How to Make Chocolate Ganache With Milk

Do you ever go to the store to buy an item and come back with all sorts of items excluding the one thing you went for in the first place?

Or no matter how thorough you are about writing a shopping list there is always a vital item which you almost always seem to forget?

Mine has to be fresh cream for making chocolate ganache! I couldn’t tell you how many times I’ve been caught out but never seem to learn my lesson.

White chocolate ganache with milk

This recipe was developed out of desperation. My husband was away, kids were on bed (10pm) and there was no way I could pop out to buy some. I was going to have to attempt using just what I had, which was just milk and chocolate. I guess as the saying goes necessity is the master of all invention

White Chocolate ganache without cream

Since I started covering my cakes using ganache before fondant (sugarpaste) I have not looked back. It helps give the most amazing and flawless finish to cakes, makes getting sharp edges easier and best of all it is utterly delicious

ganache without cream

I’m going to share the white chocolate ganache recipe today, and the dark in an upcoming post.

You will need: 5 parts white chocolate to 1 part milk, for example  1kg (1000g) of chocolate to 200g of milk (I weigh the milk too, but there’s not a huge difference if you chose to use a fluid measuring jug)

Place the chocolate (broken into squares if not using callets/ buttons) into a microwavable bowl. Add milk and microwave on full power for 20- 30 second blasts. Mix after each blast and take care not to burn the chocolate

The it should be spreadable consistency, more like cream cheese.

A great video tutorial on how to obtain sharp edges, and recipe for ganache using cream is this one by Michelle of Inspired by Michelle Designs



Do you prefer ganache or buttercream for crumb coating your cakes?

Quick Meringue Buttercream

I am a huge fan of Swiss Meringue buttercream.Though delicious, it is a little time consuming to make. If you need a great alternative in a rush this will be perfect I have been working on perfecting this for the past few days and I have to say I was most pleased with my last result.

Up until now when in a rush I have been using Jessicakes marshmallow fluff buttercream recipe which is brilliant too. Definitely worth checking out.

To make my version you need:

2 tablespoons (15g)pure albumen powder or Meri white
120ml hot water
200g granulated sugar
450g butter
125g sifted icing sugar
2 teaspoons vanilla extract
Dissolve Meri White in the water and commence mixing using the whisk attachment on your mixer whilst gradually adding the sugar. Continue whisking until full peak is obtained (about 8 to 10 minutes at full speed)


Once full peak is obtained swap whisk for paddle attachment and add butter gradually (it may curdle,don’t panic just carry on mixing. Add vanilla extract and continue beating mixture for a further 2 to 3 minutes.

Add sifted icing sugar and beat until nice and fluffy.


Over The Top Chocolate Marble Cupcakes

Who loves marble cake? Who loves marble cake with a few extra goodies? I am definitely one of those people who do!

Chocolate Marble Cupcakes


These Aren’t just marble cupcakes, they have a small addition to them which takes them to a whole new level-Dark and white chocolate chips!  They absolutely rock

I had a small amount of each of chocolate and vanilla Swiss Meringue buttercream that needed using up my initial thoughts were to mix them together, add more chocolate and make chocolate buttercream.  Then I thought, maybe marble cupcakes and use the buttercreams and get a 2 tone effect. As I was getting my eggs to start baking I suddenly caught a glimpse of my  10kilo bags of chocolate drops… and thought, what better idea than to mix them into the cupcake batter!



The cupcakes were seriously good! I don’t eat much chocolate myself but I think I am converted! They are very simple make, exactly like normal marble cake with just the addition of chocolate chips






I used spoons initially to put batter into cases,



but halfway through it I decided to use my ice cream scoop alternating between the 2 cake batter bowls



I think it gave a much better marbling effect and similar size cupcakes

chocolate marble cupcakes




Okay, now for the recipe. It makes 18 cupcakes (I use muffin size cases)


250g butter at room temperature
250g caster sugar
4 LARGE eggs
250g self-raising flour
4 tbsp water
1 tsp vanilla extract
2 tbsp cocoa powder

50g white chocolate chips

50g dark chocolate chips



Preheat oven to 150 degrees fan/ 170 conventional

Beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold in the flour, water and vanilla extract

Divide mixture into 2 bowls, stir in cocoa powder into one of the bowls. Into the bowl with plain vanilla stir in the dark chocolate chips, and into the chocolate batter stir in the white chocolate chips

Using your ice cream scoop fill alternately with batter from the 2 bowl and place into cupcake cases

Bake the cupcakes for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool before frosting.

If you’ve not 2 tone iced cupcakes here is a good video tutorial on How to 2 tone ice cupcakes