I have a Fort cake due Tuesday early morning. Its Wednesday Evening right now..
I am carving a cake and covering in ganache.. ganache filling as well and then covering with fondant .. there will be time-consuming decorations on the cake.. Cake is baked as of yesterday and in the freezer now..
Timeline Question here for the ganaching experts: (Will the cake need to be refrigerated after covered in ganach?)
Friday: Make Ganache
Saturday: Thaw, fill ,carve and cover in ganache
Sunday: Sit overnight and let the ganache firm up. Cover with fondant..decore the board
Monday: Decorate the fort
Does that sound right?
Does ganache go bad at room temperature?
Ganache will be dark chocolate and whipping cream, 2:1 ratio