Welcome to the Cake Decorators Q&A

I’m making one of Pauls handbag cakes for a friends 40th birthday on Thursday. I thought I’d give the gnache a try. However the gnache has turned out looking like cottage cheese with lots of oil floating on the
top. Can this be salvaged/used or do I have to start again? What have I done wrong? Any suggestions, hints, tips would be appreciated. Beginning to feel like a numpty, I can whip up an Italian Buttercream but a choc gnache seems beyond me.

Try and add some more cream xx

Hi dolcam

If you put in the search box (just above ) ‘oily ganache’ you will see lots of answers there to help you rescue your ganache.

Thank you so much, just added some more cream and its looking perfect. Phew!

I’ve had this before – I had to beat it for ages (by hand) and it came back together (and was fine to use and tasted good) – I made 3 lots the first time I ever did it until someone on another forum said to keep beating – I had a lot of ganache! Seemed to do it more when I was doing 1:1 choc to cream ration than when I doubled the choc like Paul does.