Ganache, Sps, & Freezing

Decorating By ajwonka Updated 21 Apr 2012 , 10:42pm by grama_j

ajwonka Posted 20 Apr 2012 , 3:12am
post #1 of 5

Two questions :

Can I freeze a cake crumbed in ganache? How early do I need to pull it out of the freezer before I can cover it in fondant?

Since the ganache will harden, will I still be able to push the sps pillars into the cake after I cover it in fondant?

Sorry, new to ganache! Thanks!

4 replies
ajwonka Posted 21 Apr 2012 , 9:08pm
post #2 of 5

I know these are really elementary questions but I'd really appreciate if anyone could answer them! Thanks!

rlowry03 Posted 21 Apr 2012 , 9:34pm
post #3 of 5

I don't know if you can freeze the cake with ganache, I've never tried. I would be concerned about cracking the ganache if you put the pillars in after it's hardened, but again, I've never tried it.

ajwonka Posted 21 Apr 2012 , 10:15pm
post #4 of 5

That's my fear with the sps too. But I can't put the fondant on until the ganache hardens and can't put the sps in until the fondant is on! I need help!

grama_j Posted 21 Apr 2012 , 10:42pm
post #5 of 5

I've never frozen ganashe, but I know for SURE it isn't going to get so hard you can't put a pillar through it...... you wouldn't be able to eat it, right ? Defrost just as you would any other should be fine.....

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