I have some cakes I need to make a couple of weeks ahead of time. One I want to fill with choc ganache because I was told it doesn't need to be refrigerated once the cake is decorated.

My question is can I fill the cake with choc ganache and freeze ahead of time? Has anyone done this? Will it make the ganache hard or will it soften once the cake thaws?

Thanks for any help, I am making several cakes for our towns youth football league banquet and am really nervous since it is my first real big order.

Do it all the time with no problems...

Do you guys mean- making and freezing ganache? I would like to make large batches of it and freeze fro later use- as a filling and under fondant- can this be done?

here is an answer about freezing ganache.



http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/446/