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Welcome to my blog


Hello cake followers! I am Jennifer, the face behind Forgoodnesscake.biz.  I thought I would start a blog so I could share some of my experiences in cake making...so here it is!


Between the icing sugar and the end cake, there is a quite a long, sometimes complex process, to making your cakes. Yes, I know everyone thinks they can do it.  It's only cake right???! And of course, there is always someone who can do it cheaper. But I thought that maybe by sharing with you some of my experiences, folk could better see that, yes, this is a real job, sometimes harder than the hearts and flowers image of it! And hopefully fellow cakers, hobbyists or just folk who like looking at (and eating!) cake, could empathise or gain some tips from me. My experience is not vast, but I am happy to share what I can!


So, come join me...cake experience not necessary!



To ganache or not to ganache....that is the question.

By foffer1, Aug 11 2017 08:00AM

I use ganache to coat by cakes before covering. Some folk use buttercream, but I really struggled one hot summer (It happens!) with the buttercream melting under the cake and making it hard to smooth the cake or creating big air bubbles when left. Another cakemaker friend recommended using ganache, it is used by many professional cakemaker around the world, and I have never looked back.

Ganache is made by scalding cream and adding it to chocolate. It makes a beautifully smooth, liquid chocolate mixture that can be used in different quanities to create fillings or coatings. You can add flavourings to the cream to compliment your cake flavour if you wish, or leave it unadulterated.

In my experience, when administered well, ganache creates a firm, smooth surface which is the basis for a smooth polished surface on your cake. Of course, we've a bit to go yet til we get to that stage, but it's all in the preparation!

For milk or white chocolate ganache, I use 3 parts chocolate to 1 part cream.

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