Last night I ganached my cakes. This morning I was not happy with the results, so I reworked the ganache with a hot knife. It is not gooey soft, but has not yet set up hard like it was before I bothered it.
I must finish this cake today. Is there a way to hasten the set up of the ganache?
Put it in the fridge for half an hour, doesn't take long to firm up and your cake won't get so cold in that time as to cause problems with your fondant later!
What luck! I know you are a big ganache endorser, and I was hoping you would reply! Thank you so much - you saved my day!!