oy! I am making my daughter's birthday cake and making the ganache tonight. I am using white chocolate on the bottom tier, 12 inch round by 5 inches high. I used the Ganacherator to calculate how much chocolate and cream in will need (I know it is a 3:1 ratio), but the amoount given that i would need for the white choc is 2345 grams- it just seems so high!!!! I have about half that poured out now in a bowl and it is a lot.
Anyone have any insight? Does this sound correct? Has anyone covered a large round in white choc? What were your amounts (roughly)?
Thanks so much!!! I appreciate your help.
Now, onto make the dark chocolate for the top tier :)