Anybody know how long a cake covered in ganache can be set out without being refrigerated?
I have to make a cake to eat for a decorating contest, and was going to make a bundt cake to drizzle with chocolate grand marnier glaze. But the bundt recipe stuck to the pan with pan grease and with pam with flour, so I'm done trying that. I can't afford to keep throwing cake away. I don't know what the facilities at the event are going to be for storing the eating cakes.
Can I make the orange cake as a single layer then cover it with ganache? How long will it be ok to have it not refrigerated?
I have a recipe for a chocolate glaze that behaves and looks like ganache, but it has no cream in it. Perfect for cakes that won't be refrigerated. I'd be happy to share if you'd like. Feel free to PM me.
Sharon
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