tkay Posted 6 Mar 2013 , 2:37pm
post #1 of

I am creating a cake with choc. ganache in between all the layers. I would like to make it, prep my cake by filling the layers, crumb coat it and then freeze it for two days until I can finish decorating the cake. My question is this: Can I do this? and Will the Choc Ganache Thaw out at room temp to a soft consistancy again or will I have to heat it up? I am afraid it will stay too hard come time to cut the cake.

I would like to avoid heating my cake up considering I am using buttercream on the outside of it. 

 

Thanks for any advice! 

4 replies
BuffytheBakingSlayer Posted 8 Mar 2013 , 11:51pm
post #2 of

I would like to know the answer also

icer101 Posted 9 Mar 2013 , 4:45am
post #3 of

hth. read about the ganache at bottom of  page.

 

 

 

http://www.wedding-cakes-for-you.com/freezingcakes.html

tkay Posted 9 Mar 2013 , 5:57pm
post #4 of

Why thank you!!! Before I saw your comment I tried it out and it worked! I tok the risk and the ganache came out wonderful after thawing. :-D 

Cakemommy2012 Posted 9 Mar 2013 , 11:06pm
post #5 of

Wanted to say thanks too!  I have just started working with Ganache and had a MILLION questions!  =-)
 

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