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Determining amount of chocolate & cream for ganache?

post #1 of 3
Thread Starter 
I will be making a cake next week that will be covered in ganache then in fondant. I've only made one other cake with ganache and I truly lucked out in how much I made that it was just enough.

How do you determine how much chocolate and cream to use for your cakes?

I'll be using a semi-dark chocolate, so I know that the ratio is 2:1. But I'm just not sure how much I should actually make.

My double barreled cake will be 7-8" tall 8" round, and the top tier will be a 4" tall 6" round. I will be using buttercream for the filling. I'll probably have the ganache be about 1/4" thick.

If you've got any formulas to share, or if there is a chart somewhere that shows this, I'd be very grateful for your help.

Thank you!

Don't bite off more than you can chew.  One day you may not be able to swallow.

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Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
(4 photos)
First Communion
(2 photos)
Baby Shower
(4 photos)
Reply
post #2 of 3
HI, will this help. So many on this site uses this


http://www.artandappetite.com/category/recipes/
post #3 of 3
I always make 2lbs chocolate to 1lb cream ganache amounts at a time. That amount has covered a 6" round & 9" round both 4"H or 6" square & a 8" square cake both 4"H. My cakes shrink just about 1/2" and I use a 6" cake circle for a 6" baked cake.
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