Welcome to the Cake Decorators Q&A

I have a ganache dilema , for all those out there in the uk , if I am using the ganache 2:1 ratio how does that stay soft as a filling if it sets hard on the outside ? and if you have managed this can you tell me exatly the brand and % coco you have used. As I can see Paul used the 2:1 to fill and ice but can’t seem to get a soft filling with it .

Hi caramelruffels

The ganache filling stays soft because it is not exposed to the air, the covering sets because it is exposed and forms a stable platform for the fondant. If you’re in a warm country, store your decorated cakes in a cool or air conditioned room and you shouldn’t have any problems with softening.

When left out at room temp it softens to a fudge texture and is easy to cut

I use half dark and half milk chocolate to make my ganache (whatever brand is on offer!) as I don’t like biting into a cake with set ganache in the middle. It still sets no problem but is a bit more fudgy to bite into.

so it’s not my imagination , it does set hard then, will try half and half next time thanks

That’s a good point MIWL. It was a cake that I made for a neighbour that I had a slice of and the ganache filling was set hard, but it had been cut the day before at her son’s party. I’m still sticking to my half and half recipe though because then I get to put Galaxy in it 🙂

oh galaxy ! never thought of that ,will try it thank you everyone 🙂

Hi MIWL, My ganache sets solid even at a warm room temperature and it has been coated so is not exposed to the air, I use the 2:1 Ratio but I do use all dark chocolate, any ideas?

Hi Veebl

How dark is your dark chocolate? If it’s over 60% the ganache will set a lot harder than 50% or half dark and half milk. Adding a little butter ( approx 60g for an 8″ cake) and a glugg of liqueur to your ganache will make a softer consistency filling but I wouldn’t use it as a cake covering for under fondant.

hi, I know i’ve posted before but still having problems with hard set ganache, I am in the uk so if anyone can give me the actual name of brands of chocolate they use even if its just plain ole Tesco, I’d be eternally gratefull before I exhaust the chocolate sheves, bank balance and bin 🙁

Hi caramelruffles, I use Ryelands dark chocolate from tesco. It comes in a red pack and costs 89p (I think) for a 200g bar and has 50% cocoa solids. I use it in a 2:1 ratio to both fill and cover my cakes. I always refrigerate my cakes for about 10 mins after covering so the ganache is nice and firm before covering with fondant. After this my cakes are always left at room temperature and I’ve never had the problems you’ve experienced, even after the cake’s been cut. As hilaryb suggests, it settles and stays at a nice thick fudgy consistency. Hope that’s some help to you.x

I am currently using Morrison’s savers dark chocolate, which is 30p for 100g and has 50% cocoa solids. You could make dark chocolate ganache for covering but separate some into a different bowl and beat in some melted milk chocolate for the filling? Or coat with ganache but fill with chocolate buttercream, that’s really yummy with vanilla cake!

thank you guys, am just going perusing Tesco online, am going to buy Rylands, galaxy and make some choc buttercream ! here goes 🙂