Welcome to the Cake Decorators Q&A

hi all please can someone help me im rubbish with math, with this heat im scared the wedding cake im doing is going to melt.
itas a 10” double barral cake covered with sugar roses all round from top to bottom ,

ive read on here to use 4:1 of white and milk ganahe is this corrct ?

what are the measaments for this please ?

im going to ganache and ice in massa tropic today travel to london friday and attache the roses friday eve and then deliver sat morning .

is there any other advise on what i can do as this is my first weddding cake !!!! x

Thanks

Angie x

Hi AngieH

Please could you let me know how tall your double barrel is. Is it 4″ double barrel or 6″ double barrel. Are you filling with same ganache, if so many layers.

tatal is 6” high
bottom cake madira buttercream and jam filling white choclate ganache outside, top cake chocolate sponge just battercream filling with milk ganache outside , just one layer of filling in each. xx

Hi AngieH

If you want to use 4:1 ratio of white or milk chocolate you will need 480g chocolate and 120g cream for each of the 2 x 3″ deep x 10″ round cakes. I usually use same ratios for white and milk because they both take a longer to set than dark. However, if you want to use 3:1 ratio for the milk chocolate you will need 450g chocolate and 150g cream.
My apologies for such a late reply. Hope all goes well tomorrow. xx

thank you all was well x

Happy for you all went well Angie xx