If you're on the hunt for the easiest, most reliable ganache recipe, look no further. This ganache is practically foolproof, rarely ever splitting, Pours into your Frost Form and it provides a super stable foundation for your cakes. Plus, it doesn’t turn as yellow as other ganaches, making it perfect for achieving a whiter finish or creating beautiful pastel colors.
Don’t be deterred by the oil in the recipe—think of it as a spread with added fats that make it softer and easier to slice, It does not taste of oil, we promise! This ganache will elevate your cake decorating game, ensuring smooth, professional-looking results every time.
Ingredients
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Chocolate: You can use either couverture or compound chocolate for this recipe. It's important to choose a chocolate with a delicious taste, as it will be the primary source of flavor in your ganache. This is also a great opion for using vegan/dairy free chocolate!
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Oil: Opt for a flavorless oil such as sunflower oil or vegetable oil. This will ensure that the taste of the chocolate remains the star of your ganache.
Frost Form Couverture Mock Ganache Recipe Chart :
(Couverture chocolate is chocolate containing cocoa butter. You can find this on the ingredients label.)
Frost Form Compound Mock Ganache Recipe Chart :
(Compound chocolate is chocolate not conaining cocoa butter. For example candy melts etc)
- Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.
- Measurements: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.
Method:
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Melt the Chocolate: Place the chocolate in a microwave-safe bowl. Heat it in 30-second intervals, stirring between each session. As the chocolate gets closer to being fully melted, reduce the heating time to 15-second intervals to prevent burning.
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Add the Oil: Pour the oil into the melted chocolate and mix thoroughly until well combined.
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Color the Ganache: If you wish to add color, use oil-based food coloring only. Avoid using gel pastes, as they will cause your ganache to seize.
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Pour: Once your ganache is ready, pour it straight into your Frost Form. Leave to cool of it feels too warm or too hot before pouring ! Please note: this is the most fluid ganache there is, so you may experience some leaking. Place into fridge straight away to help set it quickly.
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Set: Set your cake for a minimum of 2 hours or overnight in the fridge. If using couverture chocolate (chocolate containing cocoa butter) We reccoment setting for 4 hours to overnight.
Videos:
55 commentaires
Do you need to have the ganache checked for temp before pouring? I have not been having any luck. I have been trying to pour at 84 degrees as per one of the videos. I would like to know if you check your temps prior for the buttercream and ganache recipes. Thanks!
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FROST FORM replied:
You don’t have to use a thermometer once it’s not warm to touch it’s ok. Pop us an email with more details of the issues your having and we can help. Our email info@frostform.com
Kind Regards, Emily Coyle
Do semi-sweet or milk chocolate chips work? Mine contain cocoa butter…
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FROST FORM replied:
I would advise chips as these tend to not melt well. They are made more so for chocolate chip cookies.
Kind Regards, Emily Coyle
Hi Emily! The giraffe cake
looks really good. Btw, What do
you use to stick fondant to the cake with mock ganache? Thank you!
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FROST FORM replied:
Edible glue works great ! Kind Regards, Emily Coyle
What does it taste like and how does it cut?
If it sets like chocolate, won’t it be too hard to cut? And does it just taste like eating a bar of chocolate?
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FROST FORM replied:
The oil makes it softer to cut. Once at room temperature, it cuts well. It tastes like the chocolate you use. Kind Regards, Emily Coyle
Hello I don’t understand the chocolate terms you are using – can I use standard Cadbury/ galaxy or milky bar and add coconut oil to it ? Thank you
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FROST FORM replied:
Yes that will work. Use the couverture chart for these.
Kind Regards, Emily Coyle