Hi just wanted to add to this post I looovve ganache I use it all the time it fills all the holes and tastes great. This is how I do it.
Weigh chocolate (I use cadbury dark choc buds from local cake dec shop for 8.50 a kilo) divide by 3 then add that weight of cream. Microwave 2 mins then mix so it is combined. Put in fridge to set for 5 to 10 mins. If you forget and leave too long just microwave it again for 10 secs. Should be consistency of peanut butter. Use as filler and spread around cake. I leave to set on cake not in fridge. Then fondants over when set takes about half an hour.
Sorry I use kgs don't know if it works the same as American measurements.
Hope this helps
Saskatoon, SK - I am from the States and have lived in SK for a little while and cannot seem to find much, unless I am looking in the wrong places. If you have info let me know because I would appreciate it greatly!
Not high end chocolate but you can buy Bakers chocolate plus a few other brands at Safeway. I use Bakers quite a bit.
Theres a Safeway in Lawson Heights. Address is 134 Primrose drive
Safeway at 4 - 1501 8th street E
Safeway at 2325 Preston Ave
Safeway at 302 33 street W.
Also a Costco at 115 Marquis Drive
Link has addesses for Extra Food stores in Saskatoon. Bit cheaper prices than safeway and some of them have bulk sections with chocolate, nuts, baking supplies etc. I've used bulk off and on when I only need a small amount.
http://www.extrafoods.ca/LCLOnline/store_selector.jsp;jsessionid=ZqnpP3sQ+B33fDNt+4vsUg**.node3?_requestid=1990825
You also have a coop. Membership I would imagine,but probaby lower prices.
http://www.saskatooncoop.ca/
Online cake decorating supplies Canada.
http://www.cakemischief.com/
http://www.mccalls.ca/
http://www.creativecutters.com/index.php?option=com_content&task=view&id=17&Itemid=30
If you sign up for this one, you'll get regular newletters. Its my fave but I wait until they have free shipping or a deal on shipping. unless I'm only buying a couple of light weight cake toys.
http://www.flourconfections.ca/
HTH
Everytime I see one of these Ganache Topic Threads here - I know it will become a mish-mash of information that WILL lead to more and more of these "Ganache Torture' stories.
There is TOO much conflicting information - think Sharon has posted the different ratios for the DIFFERENT uses of ganache.
I know I have posted numerous threads on how to achieve SUCCESS with ganache.
There are many ways and I am not saying you can't do things your own way BUT things such as .....
* IF you don't use the correct ratio of chocolate to cream - you WILL have trouble putting fondant on
* IF you don't let your fondant set up properly beforehand you WILL expereience difficulty
* If you decide to substitute milk or sour cream for the cream in your ganache then you WILL have a product that is NOT shelf stable and WILL require refrigeration
* If you whip your ganache then you are introducing air into your ganache and it will lessen the shelf life of your final product
* You can use what ever chocolate you like but I'm on the bandwagon of using the BEST chocolate you can afford and DEFINATELY something you can eat - REAL ganache is not made with a chocolate substitute (but as is seen here so often with the scratch vs mix arguments - there is a huge section of the population that will NOT appreciate REAL chocolate)
Probably lots more I could add ..... but I need a coffee 
Everytime I see one of these Ganache Topic Threads here - I know it will become a mish-mash of information that WILL lead to more and more of these "Ganache Torture' stories.
There is TOO much conflicting information - think Sharon has posted the different ratios for the DIFFERENT uses of ganache.
I know I have posted numerous threads on how to achieve SUCCESS with ganache.
There are many ways and I am not saying you can't do things your own way BUT things such as .....
* IF you don't use the correct ratio of chocolate to cream - you WILL have trouble putting fondant on
* IF you don't let your fondant set up properly beforehand you WILL expereience difficulty
* If you decide to substitute milk or sour cream for the cream in your ganache then you WILL have a product that is NOT shelf stable and WILL require refrigeration
* If you whip your ganache then you are introducing air into your ganache and it will lessen the shelf life of your final product
* You can use what ever chocolate you like but I'm on the bandwagon of using the BEST chocolate you can afford and DEFINATELY something you can eat - REAL ganache is not made with a chocolate substitute (but as is seen here so often with the scratch vs mix arguments - there is a huge section of the population that will NOT appreciate REAL chocolate)
Probably lots more I could add ..... but I need a coffee
You are right. Everyone does things differently but no one has the exact or exclusinve way to do or make something, they have the best way that works for them..
I for one add butter and a bit of syrup to my ganache as I don't like straight chocolate and cream. Its not a big deal to pass that info on.
