I was thinking about using white chocolate ganache as a filling for a 3 tier wedding cake. My question is, if I fondant and decorate the cake the day before, can it sit out all night (I am apprehensive about putting the fondant/decorated cake in the fridge). Until the next evening (the reception). My other plan is SMBC. Which can sit out as I understand, right? Any insight is greatly appreciated!!!
I filled a fondant wedding cake with whipped white chocolate ganache in June, it stood at room temp for 36-48 hours before serving and was fine. Hope that helps!
Yes, indeed... thanks!!
Is there any problem with SMBC (Swiss Meringue Butter Cream) sitting out at room temp since there are egg whites in it? I would think that is more dangerous than than the cream that's in ganache sitting out.
From what I learned, since you are cooking the egg whites and sugar to 160 degrees, the eggs are considered cooked and the same salmonella risks to not apply. If I am incorrect, someone please correct me.
Everyone's good! 2-3 days for both ganache and SMBC. After lots and lots of googling, that is the answer I safely came to. I need to know so I know what to sell legally using Ohio's cottage laws.
Thanks! That is reassuring.. the last thing any of us needs is to be sued for getting people sick... YIKES Bad thoughts be gone!