Welcome to the Cake Decorators Q&A

Help please
On Paul’s tutorial he uses 1.818kg chocolate with 1.127kg cream
This is not the 3:1 ratio that it talks about in the “how to ganache cakes without ganaching your teeth”

I’m new to ganaching!!! Lol

What shall I start with?
Thanks

Hello wardshar

The ganache chart is a guide based on the amounts Paul has used in past tutorials. I gave 3.1 ration for milk chocolate because it doesn’t set as well as dark and in my experience best treated as white. You can use which ever ratio you like, most people will experiment until they are happy with what works best for them. The ganache which is used in the tuorials/chart is just a basic type and works well for the intended application.

I’ve just ganached a 10 inch round cake using the quantities from that blog …. Did not have enough to cover the top of the cake at all !!!! Have had to use the rest of my ganache set aside for the middle tier of my cake … :0(

Hi kelticminx12345

The ganache quantites has been worked out using amounts used by Paul in past tutorials. It is based on one cake cut in half, filled and covered. I have stated in the blog that it is possible there may be a need to make slightly more depending on how thick the ganache is applied inside and out. Sometimes you may run slightly short, or there may be a little left over which can be frozen and used on another project. The chart is just a guide and not an exact calculation since everyone works differently. Good thing about ganache is how quickly another batch can be made up.