I want to use ganache on an ice cream cake, but I don't want it to be rock hard when I serve it. Any suggestions for the chocolate/cream ratio? Or adding shortening to keep it softer, like you would for dipping?
Quote by @%username% on %date%
CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.
(if this is a private computer)
Register now for
Yes please, register now!