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 ?
someone plss !!!!
It's most likely a support issue, as in the bottom board is not supporting the cake, rather than a problem with your ganache.
No this happens even with small cakes... on a regular foil covered board
A single cardboard or a cake drum?
a single cake board. but the strange thing is that Ive been using these since 5 years n ever had a problem before.