I was wondering if you could help me out a bit. You see, I’ve been wanting to start using Chocolate
Ganache in my cakes for a while, a change from using Butter-cream all the time, but I need to know a little more about it before I start.
1) Do I need to keep a Ganached cake in the fridge once I have covered it in Fondant?
2) How long can it keep out of the fridge?
3) Any disadvantages using CG?
4) How long should I refrigerate a Ganached cake before covering in Fondant?
I would really appreciate the help, I know how to make CG and the basics behind it but I’ve never
covered a Ganached cake in Fondant before.
- Laura Xx
Laura Loukaides - facebook.com/LauraLoukaidesCakes