Ganache Covered Cake Question...
Decorating By LeckieAnne Updated 24 Jul 2006 , 2:27pm by LeckieAnne
My cousin wants mini wedding cakes - hopefully covered in ganache. I made some last nite to try - looked good (taste great!) -- however, I stored them in the refridgerator over night.
For the real wedding, I certainly don't have refridgerator space for 200 mini wedding cakes. If I refridgerate or freeze for a short time to set up -- would I be able to store these overnight and transport outside of the refridgerator?
Any suggestions, anyone? Thanks!
Even though ganache does not need refrigeration, if you are doing these cakes in the warmer months, the ganache will be very very soft. Handling the cakes will be more difficult. You could easily make marks in the icing if you accidently touch it. I would also be afraid that the ganache might slide somewhat and pool at the bottom of the cake. My theory is.. the cooler you can keep it.. the better it will be. Maybe you can find out if the wedding site has refridgeration you can store the cakes in once they are completed.
Ganache and hot weather could be a challenge. I agree with the length of time listed in the other posts for how long you can keep these out of the fridge....I wouldn't exceed these times as you are working with dairy. The sugar will keep it from spoiling for the times listed.
I would store them in a fridge at the reception site, covered and away from other items that may smell like onions or other strong smells.
Thank you all!
I did take my practice cakes and leave them out overnite in a cool room - they did just fine.
I will ask about refridgeration at the reception site, great idea.
I did touch them to see if they marked, and it didn't indent - but did leave a fingerprint behind. Each will be on a miniature cake board - so shouldn't be too difficult to be sure and not touch them.
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