Freezing And Thawing Choco Ganache Filled Cake

Decorating By tkay Updated 26 Mar 2013 , 7:00am by noosalucy

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tkay Posted 6 Mar 2013 , 3:12pm
post #1 of 2

I am creating a cake with choc. ganache in between all the layers. I would like to make it, prep my cake by filling the layers, crumb coat it and then freeze it for two days until I can finish decorating the cake. My question is this: Can I do this? and Will the Choc Ganache Thaw out at room temp to a soft consistancy again or will I have to heat it up? I am afraid it will stay too hard come time to cut the cake.

I would like to avoid heating my cake up considering I am using buttercream on the outside of it. 


Thanks for any advice! 

1 reply
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noosalucy Posted 26 Mar 2013 , 7:00am
post #2 of 2

Yes you can do this, the ganache will thaw to the same consistency pre-freezing.  Always best to thaw slowly though.

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