I was wondering if anyone can help me. Im about to ganche my first cake, as oposed to bc, as iv heard great things about using it. My question is, I know that most people recommend a 3:1 ratio of white choc to cream.
Iv no weighing scales, only measuring cups, and seem to be a bit mathamaticaly challenged today. My choc comes in bars of 200g and the cream in 250ml bottle. How much would i need to fill and ice a 10 inch and 7 inch round cakes? anyone steer me in the right decoration please?? thanks in advance!! x