PR_11 Posted 5 May 2013 , 11:57am
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AHi everyone , i have to make a tall cake covered in fondant but i whant to cover it in ganache insted of B.C. But i really dont understand the amounts for the ganache to get thick. I made it yesterday ( twice ) and did not work :( How should i do this please help !

8 replies
JuliSchulze Posted 5 May 2013 , 1:05pm
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A[LIST=1] [*] [*] [*] [/LIST] Use this Ink and download the spreadsheet. You can plug in your cake size and it will tell you how much you need of everything. Awesome! http://cakecentral.com/t/741743/the-ganacherator

Alery Posted 5 May 2013 , 1:06pm
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What ratios are you using?  What kind of chocolate?  I use 2 parts dark chocolate to 1 part cream.  If using milk chocolate I use 3 parts chocolate to 1 part cream.

yortma Posted 5 May 2013 , 1:27pm
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Quote:
Originally Posted by Alery 

What ratios are you using?  What kind of chocolate?  I use 2 parts dark chocolate to 1 part cream.  If using milk chocolate I use 3 parts chocolate to 1 part cream.

Ditto, and 3:1 white chocolate to cream as well

PR_11 Posted 5 May 2013 , 7:39pm
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Asorry for my english... I used Nestle chocolate chips 2 cups ( i dont have a scale ) and 1 cup of heavy cream and it didn't settle :(

vgcea Posted 5 May 2013 , 7:49pm
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AInvest in a scale. Baking chips have additives that often make them unsuitable for ganache. Did you use baking chips?

sweettreatsbysandra Posted 5 May 2013 , 9:49pm
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dark chocolate is 3:1 ratio, white chocolate 2:1

NJsugarmama Posted 5 May 2013 , 10:08pm
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AHow long did you let it sit for? I usually make it before I go to bed and when I wake up its usually ready to be spread. 8 hours or so. Just a thought.

PR_11 Posted 6 May 2013 , 8:13pm
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AThanks for all the advice i would invest in a scale and try again ...thankS to all :)

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