Hello Cakers,

I am making a cake covered with ganache instead of buttercream what will be covered in fondant. It's starting to get warm out and I am concerned about the melting point for the ganache. I do not want to be posting pictures of a disaster next week!

Does anyone have any pointer regarding acceptable temperatures? The cake will not be able to be chilled. Thank you!!

Does anyone have any experience that they are willing to share, that would help? Thank you.

I only have a few days left to prepare. Does anyone know? What has been your experience? Thank you.

Sorry, I can't help, but someone will chime in here soon.

Sorry Im not that much help but I googled a bit & found this

http://www.planetcake.com.au/forums/viewtopic.php?t=239

These videos also have some info regarding Ganache & high temperatures

http://www.planetcake.com.au/

Some other threads here on CC regarding Ganache- shelf life

http://cakecentral.com/cake-decorating-ftopicp-7075959-.html&sid=e1f22c270257cceb3fd6f87b537a16d5

http://cakecentral.com/cake-decorating-ftopicp-6312715.html

http://cakecentral.com/cake-decorating-ftopic-691184-previous.html&sid=f16a080263e0fec108c048e1445cfcb9


http://cakecentral.com/cake-decorating-ftopic-695885-previous.html&sid=124b37873d77a9e1d70b62d0b38d703f

HTH