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Ganache under fondant issuses

post #1 of 4
Thread Starter 
I made my ganache last night, let it sit out to set up. I put it on the cake today no problem. But, the ganache won't harden like it should. I think the problem is with the 2:1 ratio. I used a recipe I have used before and loved, but it is one for dipping strawberries in and I foolishly didn't measure the ingredients out to see what the ratio was. So, my question is...What do I do if the ganache won't set hard? I was going to cover the cake in MFF, can I still do that? Can I put a layer of buttercream over the ganache and them cover that in fondant?
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #2 of 4
Hi, if you put the cake in the fridge, it will go hard. I think it should be ok. But not to ure baout it. icon_smile.gif
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #3 of 4
Thread Starter 
I have the cake in the fridge right now and the ganache is firm, but as it sits at room temp it gets soft. I have read on here from 90% of people that you can't refridgerate fondant, which is what I am going to cover the cake in. So, as the ganache softens will the fondant sag and get wrinkley?
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #4 of 4
yes it will. i would scrape that off. then add more chcolate to your ganache to make it set up better and try again.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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