Cake Art- Easy Galaxy Ganache Cake Tutorial

our first cake for the year :D Happy new year everyone! To start off our year, we have a fun, galaxy inspired 3 tier cake. This galaxy marble design was created with dark chocolate ganache (400 grams dark chocolate, 300 grams heavy cream) and white chocolate ganache (240 grams white chocolate and 120 grams heavy cream). As I mentioned, it is important to add white gel food colour (I use white white icing by Wilton) into the white choc ganache. Firstly, this helps to shift the yellow tint of your ganache to a more white looking finish. It also helps the colours to pop, creates a truer shade of your colour choice, and helps the ganache to pop off the black ganache base.

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In these video tutorials, I normally use Bakels Premixes to save on time.
 (Bakels is a bakery grade cake premix. Another great one is Allied Mills)

If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.

MUD CAKE:
   • Walking Dead Cake Tutorial (Mud Cake)...  

WHITE CHOCOLATE MUD:
   • White Chocolate Mud Cake Ombre Tutori...  

CHOCOLATE BUTTER BASED CAKE:
   • Super Moist Chocolate Cupcakes (Super...  

VANILLA BUTTER BASED CAKE:
   • Moist Vanilla Cupcake Recipe with Ruf...  

RED VELVET BUTTER BASED CAKE:
   • Easter Egg Basket Cupcake Tutorial  


I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.

SOFT SPONGE CAKE:
   • Naked Rustic Garden Flower Cake Tutor...  

AMERICAN BUTTERCREAM RECIPE (great under fondant):
   • Vanilla Buttercream Tutorial  

HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM
   • Hybrid Vege Shortening and Butter But...  
(not ideal under fondant, but great for warmer conditions):

ULTIMATE GANACHE RECIPES:
   • How to make chocolate ganache- Rosie'...  

SWISS MERINGUE BUTTERCREAM:
   • Swiss Meringue Buttercream- Rosie's D...  

VEGAN CHOCOLATE CAKE WITH VEGAN FROSTING:
   • Vegan Chocolate Cake And Vegan Frosti...  



With love,
Rosie

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