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WHAT HAPPENED TO MY %$@!* GANACHE (PHOTO)?

post #1 of 36
Thread Starter 
i decided i would try whipped ganache for the filling in my easter cake.
the ganache decided it was not going to cooperate...
it turned out like cottage cheese (see my photo, yech!)

used a CIA recipe: 10 oz. semi-sweet and 1 2/3 heavy cream. did heating of the cream, melting of the chocolate, cooling to room temp, then refrigerating overnight. then it called for taking cold ganache and adding 1/3 cup cream then whipping. it never got smooth and had a oatmeal texture thing going on.

what did i do wrong?

thanks!
diane
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Diane
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Diane
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post #2 of 36
Mine did the exact same thing last week!!!!! I was dying to know what happened - I hope someone has the answer.

I used milk chocolate and heavy whip - equal parts let chill and did not add any more whip and it looked like that!
post #3 of 36
I don't fully understand the science behind why chocolate is a temperamental medium to work in. I had that same grainy problem with fudge awhile back. I know the slightest bit of water can make it seize up, so I just assumed I had done something wrong with adding liquids. (This is more a bump to the post than an answer, sorry for that, but I'd be interested to know as well)
Not even your scratch cakes can save you!
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Not even your scratch cakes can save you!
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post #4 of 36
Maybe it's too cold. How about setting the bowl on some warm water and mix it from there with a spatula? Then when it's soft and smooth you can put it back to the mixer to whip up again. Hope that helps.
post #5 of 36
I tried that too and it did the same thing again....
post #6 of 36
Okay, first off, you need to let it warm up to room temp. or else it will do what it just did, & thats called curdling. Your recipe, I'll be honest, I've never heard it done that way. Okay, heres what I do. Heat whip cream, chop up chocolate in food processor, pour heated cream into chocolate, while motor is running. Let cool, you may set in refrigerator until it reaches consistency of frosting. You can then frost or as I prefer (& most others) you whip it with wire whisk so texture is smoother & not as heavy as un-whipped ganache. If it curdles on you, you can even go back & remelt it together, start allover again from the cooling point. Now if you do a sourcream chocolate ganache, you melt the chocolate first,let cool, fold in sourcream, whip with wire whisk.
post #7 of 36
Ok. Well I wish that I'd known this about 3 months ago. I was SO mad!!! In a time-crunch and that happened to me. I swear, though, that it was my KA. Wesley does NOT do "as I wish" every now and again. I melted mine back down, took out my hand-held, and whipped away.
Eat Smart... Eat Cake!!!
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Eat Smart... Eat Cake!!!
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post #8 of 36
I agree that chocolate is a bit temparemental to work with. That said, I find the step of refrigerating the ganache overnight then adding cream to it when its cold a bit odd. The proportions seems okay though. I just saw a chocolate glaze from the cake bible that has butter to it. How about adding some soft butter? Honestly I don't know if that is going to work but someone else might have a (better) answer. icon_biggrin.gif
post #9 of 36
Exactly.Melt it back down again. Believe it or not ganache can be very friendly as it is very basic with not a lot of steps unlike say IMBC or SMBC. And by the way, I never have perfectly cooled ganache, I'm just not patient enough. No problems & it can sit out for a few days too! icon_smile.gif
post #10 of 36
If you add butter you are getting a glaze, as in poor it over cake, not frost on cake. Heres the thing about ganache, its the cream that makes it speadable, but it's the chocolate that makes it firm. If you leave it in fridge overnight it's gonna harden up (which by the way I've never heard of doing for frosting purposes, for making truffles yes, but not frosting), then you turn around and add cold or hot cream, BAMN, curdled mess. It's all about the right temperature with ganache & IMBC. And I'll say it again, if your ganache curdles on you, just remelt, don't add anything to it.
post #11 of 36
You definitely shouldn't have to add in extra cream.

How long did you whip it?
post #12 of 36
all this talk about ganache is making me hungry. I have some leftover cake last night with ganache on it. I'm off to go get a piece... icon_lol.gif

I digress...sorry
post #13 of 36
Quote:
Originally Posted by didi5

all this talk about ganache is making me hungry. I have some leftover cake last night with ganache on it. I'm off to go get a piece... icon_lol.gif

I digress...sorry

Don't feel bad, cause I just finished the last piece of banana cake with sourcream chocolate ganache. YUM! icon_biggrin.gif
post #14 of 36
Quote:
Originally Posted by didi5

all this talk about ganache is making me hungry. I have some leftover cake last night with ganache on it. I'm off to go get a piece... icon_lol.gif

I digress...sorry

Don't feel bad, cause I just finished the last piece of banana cake with sourcream chocolate ganache. YUM! icon_biggrin.gif
post #15 of 36
Quote:
Originally Posted by LaBellaFlor

Quote:
Originally Posted by didi5

all this talk about ganache is making me hungry. I have some leftover cake last night with ganache on it. I'm off to go get a piece... icon_lol.gif

I digress...sorry

Don't feel bad, cause I just finished the last piece of banana cake with sourcream chocolate ganache. YUM! icon_biggrin.gif



umm sounds yummy ...can I have a piece of yours too?
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