Ganached cake sits out while covering/decorating? How many days is okay?

I love to use ganache when covering a cake with fondant.  I always refrigerate after each step.  Chilling will make the ganache set up nice and firm. 
 

I just put mine in the freezer for a little while. It is fine siting out after completed.

Because the cream has been brought to boiking point before adding to the chocolate to make your ganache - it changes the structure of the cream....thus the reason why ganache can sit out of the fridg.

Some people put it in the fridg...it just hasens the firming stage - thats all.

 

As for when your cake is covered in ganache...as long as every morsal of cake is completely covered your cake will stay fresh.... and not require refridgeration.

 

I use ganache 90% of the time - and never need to put in the fridge....

A mud cake with a ganache fillling and then covered in ganache can sit out without any cause for concern for 3 - 4 days... at least.

 

Bluehue

I have been lucky enough to take a class with Michelle. I asked why she refrigerates the ganache after making it, rather than let it sit at room temperature. She explained that the texture of the ganache improves if it is refrigerated that first night, and since I tried it I have to agree. Once your cake is covered, it is fine to leave it at room temperature. And when covered in fondant it doesn't need to be refrigerated either. If you need to speed up the process you can fridge the cake to firm your ganache, but I find I am able to cover with fondant after it has been at room temperature for a few hours, though ideally I like to leave it overnight at room temp. I don't fridge any of my cakes since I don't use any perishable fillings. Unused ganache gets stored in the fridge for later use.
 

I usually leave it out. I've learned that with ganache and buttercream to tell when they need refrigeration. I like to decorate with my fireplace on for ambience : ). Sometimes my cakes start to melt. So I just put them in fridge a few minutes and start again.

I've hadleftover ganache sitting on my bench for a week and a half now, and it's fine. Ratios also depend on the weather. In very hot weather, I probably use close to a 3:1 ratio for dark chocolate.

 

this boggles my brain

 

do you have it under lock & key???

 

I have a question, sometimes my ganache cracks after it's been on the cake.  Sometimes I get a BIG crack.  I mornally just patch it and move on with life and I've yet to have it show thru my fondant, but I was just wondering if there was something I was missing?

 

I do refrigerate my cakes because I can't leave them out at my rental commercial kitchen - my shelves in the walk-in are the only place they will be safe!

It might be that your cake is getting cooled too rapidly; generally (speaking broadly here but tempered chocolate in particular) chocolate cracks when cooled too quickly or unevenly. Could be what's going on with your ganache.

 

 

No, but I'm dieting as a result of eating way too many cake scraps, and DH gets sick of eating chocolate cake, seeing as that's mostly what people seem to ask for. He gets all excited if I make something different! I had to bin it in the end.

I use 1:1 for dark chocolate because I use chocolate with a 70% cocoa content. If I try and make ganache using 2:1 with that chocolate it's just too stiff. I use 3:1 for white and milk.

I don't use MMF...it's quicker and cheaper for me to open a pack of ready made fondant!

 

FromScratch I also get cracks, sometimes, not all the time. Only happens with dark chocolate ganache. I dunno why. I always let my cakes settle overnight before ganaching the outside. I don't fridge them so I don't think its the rapid temperature change. It's a mystery to me! I just patch over them and it seems fine.