Water Ganache Tutorial

[@felipebrockveld]

I really adore you. I found the cure for my depression in the kitchen. Thank you for sharing it with me.

[@adamchurvis1]

Water ganache instruction begins at 11:15.

[@hotcakesjubaby7300]

Adam Churvis thank you cause damn

[@silchairsm]

The real mvp

[@JasonWilliams-qj6hw]

Thanks bro, you will be blessed

[@claudiasilva5478]

Adam Churvis thankssss!!!!

[@bryanmac9421]

We’re do you get the chocolate colorings?

[@pamwalker1032]

IF you don't have a whisk, make your own. Using 2 forks, front to front, with a rubber band to hold them secure & it acts like a small whisk when doing small recipes. I learned something new today with your water ganach'e. Nice recipe!! :)

[@guathong654]

PAM WALKER (

[@chelseagenteman9851]

Avoid whisking too much because it incorporates too much air.

[@mariarugolo2487]

It's impossible not to learn something from watching the amazing things you do and the terrific tutorials you provide. This home baker is very appreciative of all you do.

[@leslienewman672]

This is so awesome, I was looking for a vegan way to make ganache and you answered with the water version, thank you!!!

[@VxDEVI]

Or use a vegan milk alternative (soy, coconut, rice).

[@Moonchevre]

I tried the water ganache and it was awesome until the cake was out of the fridge for an hour. But I live in a humid country. So... yeah... But regular ganache with cream that sets up firm is awesome.

[@Appaddict01]

I use Ghirardelli white chocolate chips for ganache. They melt easily & are delicious. I’ve used their bittersweet chocolate chips & Hersey’s special dark chocolate chips. All worked well.

[@realpinkmonkey]

I love you so much! lol, but seriously. Thank you soooo much for sharing all your knowledge with us. You are always my GO-to person for cakes and recipes and techniques. I bought my kitchen scale a while back because of you and NOW i finally just found cake flour from the restaurant depot. i cant WAIT to try your white vanilla cake for a rainbow order i have next month!!!

[@sherridillard653]

Definitely learned something today. Had no idea I could use water for a ganache drip. Thank you! So enjoyed your video. Will be watching again. ❤️

[@salemthorup9536]

You did this live originally? You shouldn't be nervous. You are a natural. So glad I found your channel. You're so easy to watch and listen to. You have a great voice and skill.

[@annaswolfe]

I'm from Canada, I very much appreciate your videos, I've learned so much. Thank you for taking the time to make these videos. May the Lord bless you.

[@SugarGeekShow]

You're very welcome

[@chinasaoluigbo9205]

Did cake is nice when is lecture coming up again

[@tereandrade8449]

Anna Wolfe hola! Soy de México, Tijuana b.c.

[@ruthlef]

THANKS!! This was perfect. I've been using white chocolate chips for my white ganache and I stand corrected! Just bought white chocolate melting wafers and made your cream added ganache with the Artisan Accents colors just as you did and it was exactly what I needed for my gold drip!

[@judyfleming6269]

I'm so glad you put this online. I actually have had another chef stand me down and tell me I couldn't make a water ganache. No matter what I said, he simply wouldn't believe it. Hopefully your video will clear things up about chocolate and ganache. Great video!!!

[@inmyopinionwisdom4986]

I use lemon exact also, but my favorite is "clear" vanilla extract (Wilton makes one). I like the FLAVOR of the vanilla essence that's left behind. The "clear" Vanilla has an "alcohol" base that eventually evaporates like the Clear Spring (Ever Clear) 190 Grain alcohol (as seen in Sugar Geek tutorial), but you'll have an essence of vanilla left behind (and the smell is so lovely)! :-D Additionally, "Vanilla Vodka" is a great choice to add to the "dry" dust/powders for cake decorating, I.e. If you love the essence...aroma of vanilla! ;-D SUGAR GEEK, Thanks for sharing your advice, skills, and talents with us! :-D My family and I truly enjoy your tutorials and have subscribed for life! lol

[@ROLOZ24]

So helpful and well explicated! Thanks for sharing the video with the world!

[@christier66]

I made this and it worked well. Thank you. I was so afraid of these drips

[@craigwarnock1528]

TY for this lesson. I am in the middle of doing some drip cakes. Been doing the Cream method and it costs me. So now I have money saver here. Now i can put this style of cake on my site. And owe it to you for this technique. To afraid to do fondant. Love piping frosting. Just need more practice with the designs lol

[@berylloveland45]

In order to stop chocolate seizing, you can melt chocolate and water TOGETHER without any problems. Thank you for your videos.

