Hello!

I am new to the forum although I've lurked for awhile. I have to make a two tiered cake for work on Wednesday night and would like to frost my chocolate cake with semi-sweet chocolate ganache. Does anyone have any recommendations for the chocolate to cream ratio? The last time I used ganache under fondant it was too soft; thankfully it was during the winter so the cake design didn't suffer.

Also, does anyone have a good recipe for a custard based buttercream? My grandma in Germany used to make the best buttercream which was custard based but I don't have the rcipe, she passed away many years ago.

Thank you so much in advance for any suggestions you can give me!

Colette

Hi and Welcome, Pastilage.

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Everything you ever wanted to know about ganache:
(Includes overview, master and other recipes including white chocolate. How to glaze, smooth, stack and more.)

http://forum.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

Eggless German custard based b/c:

http://tinyurl.com/4tz95f

http://tinyurl.com/4ncyx8

Other cooked flour b/c recipes:

http://www.recipezaar.com/42282

http://www.recipezaar.com/3730

HTH

I was just checking the forum for ganache info ... Thanks JanH!! You are terrific. These are great links.

You're very welcome, homemaluhia.

Welcome to CC, Pastilage!!!!