OK, I made the ganache tonight and chilled it for a few hours. (16 oz chocolate to 1 cup cream). Then I took it out, put it in the food processer and blended it till smooth and a little fluffy. I applied it as a crumb coat to the cake. Now, it feels really hard to touch. Did I screw up? Is it supposed to feel so hard? I'm hoping it cuts ok! I plan on covering it with peanut butter buttercream icing (butter, not shortening). Will the ganache soften up? Please, tell me I didn't destroy this cake.
I ain't sayin' nothin'.
How can you destroy a cake with chocolate? I don't think you ruined it. Would you be able to fix it if you found out you did?
Do you have any left over? Spread a layer about the same thickness as on your cake onto parchment paper and let it set up. Attempt to cut with a knife. If it works, you're good to go and can stop worrying.
(I'm pretty sure you're fine. I do 2:1 ganache frequently and I don't have problems with people having to chomp away at it.)
When I make ganache I usually do a 1:1 ratio and I don't whip it. That said, when I put it on cake it's pretty solid. I mean compared to buttercream it's very hard, but it's not hard to cut. So I don't think you ruined it.
Like all4cake said, how can you ruin cake with chocolate?
all4cake: what do you mean you're not saying nothing? Do you know that I screwed it up? This cake is for my daughter's 30th birthday, so it needs to be great! I love the idea of putting it on wax paper. I'll try that. Thank you so much for suggesting it!!!
sending you a pm with a link to help you out.
Mine firms up after I ice my cake but I don't put mine in the refrigerator so it's never "hard". I think it will probably be ok.
I said I was j/k. I'm sorry. I didn't mean to make you worry.
Ganache does firm up a little. However, at room temp, it cuts easily and melts like butter on the tongue. It is like chocolate magic.
sent the link. it is one of the places blocked on here so it wont show up in post.. which sucks because it has the best info on ganache that I have found anywhere.
yeah...think truffle centers which use about the same ratio you used.