Hi All,
This probably sounds silly to all of you but my first attempt at ganache is setting in my fridge at the moment and I’m just wondering whether or not I need to reheat it tomorrow prior to putting it on the cake? Is there a certain temperature it needs to be when applying to the cake? I know it needs to be a peanut butter consistency.
I also seen on here that there were mixed reviews about refrigerating the ganache/fondant cake however I live in Australia and its quite warm here. I think leaving it at room temp, it would melt? Just wanting to know what the best option would be.
thank you in advance!
You will probably need to let your ganache come to room temp to be able to spread it. Wouldn't hurt to give it a brisk stir before you start frosting. Of course you can refrigerate your cake, even after it has been covered with fondant. To avoid condensation, put your cake in its box and seal the seams with tape. When you remove the cake from the frig, leave it sealed in the box until it comes to room temperature. If there is any condensation on the fondant, just don't touch it until it drys. It will be fine. Good luck!
here in memphis we have a lot of humidity and heat but we live in air conditioning -- so i fridged all my cakes and delivered cold -- but it's way different in australia is what i've learned being on cc -- so my best answer is test this first -- don't do your big beautiful cake and expect it go fine -- make a little cake -- even from leveling scraps and test it -- fridges are different -- climate is different -- air quality is different -- fondant is different -- so to ensure you have a good grip on your thing -- TEST it and let me know how it goes
By all means, Renai, take -K8memphis' advise! I didn't even realize there was that much difference in air quality, equipment, supplies!! Her word is golden and I learn something from her every day!
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