Okay, so Im just a little worried. My sisters wedding, less than 1 week away now!!!!
questions: I have the 4 cakes in the freezer at the moment. 2 white mud, and 2 chocolate mud.
I have to decorate thursday night, and friday morning. How long do they defrost for, Ill have to get my mum to take them out of the freezer- 12", 10", 8, and 6"?
With the icing, I was using a coating, and then using ganache. However I am concerned that it will melt (as I have to have it out of the fridge and stacked at about 10am on the sat for 6pm reception). I can never get the ganache to a harder, spreading consistency without chilling it A LOT- then when I spread it over, min's later it gets to room temp, and looks like the whole cake is a melting iceberg, it thins and you can see straight through it- not to mention the likelyhood of the hundred or so chocolate hearts sliding to the floor!!... so my question???- is there something I am doing wrong? or is ganache just a really risky option. Ive thought about using white chocolate buttercream or something similar, but have never used it, and don't know the taste comparison...I have never known anything but ganache to be used on mud cakes over here in Aust.
Hope this makes sense...thanks for any ideas, Im not getting home until thursday afternoon...and have to travel another 3.5hour on friday to the town of the wedding... son no room for error really!
thanks, mel
Well, for defrosting the cakes I would take them out of the freezer and thaw in the refrigerator for 24 hours. Thawing them out on the countertop "could" cause the texture of the outside of the cake to become gummy. I've always had better luck thawing in the refrigerator for at least overnight! It all might depend on the heat/humidity you have right now as well as to whether you do thaw on countertop but I learned years ago to not thaw that way. Others here on CC have had no problems though.
Amy
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