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.
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.
Thanks for your help Crazy-Gray.... that's an excellent link!!
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.
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.
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.
Thank you Kellyk, appreciate your help
AYou're welcome! :)