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Air bubble under ganache!

post #1 of 7
Thread Starter 

I tried using ganache under fondant for the first time today. The ganache has been on the cake since this morning and the cake has been sitting at room temperature for about 9 hours. I just looked at it as I was rolling out my fondant and noticed a HUGE air bubble under the ganache. 

 

I tried pin-pricking it and pushing the air out, but it only got worse. I ended up cutting out a fairly large area and it is like it is just not sticking to the cake. Is this normal? I was able to push it back against the cake and smooth it back out, but now I'm worried about putting on the fondant.

 

What could I have done wrong to cause this? I never hear people that use ganache talk about the air bubbles like with buttercream. I'm very discouraged.

post #2 of 7
The only thing I can think is that it formed when you were applying. I don't get bubbles in my ganache, when I spread it the consistency is like peanut butter. I'll apply, scrape, apply more to fill in holes, scrape.

Regardless if it's repaired and solid you should be fine. You can coat the entire cake with a thinned layer of jam or piping gel before applying your fondant so nothing goes anywhere. I'm sorry that's not much help!
post #3 of 7
Thread Starter 

Does the ganache coming in contact with buttercream have an adverse affect? I filled the cake with buttercream.

 

Also, when I first put the ganache on it was a little too thick. I should have heated it a little to make it easier to spread. I was watching a tutorial the whole time, but still didn't get my consistency right.

 

After I smoothed it the bubble came back. I tried fixing it again and thought it was okay, but when I put the fondant on it came back again. I ended up tearing off the fondant and scraping all of the ganache off too. At least my cake is in tact, so I don't have to re-bake.

 

I went on and covered it in buttercream and will put the fondant on in the morning. I'm so frustrated that I am calling it a night and going to bed.

 

I appreciate your response smckinney07.

post #4 of 7
The only other thing I can think of is that your cake settled after you applied the ganache or more likely there was a chunk of ganache rather then a bubble, since you said you had a difficult time reaching the proper consistency. I don't think the BC filling would have anything to do with it.

Check out InspiredByMichelle Blogspot she has step by step videos from making ganache to covering it with fondant.

It gets easier with practice just like BC. I'm sorry you had a bad experience the first time. Another thing I read (not sure if it's true) is that you shouldn't use a wooden spoon when stirring ganache. No explanation and again not sure if it's true just thought I'd throw that out there.
post #5 of 7
Thread Starter 

Thank you for your help. My consistency was definitely too stiff when I first applied it to the cake. I will not give up on the ganache. I just won't use it for a customer again until I get it right!

post #6 of 7
Your very welcome. I'm attaching a link that might help, I just love her method and use this to ganache my cakes every time-it shows the consistency you need, visuals on melting and ganaching cakes.

http://inspiredbymichelleblog.com/2011/03/30/how-to-make-chocolate-ganache-for-decorating-cakes-3/

Hope this helps
post #7 of 7
Thread Starter 

Thanks!

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