Learn how to ganache a cake with this clear step-by-step tutorial. Includes making ganache for covering a cake, chocolate-to-cream ratios, using ganache boards for straight sides and sharp edges, plus practical tips and troubleshooting.
Ganache is the secret to smooth, stable cake finishes and crisp edges. While it can be frustrating at first, once you learn the right technique and consistency you’ll achieve consistent professional results.
I use ganache when I need super straight sides and a sharp top edge, particularly when finishing cakes under fondant. This guide walks through the benefits of ganache, how to prepare the cake, how to make ganache and get the right consistency, how to use a ganache board (or a second cake board), and how to store the finished cake.
It took me practice to find a reliable method. Using a second board as a ganache lid and getting the ganache consistency right made everything click — I now get repeatable, sharp results.
If you’re new to ganaching, read through this guide before you begin. There’s also a follow-up Ganache FAQ if you need more troubleshooting, but everything essential is covered here. Let’s get started.
Why Use Ganache on a Cake?
Ganache offers firm stability when made with the right chocolate-to-cream ratio for your climate. Properly set ganache remains stable at cool room temperature for days, which helps avoid condensation problems when covering a cake with fondant. In short: ganache gives you reliable structure and a smooth surface for finishing.
Two keys to successful ganaching are: (1) using a second cake board (ganache board) on top while you work the sides, and (2) getting the ganache to the proper consistency for coating versus filling.
About Acrylic Ganache Boards
Acrylic ganache boards are reusable discs placed on top of the cake while you apply and scrape the ganache. The scraper rests against both the top and bottom boards, producing straight sides and a neat top edge. If you don’t own acrylic boards yet, use a second cardboard cake card the same size as the bottom board — it works fine for trying the technique.
When buying boards, confirm they match the measurements of your cake boards. Some boards use full-size measurements (6″, 7″, 8″) while others are slightly larger (e.g., 6.25″) — just be consistent so the scraper rests evenly on both boards.
Ganache Consistency for Covering a Cake
Consistency matters. For filling, many bakers prefer a firmer ganache; for coating the outside, a slightly softer consistency makes smoothing easier. A firmer filling helps stability; a softer coating helps you achieve a smooth surface. Two common target consistencies are: thick like peanut butter (firmer) for filling, and softer like Nutella for the topcoat.
How To Make Ganache for Cake Decorating
Ganache is simply chocolate and cream combined in a ratio that determines how firmly it sets. More chocolate equals a firmer set. You can use couverture (real chocolate with cocoa butter) or compound chocolate (built with vegetable fats). Couverture usually tastes better; compound can be more stable. Many decorators blend both to balance flavor and stability.
Types of Chocolate For Ganache
Couverture melts and emulsifies beautifully and gives superior flavor. Compound chocolate can provide extra stability and reduce splitting. Choose based on taste and the finish you want; blending types is a common approach.
Ganache Ratios for Cake Decorating
Dark chocolate (50–60% cocoa): 2 parts chocolate : 1 part cream. In very warm conditions increase the chocolate to 2.5–3 parts.
Milk chocolate (~30% cocoa): 3 parts chocolate : 1 part cream. Adjust to 2.5 parts in cool conditions or up to 3.5–4 parts in warm weather.
White chocolate: 3 parts chocolate : 1 part cream. White chocolate often needs additional chocolate in hot conditions (3.5–5 parts) to set firmly.
How Much Ganache Will I Need for My Cake?
Use a ganache calculator (often called a Ganacherator) to estimate how much ganache you need for your cake dimensions and number of layers. Many calculators provide the total ganache amount; I then apply my preferred ratio chart to determine chocolate and cream weights.
Example: If the calculator says you need 1500 g of dark ganache (2:1 chocolate:cream), divide 1500 by 3 total parts = 500 g (cream). Chocolate = 2 × 500 g = 1000 g. So 1500 g ganache requires 1000 g chocolate and 500 g cream.
Chocolate Ganache For Cake Decorating
Ingredients
Dark Chocolate Ganache
- 2 parts chocolate
- 1 part cream
Milk Chocolate Ganache
- 3 parts chocolate
- 1 part cream
White Chocolate Ganache
- 3 parts chocolate
- 1 part cream
Instructions
- Chop the chocolate into small pieces.
- Weigh the cream into a saucepan and bring to a gentle boil, watching carefully to prevent overflow. Remove from heat and let the bubbles subside.
- Add the chopped chocolate to the hot cream, tilt the pan so the chocolate is mostly covered, and leave for a few minutes without stirring.
