I'd like to use a ganache as filling. The cake will sit out for two days before it is served and I want to make sure it'll be safe.
Are there recipes safer than others??? Any suggestions on fav recipes?
The recipe in the Cake Bible, which uses bittersweet chocolate can remain at room temp for 3 days.
I made ganache for the first time just recently. I had too much so I froze it but then needed a bit more the next day, so I re-heated it, took what I needed from it, then returned the rest back to the freezer.
That's not something that I would normally do with my food, but thinking "its just cake icing", ...I didn't even think twice.
Should this be thrown out, or would it be okay to use again?