AI am new here so I'm not sure I'd this is where I post. Here goes. I'm using ganache for the first time and now it is melting my fondant. There are huge holes with ganache coming through. My fondant was rolled 1/8 " thick. How do I fix this and will the rest of my layers do this ?
Did you put the ganache on while it was still hot? That's the only thing I can think of.
AWhat kind of ganache are you making? I hope I'm not insulting your intelligence, but you [B]are[/B] making the kind that is thick and creamy, and not the kind you pour, that is very liquidy, right? Had to ask, because I've seen people confuse the two before. Apologies if that upsets you. ;)
AI used 3 to 1 ratio white ganache. It had set firm prior to putting on the fondant. I put it in the fridge to speed the process a bit. Now that it had begun to come to room temp the ganache is no longer firm and the fondant is disolving in spots.
Hmmm, that's weird. Ganache shouldn't melt fondant, unless it was warm/hot. Maybe you didn't let it set up on the cake long enough, and the ganache that was in between the layers was still soft and pushed out as the cake settled. I always ganache a cake the day before applying fondant so it's nice and firm.
If that is the case (where the ganache just pushed out from the layers) then I would take the fondant off, scrape away the ganache that oozed out, smooth again, let it set up longer, and re-apply the fondant. Hope this helps, maybe someone else has a better solution, because I've never had this happen before.
ADefinitely avoid the fridge if you're not using perishable filling. I do the same as Kelly, giving it a good long while to set up.
AI ended up remaking all the cakes with buttercream. The ganache had made the cakes soggy. Thank goodness I had extra layers. Thank you all for your suggestions. I will keep them in mind for next time.
Ganache should set firm to touch before applying the fondant, also not trying to insult your intelligence, but maybe you didn't use chocolate with a high enough cocoa butter content?
AYes what type/brand of white chocolate and cream did you use? Seems like your ganache must have been runny, because it shouldnt soak into the cake at all. It should be a stiff buttercream or peanut butter consistency. Also, what ratio did you use?