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white choc ganache too soft?
Hi i made some white choc ganache but added some more cream as it split. I have now taken it out to ganache my cake. It holds it shape beautifully but i dont know if it will form the crust!!If i exposd it to the air it is not as solid as a different batch i made. Do you think it will be ok or should i add some melted white choc?? It will be covered in sugarpaste
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Definitely add more chocolate to the ganache. White ganache is notorious for not setting. Best to be on the safe side by strengthening it up a bit.
Alternatively, make a small amount of fresh ganache using a ratio of 4:1 chocolate to cream. Use it as soon as it cools down at room temperature. Let it set firm before icing.
madeitwithlove
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