I'll be using ganache as a filling for the bottom tier of a wedding cake due tomorrow. I'll be icing and filling tonight and will have to take off 4 hours of work tomorrow for delivery, so I have a very limited amount of time. I have a couple of questions:
1. If I fill the cake tonight, should I refrigerate it if it's to be eaten around 3pm tomorrow? I'm worried about odors and stuff from the fridge.
2. Should I whip it (ganache) a little for more stability?
3. I'm thinking of making a dam of icing, then filling it in with the ganache and putting it in the freezer to set up before adding the top layer; is that a good method? Then that goes back to #1. Ugh! 
This is the first time I'll be using ganache (could ya tell??) Thanks in advance for advice!
Ganache will set on its own and doesn't need putting in the fridge, providing your house is unusually hot or humid you should be fine leaving it out. I wouldn't freeze it - chocolate can develop a bloom if frozen. I don't know about icing dams so I hope someone else can help you with that
.
Once it sets (like Emma said)..you can whip it up and it will make it fluffy..then you can pipe with it, and use it like regular icing. A dam would be OK but it would also be fine without one...I like dams and usually use them no matter what..
Good luck
Jane
1. Fine out of the fridge
2. Whip or dont whip, either will work fine. Just make sure the ganache is set up before filling it.
3. No need to freeze it before adding the next layer. It is just like filling anyother cake. I always do a dam.
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