I am wondering if I can ganache a frozen cake? Will the fact that it is frozen ruin the ganache in any way?

I'd make sure there are no ice crystals on the cake.

The ganache will set up super fast...so be prepared.

Does anybody know of where I could get a ganache chart that would show how much mix I would need for different sized cakes?

There's nothing like that around.

But when you make one, please post it for us.

Theresa

Always make more than you think you need, nothing worse than running out and you can always eat the leftovers! yum

I would like to know too. I am making some right now for tomorrow's cake. I am gonna make a ton and use teh leftover my daughter's cake in two weeks. If I have leftovers that is.

I really didn't want the leftovers because I don't do many cakes and it means that some profits are lost really - it tastes real good but I could do without the extra sugar intake at the moment.

I just made a 10 inch cake and used almost 800g of white chocolate using a 3 to 1 ratio with cream to fill and frost. One layer of filling. I only had a tiny bit left over. There's a start for your chart!

I use the leftovers; if any for truffles. They freeze really well.

Actually I had some mint ganache in the fridge for about 2 weeks and then decided I would'nt need it so I froze it.. but given the fact I'll now have to heat it a little to soften it etc etc, is that too much temp changing for 1 item - should I be throwing it in the trash?

When I was trying to figure out how much ganache I needed I looked at the Wilton chart that showed how much frosting I needed to ice the cake. I made that much ganache and I was a bit short.
I was using setting ganache which uses a 2 to 1 choc to cream ratio and that made just under 3 cups of ganache. So definately make a bit more than you need because it is a pain to need 1/2 a cup more than you have.

Good luck.