- Stir gently with a spatula or whisk until fully combined and smooth. Use very low heat if needed to melt any remaining lumps.
- If the ganache appears unmelted or slightly split, you can blitz briefly with a stick mixer to finish the emulsion.
- Pour the ganache into a bowl, cover the surface with cling film, and leave at room temperature overnight to set. To speed up setting, chill in the fridge, stirring regularly for even cooling.
- Store ganache at room temperature for a couple of days, refrigerated for a month, or frozen for longer. Adjust storage based on ingredients and ambient temperature.
Notes
Adjust chocolate amounts by weather and temperature to get the ganache to set correctly. Use the ganache total and the ratio chart to calculate chocolate and cream weights rather than relying on different calculator ratios.
For cream, use an unsweetened pourable cream around 35% fat (often sold as whipping cream, heavy cream, or full cream).
Fixing split ganache: try blending with a stick mixer, add a splash more cream and mix, or chill and stir regularly to re-emulsify. Increasing cream will reduce final set firmness.
Once your ganache has set overnight, you’re ready to ganache the cake. The method below describes a round cake, but the technique is similar for square cakes with extra attention to corners.
How to Ganache A Cake
Gather tools: the cake, ganache, two cake boards the same size (or one cake board and one ganache board), a 90° angled scraper, baking paper, offset spatula, pencils and scissors, knives for splitting layers, a turntable, larger setup boards or a work surface protector, non-slip mats, and a spirit level.
Terminology: the bottom board the cake sits on is the “cake board.” The board placed on top during ganaching is the “ganache board” or “lid.”
Prepare a circle of baking paper by tracing the ganache board, cutting it out, and temporarily attaching it to the ganache board with a few dabs of ganache. Chill the ganache board so the adhesive spots set — this makes it easy to remove when finished.
Split the cake into layers (I typically aim for ¾–1″ thickness). Trim each layer so the cake is slightly smaller than the cake board to leave room for an even ganache border and to avoid cake showing through the ganache.
Warm the ganache gently until it’s the consistency you want for filling (peanut butter-like for firmer fill). Place non-slip matting under the turntable and cake board to secure your work surface. Attach the first layer to the board, then fill and stack the layers with ganache or your chosen filling.
Check alignment by eye level and adjust or trim any layers that protrude. Apply a few dabs of ganache to the baking paper on the ganache board and press it gently onto the stacked cake to center it. Refrigerate briefly to firm the internal filling and stabilize the stack — placing a light weight on top helps settle layers.
Warm ganache to a spreadable coating consistency (soft like Nutella for the outside). Apply ganache starting at the top edge, pressing up against the ganache board without dragging crumbs. Add plenty so the ganache extends past the boards.
Hold a straight scraper so it rests on both the top ganache board and the bottom cake board, and rotate the turntable to remove excess ganache. Rinse and dry the scraper between passes and refill any small holes as needed. Once sides are smooth, chill until the ganache is firm to the touch.
Slide a spatula between the ganache board and the baking paper to remove the lid. Peel away the paper circle. Warm the ganache until softer and spread a generous layer (about 1/2″–1cm) across the top so some ganache slightly overhangs the edge.
Cover the top with baking paper, place another board on top, and flip the cake. Use a spirit level and gentle pressure to level the cake while letting ganache squish out the bottom for a crisp edge. Clean excess ganache from the cake board while the cake is inverted.
Warm a scraper under hot water, wipe dry, then gently scrape around the sides to remove excess and define the edge. Fill any gaps and scrape again until the sides are smooth and the top edge is sharp. Chill the cake and flip it back, peel off the baking paper, and touch up any imperfections with a warmed spatula or knife.
Final smoothing: warm a spatula and tidy any small marks. Allow the ganache to fully set before decorating or covering with fondant. If covering with fondant, let the ganache set and return to room temperature first to avoid condensation under the fondant.
How to Store a Ganache-Covered Cake
Storage depends on fillings and climate. A ganache-covered cake does not require refrigeration unless the filling is perishable (fresh fruit, compote) or ambient temperatures are very warm. Typically, store the cake at cool room temperature in a cake box or clean container to protect it from dust and environmental exposure. If chilled, bring the cake back to room temperature before covering with fondant to prevent condensation.
With practice you’ll achieve neat, professional ganached cakes ready for fondant or other decoration. If you have specific questions while practicing, consult a ganache FAQ or experiment with small test cakes to dial in your ratios and speed.
I love seeing what you create! Tag me on social media so I can admire your ganached cakes.
Natalie
xx
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