I’ve been trying to recreate some dome (sphere cakes) out of ganache and custard. Every time they come out of the freezer there perfectly round and look fabulous but after a while they melt down and become a mess! Should I try thicken the ganache some more or should I be adding some gelatine or another ingredient to help keep its shape?
Also I’ve tried this with a no bake cheese cake recipe which also melted down after a while.
would love some advice on dome (sphere) cakes.
why are you freezing them — also you need to gradually bring them to room temperature —
what kind of cake and filling — are you sure they are baked properly? How thick are the layers? how big are the domes?
Ganache and custard? I am not sure there is anything you could do to that combination to prevent it from melting. As -K8memphis said, why are you freezing them? Is there any cake involved at all?