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How much ganache to cover an 8" cake?

post #1 of 22
Thread Starter 
OK, I'm planning on making some milk chocolate ganache. I understand the ratio is 3:1. I have 2 questions.

First do I weigh my cream? I know I need to weigh my chocolate, just double checking about the cream.

Second, how much do I need to do an 8" cake? I don't want to have tons left over. Although, how long does ganache last? Can it be frozen and used again?

Thanks! icon_smile.gif
post #2 of 22
Hi there Sugarmama
I do a weight to volume measure so measure the volume of the cream. In metric that's easy but I don't know the conversion for imperial measures...However...I have developed a little spreadsheet for just this purpose. It is called "The Ganacherator" and you can access it here
http://dl.dropbox.com/u/28726919/The%20Ganacherator.xlsx (newer version of Excel)
http://dl.dropbox.com/u/28726919/Ganache%20calculator_97_2003.xls (older versions of excel)
It allows you to put in the size of your cake and the number of layers and tells you how much ganache you need, then tells you the weight of choc and vol of cream (for both white and dark/milk chocolate)
Fortuitously, I just made some adjustments so that you get your weights and volumes in oz. and fl.oz.
I'm from Australia and we use grams and mls. which is not so useful to you!
My email is on the spreadsheet if you have any feedback or questions.
Hope it helps!
post #3 of 22
Quote:
Originally Posted by mcsprinkles

Hi there Sugarmama
I do a weight to volume measure so measure the volume of the cream. In metric that's easy but I don't know the conversion for imperial measures...However...I have developed a little spreadsheet for just this purpose. It is called "The Ganacherator" and you can access it here
http://dl.dropbox.com/u/28726919/The%20Ganacherator.xlsx (newer version of Excel)
http://dl.dropbox.com/u/28726919/Ganache%20calculator_97_2003.xls (older versions of excel)
It allows you to put in the size of your cake and the number of layers and tells you how much ganache you need, then tells you the weight of choc and vol of cream (for both white and dark/milk chocolate)
Fortuitously, I just made some adjustments so that you get your weights and volumes in oz. and fl.oz.
I'm from Australia and we use grams and mls. which is not so useful to you!
My email is on the spreadsheet if you have any feedback or questions.
Hope it helps!



This. Is. Awesome!!! You should make a separate post and it should be stickied!
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
Reply
post #4 of 22
*blushes*
Thanks Tails icon_biggrin.gif
post #5 of 22
I just like the name "The Ganacherator". Love it! icon_biggrin.gif
post #6 of 22
Thread Starter 
AWESOMENESS!!! Just great!

I do have one more question though... I thought that dark and milk chocolate had different ratios??? I though dark chocolate was 2:1 and milk is 3:1??? I thought milk and white both had the 3:1 ratio? So should I just do the conversion of the white chocolate for the milk choc as well? (did that make sense?)

THANKS for posting!!! You are genius to have made this up! icon_biggrin.gif
post #7 of 22
Hi SugarMama
In Australia we tend to use a 2:1 for milk and dark as they tend to be similar in softness and a 3:1 for white chocolate. If you want to use a 3:1 for milk choc then you could just use the white chocolate measurements the Ganacherator calculates for you, instead of the dark/milk ones too, if that makes sense. But, this can vary with the temperature of where you are from. In the summer months here I sometimes go 3.5-4:1 for white ganache if it is super hot and humid. So if you have had success with other ratios in the past, I would say stick with what works. I know that makes it harder to use the Ganacherator so it looks like I need to be able to build in some functionality around changing ratios for different climates. Leave it with me...
HTH!
post #8 of 22
Hi McSprinkles, I love the idea of your Ganacherator and commend you for creating it...I do have a question though, why are the measurements/amounts for a round 8" three layer cake so much more than for an 8" three layer square cake? 53 oz of ganache needed for a round cake which is 3 and about a third lbs as opposed to 13 oz of ganache needed for a square cake of the same size?
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
Reply
post #9 of 22
Hi Ladij,
You need to put 8 in the side 2 measurement box. If you are doing a square cake you can't leave that measurement blank. You'll notice the amount of ganache changes to 63oz. HTH!
Happy ganaching!
post #10 of 22
mcsprinkles - thank you for sharing your spreadsheet!!! Soooooo helpful!!!!!
post #11 of 22
Loved it! Oh does it make cake decirating so much easier
post #12 of 22
Ha! That's extra nifty! Thanks!
post #13 of 22

I LOVE your Ganacherator.  Thank you for being so generous and sharing it with us.   I look forward to putting it to good use.icon_biggrin.gif

post #14 of 22

Ganacherator=awesome!

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #15 of 22

This is fantastic!!  I'm so glad you shared this, thank you!! :)
 

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