Ganache Cracking

Baking By arwa Updated 9 Jun 2010 , 5:15am by arwa

arwa Posted 6 Jun 2010 , 6:35pm
post #1 of 6

Hi ,

I've always been using Ganache for my cakes. I've used it as icing as well on the top of the cake. Very recently, the ganache has started developing cracks on the top literally like barren land. I thought it's due to keeping the cake in the fridge but now it happens even when the cake is at room temp.

Anyone can tell me why this is happening and what I can do ?


5 replies
arwa Posted 8 Jun 2010 , 5:53pm
post #2 of 6

someone plss !!!!

leah_s Posted 8 Jun 2010 , 6:42pm
post #3 of 6

It's most likely a support issue, as in the bottom board is not supporting the cake, rather than a problem with your ganache.

arwa Posted 8 Jun 2010 , 6:52pm
post #4 of 6

No this happens even with small cakes... on a regular foil covered board

leah_s Posted 8 Jun 2010 , 7:03pm
post #5 of 6

A single cardboard or a cake drum?

arwa Posted 9 Jun 2010 , 5:15am
post #6 of 6

a single cake board. but the strange thing is that Ive been using these since 5 years n ever had a problem before.

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