How to Make White Chocolate Ganache | Cupcake Jemma

hello hopefully last week you saw my sugar pasting masterclass video that I did with Sally and if you didn't then you should click on the link now and in that video Sally gave us a top tip which is to use white chocolate ganache under the sugar paste as a base instead of buttercream so I thought I'd show you guys how to make that really really easy and all you need is these things I have on my table I'm going to make my ganache in a microwave now if you don't have a microwave you can do this using a pan and a bowl so what you would do is to bring your cream to the boil and then pour over your white chocolate and then stir until it's melted but I find it's much better results with a microwave because white chalk is quite hard to melt so got my microwave here and then comes the ingredients so literally two ingredients white chocolate and cream double cream and it's a three to one white chocolate to cream so for example I have a hundred milliliters of cream here and therefore I have 300 grams of white chocolate and the first thing I'm going to do is pour my cream into my white chocolate now we want to do this quite gently so I'm going to do this in stages but the first stage goes into the microwave for one minute you just need to give that a good stir to help the chocolate melt through with the EM cream if you have any extra white chocolate chips I haven't melted just pop it back in the microwave for an extra 30 seconds 30 seconds at a time stirring in between and the more you make the longer you'll have to do it for of course so once it's habbits extra 30 seconds you just need to give it a really good stir and to combine the cream and the white chocolate completely now you're probably thinking that doesn't look like tasty white chocolate ganache well you can use it at this point it's a bit yellow and it's a bit kind of sticky and weird so the trick is to chill it for a little while so I'm going to leave this to cool and then whack it in the fridge for about five or ten minutes and then make it awesome right so my white chocolate and cream mixture has been in the fridge for about 15 or 20 minutes and it's gone this kind of spreadable consistency but it's still looking a little bit yellow and rubbish so I'm going to whip it up using a hand whisk and it's gonna go really white and fluffy that is it how easy with that and as you can see it's gone this lovely light whippy consistency which is perfect for spreading on your layer cake and actually perfect for doing lots of things like filling cookies or even icing cupcakes in it or just eating it well thank you so much for watching I hope you've enjoyed this video and I hope it gives you the edge with your sugar pasty cakes and loads of other stuff as well I'll be back this week with another recipe for you guys oh oh

Channel: CupcakeJemma

Views: 1,930,996

Keywords: white chocolate, white chocolate chips, green & blacks, barry callebaut, melted chocolate, chocolate, ganache, white chocolate ganache, cake decorating, smooth cakes, sugar paste, sugarpaste, fondant, rolled fondant, cake scraper, chocolate ganache, polka dots

Id: X-g7ffvjNJY

Length: 3min 34sec (214 seconds)

Published: Mon May 23 2016