Welcome to the Cake Decorators Q&A

Hi – me again!

I’m using ganache for the first time for my daughters cake – due to work issues and her being around I’m limited to what I can do so my timings are as follows

Tuesday – carve and ganache and get most of sugarpaste on for basic shape (handbag cake)
Wednesday – finish sugarpaste and decoration
Thursday – make the little dog that’s coming out of the bag
Friday – this is her birthday – I’m at work and it will be given to her that evening when she’s out for a meal.

Will this be ok? I can keep it in my utility with a window open (no heating) in a box

Also taking into account that it won’t be eaten until the weekend and maybe into following week.

The cake will be fine as its a madera but worried about the ganache – will it work and be ok for up to 2 weeks or am I better with buttercream. Will be using milk chocolate and double cream.

Oh one mor thing do you have to make ganache in advance and refrigerate or can you make and use (when cool) the same day.

Thank you! I’m so confused!!

Hello again!

All your timing sounds fine for carving, decorating and storing. If you can keep the cake really cool it should be ok. The information on extending the shelf life of ganache in my blog here might help:
http://www.cakeflix.com/blog/the-shelf-life-of-ganache-by-madeitwithlove
Madeira cake stays good for two weeks from baking to eating, it will keep a little longer if you brush the layers with flavoured simple syrup prior to filling. For simple syrup, boil together for a minute equal quantities of sugar and water, cool and apply to layers with a pastry brush. Alcohol can be added to the syrup for more flavour and additional keeping.
It will be very important to keep the cake very cool once it is out of your care.

Thank you so do much! Ladt question I promise! Do I cling film it when it’s hot or after its cooled a it?

It won’t be hot, hot, it will be warm, let it cool a little and then cling it. Don’t worry about asking too many questions, that’s what Q & A is for.