[@rocketfishstudios-facebook4758]

A lot of people forget or just don't realize that cream has quite a high water content, so you are actually adding water when using cream as well. For a well-set-up ganache without cream, I use Butter, the higher the Butterfat content, the more creamier and more delicious the ganache. Great quality grass-fed Butter with a high Butterfat content will give you an absolutely delicious ganache, providing you are using quality chocolate, of course, lol Blend in a little brown butter to the process and OMG, now you're talking KILLER GANACHE :)

[@sushaanoopanoop8761]

I am from india thanks for ur valuable new water ganache information

[@dolorespunina4938]

I hope to see more of your videos I like the way you explain your methods of decorating cakes

[@lorrainenaidoo3017]

Absolutely beautiful. So talented

[@jojopemb2218]

I’m sure people tell u this ALL the time, but u need to do a colab with Yolanda (How to Cake It). My two fave cake bosses 💜 LOVE ur channel. I came across you on an Insider video on Facebook and now I’m OBSESSED!

[@theladyamalthea]

So when you say “cream,” do you mean heavy cream, table cream, or half-and-half?

[@marioruiz5191]

That was so awesome ! Thank you so much for sharing tips and tricks with the chocolate ganache! Both your cakes look amazing! Thank you!

[@realpinkmonkey]

OMG I love you so much!!!! thank you thank you. I'm looking into my cottage food laws and we can't use eggs, cream cheese or CREAM in out buttercream! thank you so so much!!

[@allatifsofia1662]

Thanks so much you literally answered all my questions, love your teachings.

[@alejandravalles5983]

From those two recipes you gave us..(water ganache and cream ganache for dripping) which one is your favorite and the one you used the most? All your cakes are always so precious and amazing. and I want mine to look the same as yours.. thank you so much for this tutorial..

[@juriahawi2974]

The gold dust is sooo gorgeous!!😍

[@pamalyfstylvlog1001]

Thank you for sharing ths idea..very helpful..it made me interested in bking..Go bless u

[@SweetVelvetBuds]

Loved your tutorial!! You have gained a new loyal subscriber and very eager to learn all you can offer. I wish you much success!

[@dh3w]

In my country indonesia, some people use chocolate + milk +margarine / butter /oil or only chocolate + oil / butter / margarine .. because cream is expensive here or hard to find in some cities

[@kimtee8961]

Even white chocolate they do like that?

[@RaaziBakes]

Hi... I am from India.... Thanks a lot for this information..

[@JEMYSTICAL]

I learned soooooooooooo much! Thank you! just wonderful and your so pleasant to listen too.

[@TeresaDupuis]

I'm so glad you're clear and informative. I am sitting here like "yup, that's true, oh good she explains the reasons" lol. I come across new cakers asking ALL kinds of questions online and it can be exhausting to answer questions repeatedly. I should just direct them to your tutorials! Lol

[@BakingwithTiCa]

I made the water ganache and it was superb, awesome thank you thank you so much 😘😘😘😘

[@SugarGeekShow]

You're so welcome!

[@nellyalain5267]

Hi I really don’t know I watched your show on the tv and your cakes were amazing your already got my attention your a good leader Christian aussi so talented I’m in

[@nellyalain5267]

Good energy god bless

[@michaelamc4676]

Beautiful. Have you ever added the gold dust to the white ganache? Thanks

[@MaryannPotter6890]

Thank you for telling us the difference between choc chips and the melts.

[@Maríanela74]

you are amazing ! 🤩😍🥰

[@janespasticerria609]

Thanks much for sharing..love it ❤️ this will definitely help me a lot 🙌

[@Jesuschrist4ever-g8e]

Love your video! Can you please help me with this… Can I use Claire Bowman Luster Dust for the gold drip? Thank you! ☺️☺️♥️♥️

[@aniefelician7154]

Very informative. Thank u

[@toyino7520]

Thanks for teaching this technique. I love it!

[@traysiasullivan832]

I love how informative you are! Best tutorials I've seen in awhile! Keep up the great work :-)

[@nonatop2481]

I tried to use the white ganache for my cake i just hated the taste but i did have no idea that it can be because the quality of the white chocolat it self ,thanx for the tips.

