How much ganache is enough?
Posted: 13 October 2008 08:42 PM   [ Ignore ]
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Hi everyone, I’m new to the forum. Next week I’ll be baking 60 cupcakes for my wedding in 2 weeks. There are 4 different batches, but I plan on frosting them all with a whipped chocolate ganache. The recipe I have calls for 16oz of bittersweet chocolate and 16oz of heavy cream, which makes 3 1/2 cups of ganache. My problem is I don’t know how much ganache is needed to frost one cupcake so I can’t calculate how much ganache I’ll need for all 60 cupcakes. Any tips or information is much appreciated!

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Posted: 13 October 2008 09:21 PM   [ Ignore ]   [ # 1 ]
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There are many variables affecting how much ganache you’ll need for each cupcake, for instance, how will they be decorated?  With a piped swirl? 

My best advice would be to make a trial batch now of both the cupcakes and ganache, then gauge your yield and go from there. 

Also, consider that whipped ganache must be refrigerated, it cannot sit at room temperature for hours the way a buttercream can.  Will that work for your arrangements?

Best of Luck!

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Posted: 13 October 2008 11:30 PM   [ Ignore ]   [ # 2 ]
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Eye ball how many cups of ganache you want to apply on each cupcake.  Lets say, you want 1/8 cup or 0.125 cups of ganache.  So divide 3.5 cups by 0.125 cups which is 28 cupcakes.

1/8 cup of ganache per cupcake sounds reasonable.  It is a high quality frosting that can be eaten alone!  So be generous.  If you want less, then multiply by 2 the results above.

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Posted: 14 October 2008 12:56 PM   [ Ignore ]   [ # 3 ]
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i usually figure 1/4 cup per cupcake. remember to wear a glove and wrap the end of the piping bag to keep from transmitting the heat from your hand. the good news is that you can keep ganache considerably colder than reg BC and still pipe it.

jen

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Posted: 14 October 2008 05:51 PM   [ Ignore ]   [ # 4 ]
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Thanks everyone! I was expecting to use a 1/4 cup as well, but didn’t know if that was a good assumption to make or not. I will be making the cupcakes next Monday and freezing them until frosting them Saturday morning. I was then planning on putting them in carriers in the fridge until leaving on Sunday for the reception site, an arboretum, where they’d be put out for display. The ceremony is outside in the morning in CT, and it’s been fairly cold in the mornings, so I think the ganache should hold up fine once out on the table.

K

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Posted: 15 October 2008 03:01 PM   [ Ignore ]   [ # 5 ]
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I’d make extra ganache if I were you…. just in case.  Don’t worry about leftovers… they freeze very well.

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