Nazzy Bakers Vegan Chocolate Banana and Coconut Loaf

Hello, and happy 2017 to all my followers 🙂 while it has been a while since i published a blog post,  i promise, i have not been bludging! I have many, many ideas and recipes that i will be sharing with you this year, so stay tuned!!

Over the last few months, people have inquired with me as to whether i bake vegan cakes. The answer has been no, as in my family, there has never been a need to. I must say though, that in recent months, and after a popular documentary has aired on free tv, vegan popularity has gone through the roof for all its many benefits. A few of my friends have now become vegans, and so i have had to come up with recipes for yummy baked goods that they are able to eat.

This is the first ever vegan recipe that was baked in my kitchen, and i have to admit, the taste of this cake was pretty damn awesome! So, if you are keen, whether or not you are a vegan…. please give it a go 🙂

Herewith the recipe card: (it can also be found in my recipe section)

nazzy-bakers-vegan-chocolate-coconut-banana-loaf

1) Combine the dry ingredients

2) Combine the wet Ingredients. And then combine the wet and dry ingredients.

3) Once combined, bake until cooked. And once cooled, decorate as you wish 🙂

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx


Nazzy Bakers Dino foot cookies

Meet Mr Dino! The little guy that helped me make these scrumptious cookies to match “NazzyBakers Jurassic Park Cake”.

I first started by tracing Mr Dinos foot using a pencil and paper.

I the cut out the template as in the picture below.

I then rolled out some cookie dough, and cut around the foot template.

Once cut, I placed the cut dough onto a lined baking sheet and baked the cookies at 180 degrees Celsius till they were cooked.

Once cooled, I covered each foot with green and brown marbled fondant to get the following effect:


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx


Nazzy Bakers Chocolate Sail

The chocolate sail has become a popular decoration for dripping cakes of late, and is fairly easy to make. In this blog I will show you how I made a gold, textured sail… here’s #howididit

1) Melt a packet of white chocolate buttons

2) Pour approximately 2 tblsp of the melted chocolate onto a piece of baking paper

3) Spread the chocolate over the baking paper evenly as shown in the video attached below

Tip: you can create a wave texture using a fork at this point as in the picture below:


4) Using clothing pegs, peg the corners of the baking paper, in whatever shape you like

Tip: it was at this point that I drizzled extra white chocolate over the sail to give it some texture:


5) Put the chocolate into the fridge to set. The chocolate is ready, when it easily peels away from the baking paper without breaking.

Tip: If you have warm hands, the chocolate might melt as you handle it… work quickly, and if you are brave enough, you can give your hands an ice bath before starting. 

6) Once the sail is peeled from the baking paper, you can either leave it to use on the cake as is, or, you can paint the sail with lustre dust as I’ve done in the video.


Please click on the link below to watch how I made this beauty 🙂

-Music: Royalty free: Success is near 2015PremiumTraX (purchased through iTunes)

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx


NaZzY Bakers Blueberry and Coconut Cake

The beautiful aroma that this cake filled my house with, was second to none. I have been thinking of the combination of blueberries and coconut for weeks now, wondering how they would work together in a cake… As I search the net, I find that many people have already tried this, so I decided to give it a go. I have used the same method as I did in “NaZzY Bakers Coconut and Lime Cake”. Here’s  #howididit

1) Start off with a coconut flavoured cake batter


2) Add in a cup of frozen blueberries


3) Gently fold them through, so as not to break up the fruit


4) Pour the batter into a greased cake tin and bake in a preheated oven at 180 degrees until the cake is cooked.

While the cake was baking, I made some chocolate shards to decorate the cake with, using dried blueberries and dried toasted coconut chips.


