1. Can I just use my same icing recipe and add melted chocolate to make chocolate butter cream?

2. If I am making two 9 inch circles, how many cups of batter should I need to make the cake rise above the pan so I can use the pan as a leveler?

3. Can I make cake balls using Chocolate chips melted? Do I have to Temper?

4. Is Ganache hard to make

5. What fruit or filling would be good with a yellow cake with chocolate buttercream frosting?

1. yes, if you want. Another method would be to use cocoa powder with your recipe (that's what I do).

2. It depends on what recipe you're using and who you talk to. I normally use 1 undocotored mix in an 8" and would probably do the same in one that's just an inch bigger. If you look at the middle section on a wilton yearbook it will tell you how many cups each pan takes, I over fill mine a little.

3. If you're talking about dipping with the chips then yes you need to temper.

4. Ganache is very simple, all you do is put very hot cream in with chocolate and stir until the chocolate is melted. If you want it whipped you can beat it once it's cool.

5. That's a little subjective, I'd personally use a raspberry or strawberry with chocolate.

Do you think there is a difference in quality between melted chocolate and cocoa powder? And is there any way to tempur without a thermometer? I know I am asking a lot of questions but my bro asked for a cake tomorrow for his bday.

The difference shouldn't be that much. I sometimes put a higher ratio of butter to shortening in my chocolate icing to make it richer, if you are worried about it make it with the melted chocolate. I forgot that with the cocoa powder you would take out a small amount of powdered sugar (the amount of cocoa you put in).

For tempering it's possible to do it without a thermometer but if you aren't familiar with it than I wouldn't recommend it. If you want something that tastes better than almond bark/candy melts but is easier to handle try mixing chips and bark together. I've done that several times and you get a better taste without needing to temper.