When decorating a fondant cake, I generally bake one day (straight into the freezer), ganache the next, then decorate the day after..
I was just wondering how long ganache will last on a cake outside the fridge? Seeing that I don't refrigerate my fondant cakes. And is it only good 'til the expiry date of the cream? I'm getting a lot of contradictory information. Thanks!
It's always been my understanding that ganache has a room temp life of approximately 2-3 days, and a fridge life of closer to a week. Freezes well for storage though. For what it's worth, I do a 1:1 ratio ganache using 65-70% dark chocolate. I feel perfectly comfortable leaving the cake out for 3 days (not likely it will remain uneaten longer than that 
) I have left ganache in the fridge for several weeks and although it doesn't spoil, mine has gotten stale tasting. Thus I usually throw any uneaten ganache in the freezer at the 1-week mark. Your mileage may vary.
I think the longer shelf life refers to truffles, which usually have twice the chocolate content. Then again here is a great-looking 2:1 truffle recipe which only allows a 2-3 week shelf life in the FRIDGE http://www.firelillychocolates.com/chocolate_truffles.html . Conversely, this recipe on epicurious http://www.epicurious.com/recipes/food/views/Chocolate-Truffles-233316 allows 2-3 weeks at room temp in an airtight container.
Go figure!
Some interesting info on ganache here www.ba*king9*11.com/chocolate/ganache_truffles.htm but note that you must paste that url into your browser bar and then DELETE THE ASTERISKS in order to access the site. it explains a bit of your question of "why" Bel_Anne.
Can't answer your other question though - it's been a bug for quite some time. I get email notifications for forum replies, but if I STARTED the thread, I must return to the thread and mark my thread as "Watch this topic for replies" in order to get emails. I know, you'd think a thread that you start would automatically Watch for replies, but it doesn't 
. I'll bet you get an email for THIS post of mine, since you automatically Watch a thread if you are the 2nd or more post.
If you boil the cream it kills any bacteria in it - like pasteurising milk - so it extends the shelf life. Also the more chocolate in the ganache the longer it lasts so the 2:1 ratio under fondant lasts longer than pouring ganache (1:1 ratio)
Personally I find it lasts a weeks out of the fridge and 2-3 weeks in the fridge - the more you work it the more bacteria you introduce so the quicker it will spoil.
How will you know when the ganache isn't good anymore?
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