White Chocolate Ganache Under Fondant

Decorating By AnnieCahill Updated 18 Feb 2013 , 6:26pm by Spooky_789

AnnieCahill Posted 17 Feb 2013 , 3:40pm
post #1 of 9

I need to simply cover an 8" cake with white chocolate ganache.  Most of the recipes/ratios I've seen are for larger batches of ganache.  Can anyone suggest how many ounces of chocolate and cream I would need to ice the cake with?  I am filling with buttercream so it just needs to be enough to cover the outside.  I will most likely be using bar chocolate because I'm not big on using chips for ganache, but I have never made white chocolate ganache so I am open to any suggestions. 



8 replies
Charmed Posted 17 Feb 2013 , 4:23pm
post #2 of 9

I always use a 3:1 ratio by weight.

Charmed Posted 17 Feb 2013 , 4:40pm
post #3 of 9

I couldn't find a lot info on this but I just read someone used about 8 oz of chocolate for covering an 8 inch cake.so you need 2.6 oz of cream to make the ganache.  I always make larger batch and freeze the rest.

AnnieCahill Posted 17 Feb 2013 , 5:25pm
post #4 of 9

Thanks!  I appreciate the info.

Ducky316 Posted 18 Feb 2013 , 11:03am
post #5 of 9

This is called white chocolate butter cream, but it's really white whipped ganache...and it's a fabulous recipe!!! Just double the recipe :) I've covered a ten inch cake with it.



AnnieCahill Posted 18 Feb 2013 , 11:57am
post #6 of 9

Thanks for the recipe!

AnnieCahill Posted 18 Feb 2013 , 5:46pm
post #8 of 9

Woot!  Thanks Spooky!

Spooky_789 Posted 18 Feb 2013 , 6:26pm
post #9 of 9

You're welcome!  I've saved the calculator for future use as I've asked this question before and no one ever had an answer so I had to wing it.  Love it when folks create something and are willing to share with others.

Quote by @%username% on %date%