Posts by craigas

I was asked to do a cake for a charity cake auction. I want to do a chevron pattern out of fondant using 2 or 3 colors. Does anyone know of a tutorial? Thanks!

Great thanks so much for the help. Next time I will just use the 2:1 ratio and save myself all this trouble

I refrigerated it after adding more chocolate and it firmed up but now that it is at room temp again it is spreadable. If I want to put in on a cake under fondant will it be ok?

IT is definitely spreadable but maybe once it is spread thin on a cake it will harden? I just hate to ruin an entire cake with it if it isn't the right consistency.

I think I did use a recipe for poured ganache as it was so runny! I added some more melted chocolate and its a little better but it should still be hard at room temp right?

Thank you both! It is at room temp and still a little runny after leaving it in the fridge last night. I will try adding some more melted chocolate. I don't know why it didn't work to start with, I followed the recipe exactly...

I made chocolate ganache and left it at room temp thinking it would harden up so I could cover a cake with it. Many hours later it is still runny, if I put it in the fridge and it hardens up can I bring it back to room temp and cover my...

Thanks everyone, I appreciate the help! It is definitely air trapped and I think it is because I didn't let the cake settle, I am always in such a hurry!

Lately I have been having trouble with my fondant bulging. I have no idea why it is doing it because it goes on just fine then after the cake sits for a few hours it starts to bulge on at least one side. Any ideas? I could really use...

Thank you!