I wrote a spreadsheet to figure things like that out because I couldn’t find a tool with enough options out there already (paid or otherwise). Will be interested if anyone else knows of one. For a 5mm coating on a 7" round cake, 3" height my calc says 630g ganache. That’s roughly 400g choc to 200ml cream at a 2:1 ratio. There is a little extra in there as an allowance to make sure I don’t run short. Hope that helps xx
