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The Ganacherator

post #1 of 47
Thread Starter 
Hello lovely cakies!
I just want to share a resource with all of you who are making the foray into ganaching cakes. I have developed a excel spreadsheet (called "The Ganacherator") to assist with how much ganache to make to cover and fill your cake. I decided to develop this tool in answer to the question..."How much ganache do i need to cover a x" round/square cake?" and it has gone through a few versions. The most recent of which is the addition of measurements in oz. and fl. oz. for chocolate and cream. It also has grams and mls. for the metric amongst you. I think it is fairly self explanitory but please do not hesitate to come over to www.facebook.com/iwantsprinkles and ask any questions you like, or email me at the address on the spreadsheet.
The ratios rely on the use of pouring cream (at least 65% fat) or whipping cream (which is the same fat % but with vege gums to make it hold it's shape when whipped). I apologise if I am using foreign terms, that is just what we call them in Oz.
OMG, sorry for the essay. Anyway, if you got this far, here are the links. I periodically update the program and re-launch it from Facebook/iwantsprinkles. I'm also planning to add some functionality around recipe scaling etc. so I'll keep you posted. Okay, I'll shut up now.
xJane
http://dl.dropbox.com/u/28726919/The%20Ganacherator.xlsx (newer version of Excel)
http://dl.dropbox.com/u/28726919/Ganache%20calculator_97_2003.xls (older versions of excel)
post #2 of 47
I would be interested to know if your whipping cream has 65 % fat (?). Mine has just 35 %. Butter has 82 %...

Thanks Jane!
Paula
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Paula
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post #3 of 47
Thank you for sharing, that is really cool. Am I remembering right that for milk chocolate, you use the same as white chocolate?
post #4 of 47
wonderful! thanks for sharing, that's very generous of you icon_smile.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif
post #5 of 47
I have been using McSprinkles Ganacherator for about six months now. All my fondant covered cakes get an undercoat of ganache....and all the brides and others love it! The Ganacherator makes life soooo much simpler. I personally think McSprinkles should get the Nobel Peace Prize for making my mind at peace whenever I have to figure out the correct ratios and amount of ganache needed. I also think McSprinkles is a genius on par with Steve Jobs for developing the Ganacherator. If McSprinkles started a church, I would attend. McSprinkles is the best to come out of Australia since the Pavlova.
This is not a paid endorsement..
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
post #6 of 47
But the real question is, does McSprinkles = Chuck Norris? Hmm....
post #7 of 47
Chuck Norris is from Oklahoma. Are you thinking of Paul Hogan? In any event, McSprinkles can take them all on and not even raise a sweat bead. I'm telling you, McSprinkles is a living legend. Our grandchildren's children will speak of McSprinkles in hushed and awed whispers as they eat ganached covered cakes. Long live, McSprinkles.
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
post #8 of 47
This thread is an example of why I come to CakeCentral even before I have my breakfast. It sets the tone for my day. . . .and today is going to be a good one.

Thank you!

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #9 of 47
Oh, every day is a good day for cakers!
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
post #10 of 47
This is fantastic! Thank you so much for sharing your amazing Ganacherator.
post #11 of 47
OMG, this is just awesome! I wish I had that when I was preparing white chocolate ganache last Friday.

Would these measurements stand if one is using heavy cream (in the US heavy cream contains 35%+ fat, I believe)? I just ran the measurements of the cake I made, and I was supposed to use 9 oz of cream for over 500 oz of white chocolate. I went with 3:1 ratio, an used about 4 oz of cream to 1lb of chocolate. My ganache was getting stiff pretty fast and I was wondering whether having more cream would have solved the issue?
post #12 of 47
Thread Starter 
Thanks for all the LOVE!!!
I really love sharing something that makes life easier.
Panel7124, you are absolutely right, I did mean 35%. It was late and I was in a rush and...I have momentary lapses into dumbness.dunce.gif I'll see if I can edit my initial post but for the record, my cream is 35%.
SouthernCross you gave me a giggle. Glad that it has been working for you for so long. You must be one f the originals from PC forum??? Do I know you as someone else??
Happy ganaching! icon_biggrin.gif
post #13 of 47
McSprinkles...I could tell you who I am but then I'd have to kill you...rules of the witness protection program...but yes, I knew you when...
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
Reply
post #14 of 47
Thread Starter 
Quote:
Quote:

McSprinkles...I could tell you who I am but then I'd have to kill you...rules of the witness protection program...but yes, I knew you when...



Totally understand SC...your secret's safe with me.
Love your signature line too btw.
post #15 of 47
Thread Starter 
Bumpity bump. For those who may have missed out.
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