I used the cake boss recipe for ganache, and now it is too runny. I knew the amount he was using for cream was too much but went ahead and used it, I am having a stupid moment right now.
The problem is that it is going through the cake instead of staying as a filling.
what can I do to thinken it.? is it salvagable at this point?
I need help asap, I am in the middle of an order
I made up some ganache using the wrong ratio a couple of weeks ago. I didn't have anymore chocolate to add to it, so I added powdered sugar. It worked great! It thickened right up, and it was still delicious. I know it's not a true ganache, but everyone still loved it.