Once cooked and cooled, I iced the cake with buttercream, created a drip effect with white chocolate ganache and decorated it with the shards and some coconut. Here is the final product:



I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx


NaZzY Bakers Navy and Ivory marbled cookies

In this blog post, I will show you how to marble two colours of fondant to create cookies that can be used on a dessert table or to give as a gift to a special person in your life. Here’s #howididit:

1) I started with 4 slim rolls of fondant and alternated the colours as per the picture below:


2) I folded the 4 rolls over twice as per the following pictures:



3) Then I rolled out the fondant as in the photo below:


4) I used my cookie cutter to cut the fondant to shape:


5) Then stuck the rounds of fondant to my sugar cookies with a teeny bit of water, after stamping them. 


6) Once dried out, I then packaged the cookies as per the following picture to present them to the birthday man ( who loved them)!! 😍☺️


Here is a quick collage that you can save and use if you ever need to use this tutorial one day:


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx


NaZzY Bakers Tiffany blue and silver sugar cookies 

To make these cookies, I started with a simple sugar cookie recipe. You can also use a shortbread cookie dough which works just as well.

I place my cookie dough between two sheets of baking paper before rolling it out, to prevent the dough from sticking to the rolling pin.

Using a small standard round cookie cutter, I cut as many circles from the dough as I could. I re-rolled the left over dough, and cut further circles from it. (Continue this process until all the dough has been used).

Once cut, I placed the rounds onto lined baking trays, and baked them at 180 degrees Celsius until they were cooked. 


Once the cookies were cooled, I rolled out some Tiffany blue fondant and began cutting rounds from it using the same cutter I used to cut the cookie dough.

Using a tiny ‘T’ shaped embossing tool, I quickly stamped all the fondant rounds.

Using a tiny bit of water, I stuck the fondant rounds to the sugar cookies and let them dry for a few hours. Once dry, I applied some silver leaf to each cookie to get the following effect.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx


Floral Inspiration: NaZzY Bakers Strawberry and Kiwi Cupcakes

Walking through Church street last Friday, I decided to buy myself some flowers from the markets. A bunch of beautiful light pink and green roses caught my eye, and suddenly became my  inspiration for these cupcakes. Thanks also to Costco for their 1kg party pack of strawberries for just $6.99! Bargain!! 


Here’s #howididit:

I started with my classic vanilla cupcake batter. 


I then chopped up the strawberries and  golden kiwi fruit into small pieces.



Once chopped, I added the fruit pieces to the cupcake batter and gently folded them through to distribute the fruit evenly.


The next step was to line my cupcake tray with cup cases.

Once they tray was lined, I carefully spooned the mixture into the cupcakes as in the picture below:


I baked the cupcakes at 180 degrees Celsius for approximately 20 minutes.


Once cooled I iced the cupcakes with buttercream  using two different piping nozzles to get the following effects:

 
I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx


Choc-Banana Oat Cookies (Egg, Lactose and Yeast free)

For anyone that has a friend or family member with an egg, lactose, or yeast allergy, this recipe is perfect for your next catch up, or just for you to enjoy a guilt free treat. It can also be tailored to be gluten free and nut free, by omitting the coconut and using gluten free oats. Thanks to my clever, and innovative foodie friend , I will be making these cookies often! They taste AMAZING… here’s #howididit

Ingredients:

3 cups of oats

6 mashed bananas

1/2 cup coconut

1 family sized bar of dark chocolate roughly chopped
Method:

1) Mix all the ingredients together in a large bowl until combined. I got my assistants to do this for me.

2) Shape the mixture into rounds and place on a lined cookie sheet.

3) Bake in a pre- heated oven for 10-15 mins or until golden brown, and allow to cool before plating.

img_6713choc-banana oat cookies

TIP: Adding dried fruit and nuts is also an option with these cookies, if you would like some variety

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx Nazzy Baker xx


NaZzY Bakers Passion Fruit and Meringue Cupcakes #howididit

If you like your cakes with a bit of a tangy fruity taste, these cupcakes are just for you! Here’s #howididit

I started out with my basic vanilla cupcake batter  (recipe card available in my recipe section). 


To the cupcake batter, I added 1 tin of passion fruit pulp.


I then spooned the mixture into cup cases ready to bake.


Once baked, I set the cupcakes aside to cool, and began working on the buttercream and decorations.


