The coffee ganache layer

The most important points when making the ganache are:

• Don't let any of it get too hot. If it does, the chocolate will separate. This makes the ganache impossible to whisk air into. It also sets solid, like a chocolate bar, which is too hard to cut through for a wedding cake.

• Don't add too much coffee. Add the coffee very gradually to avoid that instant coffee tang.

The flavour we chose was white chocolate and coffee, but you can try out alternatives with the bride and groom. The trial run will give you an idea of your quantities, but I used 6lbs of ganache for my 3 tier cake.

Ingredients (makes 2lbs white chocolate / coffee ganache)

• 800g (1lb 12oz) white chocolate

• 45g (1 1/2oz) liquid glucose

• 220ml (7 fl oz) whipping cream

• 1/2 teaspoon instant coffee

Instructions for making the ganache

• Mix the instant coffee with just enough boiling water to dissolve it, and leave it to cool.

• Melt the chocolate carefully in a bain marie.

• Combine the liquid glucose and whipping cream in a saucepan, bring them to the boil, and leave them to cool to around body temperature. Do not mix this into the chocolate when it is hot or the chocolate will separate and become unworkable.

• Add the cream mixture to the chocolate and stir while the mixture thickens.

• Gradually add the coffee, tasting to get the right strength of flavour. Ideally, it should taste a bit like Baileys Irish Cream.

• Leave the ganache to cool, then store it in an airtight container in the fridge for up to 6 months.  

Mixing in the coffee: go carefully!

Instructions for using the ganache

• Level off the top of the cake by cutting with a long knife held horizontally. Place your hand on the top of the cake to keep it steady.

• Place the cake on its board, ideally on a Lazy Susan or turntable.

• Allow the ganache to warm to room temperature, and whisk it with an electric mixer until it is a lighter colour.

• Use a palette knife to spread the ganache all over the edges of the cake as evenly as you can.

• Then go on to the next layer of the coating, which is the marzipan.