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double cream for ganache
hi i am making a cake for the 28th june and am making ganache for masking. my cream has a date of 19th june. surely if i make it now it will be ok to use as it will be boiled
I would make it and freeze until needed. That way you will be sure the cream will be fresh.
Bring the ganache to room temperature the day before it will be used. You may need to gently bring it back to working consistency in the microwave. Warm the ganache on medium temperature for a few seconds at a time, mix to even out the warmth.
If you have cool weather, it can be made up and refrigerated and kept well away from strong smelling foods. 🙂
Hi how long can it be kept in the freezer once made and could i put a dash of vodka in the cream before heating or add it once emulsified.
Ganache can be frozen for at least 3 months or more. Add the vodka after defrosting so as not to affect the freezing process.
Defrost in the microwave a few seconds at a time on the defrost or low to medium setting, depending on the power of your equipment. Mix gently after each timing to ensure even heating and avoid the risk of burning. 🙂