mcsprinkles Posted 28 Mar 2012 , 9:52am
post #1 of

Hello lovely cakies!
I just want to share a resource with all of you who are making the foray into ganaching cakes. I have developed a excel spreadsheet (called "The Ganacherator") to assist with how much ganache to make to cover and fill your cake. I decided to develop this tool in answer to the question..."How much ganache do i need to cover a x" round/square cake?" and it has gone through a few versions. The most recent of which is the addition of measurements in oz. and fl. oz. for chocolate and cream. It also has grams and mls. for the metric amongst you. I think it is fairly self explanitory but please do not hesitate to come over to www.facebook.com/iwantsprinkles and ask any questions you like, or email me at the address on the spreadsheet.
The ratios rely on the use of pouring cream (at least 65% fat) or whipping cream (which is the same fat % but with vege gums to make it hold it's shape when whipped). I apologise if I am using foreign terms, that is just what we call them in Oz.
OMG, sorry for the essay. Anyway, if you got this far, here are the links. I periodically update the program and re-launch it from Facebook/iwantsprinkles. I'm also planning to add some functionality around recipe scaling etc. so I'll keep you posted. Okay, I'll shut up now.
xJane
http://dl.dropbox.com/u/28726919/The%20Ganacherator.xlsx (newer version of Excel)
http://dl.dropbox.com/u/28726919/Ganache%20calculator_97_2003.xls (older versions of excel)

48 replies
Panel7124 Posted 28 Mar 2012 , 10:56am
post #2 of

I would be interested to know if your whipping cream has 65 % fat (?). Mine has just 35 %. Butter has 82 %...

Thanks Jane!

didavista Posted 28 Mar 2012 , 10:59am
post #3 of

Thank you for sharing, that is really cool. Am I remembering right that for milk chocolate, you use the same as white chocolate?

RebeccaBloomwood Posted 28 Mar 2012 , 11:08am
post #4 of

wonderful! thanks for sharing, that's very generous of you icon_smile.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif

southerncross Posted 28 Mar 2012 , 11:31am
post #5 of

I have been using McSprinkles Ganacherator for about six months now. All my fondant covered cakes get an undercoat of ganache....and all the brides and others love it! The Ganacherator makes life soooo much simpler. I personally think McSprinkles should get the Nobel Peace Prize for making my mind at peace whenever I have to figure out the correct ratios and amount of ganache needed. I also think McSprinkles is a genius on par with Steve Jobs for developing the Ganacherator. If McSprinkles started a church, I would attend. McSprinkles is the best to come out of Australia since the Pavlova.
This is not a paid endorsement..

AnnieCahill Posted 28 Mar 2012 , 12:42pm
post #6 of

But the real question is, does McSprinkles = Chuck Norris? Hmm....

southerncross Posted 28 Mar 2012 , 1:06pm
post #7 of

Chuck Norris is from Oklahoma. Are you thinking of Paul Hogan? In any event, McSprinkles can take them all on and not even raise a sweat bead. I'm telling you, McSprinkles is a living legend. Our grandchildren's children will speak of McSprinkles in hushed and awed whispers as they eat ganached covered cakes. Long live, McSprinkles.

cakeyouverymuch Posted 28 Mar 2012 , 1:38pm
post #8 of

This thread is an example of why I come to CakeCentral even before I have my breakfast. It sets the tone for my day. . . .and today is going to be a good one.

Thank you!

southerncross Posted 28 Mar 2012 , 3:44pm
post #9 of

Oh, every day is a good day for cakers!

ibmoser Posted 28 Mar 2012 , 4:38pm

This is fantastic! Thank you so much for sharing your amazing Ganacherator.

DaryaC Posted 28 Mar 2012 , 5:51pm

OMG, this is just awesome! I wish I had that when I was preparing white chocolate ganache last Friday.

Would these measurements stand if one is using heavy cream (in the US heavy cream contains 35%+ fat, I believe)? I just ran the measurements of the cake I made, and I was supposed to use 9 oz of cream for over 500 oz of white chocolate. I went with 3:1 ratio, an used about 4 oz of cream to 1lb of chocolate. My ganache was getting stiff pretty fast and I was wondering whether having more cream would have solved the issue?

mcsprinkles Posted 28 Mar 2012 , 8:25pm

Thanks for all the LOVE!!!
I really love sharing something that makes life easier.
Panel7124, you are absolutely right, I did mean 35%. It was late and I was in a rush and...I have momentary lapses into dumbness.dunce.gif I'll see if I can edit my initial post but for the record, my cream is 35%.
SouthernCross you gave me a giggle. Glad that it has been working for you for so long. You must be one f the originals from PC forum??? Do I know you as someone else??
Happy ganaching! icon_biggrin.gif

southerncross Posted 28 Mar 2012 , 9:47pm

McSprinkles...I could tell you who I am but then I'd have to kill you...rules of the witness protection program...but yes, I knew you when...

mcsprinkles Posted 28 Mar 2012 , 10:22pm
Quote:
Quote:

McSprinkles...I could tell you who I am but then I'd have to kill you...rules of the witness protection program...but yes, I knew you when...




Totally understand SC...your secret's safe with me.
Love your signature line too btw.

mcsprinkles Posted 6 Apr 2012 , 10:12am

Bumpity bump. For those who may have missed out.

