OK I've just done a search on this site about Chocolate Ganache, (this is absolutely the place I come to for answers now!) but I seem to have found conflicting answers in past forum posts So, my question is, do I need to refrigerate a cake that is covered in 50/50 chocolate/cream ganache? I have a Wilton book that says, "Refrigerate until serving" and other books that don't mention anything at all. I am confused, please help! Also, the days are quite cool here at the moment, (it's late Autumn) so the cake will not be exposed to hot weather. I really want to decorate a cake on Friday for delivery on Saturday but I'd rather not have to put it in the fridge. I don't want to make anyone sick though

My instructor said that sugar is a preservative so refrigeration is not needed most of the time. But I know some on this site would disagree. If you are putting fondant around the cake then it would seal the cake even more and should be fine in my opinion.
Jen...

Hi there, when I make Ganache I use 1 : 2 ratio. And also I have read in another forum that the cream goes through chemical reaction when its cooked, and also you can keep it out side if its under 19 degrees.

HTH

Everything you ever wanted to know about ganache......

http://www.baking911.com/chocolate/ganache_truffles.htm

Thank you all very much. You are so helpful!

You don't need to put a cake with ganache on it into the fridge i've done enough of them to know!

You don't need to put a cake with ganache on it into the fridge i've done enough of them to know!