Welcome to the Cake Decorators Q&A
Water and ganache
Hi I have been reading about ganache and it says that it’s the water I. It that encourages bacteria to grow and to boil the cream to remove some of the water .In his tutorials paul uses a wet scraper then finally a wet brush to smooth his ganache .Does this not add more water ? Thanks
Hi I have been reading about ganache and it says that it’s the water I. It that encourages bacteria to grow and to boil the cream to remove some of the water .In his tutorials paul uses a wet scraper then finally a wet brush to smooth his ganache .Does this not add more water ? Thanks
Hi woodysmum
The amount of boiling hot water used for smoothing down ganached cakes is negligible and won’t affect mould growth. Firstly, as the cream is boiled, much of the water has been reduced and any water left is bound in the fat. This will have changed the ganache sufficiently to stable it for the short time in which the cakes are prepared and eaten. Further, the sugarpaste helps to encapsulate the ganache and protect the ganched surface from airborne microbes. You may find the following blog of interest:
Hope it helps 🙂
