Welcome to the Cake Decorators Q&A

Hi there,

I’ve made my ganache using Pauls video measurements but when I’ve come to get it this morning all top seems to of cracked.
Can I still use this or will it crack on my cake?
Is there a way I can rescue it?

Thanks Skemmy xx

Hi Skemmy

It’s still fine to use, don’t worry! Did you use very dark chocolate which contains a high % of cocoa solids? If you did, it may need a little more cream. Add approx another 30 ml of cream to the ganache and bring it to working condition slowing in the microwave on a low to medium heat. Warm it for a few seconds at a time and stir gently after each spurt of warming to prevent the chocolate burning. It will take a few minutes to soften the ganache, just take your time. x

Hi Madeitwithlove,

Thanks for getting back to me, I actually halved the recipe for Pauls as didn’t want to make too much so would you use 15mls extra of cream?
So do I …. Just add the cream on top of the solid ganache which is in a glass bowl and then add it to the microwave on slow bursts?
I’m a bit tight with time as ideally I need to do it tonight, so could I just use it as it is?

Skemmy xx

Warm the ganache first a little to loosen it and then add the cream. It will all warm up together and emulsify. Do the warming gently. I’ll try and keep a watch out for you so let me know how it goes. If you feel it needs more cream, add a little more. Did you use a high cocoa % chocolate or was it around 50%?

51% cocoa. I used 909g of chocolate and 563g cream. If I warm it all again can I chill it and then re warm it again if I don’t use it all on this tier?

Thank you very much for your help. Xx

That’s the normal ratio and your chocolate isn’t too strong so it’s fine. You can warm it and chill it again if there is some left over. Place a piece if clingfilm right on the surface of the ganache before refrigerating, expel all air out and hopefully it will stay softer and not crack. Ok? X

Brilliant, so I don’t need to add anymore cream?

I did cling film it but not so it touches the ganache…… Maybe that’s where I’ve gone wrong.

Thank you very much for taking your evening to help me, it’s much appreciated.

Take care.
Skemmy. Xx