Ganache For Covering

Decorating By MissCakeCrazy Updated 1 Dec 2009 , 8:33pm by BlueP

MissCakeCrazy Posted 1 Dec 2009 , 2:05pm
post #1 of 12

I am planning to make a ganache to cover a 9 inch heart shape cake. I know that the ratio is 1 part cream to 3 parts chocolate but I don't know exactly how much of each to buy. Its even more confusing when the chocolate is measured in grams and the cream in fluid ounces. Would it be 3 chocolate packets with 1 medium size carton of double cream? Is is double or single cream by the way?

11 replies
bashini Posted 1 Dec 2009 , 3:22pm
post #2 of 12

HI there, are you going to use white chocolate or dark chocolate? If its dark chocolate the ratio is 1:2 cream to chocolate. If its white chocolate only the ratio will be 1:3. I use 100ml of cream to 200g of chocolate to cover an 8"cake. So for a 9" cake, I would use 200ml of cream to 400g of chocolate. If there is any leftover, you can put it in the fridge to use another day. But I would use it within a week. Or you can put it in the freeazer.

HTH. icon_smile.gif

MissCakeCrazy Posted 1 Dec 2009 , 3:53pm
post #3 of 12

Thanks bashini, is that double cream or single?

bashini Posted 1 Dec 2009 , 4:33pm
post #4 of 12
Quote:
Originally Posted by MissCakeCrazy

Thanks bashini, is that double cream or single?




Its double cream. icon_smile.gif

MissCakeCrazy Posted 1 Dec 2009 , 5:45pm
post #5 of 12

Note that I am going to put fondant on top of the ganache, is it still the same ratio? Also I have heard that once you do the ganache, you should put it in the fridge for 1 or 2 hours before applying on to cake. Can you put in fridge AFTER you cover the cake in ganache?

Rylan Posted 1 Dec 2009 , 6:27pm
post #6 of 12
Quote:
Originally Posted by MissCakeCrazy

Can you put in fridge AFTER you cover the cake in ganache?




I always refrigerate my cakes--but that is only my personal preference.

I find that once I refrigerate my ganache covered cakes, I get a really nice hard shell. That being said, it would feel like covering a dummy cake with fondant--helping me achieve sharper corners.

bashini Posted 1 Dec 2009 , 7:30pm
post #7 of 12
Quote:
Originally Posted by MissCakeCrazy

Note that I am going to put fondant on top of the ganache, is it still the same ratio? Also I have heard that once you do the ganache, you should put it in the fridge for 1 or 2 hours before applying on to cake. Can you put in fridge AFTER you cover the cake in ganache?




Yes, its the same ratio if you want to use it under fondant. I never put my cakes in the fridge, even when they are covered in ganache. The ganache can be outside for a week. It always sets nicely whether you put it in the fridge or not.

If you want to make poured fondant, like to pour over a cake, then the ratio is 1:1.

MissCakeCrazy Posted 1 Dec 2009 , 7:35pm
post #8 of 12

No, it normal rolled fondant. How long does the ganache take to set?

bashini Posted 1 Dec 2009 , 7:47pm
post #9 of 12

I apply the ganache and leave it to set overnight. I learnt that from Sugarshack. If you don't have time, give it 3-4 hours. It sets quite quickly. icon_smile.gif

BlueP Posted 1 Dec 2009 , 7:56pm
post #10 of 12

i am reading your posts re ganache, and I would like to give a try too.
Have only 1 question please:after you cool ganache from cooking, do you mix it before you cover your cakes?

bashini Posted 1 Dec 2009 , 8:23pm
post #11 of 12

According to Sugarshack, she makes the ganache and leave it overnight and then the next day just give it a mix so it becomes a spreadable consistancy. Then apply it on the cake. If you really like to see her doing this, you should buy her Totaly topsy turvey DVD. icon_smile.gif

BlueP Posted 1 Dec 2009 , 8:33pm
post #12 of 12

unfortunately i am not able to buy her dvd's as of the delivery problem

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