Palace of Versailles stable cream cheese

[Sussan Estela Olaya]

Hi Geo, thank you for your question.

Let me explain in detail what might have gone wrong, how to fix it, and what to do if the cream is already inside the cake.

Did you use the same amount of gelatin?

If you followed the original recipe (8 g of gelatin sheets for approximately 930 g of total mixture), that ratio is usually enough for a firm, filling-style texture. However, if it turned out even softer than a typical cream cheese frosting, it’s possible that:

• The gelatin sheets were not properly hydrated or fully dissolved.

• Or the gelatin was incorporated incorrectly (perhaps too cold, or not tempered before mixing in).

What if the cream is already inside the cake?

If the cake is already filled with the soft cream and you need to cover it with fondant, I don’t recommend removing it or dismantling the cake. The most effective solution is:

Fix: Create a ganache coating to reinforce the structure

• Prepare a firm white chocolate ganache (a 3:1 or even 4:1 ratio of chocolate to cream will give maximum firmness).

• Cover the entire cake with a thin layer of ganache, making sure to seal the edges well and create a stable barrier.

• Here’s a recipe and step-by-step method you can follow:
  👉 https://recipes.scoolinary.com/white-chocolate-ganache

• Chill thoroughly in the refrigerator for at least 1 hour.

You can then cover the cake with fondant safely, as the ganache will hold the structure and prevent the soft filling from affecting the fondant.

This technique is commonly used by pastry chefs when working with soft fillings under heavy coverings like fondant.T

What if the cake is not filled yet? Can the cream still be saved?

Yes, it can still be saved.

Recommended fix: Add more gelatin

• Hydrate 4 additional grams of gelatin (2 sheets) in cold water.

• Heat 30 ml of TPT or simply water with a splash of white wine.

• Fully dissolve the hydrated gelatin in the hot liquid.

• Temper by adding a spoonful of the current cream to the dissolved gelatin and mixing quickly.

• Then slowly incorporate that tempered mixture back into the rest of the cream cheese, mixing gently.

• Refrigerate the mixture for at least 4–6 hours before using.

I hope this information helps! If you have any other questions, feel free to reach out and I’ll be happy to assist you.

Best regards,
Sussan
Scoolinary Team

recipes.scoolinary.com

White chocolate ganache - Scoolinary Recipes

White chocolate ganache - Scoolinary Recipes