Filling Cake - Refrigeration

Decorating By ptrish Updated 19 May 2011 , 9:34am by Marianna46

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ptrish Posted 18 May 2011 , 3:46pm
post #1 of 2

I have a cake to do for Saturday morning. I am filling it with peanut butter buttercream and covering it with ganache. My question is, can I tort, fill and cover it on Thursday night and not refrigerate it. I do not want condensation on the cakes before I cover them with fondant. icon_redface.gif Or should I refrigerate it and then take it out and let it come to room temp before I cover it with fondant? I know it is sealed after the fondant is on, but not sure about the ganache. I am trying to manage my time better with this cake and have more time to decorate on Friday night and Saturday morning. Thanks for your advice. thumbs_up.gif

1 reply
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Marianna46 Posted 19 May 2011 , 9:34am
post #2 of 2

Neither the peanut butter buttercream nor the ganache will go bad if you don't refrigerate them. On the other hand, ganache will get rock hard if you do refrigerate it, so my advice would be to leave your cake out. Ganache seals in moisture just like fondant and buttercream does, and a couple of days to let the cake settle and the flavors blend is all to the good, in my opinion. Sounds delish, by the way!

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