Another Gnache Question- But I Really Need Help Now!!!!!

Decorating By kyliecake Updated 22 Feb 2014 , 9:52pm by mcaulir

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kyliecake Posted 17 Feb 2014 , 9:05am
post #1 of 6

HI guys, i have been using gnache under my fondant for a couple of years now, but stupidly tried a new method (and altered the ratio i usually use).  i did the chocolate and cream in the microwave together method, heat 2 minutes, swirl, heat 2 minutes, swirl, heat 2 minutes, stir, heat, whisk.  i usually (almost) boil cream in the microwave and then add the chocolate at quite a thick consistency of at least 3-4 choc/1 part cream and trowel it on.

anyway, i made the gnache, let it cool, put in the fridge overnight, brought it back to room consistency (all of which was on the instructions).  it seemed a bit soft but persisted and put it on a cake i am entering in a show this weekend which i wrapped in a chocolate colour so it didn't really matter too much.  BUT, i also gnached a 12 inch for a bottom tier of a wedding cake.   i put it in the fridge and it hardened slightly, but no where near enough to fondant it tomorrow.

so my question is 1. do you think i could add some melted chocolate into the leftover gnache to firm it up a bit?

2. could i do a second firmer layer directly over the first layer?

3. or should i just keep it in the fridge til i am ready to cover it in fondant tomorrow, or will it squish around a bit?  the decoration on this layer is quilting.

i haven't yet covered the other two tiers, i'll wait til i get some feedback.

thankyou in advance.


5 replies
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mcaulir Posted 17 Feb 2014 , 9:41am
post #2 of 6

Is the weather hot as heck where you are at the moment? I had the same problem this weekend - temps in high 30s/low 40s.


Yes, I think you'll need to add more choc to your ganache. I wouldn't put your current cake in the fridge and pull it out to fondant because then you'll get condensation on the fondant as you're putting it on - very difficult to work with.


I wouldn't put firmer ganache over the top of soft - I don't think that will hold up very well. I think you'll have to scrape and redo, sorry.

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kyliecake Posted 17 Feb 2014 , 11:17am
post #3 of 6

thanks mcaulir.  i am still hoping to save it.  will see how it is in the morning.  thankfully it has been cool today (Melbourne), but it is going to be 28 tomorrow and the humidity has been awful.  finger crossed the fondant isn't too sticky.

another question, can you just take advantage of the condensation and fondant on that since you have to wet the cake before putting fondant on anyway?

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mcaulir Posted 18 Feb 2014 , 2:25am
post #4 of 6

Yes, you can, but then the outside of the fondant can get sticky as well, if the cake is still cold enough, and it's difficult to smooth it.


If you have a room with air-conditioning, that will remove some of the humidity from the air and keep the ganache firmer. If it's a competition cake that won't be eaten, doesn't matter where you make it - a bedroom with air-con?

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kyliecake Posted 22 Feb 2014 , 11:57am
post #5 of 6

ok. so an update.  i perservered with the gnache.  the top tier which i did first, wasn't great.  i ended up pulling off the fondant, regnaching and re fondanted as well.  the bottom tier worked out alright because it was a quilting pattern.  the middle tier, i added more chocolate to the gnache to make it thicker and it was much better.  i actually prefer a higher 3 to 1 ratio i have decided, even with dark chocolate.  so alls well that ends well.  i delivered the cake this morning and was pretty pleased with it.

thanks for your advice.

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mcaulir Posted 22 Feb 2014 , 9:52pm
post #6 of 6

Oh, I'm glad it worked out OK. Yes, I usually use a higher ratio, except in the dead of winter when the cold keeps things pretty firm.

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