I will baking some cakes and will not be able to keep them refrigerated for about 7 hours. I’m looking for the ideal ganache ratio,(to be used as a frosting just over the top of a sheet cake and as a filling in another cake) that will be fluffy/soft(essentially not harden completely) but will not melt at room temperature.

I would like to know if the 2:1 ratio is ideal for this. I know buttercream would probably be a better choice but I prefer the taste of ganache.

I look forward to your response. Thank youuu !

Oh no, Robyn, what a mess! I’m so sorry that happened. It actually looks like the issue was the ratio of ingredients. A 1:2 ratio creates a very thin, pourable ganache, which is great for drizzling on the top of a cake but much too loose for filling a cake. For a thick ganache that works as a filling or frosting, you’ll want to use our specific 1:1 ratio, which is 227 grams chocolate to 240 grams heavy cream. If you’re in the UK or AUS/NZ, “thickened cream” typically has a slightly lower fat content (around 35% vs. 36%+ in the U.S.), but that small difference shouldn’t cause major issues. I’d recommend adjusting to the correct ratio, and you should get the results you’re looking for. I’d love for you to give it another try, please let us know how it goes!

Hi Nya! It completely depends on the temperature/humidity of your kitchen. The cooler your climate, the quicker the ganache will begin to thicken. Tessa actually shared details on how to store ganache above the recipe here. I recommend storing any leftovers in an airtight container in the freezer. Hope that helps!

Hi Mai! Check out Tessa’s storage instructions in the Tip Box above the recipe, under the heading ‘Storage: How to Store Ganache’ 🙂

Hi Ari! It depends if you’re looking to use ganache instead of a frosting / underneath fondant, or as a drip over buttercream. If you’re looking to use it instead of a frosting to coat the cake, I would recommend using the 2:1 ratio. If you wish to make a ganache drip, like in this Guinness Chocolate Cake with Irish Buttercream recipe, I would recommend the 1:1 ratio. I hope that helps! Happy baking 🙂

Hi Shayla! We don’t typically use milk chocolate, so we don’t have a specific ratio/measurement to provide for you. I would recommend sticking fairly closely to the ratio Tessa provides for your desired ganache texture, and just reduce the cream slightly to prevent your ganache from being too soft. Tessa includes a couple more notes for this in the Tip Box, above the recipe. Good luck and happy baking!