Welcome to the Cake Decorators Q&A

Hi 🙂

I made ganache using milk chocolate on the 23rd. I put it in the fridge overnight, and took it out in the morning. It was really firm, so I warmed it up over hot water, then put what I didn’t use in the fridge. I want to know how to reheat ganache from the fridge.

Do you think it will be ok to use on a cake for this weekend??

Thank you 🙂

CakeFlix Guidance

Can you reheat ganache?

Yes. Properly stored ganache can be gently warmed until it becomes spreadable or pourable again. Use short bursts in the microwave or a bowl over warm water, stirring frequently and stopping as soon as it reaches the consistency you need. This article will guide you on how to reheat ganache without burning the chocolate.

You do not need to make it piping hot. Too much heat can cause the mixture to separate, leaving an oily or grainy texture.

These methods are for softening a batch that is still suitable to eat. Warming does not make poorly stored or expired food safe.

How to soften ganache from the fridge

Learn Ganache | CakeFlix Diplaoma

For cake covering, aim for a smooth, spreadable consistency rather than a fully melted liquid.

If your recipe’s storage instructions allow, let the chilled mixture stand briefly to take off the initial chill, then stir and assess its texture. A small portion may soften sufficiently without additional heat.

If it remains too firm, warm it gradually using one of the methods below. Firmness after refrigeration is normal and does not automatically mean you used the wrong chocolate-to-cream ratio.

Can you reheat ganache in the microwave?

Yes. A microwave is convenient, but short intervals and thorough stirring are important.

1. Transfer the amount you need into a microwave-safe bowl.
2. Start with a short burst of around 5–10 seconds, using a low or reduced power setting.
3. Stir thoroughly, scraping around the sides and bottom.
4. Repeat only if needed, shortening the intervals as the mixture softens.
5. Stop when it is smooth and suitable for your task.

These are cautious starting intervals, not a fixed heating schedule. Microwave power, batch size and starting temperature all affect the time required.

Stir before deciding it needs more heat. The centre may still look firm while the edges are already melting.

How to warm it without a microwave

Use a heatproof bowl over a saucepan containing a little hot water.

• Keep the bowl’s base above the water.
• Use gentle heat rather than a vigorous boil.
• Stir regularly and remove the bowl as soon as the mixture softens.
• Keep steam and splashes out of the bowl.

Take care when lifting the bowl, as escaping steam can burn.

For further explanation, see King Arthur Baking’s chocolate ganache recipe and reheating guidance.

What consistency do you need?

Cake covering: smooth enough to spread without tearing the sponge, but firm enough to hold its shape.

Filling: soft enough to distribute evenly without squeezing out excessively when the layers are assembled.

Drips or pouring: more fluid, but not so hot that it melts the coating underneath. Test a small drip before applying it to the whole cake.

Temperature is only part of the picture. Chocolate type and the proportion of cream also determine the final texture. Heating a firm coating recipe will not permanently turn it into a softer filling.

For help estimating your quantities, explore the CakeFlix cake calculators.

What if it becomes too runny?

Let it cool gradually, stirring occasionally, then check again before adding anything.

If it was the correct consistency before refrigeration, it may simply be warmer than you need. Adding extra chocolate immediately can change the recipe unnecessarily.

White and milk chocolate mixtures also behave differently from dark chocolate versions, so follow guidance for the recipe you are using.

Why has my ganache split?

Excessive heat can disrupt the mixture, producing visible oil, lumps or a greasy appearance. Adding cold cream to a warm batch can also cause problems.

Stop heating rather than continuing to microwave it. The appropriate repair depends on its temperature and the cause of separation.

Read King Arthur Baking’s guide to fixing broken ganache before adj

usting the ingredients.

Can you refrigerate it again after softening?

Follow your recipe’s storage instructions and consider its full handling history, including time spent out of refrigeration.

The simplest approach is to warm only the portion you need and leave the remainder stored correctly. Repeated warming and cooling does not restart its storage life, and gentle softening is not a food-safety reheating process.

Use suitable, in-date ingredients from the outset. See our guidance on double cream use-by dates.

Learn more with CakeFlix

Making and applying chocolate ganache are covered in the baking and fillings module of the CakeFlix Diploma.

Learn how to prepare a smooth mixture, choose a workable consistency and apply it confidently, alongside the wider tutorial library included with your membership.

Need more Important Information on Baking and Cake Decorating?

Learning about how to make and store ganache is just one of 39 lessons covered in the CakeFlix Diploma, which, along with 1,800+ tutorials from 100+ of the world’s top cake artists, comes as part of your CakeFlix membership from only £5.17 a month (billed annually).

CakeFlix Diploma – Certified Learning

Yes. Once you have heated the cream it is chemically changed and once added to the chocolate becomes very stable. I have had chocolate ganache that I have kept (covered) on my counter top for over two weeks without a problem, and that was during summer in Australia! So having kept it in the fridge it will be fine.
If I have left over ganache, I freeze it in ziplock bags and get it out the night before so it has time to come to room temperature again, then microwave it until it’s softened up again and use it straight away, without a problem.

Thanks a lot 🙂

Would you refreeze/refrigerate after you had heated it up?

Thats the part that worries me, that it’s been hot, cold, hot then cold again :s

You can put the ganache back in the fridge, just remember to reheat it very gently each time you need it.  I reheat in 10 second bursts that way I know it won’t overheat and split.

I did reaheating part without problems, and the rest put in the frigde. It can be reaheated again but slowly, every time, I prefer microwave. Did it twice and it was perfect. And the cake with ganache is more than tastefull

How would you reheat ganache without a microwave, in a bowl over a saucepan?

Hi Sue-Wales

Use the double boiler method. This is where a saucepan is filled with a small amount of water and brought to the boil then reduced to less than a simmer. The ganache bowl sits on the saucepan without it’s bottom touching the water, it should also fit snuggly so the steam does not escape from the saucepan and enter the ganache. As the bowl warms up the ganache will begin to melt. Stir the ganache gently and carefully to evenly distribute heat throughout without incorporating too much air. Take the saucepan off the heat and allow the heat of the water to continue warming the bowl and ganache. Once the ganache reaches a working consistency remove from bowl from the saucepan taking care not to let any steam or water enter the mixture. Place the bowl on a warm tea towel to help it keep it’s warmth while working. Repeat the process when the ganache needs to be softened again. This is a very careful proceedure where the ganache must be stirred gently but regularly to prevent it burning or splitting and also to prevent too much air being incorporated. It is possible to keep ganache at working consistency by placing it in the oven with the door ajar on the very lowest setting. The idea is just to keep the ganache warm and to prevent the chocolate setting. If you want to try this method please experiment first as I would not want you to spoil your ingredients.
If you google ‘how to melt ganache on a double boiler’ you can see video tutorials on exactly how to do it.
If your ganache splits and becomes oily there is a fix here:

Oily ganache!!!

Hope this helps. x

Hi can refrigerate whipped ganache can ne reheat and put im fridge then whisk again to make whipped ganache fluffy?

Hi sjeya376

If the ganache is continuously whisked it will become grainy and unusable. So take care to whisk gently and stop as soon as it comes together. I don’t recommend doing it over and over again. Hope this helps. 🙂