Tuesday, January 15, 2013

How much ganache do I need?

If you're like me, you get into a cake project and after you're done wish you would have written down what you used!!!  I have done this SO many times!  It's as simple as a piece of paper and a pencil, but I just get so focused that I don't think about taking notes while I'm working.

So, while I had some fresh ganache made, I decided to take some notes!!  Have you ever wanted to know "How much ganache do I need to fill an 8" cake?"  Well, I've got some answers for you! :)

Now, before I give you my weights, I have to say that I like a NICE generous amount of filling in my cake.  I usually try and do 1/2 ratio to cake.  So, if my cake layer is 1" thick, then my frosting will be close to 1/2" thick.  For ganache filling, you might use a bit less because it's so dense!  For the ganache I made the filling about 1/3" thick.  Filling is one of the best parts of a cake! :)

Here's what I discovered worked for me!  Again, this is dark chocolate ganache (a ratio of 2 parts dark chocolate to 1 part heavy cream).  For the recipes, how-tos and tips, click here and scroll down to ganache.

Square:
For a 10" square cake: 14 oz ganache per layer
For a 8" square cake: 11 oz ganache per layer
For a 6" square cake: 8 oz ganache per layer

Round:
For a 8" round cake: 7 oz ganache per layer
For a 6" round cake: 4 oz of ganache per layer

So, if you know you're going to make an 8" round cake and you're going to have 3 layers of ganache in there, then you'll need 21 oz. of ganache.  Using the ratios of 2:1 to make the ganache, you know that you can use 14oz of dark chocolate and 7 oz of heavy cream to get your 21 oz!!  That's how much you'll have to make! :)  Just weigh everything out so you know each layer gets the same amount and you'll be set!  Now, to be safe, I'd round up and make 16oz of dark chocolate and 8 oz of heavy cream.  That way you'll have some extra for a midnight snack!! :) YUM! - or truffles!

I'll have to do this for buttercream too!  So, stay tuned!

Have a great week!!  Blessings!



27 comments:

  1. Thanks so much! :)

    ReplyDelete
  2. Thank you! Your tips help me out all the time! I appreciate it!!!

    ReplyDelete
  3. This is really helpful! Thanks for sharing, Jessica! :)

    ReplyDelete
  4. Thanks Jessica! I ganached my first cake this weekend. Turned out great!

    ReplyDelete
  5. It's really helpful....thank you.

    ReplyDelete
  6. thks a lot for sharing,Jessica,i m going to give it a try.
    i was wondering how long can i keep ganache in fridge,i m always asking if i can use it again or if i have to throw the leftover.
    i ve even heard i can freeze it.
    could you tell me more about it,please?
    tks again

    ReplyDelete
    Replies
    1. You can keep it in the fridge until the expiration date on the heavy cream that you used. Then, you can freeze it. It freezes beautifully! Just make sure to take the lid off when you set it out to come to room temp so that any condensation doesn't drip into your ganache. Once at room temp, zap it in the microwave 15 secs at a time until you get it to a buttercream consistency!

      Blessings!

      Delete
    2. thank you for your quick reply,i was so anxious to get my kids sick after eating leftover ganache just made few days ago!!
      by the way,congratulations for your talent,you are very professionnal,everything you do is just so"clean",so neat!!!
      thk you very much for sharing your experience,your recipes and your tips.you are a good help for beginners like me!!

      Delete
    3. Thanks for the post! Very helpful! Btw, I've read in several place that ganache does not need any refrigeration. I've left it out at room temp several times as well and it stays perfectly fine :)

      Delete
  7. Thanks Jessica. This is really helpful. Knowing the amount of ganache to use can definitely be tricky.

    ReplyDelete
    Replies
    1. Yes! It's perfect at room temp! Which is why I love using it with fondant because I don't have to keep it chilled to keep it firm! :)

      Delete
  8. another question,please!!!
    the place where i live is an island,this is difficult to find chocolate,and when i can find some,it's no quality choc;and expensive as well.
    but ,since i ve discovered choc ganache,i can t go back to buttercream.
    well,my question is:do you think i can fill and crumbcoat my cake with buttercream,and then frost it with a big layer of chocolate ganache to get it firm and smooth?
    i was thinking about it,but no time to try yet;perhaps you know something about it?
    what do you think about that idea?
    thank you for your help,Jessica.i have so much to learn!!!!

