This is my first time posting but I come on here and read and research any questions that I might have all the time. I don't have much time to research this time so Here is my question. I am going to make my own daughter's wedding cake, call me crazy but I hate to pay some one for something that I can do. I want to make as much in advance as I can so that I am not spending the days right before her wedding stressed with a cake. Is it possible to bake, stack and fill layers and ganache then freeze for a week? Will the ganache be ok to freeze already on the cakes or will it discolor it. If I do decide to freeze it will several layers of plastic wrap be enough to protect it? I am planing on putting fondant on the cakes as well the day before the wedding after I pull out the tiers of cake from the freezer and thaw. Any advice would be greatly appreciated!! THanks!
I use ganache also but to be honest I have never frozen a filled and ganached cake. I suspect you may have problems with the ganache cracking due to the cake expanding/contracting with the temperature differences. Discolouring if it happens won't matter so much if it will be covered in fondant anyway.
I suggest doing a small test cake before you try it on the real thing!
I thought about doing a test cake, I was just hoping that someone already had experience with it. THanks for your input!!
I did my daughters cake like this with Ganache filled buttercream crumb coated chocolate cake for her wedding and it was just fine! I guess at the time 2 yrs ago I didn't even think about it...except for like a Sara Lee choc frozen cake is thawed to like a ganache...and those thaw okay. (my mom buys them) I had one with Lemon filling that was fine, and another with cream cheese filling too.
You can go ahead do a small test cake to be sure for your own peace of mind too.