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!
I would like to know the answer also
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
Wanted to say thanks too! I have just started working with Ganache and had a MILLION questions! =-)