I am attempting my daughter's wedding cake for her Spring wedding. I am making simple mud cakes maybe 2-3 tiers and want to cover with a fluffy white chocolate ganache and fresh flowers. Can some one off advice about the ganache ratios and method for the fluffy ganache with temperature around 25 deg c here in North Queensland Australia.
For my son's cake I used a 4:1 ratio to counter the 40 degree heat we had last November in SE Qld. As your temp is going to be quite moderate you could use 3:1. That's 3 parts chocolate to 1 part cream. There's an excel sheet called the Ganacherator which will help you work out how much ganache you need, and if you search for 'Inspired by Michelle' there's an easy tutorial on the process of making it . Once it's cooled down to peanut butter consistency all you need to do is whip it in the mixer till fluffy. Then, you're good to go. Try a few different chocolates to see what suits your taste. Buttons work as well as eating chocolate. Hope that helps.