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Hi,

I have made a chocolate biscuit cake, which has to be kept in the fridge, for my sons wedding on 19th August. I am wondering when I can put ganache on and then sugar paste it? Can I put it in the fridge when it has sugar paste on. Also what ganache is best to use on it.

Thank you in anticipation

Majella

Hi Majella

I was just wondering why your biscuit cake has to be kept in the fridge. Does the recipe contain a raw egg ?
The ‘cake’ can be ganached a few days ahead and stored in it’s box and kept in a cool place. However, if the recipe instructions advise for it to be kept refrigerated, you will need to keep it as cool as possible and leave the icing as close to the event as you can. Once iced, refrigeration is not recommended because the moisture in the fridge will soften the icing and melt it.
Ganache made using 50% cocoa solids would be good for biscuit ‘cake’. It is not too sweet nor too bitter and would appeal to most palates.
It can flavoured with liqueur or with food flavouring . Alternativley, it could be made with readily available flavoured chocolate from supermarkets. If you type in the search box ‘ganache’ it will take you to many related threads which I hope you will find useful. If you need more information please post again.

Hi madeitwithlove,

Thanks for your advice.
The cake has butter, golden syrup , chocolate , digestive and rich tea biscuits
The recipe says to keep it refrigerated as it tends to soften when taken out of the fridge. I was hoping that the ganache will help to keep it solid for icing.

Do I ned to brush the ganached cake with anything before I Ice it.

Thanks again for your help with this

That’s great, at least you haven’t got the worry of any bacteria from egg! You could get on and ganche the cake a few days ahead. The ganache will certainly help keep it solid.
Yes it helps to brush it with some boiled water to make the ganache tacky but not soggy wet. Just enough to make a good contact with the icing all over. If you like, clear alcohol can also be used.

Hi,

Thanks for that. Just one more question. If I ganache on Tuesday / Wednesday will it be okay to leave it in the fridge ? If not where is the bed place to store it when the ganache is on? I was thinking of putting the icing on on Thursday asI have to take it to the venue on Friday morning

Thanks again

It’s fine to leave the cake in the fridge once it is ganached. Cover it up with cling film once it’s set, place in cake box and refrigerate. When you’re ready to ice, bring it out an hour before hand, remove the cling to allow any dew on the surface of the ganache to disperse. If the surface of the cake becomes very dry make it tacky as in my previous answer. I always make sure the whole surface is tacky to allow a good surface to icing bond and to prevent any air bubbles forming under the icing. Have a peek for valuable comments here about bubbles:
http://www.cakeflix.com/questions?s=air+bubbles

Thank you so much for your help with this. I will let you know how I get on