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Need help with ganache under fondant

post #1 of 9
Thread Starter 
Hi everyone , i have to make a tall cake covered in fondant but i whant to cover it in ganache insted of B.C. But i really dont understand the amounts for the ganache to get thick. I made it yesterday ( twice ) and did not work icon_sad.gif How should i do this please help !
post #2 of 9
Use this
Ink and download the spreadsheet. You can plug in your cake size and it will tell you how much you need of everything. Awesome! http://cakecentral.com/t/741743/the-ganacherator
post #3 of 9

What ratios are you using?  What kind of chocolate?  I use 2 parts dark chocolate to 1 part cream.  If using milk chocolate I use 3 parts chocolate to 1 part cream.

post #4 of 9
Quote:
Originally Posted by Alery View Post

What ratios are you using?  What kind of chocolate?  I use 2 parts dark chocolate to 1 part cream.  If using milk chocolate I use 3 parts chocolate to 1 part cream.

Ditto, and 3:1 white chocolate to cream as well

I'd rather be baking!
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I'd rather be baking!
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post #5 of 9
Thread Starter 
sorry for my english... I used Nestle chocolate chips 2 cups ( i dont have a scale ) and 1 cup of heavy cream and it didn't settle icon_sad.gif
post #6 of 9
Invest in a scale. Baking chips have additives that often make them unsuitable for ganache. Did you use baking chips?
post #7 of 9

dark chocolate is 3:1 ratio, white chocolate 2:1

post #8 of 9
How long did you let it sit for? I usually make it before I go to bed and when I wake up its usually ready to be spread. 8 hours or so. Just a thought.
post #9 of 9
Thread Starter 
Thanks for all the advice i would invest in a scale and try again ...thankS to all icon_smile.gif
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