Chocolate Ganache As A Filling

Decorating By kkitchen

kkitchen Posted 29 Jul 2009 , 1:58pm
post #1 of 1

Hi everyone ...
I have a cake order that is due on Friday - the cake is a chocolate cake with mousse filling (which I will use whipped ganache) and fresh strawberry slices.
The cake is a carved 3D cake - so I was planning on using the ganache trick under the fondant.
What I wanted to know is that I have read that when the fondant is applied on the cake that the cake has to stay at room temp. over night in order for the ganache to get solid so that the cake cak be smooth.
I am very worries about the strawberry and whipped ganache.
Do you think that it will be fine out of the fridge for an entire night and then the day since I will apply the ganache on the Thursday night and do the fondant work on Friday and then the delivery is on Friday evening?
I really do need some help.

Thanks a lot

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