Quantities For Covering Cakes With Ganache

Before we dive into the right ganache quantities for covering cakes, how to make ganache, and achieving a flawless finish, I must start with OMG!!! I finally get what all the fuss is about! Ganache literally rocks my world! No more buttercream on the sides of my cakes for me!

I recently agreed to make a buttercream cake in the middle of summer as a one-off. But as the date was fast approaching, I started stressing, checking the weather, thinking, Oh no! What have I agreed to? The heat will make it melt!

ganache covered cakes

Then I thought, I’ll just add white food coloring to white chocolate ganache and go with that instead! Loved it! In fact, I loved it so much that I was thinking, Why even bother covering with fondant? It creates a beautiful, clean, hard surface perfect for decorations!

Now, of course, working with ganache might be a bit more pricey, and yes, it’s another skill to master, but with the right tips, you’ll be able to speed up the process and nail the perfect ganache quantities for covering cakes.

Ganache Cakes for Sharp-Edge Fondant

When it comes to achieving those sharp edges under fondant, you can either go with dark chocolate ganache or white chocolate ganache. Personally, I tend to use dark chocolate ganache for cakes that will be covered with fondant, as it provides a smooth and stable base with just a thin coating. One question I frequently get is: Can you use dark chocolate ganache for all types of cake sponges? The answer is a resounding yes! You’ll find that dark chocolate ganache is the go-to under all fondant-covered wedding cakes, even in places like Selfridges. However, mixing dark chocolate ganache with lemon cake feels off to me—it just doesn’t sit right!

Important Tip: If you're making a tiered cake with different layers, ensure that the ganache color is consistent across all tiers. Mixing white chocolate ganache with dark chocolate ganache will result in an uneven look—whiter layers will stand out, and darker layers may appear off-white, which won't match. Trust me, it's noticeable! Learn from my mistakes.

how to ganache cake

Ganache Cakes or Buttercream Cakes?

If you’re considering ganache instead of buttercream for birthday or wedding cakes, I recommend opting for white chocolate ganache. You can also add edible gel colors to create beautifully colored cakes.

Tip: Use oil-based colors like those from Squires Kitchen or Color Mill. They mix more evenly into the ganache, are highly concentrated (so you'll need less), and won't alter the ganache’s consistency. This is crucial because we want the ganache to set firmly.

Quantities of Ganache to Cover the Outside of Cakes

When it comes to determining the right ganache quantities for covering cakes, I always make a large batch and freeze any leftovers in Tupperware, just to be safe. It’s perfectly fine to do this—just take it out the night before and let it come back to room temperature before using.

Here are the approximate ganache quantities for covering the outside of cakes:

  • 500g – 6″ cake
  • 700g – 8″ cake
  • 900g – 10″ cake
  • 1200g – 12″ cake

Ultimate Cheat Sheet - Cake Portion Guide

Download your free Ultimate Cheat Sheet – Cake Portion Guide! This handy PDF is every cake maker’s go-to guide for cake portions, fondant, and ribbon sizes for each tier, whether round or square. Perfect for ensuring your cakes turn out perfectly every time!

cake portions and fondant quantity guide
Download Cake Guide Here >

Chocolate Tips

Tip: Use chips or buttons: They melt more easily without requiring too much heat! If you only have a bar of chocolate, keep it in the bag and smash it into smaller pieces with a rolling pin—it’s much easier. Wholesalers for cheaper chocolate chips: Always a good option for saving money.

Dark Chocolate Ganache

  • Cocoa Content: Use chocolate with a 70% cocoa content.
  • Ratio: The ratio of dark chocolate to double cream is 2:1.

White and Milk Chocolate Ganache

  • Cocoa Content: 30% cocoa content.
  • Tip: For white chocolate ganache, use higher-quality chocolate like Lindt, as others can be too oily.
  • Ratio: The ratio of white chocolate to double cream is 3:1 in hotter months 4:1
chocolate ganache

How to Make Ganache

  • Add cream and chocolate to a glass bowl.
  • Microwave for 1.5 minutes to get started.
  • Stir the cream and chocolate until well combined.

If needed, pop it back in the microwave for 10-20 seconds at a time until the mixture is smooth with no lumps.

Tip: A glass bowl helps retain heat, reducing the need for additional microwaving.

Important: Do not overheat, as it can cause the ganache to split. It’s better to let smaller lumps melt from the bowl’s residual heat rather than risk overheating.

  • Allow the ganache to rest at room temperature until it hardens—this usually takes about 2 hours. If you need it sooner, place it in the fridge, stirring every 15 minutes for an hour before leaving it out.
  • Soften the ganache for a few seconds before using.

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