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:
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!
Thanks so much! :)
ReplyDeleteThank you! Your tips help me out all the time! I appreciate it!!!
ReplyDeleteThis is really helpful! Thanks for sharing, Jessica! :)
ReplyDeleteThanks Jessica! I ganached my first cake this weekend. Turned out great!
ReplyDeleteIt's really helpful....thank you.
ReplyDeletethks a lot for sharing,Jessica,i m going to give it a try.
ReplyDeletei 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
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!
DeleteBlessings!
thank you for your quick reply,i was so anxious to get my kids sick after eating leftover ganache just made few days ago!!
Deleteby 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!!
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 :)
DeleteThanks Jessica. This is really helpful. Knowing the amount of ganache to use can definitely be tricky.
ReplyDeleteYes! 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! :)
Deleteanother question,please!!!
ReplyDeletethe 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!!!!
Hi there!!
DeleteI 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! :)
helo i love your blog helps me alot. i jus wantedto ask a question about this topic lets say i want to fill my cake with buttercream and then ganache it from the out side where do i put the cake in the fridge or at room temp im a bit confused since you cant put the ganache in the fridge because of the fondant
Deletethanks soo much
Hi there!
DeleteYou can put it in the fridge to help the ganache to set up faster...and to store it if the filling is perishable. Just make sure to take it out of the fridge about an hour before you cover it in fondant so condensation won't be an issue! Cover it in fondant, then you could put it back in the fridge if you need to because of the filling.
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!
ReplyDeleteThanks Nicole! :)
DeleteHi 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.
ReplyDeleteHi 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!
DeleteHi 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
ReplyDeleteNo worries! :)
DeleteEach 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? :)
Hi! Jessica,
ReplyDeleteI have to cover a 3 tier chocolate wedding cake with ganache...what do I cover the outside if the cake with? Do I mix buttercream with ganashe? I don't want to use marzipan. The final touch is a firm ganache on the ouside and 'roughed up' with a fork. Thank-you for your help.
Aldyth
South Gfrica
Hi there!
DeleteSo, you want the final finish to be ganache right? If so, then make the crumb coat your final coat. You'll just need to hide the board on the bottom with a piped chocolate ganache border or a ribbon. That's what I would do. You don't need to mix buttercream into anything...just use ganache.
I hope I'm understanding okay!? Best wishes!!
hi jessica, can i combine the chocolate ganache for each layer and buttercream frosting on the sides then will cover it with fondant? thank you in advance, more power and God bless!
ReplyDeleteYes, you can fill the cake with chocolate ganache, crumb coat in buttercream and cover in fondant. I usually switch it though and fill my cakes with buttercream (lighter for filling) and crumb coat in ganache (such a great shell before fondant) and cover in fondant! :)
Delete