I am making a boston cream cake this week and i want to cover it in in Ganache. I juat want to verify that the ratio for a pouring ganache is 1:1 and not 2:1.
Not sure what you mean 1:1 or 2:1. But I have done the ding dong cake in the recipes section a few times with great success, which uses a poured ganache.
What she means by the rations is:
1:1 - equal portions of chocolate to cream
2:1 - twice as much as one of the ingredients. (depends on the order of your ingredients here)
As far as the question, I'll let someone answer it, because I'm not sure I have the right one.