Welcome to the Cake Decorators Q&A
help! my cake is melting!?
Hello fellow cakers!
Halfway though making a fairly large sculpted cake, I have been doing this a while and not had this problem. It is sunny but not hot but my ganache is refusing to set!?
If I put it in the fridge for few hours it goes slightly firm but not as solid as usual?
When I went to ice it today the cake was literally melting..
I popped it back in the fridge but as soon as it comes out at room temp it goes really soft again!
I have just tried to add a third layer of panache (which had a higher choc to cream ratio thought this may make it stronger?)
So my question is has this happened to you?
How did you fix it?
Also should I keep putting it in the fridge?
Can I put it in the fridge with fondant on ?
Really appreciate any help! Getting desperate-running out of time?
Thank you!!!
Hello fellow cakers!
Halfway though making a fairly large sculpted cake, I have been doing this a while and not had this problem. It is sunny but not hot but my ganache is refusing to set!?
If I put it in the fridge for few hours it goes slightly firm but not as solid as usual?
When I went to ice it today the cake was literally melting..
I popped it back in the fridge but as soon as it comes out at room temp it goes really soft again!
I have just tried to add a third layer of panache (which had a higher choc to cream ratio thought this may make it stronger?)
So my question is has this happened to you?
How did you fix it?
Also should I keep putting it in the fridge?
Can I put it in the fridge with fondant on ?
Really appreciate any help! Getting desperate-running out of time?
Thank you!!!
Hello MrsB14
I expect you’ve managed to sort your problem out now as it’s been a while since you posted your question. You’ve done the right thing by making a stronger ganache, more chocolate to cream. You haven’t said which type of chocolate or cream has been used. To make a good strong ganache use double cream as it has a higher fat content and chocolate with approx 50 – 60 % cocoa solids. This has only ever happened to me once using white chocolate 3: 1 ratio. That was on an unusually hot day and the problem quickly remedied by coating with 4:1 ratio. Some people do sit cake ready iced in the fridge. However, that too can present problems with sweating when it begins to come to room temperature. The dew does eventually disperse if the cake in left untoughed for however long it takes. Touching a wet cake will leave finger marks which can not be removed. A fan directed on the cake may expedite the drying. Double boxing the cake and completely sealing it with clingfilm and a heavy duty plastic bage will reduce the amount of penetrating moisture on the icing while keeping cool. Hope this makes sense.
EDIT: Here is a previous question/answer which you may find useful
This is an interesting post regarding the answer that was given regarding the ganache, I have used whipping cream in the past with white chocolate and used 3:1 ratio, I found it never really worked that well under sugarpaste, and have also added it into buttercream, so now I will try using double cream and 4:1 ratio.
nicky223.