First, I made the passion fruit toffee shards (recipe card available in my recipe section).


Then I made the buttercream to pipe rossettes onto the cupcakes.


I decided to make some meringue fudge for a bit of crunch and to add to the cupcake decorations.


Once all the decorations were prepared, and the cupcakes were iced I assembled them to get these delectable beauties:


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx


NaZzY Bakers lime and coconut cake!

When life throws you limes, like it did me over the weekend, zest and juice those babys’ to make the best lime and coconut cake you can make!

Here’s #howididit:

1) I started off by using a coconut cake mix that I bought from my local supermarket. If you would like to make your own from scratch, you can, by using a classic vanilla cake recipe and substituting the vanilla essence for coconut essence, which works just as well.


2) Once the mixture was ready, I added the zest of one lime and gently folded that through the mixture. I then baked the cake according to the box directions.


3) As the cake was cooling  I quickly made a lime and sugar syrup to drizzle over the cake to give it a moist texture, and to enhance the lime flavour. (Recipe card to follow soon). Once cooled, I drizzled it over the cake and let it soak through.

4) I prepared a buttercream recipe with 1kg icing sugar and 400g butter and milk as needed to make the desired texture buttercream. Once prepared, I set aside a bowl with 3 tblsp of buttercream to colour with green food colouring.


5) I covered the cake with the buttercream icing, and smoothed the sides the best I could, with a cake smoother. I then dabbed some green buttercream around the cake, and smoothed the cake with the smoother again to get the following look:

6) I then made a white chocolate ganache for the drip effect and applied that to the top and sides of the cake.

7) Then… For the decorations, I used toasted coconut, white chocolate shards (with coconut and lime zest), white chocolate and coconut truffles, and candied limes.


Here is the finished cake:

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx


Nazzy Bakers Colourful Gulab Jamun!

With Eid preparations underway last week, my Mother in law and I were hard at work making traditional Indian sweets and savouries to serve to family and friends to celebrate Eid-Ul-Fitr.

As she was preparing the mixture for her extremely popular Gulab Jamun, I had a bright idea! Why not colour them to match my Eid colour scheme?! 

Now traditionally, Gulab Jamuns are a sweet milk based dumpling fried in oil or Ghee, and then soaked in a sugar syrup. They are usually brown in colour, similar to the one pictured below:


Growing up, my mum always made her Gulab Jamun, or as we call them Gulab Jambo, with a light coating of dessicated coconut. 

I decided that in order for my colours to ‘pop’ I could colour the coconut and Gulab Jamun mixture to match my theme. 

My colour scheme for Eid this year (as with other years) was chosen by my husband, who is always super excited and proud of himself when people comment on the gorgeous colour choice 😂. The colours he chose for 2016 were, purple teal and gold.  The pictures below were taken while Eid preps were underway, and aren’t as clear as I would have liked, however, you can still get a good idea as to how I achieved the final look 😊. Here’s #howididit:
1) Colour coconut to match colour scheme.


2) Colour the Gulab Jamun mixture (see recipe card at the end of post)

3) Roll the mixture as per the images below or a bit neater 😝



4)Fry  Gulab jamun


5) Soak the Gulab Jamun in Sugar syrup.

6) Roll the soaked Gulab Jamun into the coloured coconut quickly.



7) Plate the Gulab Jamun and enjoy 😋


This is how my Gulab Jamuns were plated up for Eid this year:



If you happen to try making coloured Gulab Jamuns, please let me know how they turn out ☺️

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it! 

xx NaZzYbAkEr xx


Coconut Crumble Cupcakes

Fasting cravings started kicking in over the weekend, and all I could think of were my mums famous coconut cupcakes. I rang her up, and we had a long discussion on the method she uses to bake these tasty treats.

Mum usually semi bakes vanilla cupcakes, and adds the coconut mixture on top and then re-bakes them till golden. On the phone she suggested that for a neater looking cupcake to try baking the cupcake and mixture together. That didn’t really go too well.

