Welcome to the Cake Decorators Q&A
Don’t worry, add a a table spoon of cold cream to it and mix gently. Look here for the fix:
Keep adding more cream until the ganache becomes smooth again. How’s it going?
The lumps of chocolate is because of the cold cream. Try very gently warming the ganache in the micro wave.
Warm it on the low setting for 5 seconds, gently mix. If the lumps are still there warm the ganache again and mix gently. The warmth of the ganache should melt the chocolate. Ganach doesn’t need vigorous mixng, that’s what makes it oily and grainy. It also needs to be warmed very gently otherwise the chocolate burns.
Do you have a stick blender? If you do, place the ganache in a tall jug and blend the ganache on low without incorporating too much air into it. If it still stays grainy it may be because the chocolate has burned and there is no fix.
Thank you again – you’ve been so helpful. I’ve tried all that you said – now used double the cream quantity! It tastes fine but still grainy – I don’t know how the chocolate could have burned? I boiled the cream and poured over and stired? I did mix to much I think tho as it didn’t seem to be melting so that’s prob why it split and went oily – could the cream have been to hot?
I’m at a loss now as I have to start decorating the cake tomorrow and I have no more chocolate left to make any more tonight.
It might be ok in the morning. I don’t think the cream was too hot but certainly over mixing will make it oily and grainy. One last resort if you haven’t thrown it out, try a little warmed cream and mix gently. Sounds like the chocolate has seized, the warm cream might just save it. I’m so sorry you had all this trouble, lots of people do and then finally get! Did you follow Paul’s tutorial in the free beginners section? I meant to ask you earlier. It’s here: http://www.cakeflix.com/using-ganache-introduction-to-ganache
I think it was the over mixing – I haven’t thrown it out, I’ll try the warm cream in the morning and see if that works. Should I heet it first before I add the warmed cream? My concern is if it is ok I now have double the amount of cream in it – worried it won’t set.
I’m guessing that I won’t be able to make more in the morning and use the same day? Looks like it will be butter cream!
I think it was the over mixing – I haven’t thrown it out, I’ll try the warm cream in the morning and see if that works. Should I heet it first before I add the warmed cream? My concern is if it is ok I now have double the amount of cream in it – worried it won’t set.
I’m guessing that I won’t be able to make more in the morning and use the same day? Looks like it will be butter cream!
Yes you’ll need to bring the ganche gently to working consistency and add the warm cream. Mix gently until combined. I always add warm melted chocolate to ganache which won’t set but you do have quite a lot of cream in it now.
If it comes together you could make truffles rather than waste it.
Ganache can be made and used the same day. As long as it’s a working consistency and you can spread it there is no reason why you can’t use it. The only reason it’s best to make milk or white ganache the day before is because it takes a little longer to set. This can be over come by placing it in the fridge for a while or use it on a well chilled cake so it sets as you’re working with it.
Please do have a look at Paul’s tutorials. If you make more in the morning, break the chocolate up into small pieces and allow the heat of the cream to gradually reach the bottom of the bowl before gently mixing. Sometimes the cream becomes to cool to melt all of the chocolate before it emulisfies. If this happens warm the ganache in the microwave in10 -20 second burst on low heat, mix gently to distribute the heat. Once it’s all incorporated let it rest. Overmixing is a common mistake apart from overheating which spoils ganache.
Good morning and thank you for all your advice yesterday.
I’m going to try again this morning before I revert to buttercream. Could you please help me again? I’m going to my local co op so hopefully will have more choice of chocolate – could you advise what is best? Cooking chocolate or normal eating chocolate? I notice that cadburys only has 20% cocoa in it? Any advice on brand would be so helpful.
The other thing I noticed when watching Paul’s video is that when he adds the cream to the milk chocolate it covers it and the chocolate sits underneath – he seems to use much more cream – when I did mine the cream just sort of dribbled over and there didnt seem enough to get the chocolate melted. I used 255ml milk and 764g of cream – (so nearly a 300ml tub). It just looked like I hadn’t used enough.
If I make it this morning will it take long to get to a point where I can use it? Only have today to do this and cover with fondant.
Thank you again!! Can’t tell you how much I appreciate your help.
Good morning, I hope you will have a better day today! Paul’s cream may look more than what you are using but he is using the correct amount it just looks more. Mine looks as though there isn’t enough cream. If you use more the ganache would be far too soft.
Did you use the quantities from the ganache chart here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
I use 3: 1 ratio for milk chocolate. If you mix your chocolate with cooking chocolate keep it to the same ratio and the ganache should set faster than just milk on it’s own.
The Co Op keep their cooking chocolate in the baking aisle. You can use any eating chocolate if that’s the only choice you have. Ideally milk chocolate should be between 30- 42% cocoa content but ganache can be made with galaxy or cadbury milk, I’ve used both at a push. It does take longer to set in between ganaching, you can still use it on the same day of making. Use it on a well chilled or partly frozen cake and it will set a lot faster.
If you don’t feel you are confident enough with the ganache at the moment you could use buttercream with added chocolate. Paul has all the buttercream tutorials in the free section:
http://www.cakeflix.com/using-buttercream-giving-buttercream-more-structure
I appreciate time is running short for you now so perhaps buttercream may be better on this occassion??
Ganache does take time to get right but once you have it won’t be so daunting.
Thank you so much – yes time is running out! I think I’ll have to go with chocolate butter cream from Paul’s video where he adds melted chocolate. Do you know if I should add tree to make it firmer? I’ve never done that. I’ve got some Betty Crocker chocolate fudge icing and I’m considering using that I’m stressing so much but unsure if that will firm up!
Oh no! please don’t use the Betty Crocker for crumb coating, it will be a disaster. Use a crusting buttercream for crumb coating, make it stiffer than you would for filling. The Betty Crocker will be ok for filling only.
I don’t know what you mean by adding ‘tree’. If you add melted chocolate to the buttercream it will make it crust better. I would use Paul’s recipe, if you need it stiffer add more icing sugar and it will crust sufficiently quickly for you to get on with icing and decorating the cake. If you keep experimenting with the unknown now you’ll get more and more stressed so best stick to what is comfortable for you.
It’s ok I came to my senses! ! I’ve made Paul’s chocolate buttercream – I’ve carved and filled and put the side layer of buttercream on – now in fridge firming up so I can trim and do the ends and the top.
How long is it best to leave the cake to firm – I know it’s only 5 or 10 mins with ganache but I’m thinking longer with buttercream?
Can’t believe how helpful you’ve been – thank you again
Leave it in the frige for about 30 minutes. That will give it time to really firm up. When you touch it your fingers it shouldn’t come off on your hands. Once you’ve iced it store it in a cool environment. Practice with ganache by just getting used to making it. Use a cheap chocolate, it won’t be wasted because you can make truffles and eat it! Truffles recipe and how to do it here:
http://www.cakeflix.com/blog/chocolate-truffles-by-made-it-with-love
I think you set yourself a challenge with this cake and got yourself stressed out. Hope it all turns out well, ask your daughter to store the cake in a cool place away from direct sunlight and radiators.
You’re right I did – never been so stressed about a cake! I make really detailed cakes with flowers etc that take weeks of prep but never get in a flap like I have this time! I will practice the ganache and hopefully master it – it was silly to try something new before practicing.
I really can’t thank you enough. If you were in my kitchen I would give you a big hug!
Xx
If I was in your kitchen I’d be giving you a big hug too, you deserve a cuddle! and we would have muddled through with the ganache. oxox
