PLEASE HELP!!! Have been asked to make a chocolate wedding cake and I was thinking of 3 tiers with chocolate buttercream crumb coat then chocolate fondant topped with chocolate ganache -
1 - any recipe suggestions for a chocolate cake sturdy enough to tier as I have never tiered before?
2 - I want to drizzle the ganache so needs to be warm but will this melt the fondant?
3 - how long will the ganache stay fresh + does the whole thing need to be refrigerated? I was told not to refrigerate a cake because it can cause the fondant to go sticky in the damp atmosphere.
any advice gratefully received.
You can put ganache over fondant because it's not hot when you pour it over, ganche stays pourable even when it's room temp. Just be sure not to chill it. i
Ganache can be kept for two days at (cool) room temperature, after that it needs to go in the fridge. Some people dont have problems putting fondant in the fridge, I have done it once and the fondant never dried out completly so wont do it again.
Yes, fondant can go sticky in the fridge because of the condensation...I have actually done this once. Then I had to put the fan on it for like 3 hours until it dried up. After you cover your cake in fondant it should preserve your cake so it can stay out a day or two if needed.
If needing to tier your cake you should use good supports and the texture of the cake shouldn't matter. Look in the forums for how to stack a cake or tiered cakes and see if you find some that will help you!
This article shows you a combination of how to do stacked with columns as well, but gives you a general idea.
http://www.cakecentral.com/article49-Building-The-Cake-Combination-Pillar--Stacked-Construction.html
After making the Ganache you should be able to leave it out and let is sit until it's room temperature...make sure to put some cling wrap touching the ganache so you don't get a film on the top.
Good luck with your cake...it sounds yummy!
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