I Made Ganache But I Think It Might Be A Little Soft-

Decorating By JustToEatCake Updated 24 Nov 2009 , 7:49pm by JustToEatCake

JustToEatCake Posted 24 Nov 2009 , 4:02pm
post #1 of 3

So I made my ganache last nite and let it sit out all night. It's made with 24 oz Milk Chocolate chips and 10.4 ozs Semi sweet. I added 17 oz of cream. It's set up and I can definitely spread it but it's not as thick as peanut butter it's more like the canned frosting consistency (always hated canned frosting, I eat cake for the frosting). Anyway my question is do you think it's too soft and if I make another batch of semi sweets with 2 to 1 ratio can I just stir it together or do I need to reheat the "set" batch or am I just thinking wrong all together? Thanks for any help and I am glad I didn't wait until the last minute!!

2 replies
KHalstead Posted 24 Nov 2009 , 7:19pm
post #2 of 3

that's about the consistency I get when it's room temp. Are you wanting it more firm? If so, pop it in the fridge it'll definitely firm up on you.

JustToEatCake Posted 24 Nov 2009 , 7:49pm
post #3 of 3
Quote:
Originally Posted by KHalstead

that's about the consistency I get when it's room temp. Are you wanting it more firm? If so, pop it in the fridge it'll definitely firm up on you.



Thanks you were right. I started to frost my cold cake and it hardened on the cake (took me about 30 mins to frost the cake as it's my first one). I had to use the warm knife method to smooth it out but boy oh boy is that a GREAT trick!

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