Welcome to the Cake Decorators Q&A

Hi, I tried making ganache a few days back before i came across this site and… well i guess it turned out to be the consistency of chocolate sauce. It was yummy though and i think perhaps the mistake in the recipe i used then was adding butter? I did sort of get the same consistency as paul did before refrigerating it but…. i ended up using it as sauce as i wasnt sure it would hold under fondant.
Anyways, my question now is… Being from a warm country,in the video before paul sets the ganache in the fridge, it’s still a bit of a runny (not yet piping/crumbcoating) consistency. It becomes thicker n firmer after he takes it out of the fridge and warms it a bit. Will it not come back to the “runny” consistency when it comes to room temp specially when already covered in fondant? I’m worried that while the cake is off to wherever it is to be delivered, the ganache is gonna seep through form the beneath the fondant hehehehe peace of mind please? 🙂

Sarah

Hi SarahNavarro

Adding butter to ganache makes it a softer consistency and very good to use as a fudgy filling. For a stronger ganache don’t add the butter. If you keep your ganached cake in a cool environment it will be fine, however if the cake is to sit outside for any length of time it’s better to set it out as close to the time required, by nature chocolate will soften or melt if left in direct heat. The ganache in the tutorials will soften at room temperature but will not go runny.
The butter ganache which you made would have set up overnight but wouldn’t have been suitable for crumbcoat in hot conditions. You might find this ganche chart useful http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth

Does a cake have to be covered with fondant before pouring the ganche on top of cake ? Any tips plz , thanks

Hello Susu

No it doesn’t but crumb coating the cake first with ganache will give your cake a lovely smooth finish.