Keeping Ganache Fresh

Baking By LibbieWaddleton Updated 25 Mar 2013 , 5:45pm by LibbieWaddleton

LibbieWaddleton Posted 22 Mar 2013 , 1:46pm
post #1 of 9

Hi there


Right i have a really urgent enqury, please can you help?


I  am making my dads cake in a few weeks and it will sadly be too big for my fridge, but i need to make it a week prior to the event. I ant to cover a chocolate cake in ganache and then ice it, but im really worried that standing only in a cool kitchen for a week, that the ganache will go off.


can you please advise what i can do or if there is another Ganache like substance that i could use? 

8 replies
Bluehue Posted 22 Mar 2013 , 2:00pm
post #2 of 9

Not sure what type of chocolate cake you are thinking of making - but might i suggest you make a Chocolate Mud Cake....


Use the Gananche as planned


That way both the Mud Cake and the Chcocolate Ganache can withstand being out of the fridg for a week - without turning stale - going mouldy - tasting dry - etc etc etc.


By making a Chcocolate Mud Cake - which by the way is best eaten 3 days after making and good to eat for at least 10 days - you can feel at ease knowing your cake will still be safe to consume .


Now, if you make the cake ahead of time - and then freeze until you need to fill and decorate - your 3 days will start when you take it out of the freezer....


Hope this has helped - and taken away some of your concerns.



p.s... i have had Brides phone me 11 days after their wedding - just to say *chomp chomp - this cake is stillllll soooooo good *chomp* icon_smile.gif



LibbieWaddleton Posted 22 Mar 2013 , 5:04pm
post #3 of 9

Hi that really does help, i'm making a guiness cake so that it will stay moist, i've not got a very big freezer so i've got to make this the weekend before and just leave it in the kitchen covered up in boxes, so you think the ganache will be safe enough, i dont want to poison any one eek!

Spireite Posted 22 Mar 2013 , 6:02pm
post #4 of 9

Hello Libbie, I made my first cake covered in ganache last week.  Just my normal chocolate recipe (eggs, SR flour, Marg and Cocoa powder).  I didn't make enough to cover the sides icon_redface.gif, but it was on top and between the layers. I made the ganache Weds evening, left it on the kitchen side overnight, and iced the cake about 2pm Thurs.  I stored it in a large plastic container and finished the last slice the following Thurs, and it was fine...I'm sure if I had covered the sides of the cake completely it would have sealed in some more freshness.  At no point did I place the ganache in the 'fridge.  Hope that helps  :)

LibbieWaddleton Posted 22 Mar 2013 , 8:26pm
post #5 of 9

That's ace, im just trying to make sure the cream doesnt go nasty.. thanks

Bluehue Posted 24 Mar 2013 , 7:08am
post #6 of 9
Originally Posted by LibbieWaddleton 

That's ace, im just trying to make sure the cream doesnt go nasty.. thanks

The cream wont go *nasty* because after bringing it to the boil - you have changed the structure of the cream -

Thats one of the benifits of using ganache.... it is pefectly safe to sit out on your bench...



LibbieWaddleton Posted 24 Mar 2013 , 8:29pm
post #7 of 9

Thats fab

Bluehue Posted 25 Mar 2013 , 5:39pm
post #8 of 9
Originally Posted by LibbieWaddleton 

Thats fab


LibbieWaddleton Posted 25 Mar 2013 , 5:45pm
post #9 of 9

Do you know about butter icing, made using melted chocolate as well, also coffee butter icing, how long does this last, determined to make everything in advance, but as near to the 'needed' time as possible so it's as fresh as possible

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