I will be making a cake next week that will be covered in ganache then in fondant. I've only made one other cake with ganache and I truly lucked out in how much I made that it was just enough.
How do you determine how much chocolate and cream to use for your cakes?
I'll be using a semi-dark chocolate, so I know that the ratio is 2:1. But I'm just not sure how much I should actually make.
My double barreled cake will be 7-8" tall 8" round, and the top tier will be a 4" tall 6" round. I will be using buttercream for the filling. I'll probably have the ganache be about 1/4" thick.
If you've got any formulas to share, or if there is a chart somewhere that shows this, I'd be very grateful for your help.
HI, will this help. So many on this site uses this
I always make 2lbs chocolate to 1lb cream ganache amounts at a time. That amount has covered a 6" round & 9" round both 4"H or 6" square & a 8" square cake both 4"H. My cakes shrink just about 1/2" and I use a 6" cake circle for a 6" baked cake.