Grainy Ganache

Baking By Minileo Updated 19 Dec 2019 , 12:56am by -K8memphis

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Minileo Posted 18 Dec 2019 , 4:45pm
post #1 of 7

I made a chocolate ganache (Thick) for frosting which solidifies under fondant. it has come out grainy. what should I do to save it? I usually make ganache a night before and cool it off at room temperature and it turns into smooth peanut butter consistency to spread over the cake next morning. It tends to dry off after few mins so I can drape fondant easily on it. Please help me with this last min query.

Thank you so much in advance.


6 replies
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-K8memphis Posted 18 Dec 2019 , 5:32pm
post #2 of 7

idk — might be burnt — 

in other news come over and join keep calm and cake on on fb if you can

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MBalaska Posted 18 Dec 2019 , 5:35pm
post #3 of 7

-k8memphis, you're being sought on another thread


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Minileo Posted 18 Dec 2019 , 6:03pm
post #4 of 7

Can you please post the link here..there are so many keep calm and cake and similar names.

Thank you.

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SandraSmiley Posted 18 Dec 2019 , 7:41pm
post #5 of 7

Minileo, the only thing I can suggest is to add some melted chocolate to it and stir until the graininess dissolves, but you will still have to cool it down, probably in the fridge.

Here is the link for Keep Calm and Cake On.  Be sure there are photos of cakes, cookies or other baked goods on your FB page so the administrators will know you are legit.  It might also help to let them know you are a refugee from Cake Central.

https://www.facebook.com/groups/498849883587865/?ref=bookmarks

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Minileo Posted 18 Dec 2019 , 11:34pm
post #6 of 7

Thank you Sandra, I just joined over there :) 

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-K8memphis Posted 19 Dec 2019 , 12:56am
post #7 of 7

thank you mb, I posted over there earlier green_heart

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