Poured Ganache- Fridge Or Not?

Decorating By genevieveyum Updated 21 May 2010 , 2:43am by sugarshack

genevieveyum Posted 21 May 2010 , 2:09am
post #1 of 5

I'm making a cake with whipped buttercream filling and poured ganache icing- do I need to refrigerate it? I plan on decorating it with fondant decorations that I've already made and dried so they can go on at the last minute.

4 replies
Skirt Posted 21 May 2010 , 2:26am
post #2 of 5

why would you refrigerate? ganache shouldn't go in the fridge. Nor should fondant. icon_smile.gif

genevieveyum Posted 21 May 2010 , 2:28am
post #3 of 5

I was thinking that it would help it firm up. Also- now I've got another issue- the ganache seems to be sliding off the sides and not adhering at all to my cake! Any thoughts?

rowingmom Posted 21 May 2010 , 2:36am
post #4 of 5

What kids of buttercream is it? If it is a SWBC or a IMBC or a French buttercream? I undertand that if butter cream contains any egg it in it requires refrideration to be food safe. It can only be left out of fridgerator for a couple of hours . I saw a chart that was Wiliton that was supposed to talk about the different icing requiremnts it may be of some help. http://www.wilton.com/cake/icing/icingchart.cfm. Finally If you have any questions I would ask your local health inspector for what is required in your area. Good luck! icon_smile.gif

sugarshack Posted 21 May 2010 , 2:43am
post #5 of 5

when i pour ganache for my doberge cakes I always fridge them to firm up.

Quote by @%username% on %date%