Ganache Amounts - A Starting Point...

Decorating By TexasSugar Updated 15 Jun 2011 , 2:51pm by bobwonderbuns

TexasSugar Posted 6 Jun 2011 , 6:59pm
post #1 of 9

I used 3.4 lb chocolate (semi sweet and dark with .4 milk) and 1.8lb cream to make my ganache for the cake I did this weekend.

I iced a 10in rnd and 6in rnd and had about 4 cups left. I used butter cream as filling, but I feel like there had been plenty left for at least one layer of filling in each tier.

I usually do cake - filling - cake - icing - cake - filling - cake... So if I hadn't used all butter cream inside I'd used the ganache for the icing layer in the middle.

The weight of my approximate 4 cups left is 2.4 lbs. So about 9oz per cup of ganache.

I just thought I'd share this information for those that are considering doing ganache under fondant and are like me, unsure how much of it to actually make.

8 replies
Kaykaymay Posted 6 Jun 2011 , 7:10pm
post #2 of 9

Thanks for sharing. This weekend I really started feeling the need to try ganache (especially after seeing the upside down technique video) but I'm not sure what recipe to use and chocolate is so expensive I really have to take a deep breath before I purchase it. I even priced them to see what it would cost and cadbury is the only brand I might be able to afford. By the way can I use regular Cadbury milk chocolate to make ganache???

TexasSugar Posted 6 Jun 2011 , 7:24pm
post #3 of 9

I used Ghirardelli chips. The Semi Sweet and the 60% Cacao Bittersweet, with that small amount of Milk. I basically did the 2:1 ratio, though I did go over a little by adding the milk chocolate. I needed it to harder faster anyway so I wasn't too worried.

From my understanding you do a 2:1 for the semi and dark chocolates and a 3:1 (chocolate:cream) for the white and milk.

LisaPeps Posted 6 Jun 2011 , 7:28pm
post #4 of 9

You can use Cadbury. I tend to use either dark or white, or marble them together. It depends on the flavour of cake, but I haven't ever made a milk chocolate ganache.

The ratios are: Dark Chocolate 2 (chocolate) : 1 (cream), weighed, not cup measurements. White 3 : 1 and milk is between the two. I'd start at 2.5 : 1 and adjust according to how it looks.

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

Kaykaymay Posted 6 Jun 2011 , 10:43pm
post #5 of 9

Ok wait! TexasSugar you said "chips" do you mean like baking chips??? can that be used?? or the hershey's baking chocolate bar?? or does it have to be the kind that you would buy to eat?? This Ganache thing is confusing me.

slsharratt Posted 7 Jun 2011 , 1:20am
post #6 of 9

you want chocolate that you would eat. my grocery store has the Ghirardelli chips right next to the nestles.

TexasSugar Posted 7 Jun 2011 , 4:15pm
post #7 of 9

Yes I used the chocolate chips in the baking aisle. You want a chocolate that you find good, but it doesn't mean you have to buy the $50 candy bars at the check out.

From my limited experience the chips worked and tasted just fine. icon_smile.gif I was nibbling on them while I waited for the cream to heat, so I liked them.

Kaykaymay Posted 7 Jun 2011 , 6:30pm
post #8 of 9

Ok, well that's not so bad then.... My next cake will have ganache under the fondant for sure.

bobwonderbuns Posted 15 Jun 2011 , 2:51pm
post #9 of 9

Thanks for sharing this!! It's much appreciated! icon_biggrin.gif

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