lose its shine once on the cake? Is there a way to keep the shine....and whats the trick to making it smooth.....I am a ganache failure

As long as it's kept cold, like in the fridge, it stayed shiny. Make sure your ganache isn't too thick when you apply it too, that will help with the smoothness.

Does your ganache recipe call for butter? My recipe calls for butter, which is supposed to add shine.

I just heated heavy cream and melted chocolate in it...1/2 cream and 2 cups of chocolate.....I did refrigerate it, but its dullsville..taste wonderful though haha.....

Butter or a little corn syrup will keep your ganache shiny

(2 Tablespoons of either per 12oz choc recipe)

My recipe calls for 2 cups (12 oz.) semisweet chocolate morsels, 1/3 cup heavy cream and 1/4 cup butter. You microwave the chocolate and cream at half power in the microwave until smooth, stirring often, then add butter after it is smooth. Here is the link to the actual recipe I have used. It wasn't super shiny, but did have a gloss to it. http://www.myrecipes.com/recipe/chocolate-ganache-10000001254978/
Good luck!

I want it to get a nice shell and smooth to cover with fondant if I want or just leave choclate covered....it was real dull....I thought about corn syrup, but thought it would make it soft???

I want it to get a nice shell and smooth to cover with fondant if I want or just leave choclate covered....it was real dull....I thought about corn syrup, but thought it would make it soft???

Is ganache supposed to dry to a hard shell? I'm sure this is a stupid question, but I have only used it once and I was always under the assumption that it created like a candy type coating that dries hard. When I used it, it stayed 'wet'. It dripped down the sides and definitely stiffened up enough to stop half way down the sides, but it was still wet to the touch.

Mine actually did dry to a "shell" I guess. It definitely wasn't sticky or dripping. I have covered cakes with ganache and then fondant. If the ganache has set completely you will need to go over it with a spatula with hot water to give the fondant a surface to stick to. Needs a bit of moisture to stick... These videos were a big help to me... I saw this on another forum post.


1. http://www.youtube.com/watch?v.....r_embedded

2. http://www.youtube.com/watch?v.....r_embedded

3. http://www.youtube.com/watch?v.....r_embedded

I have also posted the recipe and all video tutorials on my blog for easy/single page access:

http://www.artandappetite.com/.....ttercream/

Ganache is wonderful, it can be a hard shell or soft. You can whip it to a fluffy consistency or keep it smooth. Its all in the ratio of chocolate to heavy cream you use. To keep it shiny add the butter.

I use high ratio shortening, about 1tblsp to 1/2 cup of ganache. works every time

Let me try those links again...

http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=relmfu

http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=relmfu

http://www.youtube.com/watch?v=imfDvvSZn5I&feature=relmfu

I hope these links work. If not, go to youtube and search for Inspired by Michelle Cake Designs. It is a 3 part series about making ganache, covering a cake in ganache and covering ganache with fondant.

mbn504 said the info was from another post.

thanks for posting these recipe.

I need to get sugarshacks dvd out again lol I have forgotten too much I guess.....thanks all