Mrs_oab birthday tomorrow, she is out, I have a freshly baked cake and sleeping kids in the house, so cannot head off to the shop…
The cream and chocolate icing I normally make has not set in the fridge – it would dribble off the cake. How can I thicken/set it any more!

Glycerine.

off to search cupboards

Cream and chocolate icing? Ganache? What quantities of each have you used? Boiled the cream then added the chocolate? Are you sure it was double cream? Tell us what you did and I might be able to make a suggestion to save it!

Double cream, 50:50, added both together cold, brought up warm on bowl over pan of water, just waited for it to melt, did not boil (I thought you shouldn’t 😳 ), lobbed in fridge.
Normally it works….

I would say do one of two things: either try whipping it ( the fat in the cream will help to add bulk) or if that doesn’t work reheat it and leave it to cool again. When I make ganache I boil the cream in a pan then stir in the chopped up chocolate, leave it to set, stirring occasionally. I make it at least twice a week, I’m a cake baker by trade 😉

*heads off for a good whipping*

Thank you!

Good luck!

hmmm, not much more thickness. Wopped it on and back in fridge, lets see in the morning….

What about butter flowergirl would that help?

Sorry, I thought wopped it on and back in the fridge meant he’d iced the cake?? If not, try reheating it cos if it hasn’t thickened it probably means the cream wasn’t hot enough initially. Think butter would just make a greasy mess, although a a last resort a kind of buttercream concoction might work with butter and icing sugar.

Put it in the freezer

It is iced – most has stayed put!