Hello, I have just discovered your blog, thanks to a google search for the best white chocolate ganache - it led me to your post back in 2009 about ganache. I was wondering, what kind of coverage would you get with the quantities you suggested (750g choc & 225ml cream)? I'm making a 3 tier wedding cake covered in white chocolate ganache, and need to calculate quantities! Your cake creations are stunning & I will most definitely be coming back to your blog : )
I think my quanties are three quarters of the original batch size. Let me check my recipe tonight by I believe you need 1.3kg white chocolate and 450ml pure cream for a full batch. and I'd use that to cover 2 x 8inch cakes sandwiched together to make four layers. How big are your tiers?
Cheers, Petrina.
3:27 pm
Anonymous said...
This is my first time i visit here and I found so many interesting stuff in your blog especially it's discussion, thank you. bakeries in bentonville ar
2:31 am
We've have the great pleasure lately to produce some big cakes for customers that have pushed our skills to new limits, and I wanted to share them with you because they're just so delicious to look at!
The first was a Dora cake for a little girl turning three. Inside was a vanilla buttercake layered with white chocolate ganache. We spent quite a lot of time working up the colour density in the fondant to give this cake the vibrant theme that Dora is famous for. We thought it was all about the colours! But when our young customer laid eyes on it, the first thing she said was "Where's the monkey?". Turns out Dora doesn't go anywhere without Boots the monkey! Next time we'll have to work out how to incorporate him into the cake.
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Last weekend we made a cake for a new t-shirt company called Yellow & Co. Yellow's philosophy is quite simple - different colours represent different frequencies and you choose your colours based on the frequency you want to project. Cool, right? When we started this cake last Friday night, it was after a really tough day at work. I was feeling particularly low when I started working up all the different coloured fondants for The Colour Cake. For five hours I had these vibrant colours mere inches from my face. By the time the cake was finished my mood had completely changed and I could hardly get to sleep, I felt so re-energised.
On the inside of The Colour Cake we served a quadruple tower of chocolate cake sandwiched together with chocolate ganache. It was terrifying putting white fondant over the dark chocolate tower. I'm pleased to say there was not one smear of chocolate on the white. Phew!
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Close this window Jump to comment formHello, I have just discovered your blog, thanks to a google search for the best white chocolate ganache - it led me to your post back in 2009 about ganache. I was wondering, what kind of coverage would you get with the quantities you suggested (750g choc & 225ml cream)? I'm making a 3 tier wedding cake covered in white chocolate ganache, and need to calculate quantities!
Your cake creations are stunning & I will most definitely be coming back to your blog : )
9:22 pm
Hi Hannah,
I think my quanties are three quarters of the original batch size. Let me check my recipe tonight by I believe you need 1.3kg white chocolate and 450ml pure cream for a full batch. and I'd use that to cover 2 x 8inch cakes sandwiched together to make four layers. How big are your tiers?
Cheers,
Petrina.
3:27 pm
This is my first time i visit here and I found so many interesting stuff in your blog especially it's discussion, thank you. bakeries in bentonville ar
2:31 am