Please Help....urgent

Decorating By anku Updated 3 May 2007 , 4:20am by melysa

anku Cake Central Cake Decorator Profile
anku Posted 2 May 2007 , 9:35pm
post #1 of 12

Hi everybody,
I need your help urgently. I'm baking my husband's b'day cake today and decided on chocolate cake with chocolate ganache filling.
Now the problem is my ganache. This is my first time making chocolate ganache and the texture is like soft cream! IOs it supposed to be like THAT??
Its ok as filling but NOT as icing. Its way too soft for me to do anything with it. It can't pipe is as its not holding up. I had read some post were they mentined that after leaving it for some time after whipping the ganache become hard and u can pipe it with it.
Also, the color of my ganache is like coffee cream and not dark as a chocolate. Is it right.
I'd used 1 cup cream and 3 OZ semi sweet chocolate.

Please help. Is my ganache ok or should I be doing something else to make it right.
Thanks for the help.

11 replies
revel Cake Central Cake Decorator Profile
revel Posted 2 May 2007 , 9:51pm
post #2 of 12

I think you don't have enough chocolate in your ganache, You should have used 120z chocolate for 1 cup heavy cream!

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JanH Posted 2 May 2007 , 9:52pm
post #3 of 12

I'm sorry, but I'm a bit confused.

You said you're making a chocolate cake with chocolate ganache filling.

And then you said the ganache isn't firming up enough to pipe.

If you're trying to pipe with the recipe above, it's not going to firm up, there's not enough chocolate.

Here are all the CC ganache recipes:

http://tinyurl.com/2q7zjk

HTH

yummy Cake Central Cake Decorator Profile
yummy Posted 2 May 2007 , 9:52pm
post #4 of 12

I don't think you used enough chocolate that's why it's not dark. It's supposed to be runny unless you let it set if refrigerator; once it firms up, you can whip it, ice cake and pipe borders.

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banba Posted 2 May 2007 , 9:56pm
post #5 of 12

Yep not enough chocolate. I was making truffles for Christmas and my ganache was too soft to roll into balls had to pipe into fancy sweet trays instead!

anku Cake Central Cake Decorator Profile
anku Posted 2 May 2007 , 10:20pm
post #6 of 12

Wow! That means I totally goofed up on the amount of chocolate!!! I used this recipe from Recipe Zaar which said 6oz chocolate for 2 cups of heavy cream and I halved the recipe!
Guess it muct be a misprint then. Thanks Jan for the link and everybody who solved my problem icon_smile.gif

I think my husband won't mind a thin creamy ganache as long it has chocolate icon_smile.gif

KoryAK Cake Central Cake Decorator Profile
KoryAK Posted 2 May 2007 , 10:48pm
post #7 of 12

That might work as a filling once cold and whipped - like a chocolate whipped cream, but not for anything else as the pps said. THe good news is you can just add more chocolate, you don't have to start over.

JanH Cake Central Cake Decorator Profile
JanH Posted 2 May 2007 , 11:04pm
post #8 of 12

You can certainly refrigerate what you have and use it as filling.

Ganache used for frosting firms up quite a bit, so you won't have enough to frost and pipe decorations with the amount you have even adding more chocolate.

If you want to make a chocolate glaze to pour over the cake, here's a good recipe:

http://www.cakecentral.com/cake_recipe-2315-0-Sarah-Bernhardt-Chocolate-Glaze.html

HTH

ShortcakesSweets Cake Central Cake Decorator Profile
ShortcakesSweets Posted 2 May 2007 , 11:46pm
post #9 of 12

You do want to refrigerate ganache to firm it up a bit, but don't refrigerate too long as it will be too firm to do anything at all with.

anku Cake Central Cake Decorator Profile
anku Posted 3 May 2007 , 4:13am
post #10 of 12

You mean don't refrigerate too long after its been whipped yeah? Can I make it in advance like till the melting chocolate stage and keep it in refrigerator?

Please advice.

JanH Cake Central Cake Decorator Profile
JanH Posted 3 May 2007 , 4:18am
post #11 of 12

Most ganache recipes are basically just chocolate and cream.

You can chop the chocolate beforehand, but I don't know what else could be done in advance.

What recipe are you using?

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melysa Posted 3 May 2007 , 4:20am
post #12 of 12

right. just take it out of the fridge and whip right before use. all other steps can be done earlier.

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