As for milk instead of cream, and chips instead of expensive chocolate, well, sometimes that not an expense one can afford.
Using sour cream instead of cream makes a great ganache! It's a bit less sweet and a bit tangier or something - tastes great. I've used sour cream with white chocolate, and also with dark and both are delicious. I've NOT tried to use it under fondant though, so I really can't say that it's suitable for that. And I do always refrigerate a sour cream ganache (The sour cream does not get boiled like you would ordinary cream). The quantities may need a bit of adjusting too, it's not necessarily a straight swap. I usually only use it on a plain home-style cake.
Sour cream ganache? Sounds great! I can't wait to try it. Does it work with both dark and white chocolates?
Sour cream ganache? Sounds great! I can't wait to try it. Does it work with both dark and white chocolates?
bobwonderbuns, check the link. Chocolate wedding cake with chocolate icing, ( a mixture of chocolate chips and sour cream)chocolate leaves and chocolate roses. I've made the icing a couple times for a disabled friend and her book club ladies, and it was a hit each time. I haven't tried it with white chocolate though. Just might try that now that you've brought it up!
http://www.canadianliving.com/food/chocolate_wedding_cake.php
Thanks Warchild and everyone else!! Great info here!! 
warchild -- thanks so much for the ton of info
I will definitely check things out, and see what fun things I come up with
You're welcome NJCakery!
Heres some more!
A link to Michaels in Saskatoon. Its situated at 1723 Preston Ave N ste 201. Link has driving directions, store hours etc. If its stocked the same as my local Michaels, it will have Wilton & Duff Goldman supplies.
http://www.quickr.org/Michaels_Saskatoon_Store_Hours
Heres another link to Michaels online. You can sign up for their e-newsletter. You'll get a weekly newsletter, sometimes two, that include the latest flyer as well as any coupons for the week or one day only coupons. Much more reliable getting the coupons online, than relying upon the paper boy, feeling or quite often not feeling, like delivering the community newspaper that has the flyers. I could say a few choice words about that! 
http://www.michaels.com/Bakeware/departments-bakeware,default,sc.html
Heres a link to Cakes Canada website supply resources forum, where you can ask about cake supplies available in Saskatoon or near by..
http://www.cakescanada.com/forums/viewforum.php?f=3
And.. a link to the Canadian Cake Decorators Guild. They might have links to suppliers close to you also.
http://canadiancakedecoratorsguild.ning.com/
A link to Goldas kitchen. Its another Canadian online supplier, has lots of products, but must warn you, their shipping charges are outrageous on most items. I ordered a tiny cookie cutter at 4 dollar from goldas, and they wanted a base shipping charge of $10.25. Needless to say, I cancelled the order.
http://www.goldaskitchen.com/
Also links to Walmart in Sask. Theres 3 in Sakatoon with one of them being a Super Centre like the US stores. First link has the store addresses, second link it to the Super Centre Walmart. I have read theres supposed to be 2 super centres but can only find the one advertised online.
http://saskatoon.flyerland.ca/storelocator.php?vendor_id=46
http://www.walmart.ca/store?StoreID=3083
If I find any other resources, I'll let you know. Have fun!
NJCakery, I forgot! You're in Canada. You can order supplies from the UK without worrying about paying customs duty and export fees because we're part of the commonwealth.
I use Squires UK off and on and have never been disappointed in what I've bought from them.
A note. Whenever I see the UK price for an item or book I'd like, I double the amount to equal what it would cost approximately in Canadian dollars. It might be a wee bit off here and there figuring the cost that way, but its close enough that I don't faint when I see the total!
Heres the link to Squires. I have a couple more UK websites in my file but will add them later if you're interested. I'm off for a walk. The very rare sunshine around here, is actually out today!!! 
http://www.squires-shop.com/ibf/index.php?p=home
Guess no one knows, how far in advance I could make the ganache ???
I normally make mine the night before and let it rest overnight to form a soft workable texture.. like peanut butter. However, you could make yours, let it it cool then freeze it. When you want to use it, I'd leave it out overnight to defrost, or you could bring it back to temperature by microwaving it in short bursts.
HTH
mommynana, I've made mine several days in advance (5 or 6) and used it with no refrigeration. I just cover it. If you want to make it any farther in advance, then I think cutiepiecupcake is right about freezing it and letting it come to room temp from the night before. I don't like to defrost ganache with microwave bursts because things don't thaw evenly in the microwave, so you can get some hot spots in places when the rest is still too cold to use.
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