Welcome to the Cake Decorators Q&A

I saw the video for the white chocolate shard cake, and in the recipe section it gives both white chocolate and white chocolate ganache, so do we need to make ganache and add more chocolate? I dont understand. sorry it may seem clear to others but Im confused

Hi Allthingspretty

The chocolate is for tempering only, just for making the panels and is completely separate from the ganache. The ganache is made with more white chocolate and double cream and is used for filling and enrobing the cakes. The harvested panels are then stuck to each cake as it is ganached.
If it helps, there is a ganache quantities chart for different size cakes and different types of chocolate here
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth

Happy New Year!
Thank you for this resource. I am new here and still getting used to the QA section.

Happy New Year BahaQueen and welcome to this wonderful site! It won’t take you long to navigate the whole site where you’ll find all manner of useful information and help. x