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Does the 2:1 ganache ever soften?

post #1 of 35
Thread Starter 

I tried the higher ratio ganache today, because I'm also going to try fondant for the first time. 

I cannot believe how hard it is.  What happens as it comes back to room temp? Does it ever soften a little?

 

I'm not sure I like the idea of a solid coating around my cake, although it will probably never go stale! :

icon_wink.gif

 

a second question: I put it on a cold cake, and it was hard before I really got the finish smooth. should I go back and carve it, or leave it with small imperfections? Should I have put it on a room temp cake?

 

jen

post #2 of 35

Did you put it in the fridge, freezer? It only gets really hard for me if I put it in there, leave it at room temperature for a few hours and it should be spreadable like peanut butter.
 

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post #3 of 35
Thread Starter 

I did leave it at room temp until I covered the cake with it. Now it's on my cake and became hard, almost immediately. 

post #4 of 35

Just use a metal bench scraper or spatula and hold it in boiling water, once it's hot enough it should melt away any imperfections. 

post #5 of 35

I had that problem the last time I made ganache - rock hard ganache :(  I don't know that this is the correct way to do things, but I ended up microwaving it for about 30 seconds and mixing it until everything was melted together.  Then I put it in the fridge for about 15 minutes until it was about the consistency of buttercream.  That gave the cake enough time to warm up a little, too...  Once it was on the cake it did harden up quite a bit but I didn't have any problems with cracking and it was easy to cut and serve the next day.

post #6 of 35

It's not rock hard in your mouth though. It's easy to cut and it melts in your mouth. Don't worry!

post #7 of 35
Thread Starter 
Quote:
Originally Posted by mcaulir View Post

It's not rock hard in your mouth though. It's easy to cut and it melts in your mouth. Don't worry!

this is what i wanted to know, as well. thanks eveyrone

post #8 of 35

Oh and yes, you should put it on a room temp cake in future.

post #9 of 35
Quote:
Originally Posted by SugaredSaffron View Post

Did you put it in the fridge, freezer? It only gets really hard for me if I put it in there, leave it at room temperature for a few hours and it should be spreadable like peanut butter.
 

 

 

Quote:
Originally Posted by LisaPeps View Post

Just use a metal bench scraper or spatula and hold it in boiling water, once it's hot enough it should melt away any imperfections. 

 


N.B: Sorry to hijack your post ellavanilla but its also a ganache question (in the UK).

 

Hi LisaPeps and Sugared Saffron; I notice you are both from the UK too so please may I ask you a question? I actually posted this on another thread but have only had one reply. Can you both please tell me what is the name of the best chocolate here in the UK you use for making your milk, dark and especially your white ganache please? Thanks ladies.

 

Here's what I posted on my previous thread;

 

"Hello fellow UK bakers. I have always used buttercream under all my fondant covered cakes for years. However; I really would love to give ganache a try and possibly convert to it if successful in making a good ganache. I have read horror stories where the ganache didn't set up hard under the cake and was 'squidgy' and melted under the fondant. This has therefore been the only reason I've been reluctant to ever attempt making ganache. I have thoroughly read up on ganache and the appropriate cream (Whipping Cream with 35% fat content if I'm right) to chocolate ratio and now feel more ready to 'take the bull by the horns' and actually make ganache for a cake trial.

 

Please can anyone kindly tell me from their experiences; what is the best brand or the name of the; Dark, Milk, and especially WHITE chocolate they use to make their ganache; regardless of price. What supermarkets, websites or shops sell them please. Any advice will be immensely appreciated. Thanks in advance! icon_smile.gif"

post #10 of 35
I always ganache my cakes cold and haven't had an issue.

I know that Torta Couture cakes uses belcolade white chocolate for her white ganache. Her cakes are perfection.

I use Sainsburys basic white and dark. Their chocolate is surprisingly good quality considering the price. I don't make milk chocolate ganache but I wouldn't use cadburys or galaxy, you'd need to use a good quality chocolate for that. You need to make sure you use the green whipping cream to make it.
post #11 of 35
Quote:
Originally Posted by LisaPeps View Post

I always ganache my cakes cold and haven't had an issue.

I know that Torta Couture cakes uses belcolade white chocolate for her white ganache. Her cakes are perfection.

I use Sainsburys basic white and dark. Their chocolate is surprisingly good quality considering the price. I don't make milk chocolate ganache but I wouldn't use cadburys or galaxy, you'd need to use a good quality chocolate for that. You need to make sure you use the green whipping cream to make it.

 



Thanks ever so much Lisa. And good to know its affordable too icon_smile.gif

post #12 of 35

It's probably because you used a 2 to 1 ratio too...usually chocolate I use is 3 to 1 and white chocolate 4 to 1.  I can't imagine a 2 to 1.  The 3 to 1 gets pretty firm as it is.  I have heated a few TBL of cream and added to already made ganache to loosen it a bit, it still dries nice and use the hot knife to smooth it out.  It does seal the cake really good!! lol...

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post #13 of 35

I do 2:1 for dark chocolate and it works fine... the rock hardness is what I normally get but I find that as long as once it is covered in fondant, and it sits in the kitchen while I work out the decorations, then it goes to the customers venue/house, then gets served and cut, it is no longer rock hard!
As for white chocolate I always find that when I do 3:1 I get big lumps of white chocolate that hasn't melted, so I use less.. I measure out 3:1 then take out a few handfulls and it's about right.

post #14 of 35

I hope this isn't a stupid question.

I see  many people using ganache and I have been trying to understand it the last few weeks, so my question is...  Is this always done in  3 steps- buttercream, ganache and then fondant?  Although the cake are beautiful this seems like it would be a  very expensive way to frost a cake. 

post #15 of 35
Quote:
Originally Posted by lorillc View Post

I hope this isn't a stupid question.

I see  many people using ganache and I have been trying to understand it the last few weeks, so my question is...  Is this always done in  3 steps- buttercream, ganache and then fondant?  Although the cake are beautiful this seems like it would be a  very expensive way to frost a cake. 

I only ganache, then fondant... I have never bothered with buttercream, it doesn't seem to be a step that I need to worry about and have never been asked to do it by a customer.

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