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Hello again cake lovers. Am not very good with ganache and I therefore try and stay away from it. However, I would like to start using it but am not sure how it would hold in this warm weather. I am baking a chocolate cake this week and would like to use ganache to fill the cake but worried the milk chocolate ganache might melt. Is there any advise you can give to stop my ganache melting and oozing out the cake?.many thanks for any advise.

Hi NikNak42

As a filling, milk chocolate ganache will be fine as long as you don’t overfill the cake or fill too close to the edge of the layer. Will you be using the same ganache for the crumbcoat? Milk chocolate doesn’t set as firm as dark, in which case, during this warm weather you may find a 4:1 chocolate to cream ratio will hold better. Milk and white chocolate are very similar in setting qualitites and sometimes best treated in the same way. Ganached cake can be kept in the fridge to chill before icing, just ensure any surface dew has dispersed to prevent the icing getting too wet. If you have a fan, keep it running near the cake.

Thank you so much madeitwithlove . I was going to crumbcoat with the same filing but I think I will also make dark chocolate for the crumb coating. Superb as always. Many thanks

I agree, you’ll be far safer with dark ganache for the crumbcoat. You never know the weather might cool off by next week (if you’re based in the UK). Hope all goes well.

Thanks madeitwithlove, I am based in London. I have just made my milk chocolate ganache and was waiting for it to cool down before I place it in the fridge ready to be used tomorrow. It’s been cooling for half an hour and I have seen some oil appearing slightly on the ganache. Now I am a bit worried. Is the oil appearing on the ganache normal and hope this will not ooze out of my cake.

Have just watched Paul’s video “”common problems with ganache and it said if it’s cheap chocolate you can get some oil on it. I bought the mako ‘s baking chocolate. I will will have to change that henceforth. The dark chocolate is fine and it’s the same brand. Is this still safe to use the milk chocolate for the filling.? I will be stacking the cakes and hope this will be fine. Any help will still be great. Many thanks.

Yes, some less expensive chocolates are oily but for a filling it should be fine because it will stay softer. I don’t have any experience of Mako’s baking chocolate however their instructions should say what it is best used for. I fill and crumbcoat with Callebaut, both dark and white and sometimes with shop bought bars. A lot of people I make for choose Lidle’s basics which I find works well. I never overfill the filling, the cake is rich enough without overdoing it. It’s more important to use a good chocolate for the crumbcoat, one that sets well, as this is what will keep the filling in and provide the strong structure required for the sugarpaste.

Thank you madeitwithlove. I will keep this in mind when making ganache next. Have a great weekend.

Hello madeitwithlove apologies to keep going on about this but I would like to know where I went wrong with my ganache. . I have just gone to check the brand of milk chocolate I used for my ganache and realised its Callebaut chocolate for baking which I bought from makro. If you have been using the same brand and havent experienced any problems with it, just wondered why I had problems with the same brand of milk chocolate. The dark chocolate ganache was fine though and it’s the same brand. I used the Aldi double cream do you think that might be the problem? Thank you.

Sometimes if chocolate is overheated the oils will separate from the solids. White chocolate is very sensitive but you can fix the problem by adding a couple of tablespoons of luke warm or cold cream to the ganache. Gently incorporate it through to emulsify. Have a peek at the fix here:
http://www.cakeflix.com/questions?s=oily+ganache

I hope some of the discussions help. There is nothing wrong with Aldi double cream as long as it has a fat content of around 48% . Ganache can be made with all different creams and the more fat it contains the stronger the ganache. Everyone has problems with white ganache from time to time. You haven’t done anything wrong and your ingredients appear to be sound from how you have explained them.

Oh what a relief. Thank you so so so much . I will have a look at the tip. You so wonderful.