When I'm frosting a cake with ganache, I like to chill the cake itself before frosting. That way, the ganache cools and stiffens, giving you more time to work without feeling like you have to rush. Beyond that, I second lloreen. You want the ganache to be firm, and during the summer this is especially tenuous. Besides, something about cold ganache is really luxurious.
It depends on how hot your kitchen is.
If the ganache is soft and melting, yes.
Most ganache recipes I have seen require chilling.
You want it to be firm but not so hard that someone might break a tooth. So put it in the fridge for a few hours, but not too long.
2 Comments
Voted the Best Reply!
If the ganache is soft and melting, yes.
Most ganache recipes I have seen require chilling.
You want it to be firm but not so hard that someone might break a tooth. So put it in the fridge for a few hours, but not too long.