When I use smbc, I always chill my cakes before delivery. I'm trying to switch to Ganache under the fondant now.
So, my question is...do you still chill your cakes before delivery or do you feel the Ganache keeps it pretty sturdy. I have 2 good size Ganache/fondant cakes coming up in June and it will probably be pretty hot and humid by then.
I always chill my gananched cakes before delivery. I like to delivery my cakes super cold and about 2 hrs before the start time of the event. This way, the cake comes down to room temp and the ganache is still sturdy enough.
Something about not chilling the cakes gets me nervous. I chill my cakes covered with fondant too. I've never had an issue delivering in hot weather..crank up that AC! I take the cakes out literally just before i leave for the delivery.
hope that helps.
Yes, that does help. Thank you!
I always chill my cakes over the summer no matter what they are finished in either IMBC or Ganache/fondant. Over the winter I don't refrigerate my Ganache/fondant cakes as it is cool enough for the Ganache to set firm.
Thank you, 810whitechoc. I made a couple of ganache cakes over the winter that weren't travelling far so I didn't chill them. They were not tiered so I felt they were pretty sturdy. But, I will definitely be chilling them over the summer :)