Trying To Prevent A Ganache Disaster!

Decorating By JackiSto Updated 14 Jun 2015 , 10:30am by Chloezee

JackiSto Posted 16 Apr 2014 , 4:50pm
post #1 of 3

Hi Ladies (and gents ;)

 

So Last night I filled and covered a three layer cake with 1.5:1 ganache I had made Monday night and let set... The cake turned out to be a little more delicate than anticipated, and I wound up with a TON of crumbage, so what I thought would be my only outer layer of ganache, has turned into a crumbcoat 8O... here's the question... Since I now have to go over it again, should I pour while warm so it creates a shell, or let it set and spread again... I will be pulling the cake out of the fridge about an hour before I am ready so the two layers of ganache SHOULD come together, but this is the first time this has happened to me, so I was hoping you guys might have some tips and tricks on how to avoid a disaster here!

 

THIS CAKE WILL BE FONDANT COVERED...

 

Thanks in advance for any advice  :D 

2 replies
Chloezee Posted 14 Jun 2015 , 10:22am
post #2 of 3

Hi JackiSto

You know, I am sick of standing hours trying to smooth that dinkam ganache. I actually DO put a delicious icing underneath because people have told me that the hard shell is unpleasant even though it is Callebaut. 

So now... you're experienced, I am not, what would YE say if I (asked a stainless company already) made a round in stainless very thin stainless steal, plonk it around the finished cake (first spray with non-stick something) and then pour in that ganache sloowly. also having a round made to push in on the top and then only put the level on. Don't know - nobody's ever said anything about such, but I'm going to try. In for a penny in for a poun. Dunno. Thanks for all. I'll wait for Explore to come up with something. Not because I am a hypocrite but because now in THIS country everything's going to pot. To import that machine costs me thousands upons thousands of rands. In South Africa you will not find a bride prepared to pay in equal to your dollar more than US$200 for a 4-tier Honest to G-d above. So it's a love thing. I paid in on the last cake. Hey bite me :)))))) cheers JackiSto (I like to do it - what a schmuck I am)

Chloezee Posted 14 Jun 2015 , 10:30am
post #3 of 3

Sorry they won't let me delete my long novel above but didn't check me spelling.

Hi JackiSto

You know, I am sick of standing hours trying to smooth that dinkam ganache. I actually DO put a delicious icing underneath because people have told me that the hard shell is unpleasant even though it is Callebaut. It’s the texture against a lovely unctuous cake. 

So now... you're experienced, I am not, what would YE say if I (oops already asked a stainless company to do it) had a round made in stainless - very thin stainless steel, plonk it around the finished cake (first spray with non-stick something) and then pour in that ganache sloowly. also having a round made to push in on the top and then only put the level on. Don't know - nobody's ever said anything about such, but I'm going to try. In for a penny in for a pound. Dunno. I'll wait for Explore to come up with something. Not because I am a hypocrite but because now in THIS country everything's going to pot. To import that machine costs me thousands upon thousands of rands. In South Africa you will not find a bride prepared to pay more than US$200 for a 4-tier Honest to G-d above. So it's a love thing. I paid in on the last cake. Hey bite me :)))))) cheers JackiSto (I like to do it - what a schmuck I am) Thanks for all. PS have to wonder if that ganache won’t start running the icing down with it. Mmm will have to then do it on a naked cake.

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