I absolutely love ganache; it is my favourite form of icing.
What I am not a fan of is making the ganache. I have made ganache twice and whilst the recipe seems so simple, the ganache seems to kick my ass every time.
The first time I made ganache, the recipe said that it should set in about two hours at room temperature and to freeze it if you wanted to save it. Well 2 hours changed to overnight in the fridge and eventually in the freezer. It did eventually set – in the freezer! I could eventually ice the cake – a day later than I planned to ice it.
Thinking that the first time was not a total flop, and that practice makes perfect, I thought I would make Ganache again for my mother birthday cakes.
Second time around was by far worse than the first time.
No- it did not set in two hours.
No- it did not set in the refrigerator overnight.
Yes- it did set in the freezer.
After taking it out of the freezer, it was thick enough to ice the cakes, or so I thought!
As soon as I spread it over the test cake (which was ice, ice cold and let’s not forget the weather was cool as well), the ganache literally melted over the cake. And no- not in the good way, where it covers the cake in thick ganache. It was like water!
I was certainly not prepared for this as I was at least expecting a similar result to the first time around. I think I might have put in too little chocolate this time but who knows.
I had cakes that needed icing and eventually mixed icing sugar into the ganache to thicken it up so that I could finish my mother’s birthday cakes as I was seeing her for her birthday the afternoon.
Next time Ganache, I will kick your ass!