Welcome to the Cake Decorators Q&A

Hello,

So I’ve spent days making Paul’s choc cake, and panache to make a 3d Spiderman.. the cake tastes amazing but when I try and put ganache on it pulls the cake off straight away, I’ve tried putting on thin layers of ganache but still no joy, its for my nephews bir’thday on Friday and I’m to the point of crying! Lots of time, effort and money and I don’t know how to save it! Any help really appreciated!

Thanks !
Stephanie xx

Hello Stephanie

The cake is too soft and the ganache is pulling off the crumb. Chill it first in the freezer for 15 -30 min so it firms up. Ganache as shown in the tutorials and you’ll be done in no time at all.
Hope all goes well.

Hi Stephanie…it sounds like you could be putting ganache on to a freshly baked cake. It might be best to allow the cake to settle in the fridge overnight. (wrapped in clingfilm)
As no time for that now, a good tip from madeitwithlove
Have also had this happen when buttercream or ganache has been too thick a consistency.

Chill in the fridge or freezer

Hello, thanks for the replys, I have previously frozen the cakes and as its so large unable to now chill again .. will try thinner panache.. thanks again!

Ganache arrrgh predictive text ha!!

Although the cakes have been previously frozen they can still be chilled in the refrigerator to firm them up. Please could you say where you have them stored now? Several days have passed since you posted originally. Please keep an eye on the condition of the cakes if they are being stored at room temperature since defrosting.

Hello MIWL,

I gave up to be honest! Thanks anyway 🙂 xx