Anyone freeze cakes covered with poured ganache for future tastings? I made one tonight to test how it will do. I'd appreciate anyone's input!

BUMP

I would love to know as well.

The special characteristic of ganache, is the smooth glossy finish. If you freeze it, you will lose the shine.

Although I do bake ahead and freeze cake layers for wedding cakes, I don't generally use frozen pieces for tastings.

You never know when you might need a certain combination, and it can be a big waste to throw away samples all the time.

If you have left over ganache, make truffles, or freeze it in a closed container. then you can re-melt it and use it 'like new'