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 almost always advise to test it for yourself but it should be fine
the ganache will eventually come to room temp and it should be fine
Thank you so much! you responded in perfect time because tomorrow I am trying it out. haha The Reassurance makes me feel so much better!