[@KathrynRoberts60]

Love the Gold, but the metallics tend to accentuate every flaw in the Fondant or Frosting

[@sugarcoder]

11:55 is when the water ganache part really starts...after the chocolate is melted.

[@nurysantisteban]

Following your recipe and at one point I was like.... shit is not working! My confident self told me... just keep mixing and .... got it right!! Thanks for your tutorials.

[@studytime7562]

Loved it very much 👌😍❤

[@allycoutinho4926]

possibly the most informative choc ganache video I've ever watched, i learned so much, thanks!

[@bloomingaccents]

thank you , I wasnt aware you could use water. If I missed it, can you use it with regular chocolate as well or do you have to use cream?

[@wandabush4655]

do elite members in Canada get the gift as well? I love the fact that you promote product, saves us the trial and error. Thank you. Now just have to get these products up here. Oh the excitement!! Love it!!!

[@SugarGeekShow]

Wanda Bush we ship worldwide!

[@mehreenaleemuddinabbasi]

@@SugarGeekShow in Pakistan too?

[@leahphillips707]

I was sooo excited to finally get it to work! Well it went on my cake so good then within 30 seconds each and every drip separated!!! Left a watery streak then a pool of chocolate on my cake bored! I barely used 1 oz of water to 6oz of red candy melts on an icecream cake using your stable whip cream! Im gonna try cream and see what happens 😢

[@sheruuu5935]

I would have loved to look at her face as much as her bowls. She's very funny haha.

[@coloncolon8774]

You are awesome at what you do! Thanks for sharing your well explained tutorial.

[@momshieveraelainevalila]

I learned something new again! I can use this in my next cake thank you! ❤️

[@melissahurd6624]

How do you measure the candy melts in cup measurements and the heavy whipping cream and water in teaspoons or tablespoons? Because I don't nor can afford a scale. I love how you explain things in all your videos so we home bakers can understand. I'm not a professional baker. But I do bake all my grandbabies birthday cakes and my daughters birthday cakes. And I'm am VERY VERY VERY OCD ABOUT HOW THEY LOOK AND TASTE. IT TOOK ME 5 DAYS TO DO MY 17 YEAR OLD GRANDAUGHTERS CAKE THIS YEAR. 2 TIER. ROSSETTS ON THE BOTTOM AND THE DIMAND QUILTED PATTERN ON THE TOP TIER. AND I CAN'T FIGURE OUT HOW TO GET THE FONDANT THICK OR THIN ENOUGH WITHOUT RIPPING. EEEEKKKKK!!!!!!! LOL. SO I DONE THE QUILTED DIMAND PATTERN ON A VERY COLD SWISS MERINGUE BUTTERCREAM COVERED CAKE. IT WASN'T PERFECT. BUT IT WASN'T AWEFUL EITHER. IF I CUD SEND U A PICTURE OF THE CAKE I WUD. TO GET UR OPINION ON WHAT I CUD OF DONE DIFFERENT. LOTS OF LOVE AND PRAYERS SWEETHEART AMEN AMEN AMEN AMEN AMEN AMEN AMEN ❤ 🙏 😊 🙌 👏 ☺ ❤ 🙏

[@1Nicosia]

I learned a lot from your videos, I like your jokes! Keep posting!

[@JORGESANCHEZ-of1zn]

I just subscribed to your channel and I love it, I like the way you give detailed tutorials. God bless your talent. Wanda from Tampa Florida 🌻

[@alinapujarmin5395]

Yes , I really learn something,tq

[@fdort3971]

Thanks for the info on products and your friend Susan Trianos!

[@magdagarza4971]

You are awesome and friendly, loved all your tips.. thank you for sharing.

[@soniabarahona1304]

Thank you for sharing your talent with us. Could you please, provide the name of the chocolate food colouring you used and if you can, a link of where to buy it?

[@Flexique]

Love Artisan Accents..all of their colors are amazing..

[@joag2605]

Hi. Just stating so that you will know for future reference...there is a difference between real white chocolate and fake white chocolate. Real white chocolate is made with only cocoa butter. Any "white chocolate" that contains fats other than cocoa butter is considered fake white chocolate. There's a HUGE difference in flavour as far as I've tasted. 😊

[@SugarGeekShow]

Yes I know this but neither have chocolate in it (cocoa) which is why I was saying all white chocolate is fake chocolate haha

[@teresamorris484]

You're righ, Jo Ag. The difference in flavor between white chocolate that contains over a certain amount of cocoa butter (and no other type of fat) and those that have a lesser amount of cocoa butter and added fats is absolutely discernible. El Rey ICOA white chocolate (made with with 34% undeorderized cocoa butter), and Valrhona Ivoire white chocolate (made with 35% cocoa butter) have the best texture and flavor.

