Does whipped ganache need refridgeration ? Cake needs to be baked on Saturday for Monday delivery.....
Technically, no, it doesn't need refrigeration. I don't know how warm it is in Ohio right now, but here in Texas, I would keep a ganache cake chilled as long as I could manage.
Due to the large amount of cream in ganache, yes, I would keep it refrigerated.
According to "The Professional Pastry Chef" by Bo Friberg, ganache can be kept at room temp for a week. And he makes his with eggs!
According to "The Cake Bible" by Rose Levy Beranbaum, ganache can be kept at room temp for 3 days.
Pick your expert!
I agree with Diane..
I have done a truffle filling with the ganache and my recipe even says to let it set up over night outside the fridge.
I used to work for a bakery & they kept their ganache on the counter top & covered tightly. You just have to stir it up good before using it. We wrote the date on the lid & threw it away after a week.
I like to put my ganache cakes into the frig for at least several hours to over night before serving. But they can sit out too. I just feel the refrigeration makes them more dense, moist and flavorful. I like ganache more all the time. They never stick around long enough to worry about the cream content.
Hi Fellow CC'ers, I never made ganach but would love to try if anyone has a recipe to share? And what kind of cake goes good w/ it? Have to say you all have been inspirations and so very helpful to me. I feel blessed to have found this site and a wonderful bunch of friends!!!!
Here is the basic recipe:
There are alot of ganache recipes in the recipe section here at CC. I guess everyone has tweeked them to become their own.
Good Luck Connie!
I heat 8 oz of heavy cream just to a boil and then pour over 12 oz of chopped dark choc or semi sweet choc chips (my preference) then cover for 5-10 minutes. Then using a spoon gently stir to blend completely. I allow it to cool somewhat then spoon on top of cake and spread with a spatula. I love this more each time I use it. Add vanilla, liquor or other flavoring as desired. I've used cherry sherry for a nice choc cherry filling. Yum! But I ave to say the choc and cream works great for me and couldn't be easier.