As they say, a picture is worth a thousand words, so I will share a few with you on #howididit

I started out with a basic Vanilla Cupcake Recipe:



Then I made the coconut topping:


First, Mums tried tested and never failed method:

I baked the cupcakes till the inside was cooked, and the tops were pale, before pulling them out to add the coconut topping and then rebaked the cupcakes till they were golden.

Then, our experimental batch:

I added both mixtures into the cup cases, and hoped for the best!


The results speak for themselves. I do have to say, I much prefer to stick to the traditional method. If you do happen to try this recipe, let me know how you go!

Here are the finished cuppies 🙂

Mums method: (the better method) 


Experimental Method: (Epic fail in the looks department, but still tasted delicious!)

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

xx NaZzYbAkEr xx


A 25th Wedding Anniversary Cake!

A 25th wedding anniversary is one of the most celebrated wedding anniversaries and is also referred to as the ‘silver anniversary”!

This week I’ve had the absolute honour of making a 25th wedding anniversary cake for my friend Karen and her husband Steve. What a massive achievement!

In this blog, I go through the steps I took to make their cake. Here’s #howididit

Karen asked for a traditional fruitcake which I had never made before. Surprisingly, I made a decent attempt at baking a fruit cake not once, but twice to ensure that this cake would turn out well.


The consistency of the batter concerned me at first, as it seemed very thick due to all the fruit inside. This turns out to be the right consistency for a fruit cake. I used dried fruit mix and peel, and glacé cherries in my fruit cake batter.

Once baked and cooled, I cut the cake in half and sprinkled some syrup onto each half to keep the cake nice and moist.

I filled and coated the cake with white chocolate ganache and covered the cake and board with fondant (steps shown in previous blogs).

Once covered, I started to decorate the cake:

First attaching silver ribbon and silver cachous with sugar glue.


Then cutting out the letters and numbers, and adding a bit of silver sparkle to them using sugar glue and edible glitter.



I used Bake Boss cutters for the letters, which in hindsight I probably shouldn’t have, as it is supposed to be a more classy font. I need to find some new letter cutters, and will definately share in a future blog If I find good ones.

The next step was attaching the edible flowers which I had dusted with a bit of sparkle too.


I used edible metallic silver paint for the branch design on the cake. My paintbrush was a bit thick, but then again, branches do come in all shapes and sizes! 😉 At least I’ll keep telling myself that 😂

Here is the finished cake:


A Video of how I did it will be available to view on Facebook and YouTube shortly. Check it out, and be sure to like and share if you enjoy watching.

A big congratulations to Karen and Steven. Wishing them another 25 years of  love and commitment! ❤️

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
xx NaZzYbAkEr xx


Ramadan Gift Box Idea

Ramadan has got to be one of my favourite times of the year. To welcome in this month and to wish all your Muslim friends and family a blessed Ramadan, why not make them a gift box. These are gift boxes from the Sahebs 2016. Here’s #howididit

Things I used to make the boxes:

Paper Mache boxes from: Eckerslys 


Olive Oil Bottles from: http://www.kellybeans.com.au

Honey Jars from: http://www.kellybeans.com.au


Labels and Stickers from: Vistaprint

Cellophane bags: any discount store

Zam Zam water ( which my father in law brought back for me from his Hajj trip)

Honey

Kajoor/dates

Soft Nougat

Putting everything together:

I first filled  the olive oil bottles with Zam Zam Water and the honey jars with honey. I then packed the dates and nougat neatly into the cello bags and stuck on all the stickers and labels to get the finished gift box as shown below.


Thank you for visiting my page and reading this blog. Hopefully this helps you to create beautiful gifts to give to your family and friends to wish them a blessed Ramadan. May the Almighty accept all your Fasts and Duas. Ameen.

