Cake Central › Cake Forums › Cake Talk › Cake Disasters › Need help!! Chocolate Ganache conundrum
New Posts  All Forums:Forum Nav:

Need help!! Chocolate Ganache conundrum

post #1 of 3
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 3

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

if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

Reply

if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

Reply
post #3 of 3
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! 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Disasters
Cake Central › Cake Forums › Cake Talk › Cake Disasters › Need help!! Chocolate Ganache conundrum