After reading about using ganache under fondant for an icing, I am gonna give white chocolate another try for my mom's lemon bday cake today. However, I need to get it melting asap so I can cool it down to spreadable consistency.
How much do I need for a 2 layer 9 inch round cake? I think it is a 3-1 ratio so correct me if I am wrong.
I am using Callebaut white chocolate discs, so how many cups of that (unmelted) would you use to how much cream? Or do I have to melt it down to measure...I want to make it as easy as possible.
so can I weigh out the 36 oz. of chocolate, or do I melt and use liquid measure? Or can I just measure out dry chips...The white chocolate I'm using is in regular size chips not discs if that helps.
Thanks a lot, mine came in a 5 lb. bag so it's a good thing I have a scale! (That will yield the same measurements, right?)
so I weighed out the chips, and 36 oz. came it about to be about 6 cups...does that sound right? It looks like a lot.
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