A Whipped Ganache Question - How Long Will It Keep On Cake?
Decorating By Cookie4 Updated 28 Feb 2010 , 2:55am by Cookie4
Heres an interesting question for all of you who use Ganache, and specifically whipped Ganache. I'm making my daughter's wedding cake and grooms cake and would like to assemble the grooms cake 3-4 days before the big event. I'm filling a triple fudge cake with whipped ganache but am afraid the air will deflate in the ganache leaving a runny gooey mess in between the layers.
Please give me your thoughts or experience on this. Or, better yet, is there a stabilizer product I can add to keep the whipped ganache in tact? Thanks for your opinions. 
The air won't deflate in the whipped ganache over time, but I personally would keep it refrigerated for that length of time, at least on a cake for others. I LOVE whipped ganache and do keep it on the counter for about 3-4 days...til it's been completely eaten 
Your ganache will be more stable if you either use less cream, or a higher % cocoa in the chocolate. What % were you planning on making it? I use 70% chocolate and it remains quite firm when prepared at a 1:1 ratio chocolate:cream (by weight).
Thanks Seshell for the ratio's. I just knew I could do something to enhance the stability of the ganache. I usually use 2C cream to 20 oz of chocolate. And, depending upon my budget I'll use a better quality of chocolate with more cocoa/chocolate in it.
Just noticed you're in TX, is hot weather a concern? While not requiring refrigeration, heat is disaster for ganache.
Remember, all ganache is - heavy whipping cream and chocolate which will melt in your hand- not a good combo for hot weather! Don't know about humidity. I'd stick with shortening based buttercream and fondant. If you are going to whip it wait until it cools.
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