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Baking By teena83 Updated 19 Dec 2011 , 4:02am by cakesrock
I am planning to use chocolate ganache to frost my cupcakes for an event tomorrow. How do I get the ganache to piping consistency and how long can the ganache be left out in room temperature? Any advice would be greatly appreciated. Thanks!
I would whip, then pipe it. Probably best not to leave it out over 2 hrs-3 hrs, depending on your climate. It is perishable...
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