Ok so I have never used ganache before under my fondant cakes so this will be the first time and I have a few questions. I have just made some dark chocolate ganache and was wondering.....
1. Where do I store it? I have just made it and not putting it on my cake until tomorrow so do I put it in the fridge until then or out on the kitchen bench?
2. Do most people use it as it is for filling and covering or do you whip it?
I'm also about too make a white chocolate one and need to know if the storing for it is the same.
Once they are on my cakes and the fondant is on, its ok for the cake too sit out for a few days isn't it? I'm just use too working with BC
Hi Megan and welcome to cc. If I'm going to use my ganache the next day I just leave mine on the counter overnight. I actually made some last night and just finished filling and covering my cake.
I whip the ganache that I use to fill my cake but I put it on my cake "as is", then smooth using the hot knife method. I never refrigerate my cakes and a ganached/fondant covered cake will keep fine at room temperature for several days.
The same applies to white chocolate ganache.
Chocolate mixes (with a high ratio of chocolate on it) last for a loooong time.
Never worry for them