I Am Very Inexperienced At Everything!

Decorating By Ztamom Updated 30 Jul 2006 , 4:47pm by debsuewoo

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Ztamom Posted 29 Jul 2006 , 8:36pm
post #1 of 7

I made my first cake from scratch today - just a yellow cake, no big deal, turned out great. Then I made chocolate ganache to go on top of it, which worked well and poured beautifully. Okay, here's my dumb question...what consistency is the ganache supposed to be? Is is supposed to be runny or thick? Thanks!

6 replies
reenie Cake Central Cake Decorator Profile
reenie Posted 29 Jul 2006 , 10:10pm
post #2 of 7

It's between syrup and molasses.

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JoAnnB Posted 29 Jul 2006 , 10:11pm
post #3 of 7

It needs to be liquid enough to pour. if it is too runny, the ganache will not cover the cake. this can be fixed by pouring another layer.

If it is too thick, it won't run down the sides of the cake. If it is still in the pan, you can remelt it over barely simmering water.

You can also chill it until it thickens slightly, then beat it with a whisk into a more fluffy whipped (and delicious) ising. If you beat it too far, it can separate, and you will have to re melt and start over.

Save the extras, they can be made into truffles, or saved and used again, or even frozen for later.

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Ztamom Posted 30 Jul 2006 , 2:44am
post #4 of 7

I just need to be more patient. It turned out beautifully! Thanks for your help!

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ahuvas Posted 30 Jul 2006 , 9:19am
post #5 of 7

Which recipe did u use for the ganache because I used one from here and it was never runny. It was more like thick mousse almost straight away after melting the chocolate, even before cooling. I would like a recipe for a thin one I could pour.

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cheftaz Posted 30 Jul 2006 , 4:38pm
post #6 of 7

ahuvas--Which recipe did u use for the ganache??

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debsuewoo Posted 30 Jul 2006 , 4:47pm
post #7 of 7

How did you make your ganache? I use a double boiler for mine. No risk of burning the cream.

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