AI have just covered a 8" cake with milk choc ganache and left it to set overnight, however think its too soft to cover in fondant. Is their anyway to fix this if I need cake by lunchtime tomorrow! I used Cadbury Melts (Australia) for the ganache with 200g choc and 125ml pure cream 'not thickened cream) Any help appreciated as to how I can fix in short amount of time!
AI'm not gonna do math and conversions for your amounts, but when I do ganache, it's by weight for everything. Grams for the chocolate, grams for the cream. Have you made it before? I usually follow the same ratio as making white chocolate ganache, because I like it a little on the stiffer side. So it would be 3 parts, maybe 2.75 parts chocolate to cream.
AI have made white choc ganache and it set really hard. No, this my first milk choc ganache and it would be more like 2:1 so maybe need less cream. I know best to let rest overnight but what is earliest I can use ganache after making? Would it help to go over current ganache with a new batch, but will I have time?
I use a 3:1 ratio for white and milk chocolate, 2:1 for dark chocolate. I don't let the ganache set overnight in the bowl--I apply it to the cake once it starts to thicken to that peanut butter consistency. Then, I let the ganached cake set over night. This way, you are only waiting for it to set one time instead of twice.
Sorry, I don't know about applying another coat of ganache over your current ganache...maybe some experts will have an answer for you about that. Good luck!
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