    ReplyDelete
    Replies
    1. Hi there!!
      I actually rarely fill my cakes with ganache...usually it's always buttercream! :) I just had it out and wanted to experiment with it. I usually always do buttercream filling with a 1/8-1/4" layer of ganache on the outside for the shell. So, that saves A LOT of ganache! - and I think tastes a bit better as it's not so rich. I hope that helps! :) You just don't want to crumb coat in buttercream and then try to ganache over the buttercream...that doesn't work out! :)

      Delete
  9. Can't even tell you how much your blog helps me on a regular basis. This one especially! Thanks again and keep up the awesome work!

    ReplyDelete
  10. Hi Jessica. I just love your blog and have learned a lot from you. I find it difficult to cover my ganache coated cakes with white fondant as you can see the dark ganache through it. Pls help me. Thank u for all your help. I don't like white chocolate ganache and it is too hot where I live for coating cakes in smbc.

    ReplyDelete
    Replies
    1. Hi there! :) Thank you for your sweet words on my blog. Unfortunately there really isn't anything to do about the dark ganache and white fondant. The fondant does appear a little darker when on a dark ganache cake. If you can roll it a bit thicker, that does make a difference. The only time I've had issues with it is when I use the same white fondant for decorations...then the color is not the same. It is what it is...I'm sorry I don't really have a solution. I also don't like white chocolate ganache, so I just deal with the color issue. Honestly, unless you point it out, most people don't notice. Blessings!

      Delete
  11. Hi Jessica. Pls forgive me but I am so confused. YOu say that you if you need 21 oz for a 3 layer 8", you would use 14oz choc plus 7oz cream. How do you get to that? sorry if I sound dumb! lol

    ReplyDelete
    Replies
    1. No worries! :)

      Each 8" round layer needs 7oz of ganache filling. If my cake has four layers of cake and 3 layers of the ganache filling, 3 layers of filling x 7oz = 21oz. Does that make sense? :)

      Delete
  12. Q: I have a question about ganaching cakes. I have a friend who would like me to make her an Ombre cake using buttercream - can I use ganache as a crumb coat to give a sharper shape and then apply buttercream, or will this react and not set - don't want to make a mistake as this is a four tier cake and will work out costly if I get it wrong!!! - many thanks Adrienne

    ReplyDelete
    Replies
    1. I haven't done that before but think it would work fine as long as it stays cool. I can see in a warm environment that the buttercream might slip from the ganache since it's such a smooth surface. I wish you the best!! Let me know how it goes if you decide to do it! :)

      Delete
  13. Hello, Do you know how much ganache is needed for 14" square cake per layer please? Thanks

    ReplyDelete
    Replies
    1. Hi there!
      If you follow this link, you can download "The Ganacherator" which is a spreadsheet that helps you figure out how much ganache you need. To just figure out a layer, put the height of the cake at zero.
      http://cakecentral.com/t/741743/the-ganacherator

      *According to that program, you'll need 39oz of ganache per 14x14 square layer.

      Delete
  14. Hi Jessica,

    I've seen in one of your replies above that you rarely fill your cakes with ganache. I wanted to do this for a cake I will be doing next week. Basically fill a 10" round cake 4 inch high and crumb coat with ganache. Do you think this will work/taste good? Thank you so much for your help.

    ReplyDelete
    Replies
    1. It would be delicious and incredibly rich!! So plan less cake as your serving sizes will be smaller. Yum!

      Delete
  15. How do I calculate the amount of ganache needed if I am only doing crump coat with ganache? Filling would be in butter cream.

    ReplyDelete
    Replies
    1. If you click on this blog post and scroll down to Ganacherator, and click on that link to download the spreadsheet, you can input how big your cake is, but put in zero layers and it will give you the amount of ganache for just a crumb coat.
      http://www.craftsy.com/blog/2013/06/how-to-make-ganache/
      Blessings!

      Delete