Ok all you ganache guru's .. I have a question for you and need to pick your expert brains for the answer...
I have a bride who wants a chocolate cake covered in ganache ... I have to transport this cake (2 tiers to serve 50 people) approximately 70+ miles to the reception site .. will ganche travel down a terrible interstate highway that far without cracking into a bajillion pieces? The last buttercream cake I transported for this lady's other daughter who married in May, was cracked pretty bad but I was able to hide it all since it has pillars and flowers between the layers.. it was a 3 tier cake .. this will be the same type of cake, excpet 2 tiers .. she wants it shiney and chocolate!! ganache is all I could come up with but I have no idea if it will travel that far...
any suggestions??
Yup, it should be fine. Bring some extra just in case. The trick, for me, anyway, is not using too much ganache to coat the cake. A little bit goes a long way. Two coats should be more than enough.
My recipe "chocolate ganache 1" sets up to the texture of truffles and should be fine. I have transported ganache cakes and my "chocolate truffle torte" (made of entirely ganache) 50+ miles on poor roads with no problem at all. Having said that I wouldn't want to be held responsible if it does crack. I think the biggest thing is to make sure that your cake doesn't move around much. If it is possible take some ganache with you and pour (after reheating) another quick layer on it if it's necessary before final decorating and assembly. But honestly you shouldn't have any trouble what so ever
Thanks ... my sister and I have been arguing back and forth with this one lol .. she says it'll crack.. I said I need to try it .. but will this dry with a shiney finish? This bride is adamant that it have a shiney finish to the cake.. they're decorating it with orange flowers on the chocolate ganache cake .. her one repeated request was that the cake be shiney .. I'm not sure if the ganache will be that shiney .. will it?
Thanks for the info too....but I have another question you guru's...
I made a flourless chocolate cake for a friends wedding (her mom can't eat flour) I was going to cover it with ganache. The reception is outside, maybe 80's or 90's outside. Will it melt?????
Thank you.
Oh, yes, it could melt. At the very least, it will be oozing downward ever so slowly. And the cake will get really soft itself unless it is refrigerated until the last minute.
Do you have other options?
karensjustdessert,
does your ganache recipe dry with a really shiney finish?
ntertaynme- I think there is some really good info on ganche on www.baking911.com Also I think I read there that you could add corn syrup to give it more of a shiney finish.
ntertayneme...
the ganache I use to coat cakes comes out super shiny...it's great. the recipe is on allrecipes.com. Just keyword chocolate ganache and it's the recipe with the picture of the super shiny cake.
manatee...
chocolate buttercream goes really well with the chocolate flourless cake...could you also consider a fruit topping (like raspberries or strawberries)? or is this going to be decorated?
Are we talking about poured ganache or whipped ganache that is spread on with a spatula?
What kind of vehicle will you be transporting it in? Can you put the back seat down so the air conditioning can circulate into the trunk?
Theresa 
Both made with "chocolate ganache 1" It will stay shiney...that is what I add the butter for
Corn syrup makes it super shiney. I agree that in the heat it could melt, and so could the buttercream.
And I have to say those chocolate ganache cakes are gorgeous! I could just dive into it.
Did you make the cake yet?? Post a photo when you're done or a link so we can see what you came up with! Good luck! 
Corn syrup makes it super shiney. I agree that in the heat it could melt, and so could the buttercream.
And I have to say those chocolate ganache cakes are gorgeous! I could just dive into it.
Did you make the cake yet?? Post a photo when you're done or a link so we can see what you came up with! Good luck!
Yes the cake will be transported in an air-conditioned vehicle. It will be in the trunk of my car. My seats fold down in the inside where you can see into the trunk of the car so the air conditionings cool air can get to the cakes.... I've transported 3 cakes thus far in this car and no melting of icing happened... I think the chocolate ganache will be fine as far as the heat... my concern was transporting it that far and if it would crack, how on earth would you fix it? Also, the bride was adamant about the cake being shiny ... so that is why I want to make sure I use a tried and true recipe that the ganache will stay shiny once applied to the cake... anyone that's done this and has any tips at all to offer, please post or pm me!!! TIA
I really don't think it will crack as long as it is well supported from the bottom. That's the most important thing.
When I did my ganache cake I took some ganache in a microwavable container and a paintbrush and managed to cover up some of the major crack. However, you need to make sure that it is meixed very well because separated ganache is the pits!
Thanks cheftaz!! I will do that ... the only thing the bride has stressed is that it must be shiny... my fear is the drying of the ganache and possible cracking while transporting 70-80 miles to the reception down not so good Louisiana highways... I hope I can pull this one off!!
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