Ganache Too Thick! Help Quick Please!

Baking By crazydoglady Updated 18 Dec 2009 , 5:19pm by Cake_Mooma

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crazydoglady Posted 18 Dec 2009 , 2:17pm
post #1 of 3

i wanted it to be spreading consistency and its like thick peanut butter.
should i warm it, add glycerin, corn syrup or??

also the cake is cold, is it best to spread the ganache on a room temperature cake?


2 replies
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elliebuff Posted 18 Dec 2009 , 2:43pm
post #2 of 3

My experience is limited, so maybe someone has a better idea for getting it to that consistency--I would warm it very, very slowly--like five second blasts in the microwave--stirring in between.

The cold cake makes an enormous difference--when I did mine, the cool cake made the ganache solidify while I was spreading was crazy!

Good luck with it!

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Cake_Mooma Posted 18 Dec 2009 , 5:19pm
post #3 of 3

Yes as previously posted you can warm it in the microwave a few seconds at a time stirring each time you check it. it shouldn't take long just a few seconds. Also if the cake is cold it will harden the chocolate. let the cake come to room temp and warm the choclate then use it.

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