1 week Ago By Ellen Jenne
Baking cakes is a timeless hobby spanning many generations, with many skills ranging from complete beginner to professional. To help home bakers elevate their skills, Jane Dunn of Jane’s Patisserie, has shared one of her favourite frosting recipes which will make your bakes even more “delicious and wonderful”. Jane has been sharing a plethora of recipes and tips and tricks for bakers to try at home on YouTube .
She recently delved into one particular icing recipe for whipped ganache which is light and moussy, and can be used for loads of different cakes. Jane warned that a whipped ganache recipe will take some time, but that the results are worth it. The frosting is so good, Jane described it as “out of this world”.
Although patience is key, the recipe includes a minimal amount of ingredients, meaning you won’t need to fork out for an endless list of items. However, you do need to make sure you get your measurements and ratios correct. Jane said: “A stereotype for ganache is, you use a ratio of one to one chocolate to cream, for dark chocolate; two to one for milk chocolate, and three to one for white chocolate.
” This is all down to the cocoa content in each of the different types of chocolate. She continued: “I love making a whipped ganache, personally, because it makes it really mousy, light, delicious, and this is the perfect sort of frosting you could pipe onto a cupcake, put on a loaf cake, and also use on a drip cake, for example.” To make the ganache even tastier, Jane recommended using both dark and milk chocolate for the frosting.
One person commented: “Looks delish. Thanks for the tips regarding different types of chocolate. My ganache experiments have always been hit or miss in the past - now I know why.
” Another said: "This is so wrong. It’s just gone 8am and now I need chocolate. Thank you for these informative videos.
Very chill for this time of day." So if you want to take your next cake adventure to the next level with some homemade whipped ganache, this is what you’ll need. Ingredients 200g dark chocolate 150g milk chocolate 300ml double cream Method Place both of the chocolates and cream into a large microwavable bowl.
Place in the microwave, making sure the chocolate is beginning to melt. Don’t worry if the chocolate looks a little grainy, continue to melt in the microwave. If you don’t have a microwave, you’ll need to heat the cream in a saucepan until it steams.
Pour the heated cream over the chocolate, leaving to settle for a few minutes before you stir to combine. Once the chocolate is melted and the cream is heated enough, stir together to combine. The colour of the mixture should resemble chocolate and the consistency is smooth.
Leave the ganache at room temperature or in the fridge until the consistency resembles thick peanut butter, making sure to stir it every now and again. Jane left her ganache in the fridge for between half an hour and 40 minutes. Place the ganache in a stand mixer or use an electric hand whisk to whip until it has doubled in volume and has a lighter colour.
Once made, the ganache will keep in the fridge for three to four days, but will go solid, so it’s advised to use it almost immediately to decorate your cakes..
