Ganache Tutorial: How Professionals Get Smooth, Stable Cakes (Without Guessing)
- ECBY
- Feb 3
- 5 min read
If you’ve ever made ganache that worked perfectly one day… then split, cracked, or set like a brick the next - you’re not alone.
Ganache is one of those things that looks simple on paper, yet feels unpredictable in real life. And when it goes wrong, it can make you question everything - your method, your timing, even your confidence.
The truth is, ganache isn’t difficult. It’s responsive.
Once you understand what ganache reacts to - and why professionals rely on it so heavily - it stops feeling dramatic and starts feeling dependable.
This guide is here to explain ganache in a calm, real-world way.
Not as a recipe.
Not as a quick fix.
But as a foundation skill that supports better cakes from the inside out.
What Is Ganache (Really)?
At its core, ganache is a combination of chocolate and liquid that sets firm while remaining workable.
Most people are familiar with ganache made using chocolate and cream, but that’s not the only way ganache can be made.
Depending on the application, ganache may also be made using:
water
butter
or a combination of liquids
Each option affects how ganache:
sets
firms up
handles temperature
supports the cake
Professional cake makers choose their ganache method based on what the cake needs to do, not just what’s easiest to mix.
That’s why ganache can feel confusing at first - because there isn’t just one version that works for every situation.
A Quick Note Before We Continue
I’m Yvette Farrugia - a professional cake artist and educator based in Australia.
I’ve been making cakes for over 30 years and ran my own custom cake business for nearly a decade, creating everything from simple celebration cakes to large, structured cakes that needed to be transported and set up on site.
Over the years, I’ve seen how often cake makers struggle not because of decorating skills - but because of the pressure, decisions, and systems that come with taking orders.
Today, I teach cake makers how to build beautiful, professional cakes that hold up in real kitchens and real delivery days, so the process feels calm, supported, and repeatable - not stressful or reactive.
Why Professionals Use Ganache on Cakes
Ganache is widely used in professional cake decorating because it offers support and structure that other finishes don’t always provide.
Cake makers often choose ganache because it:
creates sharp, clean edges
provides strong support for stacking
holds fondant smoothly
performs more reliably in warmer conditions
You’ll often see ganache used on:
wedding cakes
tall or multi-tier cakes
fondant-covered designs
cakes that need to travel
That said, the same qualities that make ganache so useful can also make it frustrating if you don’t understand how it behaves.
Why Ganache Feels Inconsistent for So Many Cake Makers
One of the biggest frustrations with ganache is that it rarely fails immediately.
It might look fine while you’re working… then crack later. or bulge once stacked. or feel completely different the next day.
That’s because ganache responds to:
temperature
timing
mixing technique
your environment
Even small changes can affect the final result.
Ganache isn’t being difficult - it’s giving feedback.
The issue is that many cake makers aren’t taught how to read that feedback, so the results feel random instead of predictable.
Ganache vs Buttercream: Which One Should You Use?
This question comes up all the time and the answer isn’t about which is “better”.
Buttercream tends to work well for:
softer finishes
piped and textured designs
lighter decorative styles
Ganache tends to work well for:
sharp edges
fondant finishes
tall or heavy cakes
warm environments
Problems usually happen when a finish is pushed outside the conditions it’s best suited for.
Understanding why a professional chooses ganache (or buttercream) is far more helpful than trying to make one material do everything.
👉 If you want to work confidently with buttercream - check out our Ultimate White Buttercream Frosting Bundle
Common Ganache Problems (And Why They Happen)
If ganache has ever stressed you out, it’s usually because of one of these common issues:
ganache splitting or separating
ganache setting too hard
ganache staying soft or sticky
cracking after covering
bulging once stacked
These problems rarely come from “bad ganache”.
More often, they come from:
using a ganache style not suited to the task
changes in temperature while setting
timing between stages
treating ganache like buttercream
Ganache behaves differently and needs to be handled differently.
How Professionals Make Ganache Feel Predictable
Professional cake makers don’t rely on luck or hope when working with ganache.
They pay attention to:
visual cues
how the ganache feels at each stage
timing between steps
repeatable processes
Instead of asking: “Will this work?”
They ask: “What is the ganache telling me right now?”
That mindset shift alone removes a huge amount of stress.
👉 For a complete repeatable ganache system that we stand by, check out our Ultimate Ganache Guide Bundle
Ganache on Real Cakes (Not Just Tutorials)
A lot of ganache tutorials are shown in perfect conditions - no pressure, no delivery, no time limits.
Real cake work is different.
It includes:
stacking
transport
changing weather
client deadlines
This is where ganache either becomes your best support - or your biggest frustration.
Professional ganache systems are designed for these realities, not just for demonstration.
A Calmer Way to Learn Ganache
If ganache has ever felt unpredictable, it’s not because you’re doing everything wrong.
It’s because ganache needs understanding - not guessing.
If you’d like to learn ganache in a calm, structured way, the Ultimate Ganache Guide Bundle walks through how professionals approach ganache in real kitchens, with real cakes and real conditions.
You can also start with my free STABLE cheat sheet, which explains what supports cakes from the very beginning - because ganache always performs better on solid foundations.
Frequently Asked Questions About Ganache
Is ganache better than buttercream for cakes?
Ganache isn’t better in every situation, but it does provide more structure and stability than buttercream. It’s often chosen for tall cakes, fondant finishes, and warmer environments.
Why does my ganache crack or bulge later?
Cracking or bulging usually starts earlier than you realise. Timing, temperature changes, and how the cake is layered or stacked all play a role.
Can beginners use ganache?
Yes. Beginners can absolutely use ganache. The key is learning how ganache behaves and what it responds to, rather than relying on a single recipe.
Is ganache suitable for Australian weather?
Ganache is commonly used in Australia because it holds up better than buttercream in warmer conditions. However, environment, timing, and structure still matter - especially for delivery.
Disclaimer
The information shared in this article is based on my personal experience working with ganache in a professional cake business in Australia.
It is provided for general educational purposes only and does not constitute specific baking, business, or food safety advice. Results may vary depending on ingredients, environment, and individual circumstances.
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