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How to avoid or fix slimy ganache

Hi I wonder if anyone can help. I would like to make the dark chocolate ganache that Paul shows on his free lessons. However I have tried making and using ganache once before with disastrous results. When I put it on the cake and then covered it with sugarpaste, it melted underneath and turned slimy. Has anyone else had this problem and how did they resolve it .

Hi suefit

It’s possible the ganache hadn’t set up on the cake properly before you iced it or it may have been oily as a result of the cream being too hot. Try again,it doesn’t mean you’ll have another bad experience. Once you’ve make the ganache leave it to thicken up before applying to the cake. Let each layer of ganache set up nice and firm before icing. Ganache will stiffen up in the bowl from which you are working, to bring it back to working consistency, warm it in the micro wave on low heat for 30 second bursts, mixing it after each 30 second to ensure it doesn’t burn or become too liquid. Once you’ve iced your cake, pop it in a box and keep it in a cool place away from any heat source like radiators or excessively warm room. Hope you have better luck when you make it again. x

Thank you madeitwithlove I will try again and let you know how it went x