Hi Sharon! I’ve never tried that before so I’m not sure what the results will be, but feel free to experiment! After a quick Google search it looks like it’s possible with an equal amount of half and half. I just wonder about the final consistency without the additional fat that you’d get from heavy whipping cream.

I’m glad it worked well, Maggie! The ratio is by volume, not weight (1 Cup of chocolate to 1/3 Cup heavy whipping cream). 190g is a weight measurement and 80ml is a volume measurement, so you need to go by the Cups/volume measurement to get the 3:1 ratio.

Hi Nancy! I’m so happy to hear that your cakes are in demand and pricing cakes is such a good blog post idea! That was ALWAYS the hardest part of cake orders for me, but I’d basically charge a base price depending on the size of the cake and then try to calculate how much time the decorating would take me and add on from there (for example, $100 for a 6-inch cake as a base price, then go up from there depending on if they want custom decorations, lots of intricate piping, ganache drips, etc.). For the blood ganache, I’d use my white chocolate ganache recipe with AmeriColor Super Red: https://amzn.to/3Xngtjg. If you need to use more than 1/2 tsp of the food coloring, consider adding more melted white chocolate to the ganache to thicken it up (since food coloring is added liquid that could thin the consistency). Hope that helps!

Hi Whitney! First, I’d like to thank you for your amazing tutorials and
delicious recipes! Your videos have brought out my love of baking and I’m loving it! A couple questions, I’m making my son a birthday cake and I’m making a “blood” ganache drip. Do you suggest a specific food colouring to make it lol like blood? Also, I was wondering how you go about pricing cakes as I’m all of a sudden getting many requests to make cakes and I don’t know how to price them out! (Maybe new tutorial?) Thank you so much ❤️

Hi there! I’ve never tried that before, but I don’t think whole milk will have enough fat to turn the white chocolate into ganache. You can feel free to give it a go, but I can only recommend heavy whipping cream for best results.

Hi, if I don’t have any heavy whipping cream can I use whole milk instead?

Hi Paula! I’ve never tried that before but I bet it would work as long as you can heat it to simmering.