jiya11 Posted 12 Dec 2012 , 9:04pm
post #1 of

I have a  Fort cake due Tuesday early morning. Its Wednesday Evening right now..

I am carving a cake and covering in ganache.. ganache filling as well and then covering with fondant .. there will be time-consuming decorations on the cake.. Cake is baked as of yesterday and in the freezer now..

 

Timeline Question here for the ganaching experts: (Will the cake need to be refrigerated after covered in ganach?)

 

Friday: Make Ganache

Saturday: Thaw, fill ,carve and cover in ganache

Sunday: Sit overnight and let the ganache firm up. Cover with fondant..decore the board

Monday: Decorate the fort

Tuesday: Deliver

 

Does that sound right?

Does ganache go bad at room temperature?

 

Ganache will be dark chocolate and whipping cream, 2:1 ratio

 

Thanks!!

8 replies
jiya11 Posted 13 Dec 2012 , 2:03pm
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bump

costumeczar Posted 13 Dec 2012 , 2:13pm
post #3 of

I'd refrigerate it, and the health department would want me to also. It will sit out for a while with no problems, but anytime that you have cream-based anything it's best to err on the side of caution. Ganache isn't the same as whipped cream, but it's better to refrigerate it.

-K8memphis Posted 13 Dec 2012 , 3:23pm
post #4 of
Quote:
Originally Posted by costumeczar 

I'd refrigerate it, and the health department would want me to also. It will sit out for a while with no problems, but anytime that you have cream-based anything it's best to err on the side of caution. Ganache isn't the same as whipped cream, but it's better to refrigerate it.

 

This is such good advice.

jiya11 Posted 14 Dec 2012 , 12:01am
post #5 of
Quote:
Originally Posted by costumeczar 

I'd refrigerate it, and the health department would want me to also. It will sit out for a while with no problems, but anytime that you have cream-based anything it's best to err on the side of caution. Ganache isn't the same as whipped cream, but it's better to refrigerate it

 

Thanks.. so Sunday, when the cake is covered with fondant, I need to put it in the fridge?

Same thing Monday after decorating?

 Would gumpaste and fondant with tylose melt in the fridge?

 

You think I am better off just using Indy debi's bc .. so it can sit out for a day or two.. there is nothing perishible inside the cake..

 

Its a full sheet cake board that I am building it on.. 

costumeczar Posted 14 Dec 2012 , 12:31am
post #6 of

If there's anything perishable in it then you need to refrigerate it. The ganache will taste a heck of a lot better than icing that has no butter in it, so I'd go with the ganache and wait to put the gumpaste details on until before the delivery. The fridge may or may not soften them up, but if you're taking it in and out it would probably soften up at some point along the way.

jiya11 Posted 14 Dec 2012 , 12:50am
post #7 of
Quote:
Originally Posted by costumeczar 

If there's anything perishable in it then you need to refrigerate it. The ganache will taste a heck of a lot better than icing that has no butter in it, so I'd go with the ganache and wait to put the gumpaste details on until before the delivery. The fridge may or may not soften them up, but if you're taking it in and out it would probably soften up at some point along the way.

You are awesome.. thanks for your prompt replies..

 

Consider my scenario here and guide me if you can..please...

 

The board(full sheet) will have a 10 inch cake to a side and the corners and all.. the grass will be fondant and the water will be piping gel ( does that go bad?). can i prepare the board separately and the just put the cake later?

 

The walls will be covered with panels of 50/50 gumpaste/fondant. The trees are already made with gp/fondant too. Cannon and other decorations too..

 

So basically.. the cake would be covered in ganache and goes back into the fridge..but not on the sheet drum yet? Maybe put it on a separate cake plate? and then put the walls and stuff Monday night? It needs to be at school Tuesday morning..  Hmm.. one more thing.. would it be okay sitting at school from 9-3 in an air-conditioned room??icon_surprised.gif (totally forgot about that)

 

I need help in taking a  decision.. being very indecisive right now

 

Here.. taste is secondary.. presentaion is primary as she will be graded on it.

costumeczar Posted 14 Dec 2012 , 2:07am
post #8 of

Well, if it's for a bunch of kids then go ahead and use crisco-creme to your heart's content, they don't care. You could just give them a bowl of shortening mixed with sugar and kids would eat it with a spoon. It's nasty but they don't care.

 

So yes, I'd do the board ahead of time then do the cake and put it on a separate board, then put the fondant on it and put it on the larger baord and finish decorating it.

jiya11 Posted 14 Dec 2012 , 3:14am
post #9 of

A

Original message sent by costumeczar

Well, if it's for a bunch of kids then go ahead and use crisco-creme to your heart's content, they don't care. You could just give them a bowl of shortening mixed with sugar and kids would eat it with a spoon. It's nasty but they don't care.

So yes, I'd do the board ahead of time then do the cake and put it on a separate board, then put the fondant on it and put it on the larger baord and finish decorating it.

Sounds like a plan. Thankyou!

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