little cloud -
Did you have the right amount of chocolate to cream ratio...
The *oil slick* can happen if you don't have the right amount of chocolate.....
And sometimes it can happen if you boil your cream to long... the cream really breaks down and just doesn't incorporate the melted chocolate correctly.
Originally Posted by joandwade
Hi as we are talking ganach here does anyone live in a hot country and use ganache? I was wondering if you have the problem of it melting after you put the fondant on as you can't put the cake back in the fridge after the fondant is on as it sort of melts it the fondant. I live in a hot country and had this problem last summer with a cake I had to do.
You can put a ganached/fondant covered cake in a fridge....not that I ever do and wouldn't do.
Many dispute it but the cold dry air in a fridge can dry a cake quicker than if it left sitting on a bench.
And then again - many don't get to eat their cakes at the occasion for which they have been ordered.... so they wouldn't know if their cakes were moist - dry or otherwise.
If you use a good quality chocolate and use the right ratios - there is no reason why your ganache would melt under your fondant in hot weather.
I live on the west coast of Australia...
Our summers range from 30C - 45C ...... which equals 90F - 120C
Its Autumn now and still we are having days in the mid 30'sC... 90+F
Perhaps what you could do - is ganache your cakes in the evening when the weather cools a little.... maybe
I only use ganache as I know, no matter the temp it is safe to use...
Hope this helps