I'm planning on doing a birthday cake for myself in a couple of weeks. I would like to make a 3 tiered cake. I plan on making 2 of the tiers (6" and 10" round) vanilla cake with 2 layers of raspberry moose and 1 layer of white chocolate ganache, and the 3rd tier (8" round) will be chocolate cake with 2 layers of peanut butter moose and 1 layer chocolate ganache.
I was wondering if anybody could help me. I need a good and easy recipe to make chocolate and white chocolate ganache and I need to know how much is needed for the sizes that I specified. For the chocolate, does it have to be the expensive chocolate, or can it be Guiredelli or something less expensive but still taste great. Also will the ganache be room stable if I assemble the cake the day before it will be eaten?
OK I can't help with everything but I can give you what I know:
Good quality chocolate is essential for good tasting ganache...however, one's definition of "good quality" can surely vary. For some people, Ghiradelli IS good quality chocolate so if that's what you like, it will be fine. It just means, use a good eating chocolate, not something like Baker's chocolate squares.
Ganache is simple to make. For white chocolate you want to use a 3:1 chocolate to cream ratio meaning 3 parts chocolate (by weight), 1 part cream. For regular chocolate you can use a 1:1 ratio - equal weight of chocolate/cream.
For ganache use HEAVY cream, not whipping cream. You want the higher fat content.
I boil my cream on the stove for exactly one minute and pour it into a bowl with finely chopped chocolate, let sit for one minute, and then gently whisk until smooth. I also then add 1T butter per 8oz cream, and about a tsp vanilla. Some don't bother with these extra additions.
Ganache will be fine kept at room temp from the day before you serve it. In fact I normally make mine the night before putting it on the cake; I cool it on the counter and whip it the following day to add volume. Then I ice and serve the cake the following day (i.e. unrefrigerated two days).
You may find different ratios for ganache such as 1:1.5 for 70% bittersweet (i.e. more cream because 70% chocolate ganache sets up quite firm) but I usually do 1:1 anyway. I can't recall the ratio for milk chocolate at but I think it may be 2:1 chocolate to cream.
As for how much to make, I'm not sure...but to help others calculate an amount...are you just using it as a filling?
not sure about the quantities you will need, but as for the recipes, general rule is dark chcocolate is 1 parts chocolate to one part heavy cream (dont use light or it will end up runny!) white choc. is 3 parts choc to one part cream
I have used store brand chocolate many times and people love it! it depends on the taste buds i think, but many of my fussy friends ask me what chocolate i use and rave about it.. and there me sitting in the corner all smiles seeing as i only paid $2 for the cheapo chocolate and they think i spent $6 on the expensive stuff! hahahaha.
i would say make up a small batch with both and see which you like better.
As for how much to make, there must be a filling chart around here somewhere. I have found that my ganache comes out to approx 75% (by volume) of the weight of the measured ingredients. Huh? I mean, if I make ganache with 8oz chocolate and 8oz cream...that does NOT make me two cups of ganache. It makes approx 1.5 cups.
I vote for dark chocolate too. I think milk chocolate is way to sweet and semisweet is pushing it for me too. But that's just me : 
.
personal taste for which chocolate to use as well. i have used both milk and dark and liked them both.. but then,... im a chocoholic.. so im a bit bias on teh matter.=)
OK I can't help with everything but I can give you what I know:
Good quality chocolate is essential for good tasting ganache...however, one's definition of "good quality" can surely vary. For some people, Ghiradelli IS good quality chocolate so if that's what you like, it will be fine. It just means, use a good eating chocolate, not something like Baker's chocolate squares.
Ganache is simple to make. For white chocolate you want to use a 3:1 chocolate to cream ratio meaning 3 parts chocolate (by weight), 1 part cream. For regular chocolate you can use a 1:1 ratio - equal weight of chocolate/cream.
For ganache use HEAVY cream, not whipping cream. You want the higher fat content.
I boil my cream on the stove for exactly one minute and pour it into a bowl with finely chopped chocolate, let sit for one minute, and then gently whisk until smooth. I also then add 1T butter per 8oz cream, and about a tsp vanilla. Some don't bother with these extra additions.
Ganache will be fine kept at room temp from the day before you serve it. In fact I normally make mine the night before putting it on the cake; I cool it on the counter and whip it the following day to add volume. Then I ice and serve the cake the following day (i.e. unrefrigerated two days).
You may find different ratios for ganache such as 1:1.5 for 70% bittersweet (i.e. more cream because 70% chocolate ganache sets up quite firm) but I usually do 1:1 anyway. I can't recall the ratio for milk chocolate at but I think it may be 2:1 chocolate to cream.
As for how much to make, I'm not sure...but to help others calculate an amount...are you just using it as a filling?
ceshell! wow I learnt so much from your advice THANK YOU!!! hey tell me if your ganache sets firm or is it sticky? my question is kinda like, as if it crusts to a point where you can touch the "shell" or is it sticky enough to have your fingerprints left?
Do you have any idea on the ratio for the crusting ganache?
Thanks.You are the best!!! 
