I am making a chocolate Ganache cake wedding cake with a whipped cream and Fresh strawberry filling. Obviously the cake will need refrigeration with the filling however the Ganache should not be refrigerated. Does anyone have any ideas or experience with ganache and refrigeration? The reception is in the afternoon and I guess I could pour the Ganache in the morning but that may be cutting it too close. Any help or advice is appreciated...........

Why would the ganache not be refrigerated? I always refrigerate it (both the poured and the one I use under BC) as it has perishable ingredients. What recipe are you using?

I refrigerate my ganache all the time too. Shouldn't cause any problems unless you're in a really hot and humid area where the cake will sweat a lot when it comes out of the refrigerator.

Thank you for the replies. The recipe I have says that the ganache will become dull if refrigerated so I never have tried it. But if you both have good outcomes I will go ahead and refrigerate. Thank you......