White Chocolate Ganache
- 300g white chocolate
- 100ml double cream
- 150g caster sugar
- 150g glucose
- 150g white chocolate
- 75ml water
- 105g condensed milk
- 3tsp unflavoured powdered gelatin (and 75ml water)
White Chocolate Ganache
- Break the white chocolate into chunks or alternatively grate into a glass microwavable bowl.
- Pour over the double cream and mix thoroughly with a spoon.
- Place the bowl in the microwave at you medium setting (I use 600 watts) and stir.
- If there are still any lumps of white chocolate put it back in the microwave in 20 second intervals stirring between each stage.
- You should be left with a yellow liquid with a thick consistency. Leave it to cool to room temperature and then place in the fridge for 30 minutes.
- When you take out the ganache it should now be more firm and will have a spreadable consistency. Using an electric hand whisk, whisk the ganache for around 3-5 minutes until you have a very pale, light and fluffy ganache.
- Using a turn table spread the ganache in a thin layer around the cake and over the top to form a crumb coat and chill for an hour until the ganache is very firm.
- Use the rest of the white chocolate to cover the crumb coat and use a cake smoother to get sharp edges and then place back in the fridge to become solid.
- Mix the gelatin and water and let it soak for 5 minutes to activate it.
- Break the white chocolate into pieces and mix with the condensed milk and gelatin in a large microwavable bowl.
- In a medium saucepan add sugar, glucose and water. Heat on low until sugar dissolves and the syrup becomes clear.
- Increase heat to medium and bring to 103C.
- Pour over chocolate mixture. Allow to stand for a few minutes.
- Blender with a hand blender for a few minutes until nice a smooth. I added a touch of whitener to give the glaze more opacity. Try not to get air bubbles.
- Place cling wrap over the glaze, right over the surface so as not to have it form a skin. Chill in the fridge for 12 hours. Can last 3 days.
- Remove the cling film and microwave on a 50% power or 600 watts in 20-30 second increments until it is a runny liquid.
- Separate the glaze into 5 or 6 bowls and add food colourings ( I used blues, purples, reds, whites and pinks), then mix until fully combined. (You will want to have a base of which you have the most of ( Mine was Dark blue).
- Put your cake on top or a mug or wide cup and put this over a baking tray.
- Pour you base colour in a circular motion across the top of the cake. (Don’t worry if yours doesn’t quite reach the edges.)
- Using spoons drop lines of the different colours and using a long angled spatula smear it back and forth in a slightly curvy motion to create the galaxy effect.
- Use the spatula to wipe away the drips having left the cake to rest for around 5 minutes.