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
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.
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.