Chocolate Ganache - Decorated Cake Question

Decorating By justleeanne Updated 17 Jul 2012 , 8:13am by Bluehue

justleeanne Posted 16 Jul 2012 , 4:04pm
post #1 of 4

In the past I have made chocolate ganache using inspired by michelle's recipe. I used this for a personal cake which was eaten straight afterwards and it was yummy!

I am just wondering though if anybody can either give me or point me in the right direction of some information regarding storing ganache and also storing cakes decorated with ganache and recommended use by/eat by dates.

This week I am making 2 giant cupcakes for customers, which are chocolate cake/chocolate frosting. I was going to use a chocolate buttercream to do the rosettes on the top half but thought they would look great with glossy chocolate ganache instead, however I don't know how far in advance I could decorate these cakes and how to store them once they are decorated.

Any help and advice would be greatly appreciated. The more the better!

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3 replies
Bluehue Posted 16 Jul 2012 , 4:50pm
post #2 of 4
Quote:
Originally Posted by justleeanne

In the past I have made chocolate ganache using inspired by michelle's recipe. I used this for a personal cake which was eaten straight afterwards and it was yummy!

I am just wondering though if anybody can either give me or point me in the right direction of some information regarding storing ganache
Ganache can be put in an air tight container and kept in the freezer for 3 months.
Take it from freezer the night before you wish to use it and leave it overnight on your kitchen bench - in saying that - if your weather is hot - you might want to keep it in the fridge until an hour or so before you are ready to use it...


and also storing cakes decorated with ganache and recommended use by/eat by dates.
Depending on your weather - your Cake covered in Ganache can be left out - the ganache will firm up after 6 - 8 hours and if your cake is completely covered in it - it will stay fresh and safe to eat for at least 3 days - depending of course what type of CAKE you have used to begin with - If using/making a Mud Cake then your cake will be fine for at least 4 - 5 days.

Just remember to check the use by date of your cream - buy a carton that has an expiry date that is after the period of time i have mentioned above.

This week I am making 2 giant cupcakes for customers, which are chocolate cake/chocolate frosting. I was going to use a chocolate buttercream to do the rosettes on the top half but thought they would look great with glossy chocolate ganache instead, however I don't know how far in advance I could decorate these cakes and how to store them once they are decorated.
You can make your flowers out of ganache and store them in the fridge or freezer - in an airtight container if you wish - ...... OR after you have decorated them you can pop them in the fridge...again depending on your weather.
If you are having hot weather don't add any butter to your ganache - just do the cream and chocolate recipe - your flowers and cake will set up and last longer.

Bluehue.


Any help and advice would be greatly appreciated. The more the better!

icon_smile.gif


justleeanne Posted 17 Jul 2012 , 8:02am
post #3 of 4

Thank you Bluehue! That is a lot of information! icon_smile.gif

I have still not sold myself completely on this idea!

I think if I am doing this last minute so that the cake is as fresh as can be for the customer and anything goes wrong I could potentially ruin my cake and have to start over. Maybe I should try this on a test cake of my own first.

Also I don't even know if I can pipe ganache into rosettes? :s

I might post in the recipe forum for a glossy chocolate/fudge buttercream recipe and see if I get any joy there!

Bluehue Posted 17 Jul 2012 , 8:13am
post #4 of 4
Quote:
Originally Posted by justleeanne

Thank you Bluehue! That is a lot of information! icon_smile.gif

I have still not sold myself completely on this idea!

I think if I am doing this last minute so that the cake is as fresh as can be for the customer and anything goes wrong I could potentially ruin my cake and have to start over. Maybe I should try this on a test cake of my own first.

Also I don't even know if I can pipe ganache into rosettes? :s
Hmmmm - i have never done that - i am thinking you would need to let your ganache set up for an hour or two for it to firm up - otherwise as you know it would be far to liquid.
Wishing you well with your cake - come back and let us know and post a pic -
Blue

I might post in the recipe forum for a glossy chocolate/fudge buttercream recipe and see if I get any joy there - yes, that could be the go


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