I whipped up a ratio of 1:1 heavy cream: chocolate....it is fluffy but not solid enough to hold up fondant. I plan to use buttercream on the outside of the cake and as a dam on each tier, but will the ganache stiffen up once cold?
oh yeah, it will get firm like fudge! But again, it will soften up some when brought back to room temp
So, I actually had the same question. KHalstead, you said it will soften back up at room temp. If you make the dams and cover the outside with buttercream, it won't squish out the sides will it?
it won't get THAT soft, it just won't be super hard like when it's cold
Thanks, well that's probably a good thing!
Thank you...that's exactly what I needed to know!
Mine can be a little hard to deal with, I always whip it up and then use immediately since it firms up and is almost impossible to deal with if I refridgerate. I often use it to pipe onto cupcakes or as filling and it works extremely well. Maybe you need to whip it a little more? Its a fine line between having it whipped and overwhipping though!
I use 2:1 heavy cream:dark callebut chocolate