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I am making a wedding cake and I am trying to make white chocolate ganache to cover a vanilla sponge before applying fondant. Each time I make it the ganache splits. Would you use milk chocolate ganache to cover the cake before applying the fondant, as it seems a bit more stable, or do you have any ideas as to what I can do re the white chocolate ganache. I have tried adding the chocolate to the cream and the cream to the chocolate, but each time it splits. I am beginning to panic as the cake needs to be finished tonight. Thank you in advance.

When my white ganache split, I Googled and found the following solution – add a bit of warm milk (not cream) and mix it in. I added the warm milk then blitzed it to death in my Kenwood Chef – it worked a dream. Since then I’ve had the ganache split whether it’s white, milk or dark choc, and the warm milk + blitz has worked every time. Good luck!

Hi creative cakes

Here http://www.cakeflix.com/questions?s=oily+ganache you will find lots of useful information on how to fix your split ganache. I don’t know what ratio you’re using, white ganache is best made 3:1 as it contains a lot of coco butter a takes time to set. When you boil your cream wait for a minute before pouring on the chocolate. Don’t over mix as this encourages the oils to be released. Let the heat of the cream do the work then gently incorporate. If you have a few hard lumps remaining they should melt down. If you need to re heat, do it on the lowest setting of the microwave for 10 seconds at a time and give a gentle stir. The weather will sometimes cause ganache not to set, in which case use a little extra chocolate or reduce the cream. The cake can be placed in the fridge for a while for the ganache to set. Hope this helps.