Welcome to the Cake Decorators Q&A
Hi robsweet
Ganached cakes can be frozen. Wrap in several layers of parchment paper, foil and cling film first, place in a cake box well away from strong smelling foods. This prevents freezer burn and protects the cake from being damaged. I used to freeze fully ganached cakes but found defrosting took a lot longer than if left naked. If you’re going to freeze it ganached take it out of the freezer a good 24 hours before required for decorating. Defrost at room temperature, not in the fridge. Also depends on the size of the cake, the bigger, the longer it will take to defrost. Remove the wrapping, but keep the cake in the box. Before you ice the cake let any sweating or dew disperse, if you ice a wet cake the fondant will begin to go soggy. A running fan helps dry the surface moisture from the cake.
Hello robsweet
I have frozen ganached cakes many times and found it has helped me plan my time so no last minute rush. I usually take it out of the freezer the night before I want to ice (leave at room temperature without the wrapping) and is ready to ice by the morning, making sure it is not wet as miwl says.
It doesn’t seem to affect the taste at all and, if anything, makes the cakes even moister (often bake Pauls choc cake)
