Wedding Cake Help

Decorating By Michcake00 Updated 5 Mar 2014 , 11:52pm by Michcake00

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Michcake00 Posted 5 Mar 2014 , 12:36pm
post #1 of 3

Hi, 

 

I'm doing my second wedding cake staked 3 tiers. It's going to be a chocolate cake filled with Chocolate Ganache then covered in Fondant. How stable is Ganache at room temperature? The cake will be indoors and it's still cold here in NY. 

 

Should I do a Ganache? or maybe a Buttercreme Ganache? Any suggestions on set up time, reception starts at 3pm so cake won't be cut till around 6pm. 

2 replies
 AZCouture  Cake Central Cake Decorator Profile
AZCouture Posted 5 Mar 2014 , 7:06pm
post #2 of 3

AThat's a huge difference in ingredients and cost. Not to mention taste. What about your clients, do they care either way? Have you made ganache before?

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Michcake00 Posted 5 Mar 2014 , 11:52pm
post #3 of 3

Az Couture, 

 

Yea my client is pretty laid back and your right it is a big difference in price. 

Yes I have made ganache and just tested it in fridge overnight and seems stable. 

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