The video of #howididit will soon be posted on my Facebook page. Please share with anyone you think might like this idea 🙂 

xx NaZzY BaKeR xx


Mother’s Day drip cake idea #howididit

This spur of the moment cake was made from 2 layers of red velvet cake, baked in 20 minutes, filled and covered with cream cheese icing, and a chocolate fudge drip. Decorating time was around 30minutes and cost less than $100 to make. This cake is a perfect gift idea for Mother’s Day which is coming up on the 8th May in Australia. Here’s #howididit :

First I baked the 2 layers of red velvet cake, and cooled the cake while I prepared the chocolate shards. For the shards, I used Cadbury dairy milk chocolate melted in short bursts in the microwave till completely melted. Once melted, I spread the chocolate onto baking paper and sprinkled glitter, sequins and cachous over it and let that set. Once set, I cut the chocolate into triangular shards.

I then filled, stacked and crumb coated the cake with cream cheese frosting, and chilled that in the fridge till it was set. Once chilled I covered the cake with the outer layer of icing, and put it in the fridge while I prepared the chocolate drip. For the drip, I used chocolate fudge ice-cream topping, which can be found in most supermarkets. I used a little dropper to apply the chocolate drip to the top edge of the cake.

Tip: Using a turntable while icing the cake is a good way to ensure a smooth finish, and also helps with the drip effect.

Once the drip was done, I covered the top of the cake with the rest of the chocolate fudge sauce. I then sprinkled glitter and sanding sugar over it, stuck in the chocolate shards, Bueno chocolate, Jaffas, flowers, clinkers, donuts and fresh fruit. I used gold lustre dust to add a sparkle to the fruit, chocolate and flowers.

Here are pictures of the final product:

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

xx NaZzYbAkEr x


Sequins Wedding Cake #howididit

This Wedding cake was one of the most fun cakes to make. Maybe it was because I was making it for someone special, or perhaps it was because I was using my airbrush machine for the first time ever, or it could have been that I had the help of one of my favorite men in the world, my Dad. From the time I baked the cakes to the time the final product was set up at the venue, I had the best time. Here’s #howididit:

I first started by baking layers of white chocolate mud cakes and stacking and filling them with white chocolate ganache. I used a spirit level after each layer was stacked to ensure that the cake was level (not required, but preferred as the leveling can be fixed with ganache at the end). Once the cake was stacked and filled, I crumb coated the cake with white chocolate ganache, and chilled the cake in the fridge. I then applied the last coat of the ganache and smoothed the ganache with a scraper between cake boards to get as close to sharp edges as I could. Once the ganache was set, I covered the cake with white fondant, and smoothed the edges with fondant and acetate smoother’s pictured below:

first tier white chocolate mud cake

Once the top tier was done, I moved onto the bottom tier which was layers of red velvet cake filled with white chocolate ganache. The method used for this tier was the same as above, and is pictured below:

2nd tier red velvet cake

Once I was happy with both tiers of the cake, I moved on to decorating the bottom tier of the cake with edible pastel confetti. I used Wilton piping gel to stick the confetti onto the sides of the cake and I let that dry for 24 hours, it does not completely dry.

NOTE:  I used 2 bottles of confetti for the 15 cm high 10 inch round cake.

Once semi-dry, I used my Dinky doodle airbrush machine to paint the Cake gold using Americolor airbrush Gold sheen. I used 3 bottles of colour to achieve the colour of the final product.

edible confetti and airbrush

When I was happy with the colour, I let the colour dry for a night, before adding my dowel supports to the bottom tier, and stacking the top tier. I then went on to cover the 14 inch cake board with white fondant, and let that dry before arranging the cake on the cake board. I then added the baby pink ribbon to the bottom of the top tier, and waited till it was time to take the cake to the venue, to get dressed with fresh flowers, and a “love” pick custom made for the bride.

final product wedding cake 2


I hope you have enjoyed this post 🙂 If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

xx NaZzYbAkEr xx


Batman and Spiderman Cake #howididit

In this blog post, I will show you how I made a Batman and Spiderman Cake for a 21 year old Super Hero enthusiast. Here’s #howididit

  • Bake Chocolate Cake (I used a classic chocolate cake recipe).
  • Ganache the cake once cooled.

ganached chocolate cake

  • Cover the ganached cake with fondant, trim the excess and use a smoother to smooth the sides and top of the cake

