Help With Ganache !!

Decorating By PR_11 Updated 27 Sep 2012 , 3:37am by kcassano

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PR_11 Posted 23 Sep 2012 , 4:22pm
post #1 of 4

hi , i have to make a cake and i thought about using ganache under the fondant but i live in Puerto Rico and the weather is very warm. Would the ganache stand the heat ? Can the ganache harden at room temperature ? icon_confused.gif

hope U help me !!
ThankSs !

3 replies
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LisaPeps Posted 23 Sep 2012 , 8:48pm
post #2 of 4

If chocolate bars are still solid at your room temperature then your ganache should be fine. The Aussies use it in their heat as its the only thing that stands up to it!

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PR_11 Posted 24 Sep 2012 , 11:21am
post #3 of 4

Thank You .LisaPeps !!!

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kcassano Posted 27 Sep 2012 , 3:37am
post #4 of 4

Make the setting gsnache using the 2:1 chocolate:cream ratio. Let it setup first in airtight container to a the consistency of peanut butter. I usually let sit overnight. It does setup firm at room temperature on the cake. I put in fridge after cake is iced to fully setup faster. It is great-the only way I do it! Adds stability to the cake as well. Good luck.

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