mami2sweeties
Posted 4 Nov 2005 , 3:02pm
post #1 of 2
I am working with ganache to cover a cake. What is the right recipe, 1:1 ratio of cream and chocolate? Let it cool to pouring consistancy? How long to cool? How much for a 12 in round cake? Will have to double coat?
What kinda chocolate do you use? Is semisweet ok or does it need to be bittersweet?
Your help is always appreciated!
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