Help-Cracked Ganache- Any Ideas?
Decorating By luvscakes Updated 31 Aug 2006 , 8:12pm by playingwithsugar
Hi-
This cake is going to be in the disaster forum. 
I am making a 1/2 sheet cake for an 80th b-day. My sister baked and filled it, then gave it to me to ice. It was starting to crack when she gave it to me. I put a small layer of BC frosting, then poured on Ganache-(it wasn't as smooth as I'd like but workable). Today when I got it out to write the words and finish decorating with Chocolate hearts and ribbon, it had completely cracked down the middle!
I know it is because when it was given to me it was only on cardboard, I am going to get something more sturdy now, but do you have any ideas for fixing the crack? Do you think I can just make more ganache and ice it over agin?
My hubby suggested I make a giant chocolate transfer (smooth it down on parchment on a cookie sheet, let it harden then place it on top?)
This cake is being picked up tomorrow, any suggestions would be appreciated!
Ivy
Are we talking poured ganache or whipped ganache? Poured ganache probably won't do, but whipped ganache should work. You can make ganache a little harder by adding less cream, about 1-2 tablespoons less (1/2 to 1 oz).
Refrigeration will also help keep the ganache set.
Theresa 
Wow Ladies, that was fast.. thank you!!
It is poured ganache, they wanted the shineyness- should I make some whipped? Will it still be shiney? Could I put it over the poured and BC that is already there?
It isn't cracked all the way through, but it is cracked down through the BC.
Thank you, Thank you!!
You could fill the crack with whipped ganache, but to cover it with the poured ganache, you would have to let it cool considerably, or refrigerate the cake for at least 30 minutes prior to your pouring, to keep the whipped ganache from melting. Then refrigerate immediately to set the poured ganache.
Theresa
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