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White chocolate ganache too soft
Hi Paul I have ganached a cake using white chocolate using your tutorial. I have left it chilling for 24 hours but it is too soft to cover with icing, what can I do? Help!!
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Hi Paul I have ganached a cake using white chocolate using your tutorial. I have left it chilling for 24 hours but it is too soft to cover with icing, what can I do? Help!!
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Hello carlykesterton
It’s possible your ganache wasn’t strong enough. Try 3:1 ratio, 300g chocolate, 100ml double cream, let the ganache thicken before re applying on the cake. That’s the ratio I use and find it works very well.
madeitwithlove
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