after reading the planet cake book I really want to try covering my fondant cake in ganache.
The only thing Im really not sure about is how long in advance I can cover the cake in ganache/fondant as I won't be able to put the cake in the fridge and it's very hot here in Sydney at the moment.
Does ganache go off at room temp? I did heaps of searches on this but couldn't find the answer so sorry if this has already been answered.
Ganache will keep out of the fridge for a week or more - once on the cake it lasts a good 3-4 days, even at the current temperatures! White chocolate is more temperamental tho so I would suggest only using dark at the moment.
Yep, I agree with everything Bunsen has said!
Thanks so much guys.
Out of curiosity, is it because the cream is boiled that it lasts out of the fridge or is it the chocolate that preserves it?
It's a combination of boiling the cream and the high sugar content - if you make a pouring ganache ie with more cream it won't keep as long. Also the more you work it the more chance of introducing bacteria so a whipped ganache won't last as long either.
Thanks so so much. You've really helped me out