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

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. 

 

Thanks!

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

I always use a 3:1 ratio by weight.
 

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

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

Thanks!  I appreciate the info.

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

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.

 

http://cakecentral.com/a/white-chocolate-buttercream-2

AnnieCahill Posted 18 Feb 2013 , 11:57am
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Thanks for the recipe!

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

Woot!  Thanks Spooky!

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

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.

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