Does anyone have a recipe for Ganache? I am new to all of this, so any help would be greatly appreciated!!

Hi, if you want to pour it over a cake, the ratio is 1:1 of cream and chocolate. The chocolate should have more than 50% cocoa solids.

If you want the ganache to be used under fondant, then ratio is 1:2 of cream and chocolate. It will be a spreadable consistancy.

Here is a great step by step,

http://daisylanecakes.blogspot.com/search/label/ganache

HTH.

Wow, thanks so much!