I am making a wedding cake in August that will have chocolate ganache covering the top and drizzled down the sides. How long can the cake be left out of the fridge? Will the ganache get to soft and continue to "drip" down the sides? The reception is indoors, but there is no telling that the temp. in the building will be. Plus, set up is a couple of hours before the reception starts (only my second wedding cake and I want to have plenty of time in case something goes wrong).
i am not 100% sure on the answers but here is page that u might find helpful about ganache: