I am using whipped ganache, should I have piped a dam? I have never used whipped ganache before so I did not. I have used regular ganache and didnât need one and I was in a hurry, so it didnât occur to me I might, until I was putting the crumb coat on. OOPPS!! I put it in the fridge, do you think it will firm up and settle enough to put fondant on, or am I asking for trouble? Also, it is (and will be) 88 and humid.
Hi Karen, I'm in Arkansas as well so I know about this heat and humidity. It will be fine. Ganache sits up firmer than buttercream and I think it will be fine w/o a dam. You do need to give it time to settle before covering with fondant. Cakes settle. I usually give it at least 6 hours or more. You can add weight to press down on your cake and speed the process but it does need to settle. Once your cake has settled you can remove any of the filling that "escaped".
Allowing it to settle prevents the dreaded "buldge".
Thanks mamawrobin! I keep checking it and so far so good! I am going to let it sit until tomorrow, then cover it. Hopefully it won't bulge to much!
Karen it shouldn't have a buldge at all since you're allowing the cake to rest before covering.
You were right! No bulge, YIPPEE!!