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asked February 11th 2016

Another ganache question – sorry!

I’m a ganache virgin and want to fill and coat a cake using dark choc ganache but am confused about the ratio. SOme advise 2:1 and others 1:1 – which is correct or doesn’t it matter and is it best to use double or whipping cream?

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I’m a ganache virgin and want to fill and coat a cake using dark choc ganache but am confused about the ratio. SOme advise 2:1 and others 1:1 – which is correct or doesn’t it matter and is it best to use double or whipping cream?

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Hello KirstieR

Please don’t apologise, we’re all learning! Have a look at my blog for ganache quantities for different size cakes here: http://www.cakeflix.com/carry-on-ganaching-new-charts-and-recipes

It may also be helpful if you quickly take a look at my other ganache blog, the link is included above. It discusses the different ratios.
Another ganache blog which you may be interested in here:

The Shelf Life of Ganache – By madeitwithlove

The ganache used in the tutorials is made with double cream. This makes a stronger ganache for the application it is used for.
Hope this helps, please post again if you require any more inofrmation.

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