I am making cupcakes with dark chocolate and white chocolate ganache for the icing. The event is tomorrow, so I am trying to decide what to make tonight.
If I make and frost the cupcakes tonight with the ganche, will it be yucky tomorrow- does it hold up well?
If I make it tonight, do I have to refriderate it or can I leave it out and covered?
If I do refriderate it, will it harden? I want it to stay soft!
THanks so much!
Brandy
I've made a cake covered in ganache and I have refrigerated it with no problem. It shouldn't harden at all! Are you able to cover the cupcakes besides using a plastic wrap?
I should also add that I have left a ganache covered cake out but covered as well and no issues either!
Amy
Whoa - so many questions! hehehe... I'll answer the best I can...
I have iced cakes with ganache the day/night before and they were fine - gave me an extra chance to tidy up before presenting end product also.
If you refrigerate the ganache it will go hard - especially the dark chocolate. But if you let it sit out for a while it will soften again, alternatively you could zap it in the microwave - but very carefully - you don't want to liquify it and then have to wait for it to set again! Leaving it out covered overnight would depend on the temperature of your place -- but as it is made of cream it should really be refrigerated.
Anyways... hope this helps
-- Fi
If you're talking about making the ganache one night and then applying the next day, yes the ganache will thicken tremendously if refrigerated. You'll have to let it sit out to soften or heat it gently. I wouldn't let it sit out overnight though without applying it.
Amy
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