Welcome to the Cake Decorators Q&A

Could some one please tell me how I went wrong so that it doesn’t happen again.
First time I harassing and ended up with a silent oily mess!!!! Help!!!!

Hi Tracey-Mary

Did you make the ganache with the boiled cream method or by the melted chocolate method?
If you made it with boiled cream it is possible you may have mixed it too vigerously. To make a smooth ganache allow the hot cream to penetrate the chocolate so a gentle melting takes place. When the chocolate begins to melt gently start mixing from the centre out until cream and chocolate have emulsified. If you made the ganache by the melted chocolate method, melt the chocolate gently in 20/30 second spurts until most of it has melted. Stir after each time you warm. Any remaining lumps will melt once hot cream is added to the mix. In both cases don’t mix vigerously.
Please have a look at Paul’s ganache making tutorial here:
http://www.cakeflix.com/free-cake-decorating-courses/using-ganache-overview
To fix split, grainy or oily ganache look here:

Oily ganache!!!

For ganache quantities chart look here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
To learn a little about ganache shelf life here:
http://www.cakeflix.com/blog/the-shelf-life-of-ganache-by-madeitwithlove

Hope this helps.

Thank you so much I now know where I went wrong.