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.
I always use a 3:1 ratio by weight.
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.
Thanks! I appreciate the info.
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.
Thanks for the recipe!
Woot! Thanks Spooky!
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.