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My understanding is that because the cream is brought to boiling or near boiling point when making the ganache it changes the structure of the cream and so it no longer needs to be treated like a dairy product. So no, I don't think you do have to refrigerate after decorating. Refrigerating will give you a nice hard surface to cover with fondant though.
Chellescakes
Posted 23 Oct 2012 , 3:33am
post #3 of 5
No Ganache is good at room temp for a couple of weeks .
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