I am going to make a 8" square gift box cake with ganache underneath the fondant to create sharper edges. How much ganache do I need and how much cream and choc shall I use?
Just one quantity will be plenty - and what you have left over you can freeze for up to 3 Months
300 ml of cream
I know Bluehue answered your question but just for reference if I use 16 oz of choc to 8 oz of cream, it makes about 3 cups. On Wilton.com they have estimates for how much frosting you need for each cake size and I use that as a general guideline. It's been pretty spot on so far
I should have added that if my cake is 3 - 4 inches high i tort it twice.
Then cover in ganache.
Still have more than enough - as you do not need to slap it on thick as a brick. ...(great Australian termanology there Bluehue )
Oh and as we only use metric - i never thought to right the imperial measurements -
I made the double chocolate layer cake from epicurious yesterday:
I followed the recipe for the ganache exactly, and I ended up wishing I'd had a little more so that I had enough to smooth out the finish properly. I did cool it down and spread it like frosting... maybe I should have poured it while it was still warm. It tasted fabulous, though... love the recipe!