Hi, I am making my first ewedding cake for my brother and want to use ganache for the icing so it will be hard and can better put on the fondant. I am tryng to find a good receipt for ganache but I can't find one in teh cake central receipt area because every time I click to look at the other pages then it takes me to the home page. I think there is something wrong with the website. Anyone have a receipt that they can share with me???

THank you!

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

Follow that for method and quantities for dark chocolate. White and milk are same method but different ratio. Milk is between 2.5 : 1 and 3:1 dependant on cocoa fat content. White is 3:1.

For icing the cake I like to use the upside down method (google it to find out more). Other people like the Australian method (again google it).

There are the tutorials on the original link or you can register on this website to get a free tutorial for the owners method www.designer-cakes.com. The ganaching a round cake is on the Introduction Bow video.

HTH

I was actually just reading up on this on here today....this is a thread that has some tips and the ratio for chocolate to cream
Hope this helps
http://cakecentral.com/cake-decorating-ftopict-629422.html

Thank u