Welcome to the Cake Decorators Q&A

Hi, I want to use white ganache to coat a vanilla sponge, having read how tricky making white ganache can be I wanted to make the day before its needed, so if I get it terribly wrong I can revert to white chocolate buttercream! How should I store the ganache, would it be ok in the fridge overnight ? If it went too firm I presume gently warming in the microwave would make it workable again? I’m hoping to make the dinosaur cake for my son’s birthday next weekend and worried I might have over stretched myself!
Thanks for your help!

Hi aj 120609

Make the ganache as usual and store in an airtight container in the fridge. Heat it in the microwave on low setting for 20 second bursts to soften it if it becomes too hard. White ganache is only difficult if over heated as it can burn very quickly other wise it’s not too scary x

If its the night before leave it at room temp as long as you don t live in a hot country it will be fine