My cake was iced with Ganach 3:1 ration, I was able to cover it with fondant and it was one merry moment until I started smoothening it and the cake began to sag - for some reason ganache underneath the fondant was melting or began to fall off the side and gather in the end of the cake- I am now sitting with a sagging cake wondering what to do
I am in hot and humid place but yes I did let the ganached cake sit on the counter for abt 8 hrs to prevent condensation
any help
When using semisweet chocolate chips is the ratio still 2 to 1 or 2 1/2 to 1 cup heavy cream? I want to cover a small cake in ganache and then cover with fondant. Can you tell me, also, after I've covered with fondant, should I refrigerate the cake until I deliver 1 day later?
Thanks. Candace
When using semisweet chocolate chips is the ratio still 2 to 1 or 2 1/2 to 1 cup heavy cream? I want to cover a small cake in ganache and then cover with fondant. Can you tell me, also, after I've covered with fondant, should I refrigerate the cake until I deliver 1 day later?
Thanks. Candace
For semisweet, it's still 2:1 ratio. And you do not need to refrigerate ganached cakes, unless you have a perishable filling.
And I highly recommend to get a kitchen scale, I have one that I got for under $10. It's better to weigh the measurements for ganache (or anything with baking), then to use cups.
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