I use 1 cup cream, 1/4 cup butter, to 12 oz of Hershey's Semi sweet or Special Dark choc chips. Bring cream & butter to a boil, add choc chips, allow to sit for 1 minute and then use hand wisk to blend until smooth. Then add 1 tsp of vanilla, and blend that in well. If using as a poured ganache I use it immediately, if I am going to use it as a whipped ganache for spreading like frosting, then I allow it to cool in the fridge for about 15 minutes then whip it in my KA until fluffy. I absolutely LOVE ganache!
Agreed on the white choc ganache to the 3:1 ratio. I also leave out the butter if doing white choc.
I am not aware of any way to make your ganache "crust" other than to add powdered sugar and butter to it...but then it wouldn't be ganache anymore. It sets firm, not technically sticky but just like an uncrusting icing, it will smudge if you touch it.
So...just don't touch it! It's so delicious, who needs crusting icing?! 
I am not aware of any way to make your ganache "crust" other than to add powdered sugar and butter to it...but then it wouldn't be ganache anymore. It sets firm, not technically sticky but just like an uncrusting icing, it will smudge if you touch it.
So...just don't touch it! It's so delicious, who needs crusting icing?!
haha! I agree with you
- H
Great post. I've always wanted to try ganache.
Cakesdivine, are you using whipping cream or regular cream? How long do you whip if making whipped ganache?
Where I live you can only get Heavy Whipping cream. You might be able to get actual heavy cream (not whipping) in other places but in Texas, at least every city/place I have ever lived they only sell Whipping cream and Heavy whipping cream. So that is what I use. I use whatever is on sale and Great Value brand from Walmart is usually the least expensive & works marvelously.
I use 1 cup cream, 1/4 cup butter, to 12 oz of Hershey's Semi sweet or Special Dark choc chips. Bring cream & butter to a boil, add choc chips, allow to sit for 1 minute and then use hand wisk to blend until smooth. Then add 1 tsp of vanilla, and blend that in well. If using as a poured ganache I use it immediately, if I am going to use it as a whipped ganache for spreading like frosting, then I allow it to cool in the fridge for about 15 minutes then whip it in my KA until fluffy. I absolutely LOVE ganache!
Agreed on the white choc ganache to the 3:1 ratio. I also leave out the butter if doing white choc.
cakesdivine! does your ganache " crusts" a tiny bit or it still stays sticky?
re: crusting ganache. it does not cust, per say. But if you prepare a setting ganache which is a 2:1 ratio for reg/dark chocolate (3:1 for white), it will set up completely firm. whereas, you will not get finger prints in it when you just touch it. I only use setting ganache under my fondant. it is great to work with - much easier than BC and taste better IMO. I've never heard the 1:1 ratio used for setting ganache, unless that is for pourable ganache?
please do not add PS to the ganache it is so perfect in its simple for, and it is not ganache then 
HTH
re: crusting ganache. it does not cust, per say. But if you prepare a setting ganache which is a 2:1 ratio for reg/dark chocolate (3:1 for white), it will set up completely firm. whereas, you will not get finger prints in it when you just touch it. I only use setting ganache under my fondant. it is great to work with - much easier than BC and taste better IMO. I've never heard the 1:1 ratio used for setting ganache, unless that is for pourable ganache?
please do not add PS to the ganache it is so perfect in its simple for, and it is not ganache then
HTH
hey kcassano! HAPPY BIRTHDAY what a cute profile picture
thanks for your input!
- h
this may be a stupid question but when i go to the grocery store, i see "whipping cream" and "coffee cream"... neither of which say HEAVY CREAM. which one do i need for making ganache? i have tried using whipping cream for other things and found that over-whipping just makes it watery... and someone told me that continuing to whip can actually make butter. how do you make sure not to do this?
this may be a stupid question but when i go to the grocery store, i see "whipping cream" and "coffee cream"... neither of which say HEAVY CREAM. which one do i need for making ganache? i have tried using whipping cream for other things and found that over-whipping just makes it watery... and someone told me that continuing to whip can actually make butter. how do you make sure not to do this?
Depending where abouts you live depends on what the cream is called.
Here in Australia - Heavy Cream is just a cream with a higher fat content.
Whipping Cream is pourable - and can be used as is or whipped for what ever reason you require.
For Ganache...
Buy the *whipping cream* -
Bring to the boil -
Take off stove -
Pour over broken up chocolate -
Using either a whisk, spatular or an electric mixer - start mixing the two together until both are well combined...and all chocolate has melted into the hot cream.
You cannot over whip ganache - the longer you whip/combine it, it will just create more air bubbles - thats all....which will disipate when left to stand.
You can use the ganache straight away by pouring over your cake
OR
Allow to stand at room temperature for a few hours to firm up and then use it to fill your torted cake or cover your cake - or both
OR
Leave covered in the fridge for until you need it - (up to 5 days)
OR
Put into a container/zip lock bags and place in freezer for up to 3 Months.
As long as it isn't 100 degrees in your kitchen - ganache can be left out on your bench over night - it will not turn/go off as the boiling of the cream changes the creams structure.
Bluehue.
sabrosita--i am here in the states, and I use whipping cream for my ganache and specifically I use 'Deans' brand whipping cream. HOWEVEER, I make sure I use the pasturized kind and NOT 'ultra-pasturized'. Not entirely sure on the difference between the two, BUT the pasturized one specifically says on the side panel that is 36% milfat content. And there is one thing i DO know...you want that 30+% milkfat!!! happy ganaching.
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