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Leaving Ganache out

post #1 of 9
Thread Starter 
Hi
If I make a fondant cake with Ganache underneath, Can I make it a day before and leave it out or are there any special precautions I should take?

I would appreciate all answers, thanks in advance!
post #2 of 9
Ganache is fine out As long as the cream is boiled when made!
post #3 of 9
yep it actually better if it is let to set up . I never put mine in the fridge and they last a couple of weeks out of the fridge once they are covered as well.
post #4 of 9
Quote:
Originally Posted by Chellescakes

yep it actually better if it is let to set up . I never put mine in the fridge and they last a couple of weeks out of the fridge once they are covered as well.



What Chelle said thumbs_up.gif
post #5 of 9
Thread Starter 
thanks both of you! that helps! icon_smile.gif I will be making the cake with certainty now.
post #6 of 9
I just made my first ganache/fondant covered cake! It was so delish! I made my ganache on Thursday and let it sit out for 24 hours at room temp. The next day I covered my cake with ganache and left it at room temp for another 24 hours. Last night I covered the cake in fondant at served it today to the guinea pigs at work and it was a hit! I used WASC cake filled with vanilla buttercream covered in dark chocolate ganche and Fondx fondant! YUM!!
LL
post #7 of 9
Thread Starter 
Pam1976: Your a tremendous help! Thats exactly the answer I was looking for! and thanks for sharing the picture, I have never made a fondant cake with ganache under, so I was wondering how it will look! icon_smile.gif
post #8 of 9
ChocolateLove, I am so glad that I was able to help! It is so super easy and you can make your ganache layer as thick as you want it, just pop it in the fridge for a few minutes and then keep adding layers!
post #9 of 9
Thread Starter 
thanks for the tip, I was just going to let it sit out and apply it as a BC, like someone suggested, but will try whatever works at the moment!
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