Welcome to the Cake Decorators Q&A

I’m taking the Enchanted castle cake and Paul suggests that we let the tiers settle overnight, then stack and settle again overnight and then decorate. That is 3 days out of the fridge…. Is that not a bit long for ganache or buttercream?
Thank you, loving the course!
Alexandra (VanillaCrumbs)

Hi Alexandra

As long as you store the cakes in a cool environment they will be fine. Ganache/buttercream is quite stable, it will be covered in sugarpaste so will be protected from any airborn nasties. Most people take two to three days decorating.

Wow, thank you for your input. I generally give myself one day to cover and decorate the cake and then give it the next… I also live in Greece so 6 months out of the year, temperature is an issue!

Find the coolest room in your home or where you decorate. If you have aircon that’s good news, if not keep a fan running to keep the air circulating.

Thank you. Have air con in kitchen so all set.

I’d been wondering this myself, as there seems to be a lot of talk in forums, about not leaving ganache out of the fridge. I’d also been told that using elmlea extended the shelf life, and when I made truffles, with this, I bagged them up for friends, and they lasted about 3 weeks, without any ill effects. I’m now getting confused, can you help….anyone?
Thank you x

Never heard of elmlea but my cake guru, Rose Levy Beranbaum, says you have have the ganache out 2 days – so one day to decorate and one day to deliver….

There are many factors which affect the stability of ganache. Available water activity is one major factor.
Where there is water activity the chances of microbial growth increases.
Keep in mind that when you open your container of cream it becomes contaminated with airborn bacteria and other weird and wonderful fungal spores. By boiling the cream you not only reduce the bacteria which has entered the system but also some of the water in the boiling process. If the cream is boiled 3 times, boil, rest a minute, boil, rest, boil, a lot of the water evaporates away.
To further increase shelf life, glucose liquid or invert sugar can be added to the cream at the boiling stage. For every kilo of ganache add 50g of syrup which is 5%. Don’t add more because it can change the mouth feel and consistency of the ganache. Adding invert sugars or glucose syrup to ganache helps to reduce available water by chemically bonding with the water making for a more stable ganache at room temperature.
Other factors to consider include working ambient temperature of your kitchen/workroom. Ideally 20 degree c or less, although you can work up to temps of 25c which I wouldn’t recommend because the ganache will take a long time to set. Obviously cleanliness of working area, equipment, storage and handling have to be be factored in.
Don’t whip ganache because it incorporates large volumes of air increasing microbial exposure. If you want to whip ganache for fillings the best way is to use a tall receptacle and stick blender. Keep the blender right down at the bottom of the receptacle to ensure not too much air incorporates during whipping.
Last but by no means least you can also add a table spoon or two of your favourite tipple into made ganache.
Alcohol should be 40% proof or over. When the alcohol is first added to the ganache it will look split. Gently keep mixing and it will emulsify. Cover ganache up with cling film so it touches the surface expelling any air.
Guys, I’m not a scientist, this is how I make my ganache and I have no problems. I’ve left ganache out on the kitchen counter for a month without seeing growth, this doesn’t mean I would eat it!
The science behind ganache is far more complex than my little explanation here. Make some research of your own, make test samples in your own kitchen and see what holds best for you. My ganache may not necessarily have stability in your kitchen and vise versa.