Chocolate Ganache Cake With Whipped Cream Filling

Decorating By snomacntyntv Updated 16 Jan 2012 , 6:45am by snomacntyntv

snomacntyntv Posted 14 Jan 2012 , 10:38am
post #1 of 5

I am making a chocolate Ganache cake wedding cake with a whipped cream and Fresh strawberry filling. Obviously the cake will need refrigeration with the filling however the Ganache should not be refrigerated. Does anyone have any ideas or experience with ganache and refrigeration? The reception is in the afternoon and I guess I could pour the Ganache in the morning but that may be cutting it too close. Any help or advice is appreciated...........

4 replies
cakesrock Posted 14 Jan 2012 , 2:27pm
post #2 of 5

Why would the ganache not be refrigerated? I always refrigerate it (both the poured and the one I use under BC) as it has perishable ingredients. What recipe are you using?

rlowry03 Posted 14 Jan 2012 , 3:54pm
post #3 of 5

I refrigerate my ganache all the time too. Shouldn't cause any problems unless you're in a really hot and humid area where the cake will sweat a lot when it comes out of the refrigerator.

cakesrock Posted 14 Jan 2012 , 5:08pm
post #4 of 5
Quote:
Originally Posted by rlowry03

I refrigerate my ganache all the time too. Shouldn't cause any problems unless you're in a really hot and humid area where the cake will sweat a lot when it comes out of the refrigerator.



Even then you could use a fan...

snomacntyntv Posted 16 Jan 2012 , 6:45am
post #5 of 5

Thank you for the replies. The recipe I have says that the ganache will become dull if refrigerated so I never have tried it. But if you both have good outcomes I will go ahead and refrigerate. Thank you......

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