How to Decorate With Ganache

Chocolate is a fun and fairly easy material to work with.

Ganache is similar to fondant in that it is a culinary material that is easy to work with when decorating desserts. It can be molded, melted, and cut into shapes. Ganache only requires a simple recipe and some imagination and basic skills to create interesting and delicious chocolate decorations on cakes and cupcakes.

Things You'll Need

• 12 oz. semi-sweet chocolate
• Stainless steel bowl
• 1 C. heavy cream
• 2 Tbs. butter
• 2 Tbs. sugar
• Saucepan
• Baking sheet
• Metal spatula
• Wax paper

Instructions

Ganache Recipe

1. Chop the chocolate into smaller pieces. Place these pieces in the stainless steel bowl.

2. Turn on a burner to a medium setting. Add 1 C. heavy cream, 2 Tbs. butter and 2 Tbs. sugar to a saucepan. Stir frequently to thoroughly combine all the ingredients and remove any lumps. Bring this mixture to a boil.

3. Pour the saucepan mixture over the chocolate in the bowl. Cover with plastic and let it sit for at least five minutes to give the chocolate time to melt. Stir well to create a smooth chocolate texture.

4. Use the ganache immediately to pour over cakes, or refrigerate it for projects later. Allow the chocolate mix to set but not get too hard; it should still be pliable, almost like smooth clay, when you work with it later.

Decorating Ideas

1. 

   Create a glossy surface on cake by pouring warm ganache directly on it.

   Use your ganache right after you make it. Place a cake in a baking sheet. Pour the melted chocolate straight from the saucepan onto a cake. Drape the mixture slowly over the cake's curves. Let it sit to cool before transporting the cake from the baking sheet.

2. Create simple curls to top off cupcakes. Lay a baking sheet upside down. Pour some ganache in the center and spread it evenly to about 1/4-inch thick. Place in the refrigerator for 10 minutes. Position a metal spatula at a 45-degree angle over the ganache. Press into the chocolate and push until a portion of it curls up. Repeat this step. Remove the curls and place them on a plate with wax paper. Place in a refrigerator to firm before using them.

3. Make simple cut-out shapes for cakes or cupcakes. Pour some ganache on wax paper. Spread until 1/8-inch thick. Chill the chocolate for a few minutes. Use a sharp knife to cut out any shapes you want from simple geometric shapes to outlines of animals or use a cookie cutter. Chill these shapes before placing on cakes.

4. Use this mixture for icing as well. Chill the mixture until slightly firm. Scoop it into a mixing bowl. Beat it by hand or use a mixer to beat it on medium setting for two to three minutes. Spread on the cake with a spatula or pipe it on. Put the ganache in a plastic bag and cut the tip off to pipe beads, swirls or other designs onto your cake.

Tips & Warnings

• Allow the desserts you are placing the ganache on to completely cool. If they are still warm, the ganache will melt or remain heated.

References

• Cake Decorating Corner: Chocolate Ganache Recipe
• Baking 911: Chocolate Decorating