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Need help!! Chocolate Ganache conundrum

post #1 of 3
3/6/13 at 7:15am
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! 

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post #2 of 3
3/6/13 at 4:13pm

i almost always advise to test it for yourself but it should be fine

 

the ganache will eventually come to room temp and it should be fine

 
 

 

 

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post #3 of 3
3/6/13 at 5:53pm
Thread Starter 

Thank you so much! you responded in perfect time because tomorrow I am trying it out. haha The Reassurance makes me feel so much better! 

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