I made a really good choc cake with a whipped ganache filling and covered in fondant. obviously I cant stick it in the fridge with the mmf. If I bake cakes tues, frost wed and serve friday will it be ok since the cream is cooked or do i need to find a new filling? If not, how long would it last? (the combo is excellent i really want to do it) also, would a no dairy creamer work and last longer? need help. don't think poisoning 125 guests is good for referals!!
You can put it in the fridge. It won't hurt the mmf. Lot's of us do it all the time. I just asjust the temp in my fridge up a little bit and its fine.
Lazy_Susan
MMF is fine in the fridge...i wouldn't leave it out of the fridge for that long...
Ganache doesnt need to be refrigerated becasue of the high ratio of fat and sugars. I would say 2-3 days should be fine. There is a good explanation about ganache on the www.baking911.com. It explains better the reason it doesnt need to be refrigerated in case you were curious!
oh by the way I dont know if I would be switching ingredients with ganache, especially if you plan on leaving it out. If you start reducing the sugar or fat, you then might cause it to spoil. YOu need that high ratio of fat and sugar to keep it from going bad. Also ganache is decadent, and lets keep it that way!
And anyway, death by chocolate? What better way to go?
Here is the excerpt from www.baking911.com about ganache
Question: Why doesn't ganache need refrigeration?
Answer: Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."
You have to have a Classic Ganache Recipe that uses high fat heavy cream with chocolate, and then it can be generally stored on the cool side of room temperature for about 2 days only, IF emulsified properly, with the proper balance of ingredients, otherwise refrigerate. See important discussion about storing ganache. Some recipes call for added butter, which is fat, and corn syrup, which is sugar. As one reduces sugar or fat, then the water activity properties are reduced. In general, to reduce sugar and keep water activity control, fat has to be increased. (That's why bakery or confection "low fat" items are loaded with sugar and "low carb" items are loaded with fat.)
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