Hi there

Right i have a really urgent enqury, please can you help?

I  am making my dads cake in a few weeks and it will sadly be too big for my fridge, but i need to make it a week prior to the event. I ant to cover a chocolate cake in ganache and then ice it, but im really worried that standing only in a cool kitchen for a week, that the ganache will go off.

can you please advise what i can do or if there is another Ganache like substance that i could use? 

Not sure what type of chocolate cake you are thinking of making - but might i suggest you make a Chocolate Mud Cake....

Use the Gananche as planned

That way both the Mud Cake and the Chcocolate Ganache can withstand being out of the fridg for a week - without turning stale - going mouldy - tasting dry - etc etc etc.

By making a Chcocolate Mud Cake - which by the way is best eaten 3 days after making and good to eat for at least 10 days - you can feel at ease knowing your cake will still be safe to consume .

Now, if you make the cake ahead of time - and then freeze until you need to fill and decorate - your 3 days will start when you take it out of the freezer....

Hope this has helped - and taken away some of your concerns.

p.s... i have had Brides phone me 11 days after their wedding - just to say *chomp chomp - this cake is stillllll soooooo good *chomp*

Bluehue

Hi that really does help, i'm making a guiness cake so that it will stay moist, i've not got a very big freezer so i've got to make this the weekend before and just leave it in the kitchen covered up in boxes, so you think the ganache will be safe enough, i dont want to poison any one eek!

Hello Libbie, I made my first cake covered in ganache last week.  Just my normal chocolate recipe (eggs, SR flour, Marg and Cocoa powder).  I didn't make enough to cover the sides , but it was on top and between the layers. I made the ganache Weds evening, left it on the kitchen side overnight, and iced the cake about 2pm Thurs.  I stored it in a large plastic container and finished the last slice the following Thurs, and it was fine...I'm sure if I had covered the sides of the cake completely it would have sealed in some more freshness.  At no point did I place the ganache in the 'fridge.  Hope that helps  :)

That's ace, im just trying to make sure the cream doesnt go nasty.. thanks

Thats fab

Do you know about butter icing, made using melted chocolate as well, also coffee butter icing, how long does this last, determined to make everything in advance, but as near to the 'needed' time as possible so it's as fresh as possible