Welcome to the Cake Decorators Q&A
Hi Jacky
Ganache freezes well for up to three months. However, as this is for a wedding cake, to keep things as fresh as possible, I would suggest making it up two or three ahead and place in the fridge until required. Chocolate takes up odours and tastes of other foods very quickly, best kept well away from strong smelling foods by storing in airtight containers. It can be brought to working consistency by bringing to room temperature overnight on the the kitchen counter and by gradually warming in the microwave on low to medium heat at 20/ 30 second intervals , stir after each warming and reduce to 15 seconds as the chocolate begins to melt. It is important to stir gently and evenly after each warming to prevent burning and splitting. For easier warming, store ganache in small quantities rather than all of it in one big tub. Lay a sheet of cling film on the surface of the ganache, expel any air to prevent skin forming and for extra protection.
For all types of ganache questions and answers please take a peek here:
https://www.cakeflix.com/questions?s=ganache
The threads are worth reading through as they do contain answers to most queries about ganache.
Please post again if you need help or more information.
If you have any problems please post again, you have support waiting 🙂
Hello
I have now started to ganache my cake and wrap it in layers and layers of cling film once the ganache has hardened and then I freeze it. When I want to use it I take it out of the freezer and let it thaw out still in the cling film and its ready to put the sugar paste on. I tried it with the cake recipes that I use and it turns out brilliant.
Hello Me again,
Ganache all stored in fridge. Would like to know if the white chocolate ganache can be put in microwave to make soft enough to spread or should I let it come to room temperature then whip up in mixer like I would do for buttercream. Have only ever used dark chocolate ganache before and I microwaved that once it was at room temperature. I would also like to thank Paul for his ganache tutorial, I made it with the help of your list of ingredients which was so helpful and it all came out perfect.
Thank you
Hi Jack
Yes, you can soften white ganache in the microwave in the same way as you would for dark ganache. However take care to heat in short bursts on low heat and give it a gently mix after each burst. Only heat until it is of working consistency and don’t mix vigorously as this can split the solids from the fats. Hope all goes well.
