Ive just recently started to make cakes. Got my first order for Friday for a chocolate Ganache cake. I have two questions.
The order is due Friday at noon. would the cake still be fresh if i make it on wednesday and iced it with with ganache and keep it refrigerated so i have all of thursday to work on the fondant and decorations or would it be a little stale?
Also all tutorials I've seen level the the ganache and make it super smooth with sharp edges. is that a pre req. for a smooth fondant finish or will it still be smooth if spread it a little roughly like i do with my buttercream?