I am trying to figure out if anyone has a good ganache recipe and how to cover a cake with it before i cover it in fodent? Can some one please help me.
Hi there, the recipe I use is 1:2 ratio of cream to chocolate. The chocolate should be very good quality and should have at least 55% cocoa solids. If you want to make poured ganache, then the ratio is 1:1 of cream to chocolate. For the white chocolate, its 1:3 ratio of cream to white chocolate.
Bashini got it completely covered.
I have made directions on my website. Here it is: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
Rylan, you ROCK! Thanks for the link to you site. I love your cakes and how you added the links here for the many tutorials. I have never used the ganache under my cakes and have been waiting for just the right cake to do so.
Thanks and cheers!
No problem and thanks. I hope you enjoyed the links.
Good luck on your beautiful cakes.