Spuddysmom Posted 6 Apr 2012 , 3:52pm

Wow....what an incredibly generous thing to do - saving countless hours of frustration and ......waaait a minute.... Just who is this "McSprinkles" anyway? We North Americans can still remain a bit aloof while the Oz-ies come to us with their superiour golden tans, unattainable sexy accents, and "hold-on-Mate-till-I-wrestle-this-roo-before-icing-my-mud-cake" can-do attitude, but how can we not be seduced into becoming total puddles of melted ganache when they are so darn nice?
I echo Southern Cross.... "mcsprinkles, mcsprinkles, mcsprinkles"

mcsprinkles Posted 27 Mar 2013 , 4:15am

Hi All! Long time no post for me.

Hope the Ganacherator is working for all of you.

Just dropped by to tell you  that The Ganacherator now has a new home!

www.facebook.com/theganacherator

The link to the spreadsheet is in the notes on the page. A few people have been unable to acess the notes via their mobile devices so I recommend using a PC or Mac to view them. And of course to download the spreadsheet.

Come on over and if you feel the ganache love, feel free to share the page.

Happy Ganaching!

Jane

Bluehue Posted 27 Mar 2013 , 5:04am
Quote:
Originally Posted by southerncross 

Chuck Norris is from Oklahoma. Are you thinking of Paul Hogan? In any event, McSprinkles can take them all on and not even raise a sweat bead. I'm telling you, McSprinkles is a living legend. Our grandchildren's children will speak of McSprinkles in hushed and awed whispers as they eat ganached covered cakes. Long live, McSprinkles.

You are McSprinkles tho, so i guess you would say that... lollllllllllllllllll

 

Bluehue

allycrumbs Posted 11 Apr 2013 , 10:11am

Hi McSprinkles (Jane?)!

 

Thanks very much for sharing this, how generous of you! I've been using buttercream under fondant all this while, but intend to try ganaching instead, for a smoother finish.

 

Sorry if this is a bit of a noob question (and if this is already stated on your Facebook page, I can't access Facebook where I am now), but are the quantities generated intended to only cover the cake, or to cover AND fill? I noticed there's a "number of layers" input, so am guessing it's to fill as well, but just wanted to be sure.

 

Thanks again!

 

(p.s. my very first CC post. I love the forum, so nice to be part of a community which speaks the same language and shares the same ups and downs of the "caking" world :) )

Crimsicle Posted 11 Apr 2013 , 1:42pm

What a great tool!  You shoud turn that into a phone app and sell it.  You'd make a ton!  Thanks so much.

auntginn Posted 11 Apr 2013 , 5:28pm

Oh how awesome.  Thank you,  Thank you.  Just in time for me.  This week I have a cake to cover in ganache.  Thank you for all your hard work.

mcsprinkles Posted 12 Apr 2013 , 9:11am

Hi allycrumbs

If you are making a layered cake then you need to put the number of layers of cake that you intend to have in the box that says "layers".

So if you are making a 3 layered cake, put "3" in this box.

The Ganacherator will then calculate how much ganache you need for each layer and the whole of the outside of the cake to a thickness of about half a centimetre or just less than 1/4 inch roughly. There should be a bit left over for disasters too.  

 

Hope that helps, and welcome to the forum!

 

Jane :)

allycrumbs Posted 13 Apr 2013 , 1:25am

AThank you

Original message sent by mcsprinkles

Hi allycrumbs If you are making a layered cake then you need to put the number of layers of cake that you intend to have in the box that says "layers". So if you are making a 3 layered cake, put "3" in this box. The Ganacherator will then calculate how much ganache you need for each layer and the whole of the outside of the cake to a thickness of about half a centimetre or just less than 1/4 inch roughly. There should be a bit left over for disasters too.  

Hope that helps, and welcome to the forum!

Jane :)

Thank you, that's very helpful indeed! I hope to try ganaching my cake (instead of my usual buttercream), fingers crossed it'll work out well :) Much appreciated!

Ally

JuliSchulze Posted 19 Apr 2013 , 2:55pm

AJust want to say THANK YOU! Just covered a 14" tier in ganache. This is the first time I've used ganache and the figures your spreadsheet provided were right on the money!

soldiernurse Posted 19 Apr 2013 , 3:41pm

How can I save this thread?icon_eek.gif

AnnieCahill Posted 20 Apr 2013 , 12:22am

Bookmark it

Cheekychops Posted 20 Apr 2013 , 4:17pm

Thanks Mr Sprinkles x This is great xx 

 

Very much appreciated xx

allycrumbs Posted 2 May 2013 , 3:48am
Quote:
Originally Posted by allycrumbs View Post

Thank you
Thank you, that's very helpful indeed! I hope to try ganaching my cake (instead of my usual buttercream), fingers crossed it'll work out well icon_smile.gif Much appreciated!

Ally

 

Hi Jane,

The Ganacherator gave me the perfect numbers. And yes, leftover for disasters are a must :) It's so much easier to work with ganache than buttercream under fondant, I don't think I'll ever go back!

Thanks :) Ally

aDBakes Posted 2 May 2013 , 7:05am

Thank you so much! I just downloaded and tried it out. Very easy to use and beautifully designed. I can't wait to try this out, no more playing the 'guessing game'.

cookie-baerbel Posted 26 May 2013 , 9:14pm

thanks a 1000000 times. i was always ending up with too much ganache and you ended this waste.

how lovely of you to share this (btw beautiful designed) exel sheet.

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