Welcome to the Cake Decorators Q&A

I made a chocolate ganache after watching your video and put it in the fridge. It was so firm I had to put it in the microwave. I made a great cake but I put it back in the fridge. Was it a mistake? The ganache is so firm so I don’t know how long it takes to “loosen” the cake? And is it going to happen?!

Thanks for express answer

KarmenSilva

If you bring the cake out of the fridge, bring it to room temp. Then the ganache will soften
It will always be firmer than butter cream, but this is an advantage when covering with fondant as it allows you to get a much smoother surface. Don’t panic you’ve done nothing wrong. Good luck

If you want it to loosen dip a knife or pastry brush in hot water and gently rub ovethree ganache. Dot soak it. The heat will help melt it a little.

If it’s that hot then you can cover with fondant as soon as you take cake from the fridge. At those temperatures any icing will quickly become very soft. Best to keep cake as cool as possible and serve ASAP cheers xx

Thanks Buster89, here is temp. aroud 30 so is it enough to take it out 3-4 hours earlier?

Thanks, jmilne I’ll keep that on mind

OK Buster89, I forgot to say some important things. First of all the cake is covered with fondan, and I’m just taking it out of the frige to room temp – in house around 26-27. I will see how fast it will soften. Now it can be used only for breaking someones head, not to be eaten. It is so firm! I need it tonight so I hope it is going to be OK?