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The Ganacherator - Page 2

post #16 of 45
Wow....what an incredibly generous thing to do - saving countless hours of frustration and ......waaait a minute.... Just who is this "McSprinkles" anyway? We North Americans can still remain a bit aloof while the Oz-ies come to us with their superiour golden tans, unattainable sexy accents, and "hold-on-Mate-till-I-wrestle-this-roo-before-icing-my-mud-cake" can-do attitude, but how can we not be seduced into becoming total puddles of melted ganache when they are so darn nice?
I echo Southern Cross.... "mcsprinkles, mcsprinkles, mcsprinkles"
post #17 of 45
Thread Starter 

Hi All! Long time no post for me.

Hope the Ganacherator is working for all of you.

Just dropped by to tell you  that The Ganacherator now has a new home!

www.facebook.com/theganacherator

The link to the spreadsheet is in the notes on the page. A few people have been unable to acess the notes via their mobile devices so I recommend using a PC or Mac to view them. And of course to download the spreadsheet.

Come on over and if you feel the ganache love, feel free to share the page.

Happy Ganaching!

Jane

post #18 of 45
Quote:
Originally Posted by southerncross View Post

Chuck Norris is from Oklahoma. Are you thinking of Paul Hogan? In any event, McSprinkles can take them all on and not even raise a sweat bead. I'm telling you, McSprinkles is a living legend. Our grandchildren's children will speak of McSprinkles in hushed and awed whispers as they eat ganached covered cakes. Long live, McSprinkles.

You are McSprinkles tho, so i guess you would say that... lollllllllllllllllll

 

Bluehue

post #19 of 45

Hi McSprinkles (Jane?)!

 

Thanks very much for sharing this, how generous of you! I've been using buttercream under fondant all this while, but intend to try ganaching instead, for a smoother finish.

 

Sorry if this is a bit of a noob question (and if this is already stated on your Facebook page, I can't access Facebook where I am now), but are the quantities generated intended to only cover the cake, or to cover AND fill? I noticed there's a "number of layers" input, so am guessing it's to fill as well, but just wanted to be sure.

 

Thanks again!

 

(p.s. my very first CC post. I love the forum, so nice to be part of a community which speaks the same language and shares the same ups and downs of the "caking" world :) )

facebook.com/CrumbsTheBakery - do come by for a visit!

 

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facebook.com/CrumbsTheBakery - do come by for a visit!

 

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post #20 of 45

What a great tool!  You shoud turn that into a phone app and sell it.  You'd make a ton!  Thanks so much.

Everything's better with sugar on it!
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Everything's better with sugar on it!
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post #21 of 45

Oh how awesome.  Thank you,  Thank you.  Just in time for me.  This week I have a cake to cover in ganache.  Thank you for all your hard work.

Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #22 of 45
Thread Starter 

Hi allycrumbs

If you are making a layered cake then you need to put the number of layers of cake that you intend to have in the box that says "layers".

So if you are making a 3 layered cake, put "3" in this box.

The Ganacherator will then calculate how much ganache you need for each layer and the whole of the outside of the cake to a thickness of about half a centimetre or just less than 1/4 inch roughly. There should be a bit left over for disasters too.  

 

Hope that helps, and welcome to the forum!

 

Jane :)

post #23 of 45
Thank you
Quote:
Originally Posted by mcsprinkles View Post

Hi allycrumbs
If you are making a layered cake then you need to put the number of layers of cake that you intend to have in the box that says "layers".
So if you are making a 3 layered cake, put "3" in this box.
The Ganacherator will then calculate how much ganache you need for each layer and the whole of the outside of the cake to a thickness of about half a centimetre or just less than 1/4 inch roughly. There should be a bit left over for disasters too.  

Hope that helps, and welcome to the forum!

Jane icon_smile.gif

Thank you, that's very helpful indeed! I hope to try ganaching my cake (instead of my usual buttercream), fingers crossed it'll work out well icon_smile.gif Much appreciated!

Ally

facebook.com/CrumbsTheBakery - do come by for a visit!

 

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facebook.com/CrumbsTheBakery - do come by for a visit!

 

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post #24 of 45
Just want to say THANK YOU! Just covered a 14" tier in ganache. This is the first time I've used ganache and the figures your spreadsheet provided were right on the money!
post #25 of 45

How can I save this thread?icon_eek.gif

post #26 of 45

Bookmark it

post #27 of 45

Thanks Mr Sprinkles x This is great xx 

 

Very much appreciated xx

post #28 of 45
Quote:
Originally Posted by allycrumbs View Post

Thank you
Thank you, that's very helpful indeed! I hope to try ganaching my cake (instead of my usual buttercream), fingers crossed it'll work out well icon_smile.gif Much appreciated!

Ally

 

Hi Jane, The Ganacherator gave me the perfect numbers. And yes, leftover for disasters are a must :) It's so much easier to work with ganache than buttercream under fondant, I don't think I'll ever go back! Thanks :) Ally

facebook.com/CrumbsTheBakery - do come by for a visit!

 

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facebook.com/CrumbsTheBakery - do come by for a visit!

 

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post #29 of 45

Thank you so much! I just downloaded and tried it out. Very easy to use and beautifully designed. I can't wait to try this out, no more playing the 'guessing game'.

post #30 of 45

thanks a 1000000 times. i was always ending up with too much ganache and you ended this waste.

how lovely of you to share this (btw beautiful designed) exel sheet.

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