I used 1.5 Cups of heavy whipping cream and 24 oz of dark chocolate to make my ganache. No problem there. Then I took out about 1.5 Cups of the ganache to whip for a filling. But it won't set up enough! I have added merengue powder and powdered sugar, which helped a bit, but it's still the consistency of pudding rather than a fluffy filling.
HELP! What do I do? This cake is for my nephew for tomorrow and I don't have any other ingredients on hand to make a different filling between my layers.
Did you chill the ganache before you whipped it? That's how I do it. I don't remember where I got that from, but it always works.
Your supposed to chill it first, then whip it. And don't chill it to long, cause then it will get too hard, but it does need to be chilled to a spreading consistency first.
Do you think it will work if I chill it now, then re-whip? Or do I need to start over?
If it's not too late, I would pop it in the fridge for a bit. If you already added p.sugar, then it will get firmer real fast. Try to chill it for about 20 minutes and see how it does.
I think it would work. That happened to me yesterday. I thought I had chilled it enough, but, obviously I hadn't. Back in the frig for about 15 minutes and then whipped up like a dream!
Beth in KY
Okay, it worked out okay. I'm a little worried that it won't hold up tomorrow, but hopefully the ganache on the outside will keep it in.
Ganache is pretty user friendly. Make a mistake, you can always remelt & start all over again, not cold enough after 1st attempt at whipping, back in the fridge, whip again. My favorite, sourcream chocolate ganache with baban cake ! It should have fine for a couple of adys & I'm glad it worked out.