My question is for the Aussie girls (or any nationality who has experience with ganache-covered cakes):
Can you freeze a ganached cake? If so, can you freeze a ganached cake with fondant on it?
I have three HUGE and overwhelming cake orders for this weekend, and if I could freeze the cakes with the fondant and/or ganache on them already, that would save me a great deal of time.
Also, does anyone make the ganache out of standard Hershey's milk chocolate bars, and if so, is it at the standard 2:1 ratio?
Sorry, I don't know the answer to either but I want to know the answer to both. Especially the ratio for Hershey bar ganache! Yum.
I'm not Australian but when we still had our coffee shop/restaurant, we froze our ganache covered chocolate cakes. I'm not sure how it will do well under fondant refrigerated but I would also love to know.
I don't think I would freeze the fondant. But ganache is supposed to work great under fondant, crisper edges. I've been wanting to try it myself.