Ganache Quantities by Sally Cooper Cake Artist

With 10 years experience in the cake decorating industry, and 3 years solely finishing my cakes in ganache, I'm excited to share with you my quantity guide for making the right amount of ganache for different sized round cakes.

If you are already confident at making and working with ganache but are fed up with running out of ganache or having far too much left over then this guide is perfect for you.

The tables list how much chocolate and cream is needed for each individual sized round cake as well as a rough guide on how long you should place it in the microwave. I've also generated a table based on the amounto of ganache needed for common tiered cakes such as 8"/6"/4".

The quantities are based on a crumb coat only but the same amounts apply for the top coat despite generally using less, as I always like to have some spare. As the height of everyone's cakes, and the thickness of ganache applied, may differ slightly I've allowed a small contingency to accommodate this. 

I hope you find the tables useful!

What's included:

The guide includes:

• Quantity table for the amount of ganache needed to cover individual round cake sizes
• Quantity table for the amount of ganache needed to cover common tiered cake sizes.

Who is it for?

It is perfect for those who are confident at making and working with ganache but simply wish to know how much is required for each size cake to reduce the risk of waste or not having enough.

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A lot of blood, sweat and tears have gone into creating this guide for you to help you on your quest to make and work with ganache. Please respect that all materials in this course are the Intellectual Property of Sally Cooper Cake Artist and are protected by copyright. The guide is purely for your personal use and reference ONLY.

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