17 Replies

buggar…but it still looks yum… atleast it’ll still go well with a cuppa

Oh wow, that’s too bad! It does look delicious! I guess that’s a cake for you and the family to enjoy!!

Oh honey that has happened to me numerous times and I think I know the answer. Did this happen when you flipped it?? If it did its because the ganache pool wasn’t deep enough AND (and this was critical for me) the ganache on the cake wasn’t hard enough. I have read a few tutes that say 20 mins to let it harden in the fridge pre-flip and I now leave it about an hour or longer if I have time (I usually take the opportunity to clean the filth pot that is my kitchen!). Ever since I’ve done those two things I have been successful. And also when you “level” it in the ganache is should move easily and you shouldn’t be nudging on the pre-set ganache.

Oh dear :-(
Did you put anything between the cake and board?
I always cut a circle of baking paper and put on the ganache and then put the board on top, otherwise when I go to take the top board off it rips off the ganache and also some of the cake.
I am going to get some acrylic boards which hopefully will just pop off – from the Torta tutorial.

Oh my – sorry this happened.
I usually use the standard method too. Just find this more time consuming really.

I did try this once when I had to pour a chocolate glaze over the cake.. I left it over a parchment paper disc and let it set overnight in the fridge..
So it was hard the next morning.. Worked well.
Would be great for fondant.
that cake looks rich…yumm

Thanks Lovelies! I ADORE the method I usually use, it’s SO quick and easy! It seriously takes me 10 minutes to ganache a cake now using Michelle Rea’s method, so I think I’ll stick to that. I know lots of people have sucess with this though, so thought I would give it a try.
I wounder what I’ll be trying next month? :) xx

oh poor Rae!!! We live and learn to stick with the tried and tested! Very glad that you can laugh at it now… NOT funny at the time though! ;0( Thank you for posting this Rae. I feel better about all my many disasters although thankfully I haven’t experienced one in the ganache department (yet!!) but plenty other cracking bloomers to more than make up for it haha! xx

bwhahaha Rae mate!!!

Oh dear! Bet it still tasted delicious though. I tend to just do my ganache free hand – I’m a bit lazy really! Jo x

Well done Rae :)) Don’t worry, I’m sure that it happen to many bakers as well ;)

wince!!!!

He he – I’ve had that happen too – normally because I haven’t left it long enough in the fridge…….I’ve never ripped half the cake out though, normally just the top of the ganache lol.

I agree Michael Rea’s method is amazing I use it to apply buttercream on my cakes. Your cakes are wonderful so keep doing what you are doing!!

Omg… So what’s the Michael Rea method…link?

Thanks everyone, thought you might like a giggle! I’m always happy to have a laugh at myself and it’s more fun if you can laugh with someone else. I’ll definitely stick to my usual method. Thanks Jo, not lazy at all…more like very sensible time management ;) Thanks Sasha…you’re such a pal ;) and Thanks Sugarpixy, I would never have thought of using it for buttercream…will have to give it a try. Thanks Lovelies :) xx

Haha! Thanks Sarah, here it is :) x http://inspiredbymichelleblog.com/2011/03/30/how-to-make-chocolate-ganache-for-decorating-cakes-3/

hahahahhahaha… Rae… I’m courious what you did with the cake? Eat it all???
X Ade