Ganaching A Cake

Decorating By Sweet_Kakes Updated 12 Apr 2010 , 11:25am by Bel_Anne

Sweet_Kakes Posted 12 Apr 2010 , 4:04am
post #1 of 3

Not sure if this is where I am suppose to post this still get confused..

I was wondering for those of you who apply ganache to your cakes do you always use the setup version of the ganache or do some of you use a pouring ganache and then let it setup over night on the bench?

Also for the pouring ganache is the ration stil 2:1 and 3:1?

Thank You so much

2 replies
bashini Posted 12 Apr 2010 , 10:50am
post #2 of 3

Hi, the poured ganache doesn't set much. The ratio for poured ganache is 1:1 (cream to chocolate) If you want to use ganache under fondant, then the ratio is 1:2. And if its white chocolate, then the ratio is 1:3.

HTH. icon_biggrin.gif

Bel_Anne Posted 12 Apr 2010 , 11:25am
post #3 of 3

By the Planet Cake book (or borrow from library?). They have very easy step by step instructions for ganaching a cake that would just take forever to type on here... It's a great book.

Quote by @%username% on %date%