Okay, original post . . . too long.
Main question, then: Does a ganached cake covered in fondant HAVE to be refrigerated?
I see people saying that ganache has to be refrigerated because of the heavy whipping cream.
BUT, also seeing folks who are using ganache underneath fondant leaving the cake at room temp.
Any Pros out there who can help?
I too would like to know this info. I know that some icings you have to keep refrigerated but then they say that a cold cakes tasted gross. I know that lemon curds are supposed to be refrigerated but how long can you keep then at room temp