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Whether you're glazing, stuffing or filling, our range of Ganache’s are the perfect option for your cakes, slices or doughnuts. Available in a wide variety of flavours including strawberry, caramel and milk chocolate from 500g to 6kg, the easy-to-spread consistency will make your baking experience as easy as it is fun! We also have cake rings so you can create a smooth base for your ganache.
Chocolate ganache is a type of glaze, sauce, or filling that combines melted chocolate and cream. Ganache is perfect for covering cakes, stuffing pastries, and drizzling over treats. Explore our ganache tool to make using ganache effortless.
As ganache cools down it will thicken and harden to a semi-hard fudge-like consistency. However, It will not be rock hard (you should always be able to smear it) but it will firm up once cooled.
The setting of ganache depends on how you cool it. If you put it in the refrigerator, it can take around 15 to 30 minutes to set, however, if you leave it at room temperature it can take several hours to properly set. This may also depend on how you are using the ganache e.g. icing & filling.
Let the ganache sit uncovered at room temperature for about 15 minutes before pouring over the cake.
Ganache can be used in many different ways.
For a chocolate drip cake: Drizzle the ganache over the cake and use a spatula to smooth it out. We sell chocolate drip bottles that you can easily heat up and add along the top edges of the cake for that perfect drip look.
As an icing: Ganache can be poured onto the cake or piped on as icing.
As a filling: For a ganache filling wait until it has cooled, then cover and refrigerate for 1 hour. Use it as a filling between cake layers, inside cupcakes, on donuts or inside other desserts through piping it.
It is best to let the cake cool down to room temperature before applying ganache to the cake. In terms of the ganache itself, you want it to be runny but not hot.
When making a chocolate drip cake specifically, make sure the cake is cool when you pour the chocolate drip on top. Make sure to work swiftly so the ganache doesn’t set before dripping off the edge of the cake.