[@ghazalasiddiqui5373]

Can we use liquid colours or gel colours in the water ganache

[@Homebaking1]

Fantastic

[@maritsahough4969]

I love your tuts. Love your personality, you rock 😘

[@deenroute111]

I just soooo looove that gold... I do abstract paintings... just dat mine don't get eaten all up 😜😁 ....after watching this video, I'm actually thinking of doing a drip canvass painting 😎

[@berlyncanillo2314]

Great tutorials.. How can i get the sample of luster dust??? Plssss im from Philippines 😍😍😍

[@damnpam8259]

Whaaaaat! I'm so excited about the gift of the month and the tutorial of course.:)

[@SugarGeekShow]

Yes! The silver is pretty awesome

[@marqueatas1983]

Thanks your instructions is great it is helping me a lot

[@johnznavidadx1316]

Hi jasmin from philippines here! I love your ideas though it's kinda expensive, hoping for more nice norms to learn..

[@TheBabyclover]

hi Liz, I've tried your method but my drip wont dry hard, so when I paint on it the chocolate stick to my brush. can you please help?

[@MsDF936]

Same issue. I switched to Royal icing.

[@essesiddique1029]

Okay I was just going to see the water ganache and leave but you really provide great info and tips. So I watched the whole video. Love that pink color. But hey i have a question. You said you can replace alcohol with lemon extract but lemon 'extract' usually has alcohol in it, no? I mean isn't that how they make extracts using alcohols?

[@alpavipuljain212]

Same question

[@bidlf]

I absolutely love it, thank you so much!

[@chrissygovender21289]

Hi there, how much of water do u use? Is the water warm or is tap water cold, also can u recommend Wat kind of white chocolate I can use, in south Africa we get the blocks of chocolate and chocolate chips, it's really hard to find the chocolate you used. Thank you 😊

[@SugarGeekShow]

Christine Govender any kind of compound Chocolate. Doesn’t matter the temp of the water because you microwave it. Hope that helps :)

[@wendyayala4454]

Love seeing you on the show, Ridiculous Cakes!!💕💕

[@blueberrys7165]

💝💝💝💝💝💝

[@bratatichowdhury7499]

Thanks for d useful tips.. beautiful

[@cassowarychef8289]

I really like the gold colour

[@lizzthecakelady3067]

Are you using heavy whipping cream for the cream ganache?

[@szkhokhar]

Very informative, can you plz share the brand of your kitchen scale?Thanx

[@hannahbayaban3391]

Hi, would it be the same ratio if I want to use it to frost cakes and piping details? Thank you!

[@yemififani6113]

Nice work, pls is that royal icing?

[@tracymasser4423]

Hi, would like to see how to make gold rosettes!

[@diannehenrikson7837]

Thanks so much for the information and great video!

[@consolextreme]

Hi. Can we use warm water instead?

[@theresekarunanayake4511]

Fantastic..thank you

[@IndulgingFood]

Thank you for the knowledge and about water ganache, one question, you mentioned that the glitter is not food, could you please explain since you have use it on the ganache. thank you

[@hannahbayaban3391]

Hi, does non toxic means its also edible? Here in our country food grade are so expensive. And non-toxic are msotly available. Wanna try doing this with my sister's cake in the drip. Thank you.

[@nazvdw]

That pink is amazing 😍

[@topazioazulazul]

That was a great tutorial!! Loved it...Loved it!! liking and subscribing!

[@merika206]

Thanks for this!💕💕 You’re so talented and awesome!!

[@shrutigupta4317]

Hey mam can we use candy colour or gel colour

[@gayelowery607]

Loved this ! So excited to have found you! Thanks!

[@niluferelif2228]

Perfect 😍👍👌👏❤🌼

[@jenniferwright4368]

Is the a gel color for chocolate or just a regular gel die that can be used for anything? Thank you for this video. I always have chocolate melts but never have creamer

[@flamingomtn]

You can also use rubbing alcohol to remove the dust from your fingers and surfaces. Also good to use it to pre-wash brushes and get most of the dust out before you use dish soap.

[@laveenachander5113]

Can we use water in dust instead of grain water

[@ahmedidawoodmatiyat2807]

What we will use instead of alchohol