Help!!! Ganache Cracking !!

Decorating By cheffie Updated 28 Jan 2009 , 9:43pm by snarkybaker

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cheffie Posted 28 Jan 2009 , 1:13pm
post #1 of 3

I need advice please. The past 2 times I have used a ganache to cover the outsides of my cakes it cracks. I use a thin crumb coat of chocolate, then pour the ganache over the top of the cake. I then take a spatula and gently spread over the sides and smooth. I then refrigerate and later that day or the next day I see cracks. They usually occur on the top edges or on the sides. This makes a lovely cake look bad. What am I doing wrong? I also chill the cake before applying the ganache. Thank you, Cheffie icon_biggrin.gif

2 replies
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cakesbyjen Posted 28 Jan 2009 , 7:54pm
post #2 of 3

what ratio are you using for your ganache? or rather what recipe are you using?

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snarkybaker Posted 28 Jan 2009 , 9:43pm
post #3 of 3

you can add a couple of tablespoons of glucose syrup to keep the ganche shiny and soft.

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