I need advice please. The past 2 times I have used a ganache to cover the outsides of my cakes it cracks. I use a thin crumb coat of chocolate, then pour the ganache over the top of the cake. I then take a spatula and gently spread over the sides and smooth. I then refrigerate and later that day or the next day I see cracks. They usually occur on the top edges or on the sides. This makes a lovely cake look bad. What am I doing wrong? I also chill the cake before applying the ganache. Thank you, Cheffie
what ratio are you using for your ganache? or rather what recipe are you using?
you can add a couple of tablespoons of glucose syrup to keep the ganche shiny and soft.