Ganache and cover a cake all in one day????

If you dont like the idea of putting the ganached cake in the fridge - ganache it in the morning and then allow to set up until after lunch....or later if possible.

Is it a mud cake you are ganaching and covering?

The reason i ask is because mud cakes shouldn't go in the fridge..................... ever. 

The cold dry air can tend to dry your mud cake out.

Yes, i know many will come on and dispute this - so i am only giving you MY advice....   

Each to their own........ of course.

Bluehue

Hi Bluehue,

So I just read your post about 'never ever putting mud cake in the fridge' and my first thought is 'Eeeeeeeek' as this is what I have always done...and it is usually for a few days before I ice it.  When I say I put it in the fridge - it is when I first make it....wrap it a few times in cling wrag and then pop in a freezer bag and into the fridge.  Sometimes it is in for a few days - others just overnight.  What should I be doing?  Also is it ok to freeze it - say a week or so or is this the same thing.

Hi ellawillow...

Yes yes, most certainly freeze them - actually a mud cake that has been in the freezer usually is better than one that hasn't been.

Some will differ - they can - but many of us agree that it helps with the setting process and the *mud* side of the cake.

I always pop mine in the freezer after baking

Wrap as you do - and straight into the freezer.

I believe that by popping them into the fridge dries them...sounds odd - but you can notice the difference after you have taken one rom the fridge and one from the freezer.

Most certainly - you can freeze a mud cake for up to 3 months without any harm happening.

Mine are only in there for roughly 24 - 30 hours -  take them out in the evening - leave completely covered in there wrapping overnight on the bench - in the morning  one by one I unwrap and start filling - allow that to settle for a few hours - then cover in ganache and then allow that to settle/firm overnight ... then the decorating begins next morning

Again - everybody has *their* way of doing things...

This is my way - and never had a complaint yet as to the texture or the taste

Just the same as I don't freeze a fruit cake - I prefer to wrap in many layers of baking paper - then glad wrap - then foil.

Keep in a tin in the bottom dark pantry for at least 3 months for it to mature.

Sometimes  a frozen food item can have a certain *frozen flour* taste about it.... that's why I don't freeze fruit cakes - (but you can - no caking law against it)

Just like I don't like the taste of a frozen scone or hot cross buns...again - that frozen flour taste best describes it.

Blue

Would love to hear your thoughts. I wrote an epic for you... lolllllllllllllllll

Ellawillow :)