two nights ago I frosted a “naked” cake with American buttercream.ast night I took it out fridge and poured a white chocolate ganache drip on it. Today when I got home it was a wrinkled mess! What happened?! I’ve scraped it off and redid it. I thought maybe the cane had been too cold and ganache too warm? So this time I only “cooled” the cake to set the BC (since I had to re do it) for 5-10 mins and I also let my ganache cool for awhile. It looks great right now but am afraid it will wrinkle again? I put it in fridge after I poured the drip on to help it set, was this correct to do? Any help would be amazing!!!
ur chocolate might have gotten too hot and began sieze
It is a possibility the ganache was too warm when added to the cake. I always refrigerate mine, prior to adding the drip and after adding the drip and I have not had a problem. Maybe I have just been lucky.