Ganache frosting loosing shine when chilled!
Posted: 08 July 2009 11:25 PM   [ Ignore ]
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Help! I have a Ganache covered wedding cake this weekend and the bride wants the cake to be as cold as possible! The last Ganache covered cake I had that was refrigerated turned pale in color and returned to shiny hours after sitting at room temp. How can I keep the Ganache shiny and serve the cake as cold as possible?

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Posted: 09 July 2009 03:32 AM   [ Ignore ]   [ # 1 ]
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I would try a hair dryer at low setting.

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Posted: 09 July 2009 06:15 PM   [ Ignore ]   [ # 2 ]
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Does the bride realize cold ganache is not as palatable as room temp ganache?  Actually, it’s not as easy to serve either - depending on how thick the ganache is, it could be very difficult to slice and serve.

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Posted: 09 July 2009 10:03 PM   [ Ignore ]   [ # 3 ]
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May I ask why the bride wants the cake as cold as possible? Most cakes are much, much better (taste and texture-wise) when they are room temperature or slightly chilled, not cold.

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