Ganache - How Long Does It Last Out Of The Fridge??

Decorating By AngesCakes Updated 14 Mar 2014 , 8:55pm by kellyk1234

AngesCakes Posted 13 Mar 2014 , 11:59am
post #1 of 9

I have read that home made ganache should not be left out of the fridge for more than a day or so, due to the cream....is this correct??  I need to prepare a cake 4 days in advance using ganache and fondant... is this safe without refrigeration???  My other option is to use store bought ganache but it doesn't set as hard or taste as good.  Any advise would be appreciated.

8 replies
Crazy-Gray Posted 13 Mar 2014 , 12:09pm
post #2 of 9

AHere's a link to a book on google books, I bought the book on Amazon it's wonderful! It says cream ganache is generally accepted to be ok at room temp for 2 weeks, presumably after that point mold becomes an issue.

I use long life cream and add a little soft brown sugar too just to be sure: sugar helps extend shelf life.

http://books.google.co.uk/books?id=QyQ247-UJaEC&pg=PA108&lpg=PA108&dq=art+of+the+chocolatier+ganache&source=bl&ots=NQT4yCA9jd&sig=ZQ2ZJrubYOOMOUm7IUc_rhFPfTI&hl=en&sa=X&ei=0J4hU4upFdPxhQectYDwAw&ved=0CDEQ6AEwAA#v=onepage&q=art%20of%20the%20chocolatier%20ganache&f=false

AngesCakes Posted 13 Mar 2014 , 12:23pm
post #3 of 9

Thanks for your help Crazy-Gray.... that's an excellent link!! :-)

kellyk1234 Posted 13 Mar 2014 , 4:04pm
post #4 of 9

I've made cakes with ganache and fondant where they have sat out for 4 days just for decorating, not even including however many days they are left out for people to finish eating the cake. That's if there isn't a perishable filling though.

AngesCakes Posted 13 Mar 2014 , 8:28pm
post #5 of 9

Hi Kellyk,

Have you also done that with WHITE chocolate ganache?

kellyk1234 Posted 13 Mar 2014 , 8:38pm
post #6 of 9

Quote:

Originally Posted by AngesCakes 
 

Hi Kellyk,

Have you also done that with WHITE chocolate ganache?

Yes, the profile picture that I have was done in white chocolate(for 2 of the tiers) and dark chocolate ganache covered in marshmallow fondant. I started working on it 4 days prior without putting in the fridge.  The cream in ganache won't spoil once it's all mixed together. For dark chocolate I use 2:1 ratio and for white is 3:1 ratio. 

kellyk1234 Posted 13 Mar 2014 , 8:43pm
post #7 of 9

My process for making Saturday cakes are Wednesday:bake (or thaw cake from freezer), fill and ganache, Thursday: cover in fondant, Friday: decorate with any fondant or piping details, etc. 

AngesCakes Posted 14 Mar 2014 , 8:16am
post #8 of 9

Thank you Kellyk, appreciate your help :)

kellyk1234 Posted 14 Mar 2014 , 8:55pm
post #9 of 9

AYou're welcome! :)

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