@soldiernurse: I just downloaded it from the dropbox link provided on this thread, as I dont have access to FB at work and it worked fine.
Thank you so much for posting this. I have been wanting to try ganache for a long time, but have been afraid to.
For those in the US, what is the best brand of chocolate to use to make ganache? Do you just use those candy melts at the craft store? It seems like that would be the most cost effective, but not the best tasting.
Any suggestions are appreciated.
AHow do I change the numbers in the cells?..I know this sounds crazy, but when I tap the square, my keyboard does not pop up to allow me to enter the numbers..it usually does,( I'm on my pad). I've been fighting with this for over an hour!!
Thanks, I made ganache the other day and ended up having to freeze half of it as there was so much.
How do I change the numbers in the cells?..I know this sounds crazy, but when I tap the square, my keyboard does not pop up to allow me to enter the numbers..it usually does,( I'm on my pad). I've been fighting with this for over an hour!!
I don't know how to solve your problem, but there is an app for the iPad (not android) that does the same thing. It is called GanacheUlator. It's not free, but if you use ganache a lot it should be worth the money. They only make it for Apple devices though.
This is genius!! You should make an app for it and sell it for a buck or something...it's always nice to have some extra cash and I would definitely buy it!! maybe even add a smbc function and increase the price!! pure genius!!
AFeeling very dense, but need to clarify the layer part. I read the previous post asking about layers,but it's still not clear to me. I'm doing a 4 layer cake filled with buttercream but crumb coated in ganache and then covered in fondant. Since I'm not filling it with ganache, do I leave the layer box empty/put in zero? The amounts I'm getting when I put in 4 layers seem like it would be too much.
Thanks!
A
Thanks for the Ganacherator! Haven't ever done a white chocolate ganache, and so far it looks good! Just waiting for it to completely set up so I can apply it to the cake tomorrow! Anyone know if it's better to let it sit out (as in on the counter) overnight or in the fridge and then bring it back up to room temp tomorrow before applying?
Cheers!
Also, does anyone know how to get white chocolate ganache actually white? Mine, though it tastes phenomenal, is a sort of ever so slightly translucent off white, almost a pale yellow.. Can I add americolor white gel color to help it become more white? Normally this wouldn't be an issue but I am not covering this cake with fondant and want it to be a more clean color.
Hi Pink apron,
White chocolate is usually off-white. That's just the natural colour I'm afraid. Others have had success using Merckens or Wilton white melts or the white bark "chocolate" available in the USA and some cake decorating stores here in Australia. Personally, I wouldn't put white gel colour into the chocolate as t would split. You can get chocoalte colours but I don't think they are white, they are all oil based.
Ganache is fine to leave on the counter overnight. Usually a better idea if you want to use it, as it will require less heating in the microwave when you want to use it.
AThanks for the great tips and info, really appreciate it! I'm sure the sake will look fine with the ganache as is :)
This might possibly be the most amazing thing ever! I am covering a 10'' cake for a wedding this week and literally googled, "how much ganache to cover a 10'' cake" and there you were! Now I won't be throwing out extra product. SO excited :) THANK YOU SO MUCH!
This is really cool.
Ganacherator... My new best friend
Although Husband is going to be annoyed no more leftover bowls of Ganache for him to eat..
I have a question about the Ganacherator. Awesome idea! I am not sure what ratio chocolate to cream it gives though? Could someone help me out please. TIA
Thank You soooo much. Just trying to get my bearings for my first attempt at ganache and you have given me hope here.
I just came across this thread and tried the "ganacherator".
But for some reason I get completely different amounts to what I use. For example for an 8" round cake, 4" height, 2 layers I'm using 800g dark ganache to fill and frost. But according to the ganacherator I should use close to 1200g. That's 50% more!!!
Would like to know from someone who is using the amounts suggested by the ganacherator if you make 3 or 4 layers of cake or how thick is your filling? Just very curious now... Or maybe I used the excel sheet wrong???
Hey Ganachers!
Long time no see! Hopefully many of you have connected with me at the facebook page www.facebook.com/theganacherator and you may have followed the trials and tribulations of having Dropbox change their rules so that I could no longer share the Ganacherator publicly. Then we had the issue of getting it re-written (by a lovely cakey who is also an awesome-nerd with html).
All of the enquiries I got when it disappeared made me realise that it isn't just a silly thing I created that nobody wants, I realised that it's a service that you all need and that isn't free anywhere else.
Anyhoo, It's only taken me a couple of years, but I've finally got the calculator hosted on my website (I don't muck about, obviously)
Go to the download page and there will be a pop-up asking for your email and first name. This is so I can send you an email with the how-to of the calculator. What numbers to put where, and all that.
This isn't compulsory, but it is handy, and also it would be lovely to be able to connect with fans of The Ganacherator into the future, as I will be active on the blog posting my recipes and escapades and I'd love to keep you in the loop.
Click on the html icon and the calculator will open up in your browser with an amazonaws dot blah, blah, blah address which you can then bookmark and it will be just like old times!
You can email me with questions at [email protected]
Many thanks for your continued support!
Jane
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