Welcome to the Cake Decorators Q&A

Can I ask how people manage with making large quantities of ganache? Especially with wedding cakes but even for single tier larger cakes.

for instant tonight I have had to use 2.2kg white chocolate and about 750ml cream for ganache for my cake. That’s just for one tier. Doing that in the microwave is a challenge because there’s only so big a bowl that can fit….but needs to be big enough to take all that chocolate.

Help please!

Hi Sodevine

I make ganache for one tier of cake at a time. This way each tier has a fresh batch of ganache instead of a batch which has been waiting in the fridge. If your microwave can’t hold large bowls divide the chocolate into two smaller bowls and share the boiled cream between the two. It doesn’t take long. Hope this helps,

Thanks so much. I don’t know why it didn’t occur to me to split it between bowls. Also a better idea to do for one cake at a time. Thank you

Glad to be of help!

Hi
I’ve just finished a baby shower cake , 4 tiers – a pull along trolley with stacked building bricks. Like MIWL I broke the quantities down. However what I found useful was I put the white chocolate through my Magimix to break it down really fine from the buttons (Becolade). When the boiled cream was added the chocolate melted really quickly. Just a thought and I appreciate not everyone has a Magimix/liquidiser.