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I need to ganache a really big square cake (26″!!!) ready for covering with sugarpaste but it won’t fit into my fridge for the setting part! Will the ganache set at room temperature and still be firm enough to support the sugarpaste? I’m on the Isle of Wight, so no soaring temperatures at the moment!

Hello sarahp945

If the ganache is working consistency and can be applied to the cake it should begin to set as you’re applying it to the cake. Dark ganache sets very quicky at room temperature, leave for for an hour or so before you ice. White chocolate ganache can take overnight to set at room temp, depending on chocolate.
Another way would be to pop it in the freezer for half an hour if there’s room.

It’s milk chocolate ganache made with Galaxy (customer specification!) unfortunately. The cake is too wide to fit into my fridge freezer anywhere sadly. 🙁 So do you think the milk chocolate would set at room temp? Thank you for your quick response by the way! x

It will set after a couple of hours. Is is quite cold on the Island? If it is and you’ve got a shed or garage pop the cake in its box and leave it there. Just make sure no little creatures can get in. Or if you could run a fan beside the cake. Milk chocolate is the same really as white, they don’t set so good. Once it does set, it will support the sugar paste.

It’s warmer than Scotland but we’re on the South Coast so breezy! Thank you for your tips! I will try them all in succession and see what works best! As you are a mine of valuable information can I just ask what ratio you’d make a galaxy ganache at? 3 parts chocolate to 1 part cream? Final question, promise! 😀

I know the Island well! I would definitely do 3.1 I’d treat it the same as white chocolate, doesn’t have a lot of cocoa solids You’ll find ganache chart here http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
Good luck with it hope it works out, but it will set eventually!! Ask away all you want, don’t apologise!! x

Thank you! xx