Shiny Ganache for Glazing Cakes

Ganache 3

This recipe for Shiny Ganache is for glazing cakes.

Many of you have stated that you cannot find the 2 key ingredients for this recipe which happen to be corn syrup and jelly.

If this is the case you can forgo this recipe and try my Simple Ganache recipe instead; since it is just that- SIMPLE!

Check out my blog post called What is Ganache? for a bit more clarification on the differences in ganache making

5.0 from 1 reviews
Shiny Ganache for Glazing Cakes
Serves: 3 cups
  • Semi Sweet Baking Chocolate 8oz (1¼ cup) 231g
  • Apricot or any Jelly or your choice 4 Tablespoons (60g)
  • Whole Milk ½ cup (120ml)
  • Heavy Cream ¼ cup (60ml)
  • Corn Syrup or Glucose or Honey 2 Tablespoons (40g)
  1. In a sauce pot over high heat, combine the jelly and corn syrup.
  2. Add the milk and heavy cream.
  3. Once the mixture comes to a rolling boil, pour over the chopped chocolate in a large bowl and whisk smooth.
  4. Cool to about 100-115°F before using to pour over your cakes or pastries.
  5. Re warm to a pourable temperature again in a microwave or on the stove top in a small sauce pot before using.
For those who cannot find Apricot jelly, you can leave it out of this recipe completely.
You can of course use any other jelly, it is here to give this recipe that shine, but it is not the end of the world if you do not use it.

Store at room temperature for up to 2 days but not longer due to the heavy cream, it will stay good in the fridge for up to 2 weeks.






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  1. Hi Gretchen!
    Can Milk chocolate be used in this recipe as is or are changes needed? Also after hours of letting it sit will it thicken up?
    Thanks for continuing your awesome blog and videos!!!!

  2. Hi Gretchen. I made the shiny ganache with red raspberry seedless JAM not jelly, and used semisweet baking morsels. It did say baking chocolate on the morsels so I thought that was the same as the bar baking chocolate. I was also planning to make 1 and 1/2 x the recipe, but by mistake added 1/8 cup too much of the heavy cream ( I mistakingly doubled the heavy cream instead of 1 and 1/2 times )
    Anyway, the mixture is thin and did not thicken upon cooling at room temp. I put it in the refrigerator to see what happens to it.
    Do you have any suggestions for saving this as ganache??? Or can I use it to make
    A type of frosting ? If so, what do I need to do ???
    Thank you for your help. Love your blog and videos.

    1. Im sorry this happened (and also for my late reply– I have been moving to Florida the last 3 days and I just now got internet service)
      You can always add the balance of melted chocolate to make up for the excess of cream you added

  3. Hi,
    I am making a 8″, 10″ and a 12″ and 3 inch high cakes and will be staking them. I should I make 3 batches of this or will I need more or less…. Just looking for an estimate. thank you!

  4. Hi, I was thinking of using this recipe for cakes that i was going to stack- does it remain sticky, or will it beccome dry on cooling?


  5. Hi Gretchen , Kelly here again from Singapore. I love this recipe but instead of apricot jelly, I use apricot jam but is not shinny . I can’t find apricot jelly here . I saw there is a piping jelly from my baking supplies store . Can I use piping jelly instead?

    1. You can use any jam, even chunky (if you strain in at the end to get the chunks out) but I am not sure about piping gel, its worth a try though, Im not sure it will hurt or help! 🙂

  6. Midnight, Thankgiving Eve, and I decided to make this. Used dark chocolate chips and yogurt because I didn’t have heavy cream.

    It turned out amazing! Never thought I’d do something so fancy!

    Thank you, Gretchen!

  7. Hi Gretchen,

    Is it necessary to crumb coat a cake before pouring the ganache for a smooth finish? If yes, is buttercream the only option to use beneath poured ganache?


    1. Its a good idea, since you want it to be as smooth as possible when pouring ganache.
      I dont often use anything else but buttercream OR some firmed up ganache that you can spread will be fine too

  8. Gretchen, I’m making a Boston Crème Pie for a very good friend who is retiring. I’m using all your recipes for this cake (been a few years since I made one) ~ the vanilla sponge cake, pastry cream, and Shiny Ganache. I have a question about the ganache. I’d like to know the timing of ‘when’ to pour the ganache over the cake so that I get those wonderful luscious ‘drips’ going down the side of the cake without them reaching the cake stand or basically covering the whole side of the cake…..know what I mean? The cake top is smoothly covered and it starts down the sides, then splits off into those lovely drips…….. does the ganache need to cool off for a certain period of time to get that effect? Thanks so much for your guidance, oh wise one!!

  9. Hi Gretchen,

    Some recipes call for chocolate and butter. What would you say the difference will be from the one above?


    1. the butter recipes are thicker, have more richness but can also be trickier to work with – I think it is just really preference. (The butter recipes are really nice for truffles and cake filling where the bob butter is best for glaze)
      I have a white chocolate glaze here that I use more for icings than for glaze

  10. Hi Gretchen,

    Can the Boston Cream Pie be assembled with either ganache recipe and then put in the freezer?
    In general can ganache covered cakes be frozen?
    …I guess I may as well ask now, here what about the Swiss Butter Cream decorated cakes? I make batches of cakes and then freeze and bring to family when I see them.

    Thank you!

    1. yes you can freeze all decorated cakes although be forewarned that they will sweat pretty badly (condensation) on the thaw so it is not a great idea, and only something I do if absolutely necessary

  11. Hi Gretchen, can I use gelatin instead of jelly? If yes, how much gelatin should I use for this recipe and how much water should I add into the gelatin before using.

    Thank you in advance.

  12. Hii Gretchen.
    Thank you for this wonderful recepi. I cant find corn syrup so I use glucosesyrup instead, and it works just fine 😉

  13. Hi, I am confused about using jelly in your Ganache recipe. Is this cube jelly melted with boiled water or granule jelly or is “jelly” another type of ingredient please?

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