Freshness Of Chocolate Ganche Cake

Decorating By ashleyandben Updated 6 May 2011 , 12:14pm by ashleyandben

ashleyandben Posted 6 May 2011 , 2:46am
post #1 of 4

I am making a White Chocolate ganache covered cake Friday afternoon. The cake will not be eatin until saturday afternoon. Is it okay to leave this cake out uncovered. It does not have perishable filling. I just wasn't sure if the ganache would get really hard or stale. The cake will be a large two tier cake and i dont have box for it.

3 replies
Westheimer Posted 6 May 2011 , 3:03am
post #2 of 4

It should be fine. I've made lots of ganache cakes and had no problems. It will actually remain softer at room temperature than it would in the fridge.

I haven't used white chocolate ganache, but I can't see why it would be any different. It's still just cocoa butter, sugar, and milk solids.

robbemorka Posted 6 May 2011 , 11:53am
post #3 of 4

the sturdiness of the ganache depends on the chocolate/cream ratio. with white ganache you will need more chocolate.

ashleyandben Posted 6 May 2011 , 12:14pm
post #4 of 4

I am actually thinking about using the following recipe that I just found, sounds delicious.

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