lighten and thicken.

Step 8

Mix the cream well with a spatula to remove all air bubbles.

Step 9

The thick and stable cream is ready.

Step 10
Ganache for fondant cake leveling - photo

Let's start leveling and covering the cake with mastic.

3-5 secrets for making ganache

Ganache is one of the best frostings for cakes. But to make it perfect, you need to know a few secrets. And I'm happy to share them with you.

Choosing the right ingredients

When making ganache, use only fresh, high-quality ingredients. If you need a very stable cream that can withstand any weather conditions and transportation, substitute chocolate with confectionery glaze. It has a denser texture, holds its shape better, and is resistant to external influences.

We follow the proportions

Before preparing the cream, you need to decide on its consistency. If you need a ganache for smoothing, it needs to be fairly thick. This type of cream is most often made with butter and chocolate in a 1:2 or 1:3 ratio. The more chocolate, the thicker the ganache will be.

We follow the technology

To ensure the ganache turns out perfectly, it's essential to strictly adhere to the recipe and preparation method. The chocolate should be melted in a double boiler to prevent it from curdling. To prevent the cream from separating, all ingredients must be at the same temperature.

Follow these simple tips and your ganache will always be stable, durable and delicious.

A similar video recipe: Chocolate Ganache with Mastic from "I am a Tortodel"

I'd like to share a video recipe for chocolate ganache with fondant. The resulting frosting is incredibly delicious, stable, and flexible. It's very easy to work with. It can be used to smooth out any imperfections on a cake.

The video's author reveals the secrets to making the perfect ganache for smoothing out a cake. The pastry chef gives advice on choosing ingredients and explains the cream's properties and uses. After watching this video, you'll easily make chocolate ganache for fondant at home.