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Ganached cake sits out while covering/decorating? How many days is okay? - Page 2

post #16 of 18
Quote:
Originally Posted by mcaulir View Post

 

 

No, but I'm dieting as a result of eating way too many cake scraps, and DH gets sick of eating chocolate cake, seeing as that's mostly what people seem to ask for. He gets all excited if I make something different! I had to bin it in the end.

 

eww that most nasty four letter word

 

surprised the auto-censor lets it through ;)

 

yeah i need to get stay real with that

 

i lost 20 then 10 came back home

 

ruh roh

 

sorry for being off topic

 

~~~~~~~~~~~~~~~~~~~~~~

bad artists copy, good artists steal
pablo picasso

 

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bad artists copy, good artists steal
pablo picasso

 

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post #17 of 18

I'm taking a Chocolates & Confections course this semester. I'll ask my chef-instructor who is a professional chocolatier. I bet she can crack the mystery of the cracking ganache.

post #18 of 18

ooh good idea, vgcea

 

adding gelatin would remedy/strengthen it

 

(not that you wanna add one more ingredient just saying)

 

it's a temperature thing--different crystals tightening up

 

chocolate shrinks a bit as it hardens

 

~~gotta love those world pastry forum notes ;)

bad artists copy, good artists steal
pablo picasso

 

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bad artists copy, good artists steal
pablo picasso

 

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