Welcome to the Cake Decorators Q&A

I seem to keep having this problem only with ganached covered cakes. Once covered in ganache I put my cake in the fridge for ganache to harden and I then leave cake and room temperature over night. When I cover the cake in sugarpaste as soon as put it on big bulges appear as I am smoothing my sugarpaste, trapped air in between the ganache and sugarpaste. This doesn’t happen with buttercream only when I use ganache. I’m using 1:1 ratio so say 300ml double cream to 300g 70% chocolate. It never seems to set hard enough. What am I doing wrong?

Hi gucci, here is a link to madeitwithlove’s excellent tips on ganache.

How to Ganache Cakes Without Gnashing Your Teeth!

My mistake. I use 50% cocoa solid

So it’s a 2:1 ratio!! Thank you so much!

………… and gucci906 make sure the ganached cake is tacky before you apply the sugarpaste. If the surface is not not suffciently tacky the sugarpaste will not adhere causing air pocket to forms. These create bubbles and other horrid nuisances which, even when popping with a scriber, will continue to form else where. To make the ganached cake tacky brush the surface with some hot water or vodka just enough to make a tacky surface. Use a pastry brush and shake off excess water before brushing the cake. The 50% cocoa content chocolate does require a 2:1 ratio to enable the ganache to set. However, had you been using the 70% it would have set using 1:1 ratio as there is more cocoa in bitter chocolate, less sugars and other ingredients.

@ gina thank you so much for helping out, much appreciated xx