An easy way to decorate a cake with white chocolate roses

Ganash is a cream made of chocolate and greasy cream that is used to stuff desserts and coat them. You can make ganash on white chocolate, milk or bitter with the help of butter or even condensed, but the combination of cream and chocolate is considered classic and the most correct. Today we will tell you how to make chocolate ganash for cake and alignment, and also share a master class of making chocolate roses for cake decoration.



Chocolate ganache for Ganache cake is a French word that means “fool”. In 1850, a French chef named a young pastry chef who accidentally spilled hot milk into chocolate. Surprised that the mass turned out tasty, the chief decided to add cream to confectionery.

Air cream for cakes keeps the shape well. Depending on the proportion in which the chocolate is diluted with cream, a gentle pasty mass or a persistent dense mass for alignment is obtained. Ganash can be made on butter, chocolate and cream or butter and cream. Ganash with bitter chocolate is prepared in a ratio of 1: 1 with cream, milk – 1: 1 or 2: 1. White chocolate is twice as much as cream.



For the preparation of ganash cream should be well heated, but not brought to a boil. And melt the chocolate in a water bath or short pulses in the microwave. After that, you need to cool the ingredients to room temperature and mix them with a blender at low speed. The mass should be covered with food film in contact and left in the refrigerator from 30 minutes to 1 hour, depending on what density is needed for the cake.

Ganash is suitable for filling biscuit cakes, which must be pre-soaked with syrup. Also, ganash is decorated with eclairs, cupcakes, it is added as a filling in pasta cookies. Ganash is a delicious dessert in itself. It can be eaten with fruit. Dessert can be stored in the refrigerator for 7 days and can be frozen. Before working with frozen ganash, it should be brought to room temperature and whipped with a blender.



Remember that the mousse velvety structure can be obtained from fresh ganash. The advantage of ganash on cream over oil brothers is that such a coating on the cake is less likely to crack. If you decide to level the cake with ganash, do it in two layers. The first layer will stick all the crumbs from the crusts, and the second will be perfectly smooth.



Confectionery art does not stand still, from chocolate masters of their craft create real masterpieces: from sculptures to delicate roses. Usually, edible roses are made of mastic, but roses made of white chocolate are much more elegant. The challenge is to make chocolate malleable like plasticine. To do this, in 100 g of chocolate, 35 g of glucose syrup should be added.



With short pulses in the microwave, you need to melt the chocolate, then combine it with glucose and mix the ingredients well. Do not stir for a long time, otherwise the mass will begin to layer. When the ingredients are combined, the mass should be wrapped in a food film and cooled in the refrigerator for an hour.



When the material is ready, you can start creating. Plastic mass should be divided into several parts and rolled with a roller very thinly. To prevent chocolate or mastic from sticking to the table and roller, use corn starch.
Making roses from chocolate or mastic is an exciting sight. Real masters for this have all the necessary forms and tricks. We suggest you watch a video in which the confectioner talks in detail about how to make a tasty and realistic rose to decorate the cake.

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From the finished mass, you can make petals and leaves, coloring them with different food dyes. In this master class, petals of 4 sizes and dyes of different shades are used. The main thing is not to be afraid to make a mistake. Real roses don’t have the same petals. The rose begins with a bud with 3 petals, in each row the number of petals increases by 2. The thinner the petals, the more beautiful the rose. Don't be afraid to experiment.