I am working with ganache to cover a cake. What is the right recipe, 1:1 ratio of cream and chocolate? Let it cool to pouring consistancy? How long to cool? How much for a 12 in round cake? Will have to double coat?
What kinda chocolate do you use? Is semisweet ok or does it need to be bittersweet?
Your help is always appreciated!
About ganache, Sherry Yard's "The Secrets of Baking" gives specific recipes, applications and terrific step-by-step directions... with photos.
A great buy!