How Much Ganache Should I Make For A 3-6-9-12 Cake?

Decorating By MiriamG Updated 26 Jul 2010 , 5:16pm by MiriamG

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MiriamG Posted 20 Jul 2010 , 5:16pm
post #1 of 15

Hi,

I'm going to try using ganache under fondant for the first time, on a wedding cake. It's a 3-6-9-12 tier cake, and each tier will be approximately 4 inches high (four layers chocolate cake with espresso buttercream filling in each tier - bride's request!).

How much ganache should i make? Can anyone tell me in terms of how much chocolate and cream? I'm planning on using the 2:1 ratio, and the instructions on this thread:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0

Thanks so much!
Miriam

14 replies
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Toptier Posted 20 Jul 2010 , 7:22pm
post #2 of 15

Hi, I would estimate what you need as about 9 cups of ganache which according to my chart equals 60 oz. chocolate, 30 oz. heavy cream - this should get you a 3/16" thick layer, assuming that these are round cakes.

If, however you are like me, I ALWAYS make extra, b/c you can freeze the leftovers and the worst thing that can happen is to run out in the middle of icing your cake.

HTH, Laurie

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MiriamG Posted 20 Jul 2010 , 9:00pm
post #3 of 15

Laurie, thanks so much!! Which chart do you have (and more importantly, where can I get one? icon_biggrin.gif )

I totally agree, much worse to have too little than too much.

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Rylan Posted 20 Jul 2010 , 9:55pm
post #4 of 15

As far as I recall, 8 pounds of semi sweet choc, 4 pounds of cream was enough to cover it--with a few extra.

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MiriamG Posted 20 Jul 2010 , 10:11pm
post #5 of 15

Thanks, Rylan!! I bought some Callebaut chocolate today.....very high quality stuff, very pricey. Do you think it would be okay to mix some of the better chocolate with some semi-sweet chips, or am I asking for trouble by doing that?

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Rylan Posted 20 Jul 2010 , 10:24pm
post #6 of 15

Miriam, I have never tried mixing the two together although Callebaut alone works great.

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Kitagrl Posted 20 Jul 2010 , 10:46pm
post #7 of 15

I worked under a pastry chef that told me a mix of different chocolates in ganache makes the best tasting ganache. I don't know if that's true, because I just use Ghiradelli dark chocolate...but he always used three different types of dark or semi sweet chocolate in his ganache. Usually like half Callebaut or something, and then 1/4 Hershey and 1/4 whatever else...whatever he had.

So anyway yeah you can mix it. thumbs_up.gif

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MiriamG Posted 20 Jul 2010 , 11:40pm
post #8 of 15

Awesome, thank you all so much for the advice!

Okay, then one more question icon_biggrin.gif :

I have to deliver the cake on Sunday at 10am. I already baked all the tiers, and put them in the freezer (yesterday).

I can't work on the cake much on Saturday, so should I schedule like this:
- Make ganache on Thursday and let set overnight
- Thaw, torte, fill, coat, and cover (with fondant) the cake on Friday
- Do final decorations in my limited time on Saturday (I'm making flowers ahead of time,etc...)

OR, should I move the whole thing up a day and do the ganache Wednesday night, etc?? Will the cake suffer if it sits an extra day before delivery?

Thank you, thank you all again!!
Miriam

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Kitagrl Posted 20 Jul 2010 , 11:42pm
post #9 of 15

On a busy weekend I certainly will start working on a cake on Wednesday for the weekend if I have to...I just keep it in the fridge. Sometimes if I have multiple orders I will schedule myself one cake per day until I'm done.

Good luck!

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MiriamG Posted 20 Jul 2010 , 11:46pm
post #10 of 15

But can I put it in the fridge when it's already covered in the ganache and fondant? I thought that was a "no-no." icon_surprised.gif

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Kitagrl Posted 20 Jul 2010 , 11:48pm
post #11 of 15

I store all my cakes, without exception, in my "cake fridges" with locks. thumbs_up.gif

The only thing I find with ganache is if the fridge is too icy- cold it can crack...but I don't use alot of ganache....

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Toptier Posted 21 Jul 2010 , 12:54am
post #12 of 15

Hmm, Rylan you're double my estimate, I better check my figures! I do tend to go thinner on ganache though.

I put ALL my cakes in the fridge, yes to the ganache/fondant ones, but I live in a dry climate, they condensate when pulled out but it hasn't been a problem. I do like to use perishable fillings so into the fridge they go.

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MiriamG Posted 21 Jul 2010 , 1:26am
post #13 of 15

Wow...i never thought i could refrigerate (which explains all my last-minute panic attacks!). I'm afraid of the condensation. Maybe I should reconsider.

It's been VERY humid here. I made gum paste orchids on Sunday morning, and went to assemble the parts tonight and they're still soft. Not mushy-soft, but break-easily-soft. And I've had the AC running...

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Rylan Posted 21 Jul 2010 , 2:24am
post #14 of 15

Top tier, you must be right. I just realized that she mentioned 4" tall tiers. Most of my tiers are 5 inches tall with a thick coating. I agree, my estimate was too much.

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MiriamG Posted 26 Jul 2010 , 5:16pm
post #15 of 15

Thank you all again for the great advice! Here is the result: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1752638

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