 

 

 

 

  • To sharpen the edges of the cake, use acetate smoother’s as pictured below:

smoothing edges

  • Cover the cake board with fondant.
  • Use letter and number cutters for the name and age, and stick to fondant-ed board with sugar glue.
  • Use white royal icing and pipe with a Wilton #2 tip to create the spiders web on the cake board.
  • Use the template below to trace the batman symbol onto black fondant, and then stick onto a yellow fondant oval, and then again onto a black fondant oval with sugar glue. Using the sugar glue again, stick finished logo design onto the cake.

batman

The Finished Cake:

batman&spidermancake

TIP:

  • Sugar glue can make the black fondant bleed if you use too much. I learned this the hard way.

I hope you have enjoyed this blog. Stay tuned for my favourite cake recipes in future blogs!

Hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

xx NaZzYbAkEr xx

 


Last Minute Cake #howididit

We’ve all had the odd occasion where we have not been prepared with a gift for a friends birthday and at the last minute you find yourself trying to come up with something great to make their day extra special. Turns out that this happened to me yesterday. I remembered late last night that it was a friends birthday today, but it was too late to go out to buy her a gift. On the way home from work, I decided that the best gift I could give her was an edible one, a cake! After all, I always have cake ingredients in my pantry. I know that my friend loves the more rustic looking cakes, and that’s perfect, as I didn’t have enough time for a fondant covered cake.

She seemed to love her gift, and the feedback on the taste of the cake was all positive, so i guess I did okay!

Take a look at what I came up with, and feel free to share your thoughts 🙂

Classic vanilla cake, with vanilla butter cream filling and a light coat of white chocolate ganache, topped with fresh flowers.

naked cake purple and white

 

finished naked cake


Chocolate Ganache:

Chocolate Ganache is a creamy sweet icing or glaze made by mixing chocolate with thickened cream until smooth and glossy. This delicious glaze or sauce can be used in a variety of desserts, including; fillings for pastries, a glaze on doughnuts, a sauce over ice-cream, or even as a spread on sandwiches (my FAVOURITE)!

Ganache is made from two ingredients, chocolate and thickened cream. It is important to use the best quality chocolate to make your ganache, as it will result in a better tasting product.

You can use any chocolate that you would buy to eat, as well chocolate buttons/ chips which you can buy from most major supermarkets. I personally prefer to use good quality chocolate bars chopped up, over chocolate chips, as the chips can sometimes contain ingredients to help them maintain their shape during the baking process.

Over time, I have tried a few tips that I have picked up along the way from other bakers, and from baking blogs which are a wealth of information. Some of the tips i have picked up are:

  • cover your ganache with a piece of cling wrap to avoid the top of the ganache  forming a crust on the surface.
  • refrigerate your ganache once cooled. Whilst ganache is fine to stay out of the fridge for a couple of days, it is always best to be safe.
  • Ganache can be frozen for later use. Once frozen, defrost in the fridge, give it a whip and its ready to use.

Ganache Recipes:

Dark and Milk Chocolate

Ratio for a thick ganache (used for filling or piping decorations on cakes) is 2:1 – 2 parts chocolate to one part cream

Ratio for a thinner ganache (used as a glaze or sauce or whipped ganache) is 1:1 – 1 part chocolate to one part cream

White Chocolate:

Ratio for a thick white chocolate ganache is 3: 1 – 3 parts white chocolate to one part cream

 

Method:

Chop your chocolate up finely so that it melts quicker and easier when added to the heated cream. Heat your cream in the microwave till it is hot enough for the chocolate to melt. Add your finely chopped chocolate, and gently fold until all the chocolate is melted and mixed into the cream. Pour into a container, and then leave the ganache to cool.

Tips:

For flavoured ganache, add flavourings to the cream and then heat to allow the flavours to infuse. Ideas of flavours you can use are: coffee, nutella, peanut butter, lime zest, orange zest, lemongrass, coconut, peppermint, nutmeg, cinnamon or other spices.

chocolate ganache