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Decorating By kianson Updated 17 Oct 2012 , 4:51pm by LisaPeps

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kianson Posted 17 Oct 2012 , 12:39pm
post #1 of 3

I have a cake being picked up fri arfternoon. I'm out all day tomorrow. So I have had to bake, split, fill and ganache tonight (wed night). I won't be able to cover in fondant and decorate til fri morn.
I usually ganache, chill for 1/2-1hr, then fondant.

Question is - should I fridge it or freeze it? And how long will it take for the core to come back to room temp for me to fondant it? It's an 8inch square, choc mud.

2 replies
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arlenej Posted 17 Oct 2012 , 1:01pm
post #2 of 3

Freeze. When you get home Thursday night, remove from freezer so that by the time you wake on Friday it'll be at a temp you can work with.

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LisaPeps Posted 17 Oct 2012 , 4:51pm
post #3 of 3

I don't understand why you would need to freeze it? Ganache is fine in the fridge for over a week, your cake won't dry out after 2 days as the ganache seals in the moisture. I'd just fridge it, but ultimately it's up to you.

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