I'm going to try using ganache under fondant for the first time, on a wedding cake. It's a 3-6-9-12 tier cake, and each tier will be approximately 4 inches high (four layers chocolate cake with espresso buttercream filling in each tier - bride's request!).
How much ganache should i make? Can anyone tell me in terms of how much chocolate and cream? I'm planning on using the 2:1 ratio, and the instructions on this thread:
Thanks so much!
Hi, I would estimate what you need as about 9 cups of ganache which according to my chart equals 60 oz. chocolate, 30 oz. heavy cream - this should get you a 3/16" thick layer, assuming that these are round cakes.
If, however you are like me, I ALWAYS make extra, b/c you can freeze the leftovers and the worst thing that can happen is to run out in the middle of icing your cake.
Laurie, thanks so much!! Which chart do you have (and more importantly, where can I get one? )
I totally agree, much worse to have too little than too much.
As far as I recall, 8 pounds of semi sweet choc, 4 pounds of cream was enough to cover it--with a few extra.
Thanks, Rylan!! I bought some Callebaut chocolate today.....very high quality stuff, very pricey. Do you think it would be okay to mix some of the better chocolate with some semi-sweet chips, or am I asking for trouble by doing that?
Miriam, I have never tried mixing the two together although Callebaut alone works great.
I worked under a pastry chef that told me a mix of different chocolates in ganache makes the best tasting ganache. I don't know if that's true, because I just use Ghiradelli dark chocolate...but he always used three different types of dark or semi sweet chocolate in his ganache. Usually like half Callebaut or something, and then 1/4 Hershey and 1/4 whatever else...whatever he had.
So anyway yeah you can mix it.
Awesome, thank you all so much for the advice!
Okay, then one more question :
I have to deliver the cake on Sunday at 10am. I already baked all the tiers, and put them in the freezer (yesterday).
I can't work on the cake much on Saturday, so should I schedule like this:
- Make ganache on Thursday and let set overnight
- Thaw, torte, fill, coat, and cover (with fondant) the cake on Friday
- Do final decorations in my limited time on Saturday (I'm making flowers ahead of time,etc...)
OR, should I move the whole thing up a day and do the ganache Wednesday night, etc?? Will the cake suffer if it sits an extra day before delivery?
Thank you, thank you all again!!
On a busy weekend I certainly will start working on a cake on Wednesday for the weekend if I have to...I just keep it in the fridge. Sometimes if I have multiple orders I will schedule myself one cake per day until I'm done.
But can I put it in the fridge when it's already covered in the ganache and fondant? I thought that was a "no-no."
I store all my cakes, without exception, in my "cake fridges" with locks.
The only thing I find with ganache is if the fridge is too icy- cold it can crack...but I don't use alot of ganache....
Hmm, Rylan you're double my estimate, I better check my figures! I do tend to go thinner on ganache though.
I put ALL my cakes in the fridge, yes to the ganache/fondant ones, but I live in a dry climate, they condensate when pulled out but it hasn't been a problem. I do like to use perishable fillings so into the fridge they go.
Wow...i never thought i could refrigerate (which explains all my last-minute panic attacks!). I'm afraid of the condensation. Maybe I should reconsider.
It's been VERY humid here. I made gum paste orchids on Sunday morning, and went to assemble the parts tonight and they're still soft. Not mushy-soft, but break-easily-soft. And I've had the AC running...
Top tier, you must be right. I just realized that she mentioned 4" tall tiers. Most of my tiers are 5 inches tall with a thick coating. I agree, my estimate was too much.
Thank you all again for the great advice! Here is the result: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1752638