Welcome to the Cake Decorators Q&A

how long can you keep a cake with ganache if i was to decorate it 4 days before using it will it be ok if so how long after will it keep

I always say it stays fresh for a week

Hi Clare, decorated and filled a madeira with ganache on May 31, still eating it today June 7, still fresh and moist, delish! My kitchen is a very cool room so I guess that helps but you’ll be well within your time scale.

Same..made mine last Thursday  and still moist and fresh..the ganache seems to really seal in the moisture of the cake. I wrapped leftovers in kitchen foil

I once did a chocolate truffle workshop, and they suggested using Elmlea double cream, as it had a long shelf life, and the truffles were lovely 🙂

thanks all

Cookin choc or eating choc
Thankyou x

hi does anyone know if you can freeze the cake once it has been ganached just for a couple of days im just thinking of saving time with the decorating x

Yes you can, there’s an answer here http://www.cakeflix.com/questions/freezing-cake-with-choc-ganache. There are several other answers if you type in the search box ‘freezing cake’. Just click on the titles most relevant to your question. Hope this helps.

Hi my milk chocolate ganache is too runny does anyone know if it’s ok to reheat and add more chocolate to get the right consistency

Hello Sandrabirtwistle

Yes, its fine to do just that. Milk chocolate doesn’t set as hard as dark chocolate, sometimes if the weather is on the warm side use more chocolate to cream ratio.
For a little more information on the different types of chocolate and ratios to use take a peek at my blog here:

How to Ganache Cakes Without Gnashing Your Teeth!

hope it helps.

* Sandra, sorry I should have said add melted chocolate to your already made ganache. Melt chocolate at 30 second intervals first on high then reduce to 20 seconds on low. If you are melting a small amount of chocolate melt for 20 second initially and 10 seconds on low. Stir after each interval of warming to distribute the heat so the chocolate doesnot burn. Use a plastic bowl rather than glass which holds heat and can easily overheat the contents. Add the melted chocolate to ganache and let it set at room temperature.

Thanks madeitwithlove will definitely take a look at your blog going to try white chocolate maybe it will help me to get it right!!!

Take your time when making ganache, there’s no rush! and it will be perfect every time. x!!!!