Sorry, I am full of questions this morning, lol! I have a 3 tier wedding cake that I am doing the 2nd weekend in June, that is to be covered in ganace with fresh fruit on top. I was given final numbers today and was told by the bride that they had a change in venue and the wedding will be outside at a farm (the bride said it could be kept in the barn in the shade). I'm worried that it will get too hot and that the ganache will melt, it is normally around 85 here. It will be well refrigerated before dropping it off, but from set up time to cake cutting will be 3 hours or so. Is there anything I can do to keep it from melting? Thanks for any advice or help!
I don't know how you're decorating the cake, but the cake itself could be frozen until you need to take it to the farm. That would buy it a bit of time. It doesn't take long to thaw, but at least it will be on the chilled side longer than if it was only refrigerated.
I have a two tiered square groom's cake to do this weekend. The last cake I made with ganache "slid" a bit.... the ganache was mobile!! I piped shells on the border and they actually slid off.
Should I do chocolate buttercream first or JUST chocolate buttercream?.... should I try the ganache? Add something to make it stiffer?
What should I do? Any ideas?
Thanks!!
I have a two tiered square groom's cake to do this weekend. The last cake I made with ganache "slid" a bit.... the ganache was mobile!! I piped shells on the border and they actually slid off.
Should I do chocolate buttercream first or JUST chocolate buttercream?.... should I try the ganache? Add something to make it stiffer?
What should I do? Any ideas?
Thanks!!
I have a two tiered square groom's cake to do this weekend. The last cake I made with ganache "slid" a bit.... the ganache was mobile!! I piped shells on the border and they actually slid off.
Should I do chocolate buttercream first or JUST chocolate buttercream?.... should I try the ganache? Add something to make it stiffer?
What should I do? Any ideas?
Thanks!!
I thought of that, but I haven't heard good things about trying to cover a frozen cake in ganache. Any other ideas?
I thought of that, but I haven't heard good things about trying to cover a frozen cake in ganache. Any other ideas?
I mean freeze the whole thing. Cover it in ganache and then freeze the whole cake. Ganache can be frozen and thaws out just fine. I've done it several times.
I thought of that, but I haven't heard good things about trying to cover a frozen cake in ganache. Any other ideas?
I mean freeze the whole thing. Cover it in ganache and then freeze the whole cake. Ganache can be frozen and thaws out just fine. I've done it several times.
Oh, wow, I never thought of that....and truthfully had no clue that it could freeze, thanks so much!
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