I know this probably sounds silly to all you cake makers who have been doing this for years, but I wanted to know if chocolate ganache can be used as a filling for fondant cakes or must it be refrigerated? Can it be used as a filling or not preferred? I need something for a chocoholic and thought it just might satisfy the chocolate tooth.
I think you can whip the ganache and it will make a whipped ganache filling. I hope that makes sense. I hope I'm right. I dont know much but I think I've read that on here before
Not a silly question. Just as karema said ganache can be whipped to use as a filling just cool it first.
I can see that you're not really getting your question answered. I would say that yes, ganache does need to be refrigerated. However, I refrigerate all my fondant covered cakes with no ill effects. The condensation that develops on them will evaporate and the finish will be fine as long as you don't touch it when it's wet.
I have used ganache both for filling and for icing under a fondant cake. I refrigerated the cake before I covered it in fondant, but afterward, I left it out and did not have a problem. I even mailed the same cake to California and my friend said the cake was delish.