Ganache & Buttercream Ratios: Parts, Shares and Scaling a Formula
This lesson is part of the course
In this lesson
You turn chocolate-to-cream ratios into shares, split each ganache job into grams of chocolate and cream with a lookup, and scale the buttercream base formula to the amount an order needs, rounded to 5 g.
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Lessons in this course
- Servings per Tin: Portion Sizes, Top Areas and a Servings Chart Locked
- Tier Plans: Guest Count, Real and Dummy Tiers, Kitchen Cake and Height Locked
- Batter Batches: Scaling from a Reference Tin and Counting Base Recipes Locked
- Frosting & Filling: Top and Side Areas, Coat and Filling Grams Locked
- Fondant: Rolled Diameter, Sheet Weight and Packs to Open Locked
- Ganache & Buttercream Ratios: Parts, Shares and Scaling a Formula Locked
- Decoration Time: Complexity Levels, Sugar Flowers and Piped Borders Locked
- Pricing & Orders: Cost-Based Price, Price per Serving, Delivery Fees and Lead Times Locked