Ganache Has A Jelly Type Film On It... Why?!

Baking By CassiaM Updated 8 Feb 2019 , 4:03pm by SandraSmiley

CassiaM Cake Central Cake Decorator Profile
CassiaM Posted 8 Feb 2019 , 5:11am
post #1 of 3

Hello all,

I have made ganache before, using semi sweet chocolate chips and cream (in the past I used half and half), and it has always turned out great. Today I made it using a different brand of chocolate chips (Kirkland), and heavy whipping cream. I left it on the counter covered for about 6 hours and when I went to use it, there was some oily, jelly type stuff sitting on top of part of it. What happened?! Can it still be used? I gave it a good mix and it looks and tastes fine, so I put it in between the layers of a chocolate cake which I’ll be completing tomorrow. But now I’m worried that the ganache in between the layers will be disgusting by Saturday (it’s for my sons birthday party).  Should I refrigerate it? Scrap it? Ive only done filled and stacked it and now it’s covered well in Saran Wrap. 


2 replies
me_me1 Cake Central Cake Decorator Profile
me_me1 Posted 8 Feb 2019 , 7:39am
post #2 of 3

Hmmm, sounds like it may have split. When I've had that happen and then mixed it again it has sometimes developed that grainy sort of texture. If I'm trying to fix a split, I usually reheat a cup or so of the ganache until it's warm and melty again, and then re-mix the whole thing.

When I make ganache I usually had a little cold milk towards the end of mixing just to ensure the dreaded split doesn't happen.

Fingers crossed yours is okay!

SandraSmiley Cake Central Cake Decorator Profile
SandraSmiley Posted 8 Feb 2019 , 4:03pm
post #3 of 3

It should be fine as a filling between the layers.  It does sound like it may have split and need to be reworked, per me_me1's suggestion, before applying to the outside of the cake.

Quote by @%username% on %date%