Do You Make Ganache The Day Before And Store It In Fridge Or Room Temp?

Decorating By beckybakes617 Updated 23 Jun 2013 , 3:05pm by cakesbynadia

beckybakes617 Posted 22 Jun 2013 , 4:04pm
post #1 of 8

Does ganache really need to be refrigerated before it's actually used? As when I did this in previous times, it's always so hard to work with and I end up reheating it, should I just store it at room temp until I'm ready to use it (the next day)

7 replies
beckybakes617 Posted 22 Jun 2013 , 4:05pm
post #2 of 8

Also, could I ganache my cake on the day of making the ganache or does it need 24 hours to set? This is ganache that will be under fondant.

 

Thank you :)

mightydragon663 Posted 22 Jun 2013 , 5:34pm
post #3 of 8

It is fine to leave ganache out overnight.  You will still have to heat it a bit to soften it.  As for using it right after you make it, that is a bit tricky as it will be very soft and difficult to spread.  I usually let mine set up awhile in the refrigerator before putting it on a cake.  I also like my cakes to be cold before applying the ganache.  You can also pour ganache over a cake, but you will want to practice a few times before the real thing.  icon_smile.gif

auntginn Posted 22 Jun 2013 , 6:28pm
post #4 of 8

I make ganache in bulk as well as buttercream.  They taste so much better when all the ingredients have time to marry.  I leave out what I am going to use within a day or two at room temp, anything longer than that place in the fridge.

 

You can use it within hours but it does need time to set up.  So if you make it in the am, in the pm it should be good to use.

 

I'm sure most of us will agree that if made properly you will have to warm it up in order to mix or whip it up enough to spread on your cake.

beckybakes617 Posted 22 Jun 2013 , 7:46pm
post #5 of 8

Thanks for replies :) Think I'll do my usual of making the night before, but I skip the fridge part :)

cakestomuch Posted 22 Jun 2013 , 11:31pm
post #6 of 8
Quote:
Originally Posted by auntginn 

I make ganache in bulk as well as buttercream.  They taste so much better when all the ingredients have time to marry.  I leave out what I am going to use within a day or two at room temp, anything longer than that place in the fridge.

 

You can use it within hours but it does need time to set up.  So if you make it in the am, in the pm it should be good to use.

 

I'm sure most of us will agree that if made properly you will have to warm it up in order to mix or whip it up enough to spread on your cake.

 

Do you freeze it or just in the frig? Will freezing it be bad?

mightydragon663 Posted 23 Jun 2013 , 2:18pm
post #7 of 8

I freeze ganache often and have no problems with it.  It is a good way to use up left-over cream.  :)

cakesbynadia Posted 23 Jun 2013 , 3:05pm
post #8 of 8

AWhat is the ganache recipe for crumb coating a cake.

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