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Ganache Wedding Cakes

Welcome to my miniseries on the types of wedding cakes that A Cake Story offers.

I will be delving into the pros and cons surrounding each type of cake so that you can make an informed decision when it comes to choosing the right cake for your Special Day.

Ganache is made by mixing chocolate and cream together. It can be made with white, milk or dark chocolate. I only use couverture chocolate for my ganache.

Celebrating the positives.

It is delicious! A chocolate lovers delight.

It can be flavoured with liqueurs and extracts.

Spread over cakes it provides a smooth texture, not as smooth as fondant but smoother than buttercream. Looks modern with sharp edges.

White ganache can be tinted to provide interest. Dark chocolate makes for a rich luxurious cake.

Ganache can be piped into simple decorative elements.

It helps to protect your cake from the elements and to seal in moisture.

It’s easy to transport and stack.

Ganache is a bit more heat tolerant than buttercream. Chocolate starts to melt at 30˚C.

These are the negatives – sorry!

It could melt if the temperature gets too high – above 30˚C.

These cakes are on the expensive side as couverture chocolate is not cheap. A three-tier cake will use around 5kg of chocolate.

To wrap up.

If you are a chocolate lover, then this is the cake for you.

If you have your heart set on this type of cake for your Special Day – go for it. It’s your Special Day, your dream wedding.

I’m here to help you make your dream wedding come true. If you have any questions, please feel free to get in touch.

I look forward to creating you a beautiful and above all delicious wedding cake.

Featured image photo by: Kaffee Meister on Unsplash

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