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freezing and thawing choco ganache filled cake

post #1 of 2
Thread Starter 

I am creating a cake with choc. ganache in between all the layers. I would like to make it, prep my cake by filling the layers, crumb coat it and then freeze it for two days until I can finish decorating the cake. My question is this: Can I do this? and Will the Choc Ganache Thaw out at room temp to a soft consistancy again or will I have to heat it up? I am afraid it will stay too hard come time to cut the cake.

I would like to avoid heating my cake up considering I am using buttercream on the outside of it. 

 

Thanks for any advice! 

post #2 of 2

Yes you can do this, the ganache will thaw to the same consistency pre-freezing.  Always best to thaw slowly though.

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