Welcome to the Cake Decorators Q&A

I have struggled with making ganache and have had great advise thankyou.
One thought I had is that it could be down to the cream.
What cream should you use for makng the ganache. I use normal double cream but have read that it should be heavy cream. Does this mean whipping cream?

Hi jb1958

Heavy cream and double cream are the same thing. As long as the fat content is anything between 36-45% it is double cream. This http://en.wikipedia.org/wiki/Cream will help with the different names in different countries.
Ganache doesn’t just have to be made with double cream, it depends what the application is. Generally for cake decorating double cream is more widely used.