I’ve never tried a ganache covered cake. I heard it was more stable with heat and I need to display my cake outside in the heat and humidity in Florida (thankfully in the evening in September). I know dark chocolate ganache can withstand up to 85F but I’ll need to use white chocolate (probably bark) for part of the cake. Anyone have a chart on the heat it can withstand our experience with this? Thanks!!!
I mean any cake will melt out there depending on the wind and humidity and temperature and how long it's out there -- just a thousand variables --
I encouraged my clients to a) avoid outdoor cake tables -- b) take the cake out to the table at the last minute if conditions are not favorable -- like you said, towards 90 degrees and above would be unfavorable --
and that's what I always told them -- they're paying per serving for a gorgeous looking and great tasting cake -- using it outdoors in unpredictable and potentially bad conditions means they lose the display part of what they are buying -- losing half the impact -- they can of course still serve it but it won't be the focal point of the event --
I discouraged outdoor receptions --
I made 2 birthday cakes for outdoor parties. Was 85 d and very humid. I kept both cakes in a soft sided cooler on a heavy bread board with ice packs underneath. As K8memphis posted, I wouldn’t put the cake out until the last minute, which is what I did. About 15 minutes before. Let the cold cake warm up. I covered the cakes in a 80/20 ganache and buttercream. I think if I was transporting many cakes in hot/humid I would build a insulated cake delivery system. Several of my pro cake friends have made them, and love them. Here is a link on how to do it.
Thanks all! This cake is for my own son’s party. We have no choice with the type of party to have it outdoors so I will wait to bring out the cake, but it would be nice to bring it out earlier! I was thinking with ganache, it could buy me a little extra time…
use your best judgement -- it's not going to slide off quickly or anything like you already know -- just keep an eye on it -- if you have access to the inside of your house or back into a cooler -- sure why not -- display it -- my point of reference is like beach weddings for 200 or in a barn in 100 degree weather with a ceiling fan that act as a convection oven -- if it's a smaller item -- sure why not -- just be prepared to whisk it in to a cooler place if necessary --
i think a slice of cake with warm ganache would be killer!