Welcome to the Cake Decorators Q&A

I am making your chocolate wedding cake for a wedding on March 10 and have a week off in February (15th -19th). I was wondering if it would be ok to make and ganache the cake and freeze it until the week of the wedding? Also as the wedding is on a Friday when would you suggest that I take the cake out of the freezer to cover in fondant and decorate and how would I defrost it (either in the fridge or at room temp)? I am sorry for all the questions but I am really worried as this is the first wedding cake I have ever made!!!
Thanks for this great site and all your fantastic videos.
Catz

I am so pleased I finally finished the wedding cake and the bride said it turned out amazing I was so happy especially considering it was my first wedding cake ever! Just wanted to thank you for all your help it really was invaluable.

Hi Catz

There is lots of information on the site for storing ganached cakes. Take a peek at the following link and select topics which are relevant:
http://www.cakeflix.com/questions?s=freezing+cake

Take a peek here for information on defrosting by clicking on relevant topics here:
http://www.cakeflix.com/questions?s=defrosting+cake
Wedding is on Friday, so you could defrost Tuesday and decorate Wednesday and Thursday. More information in the following discussions here:
http://www.cakeflix.com/questions?s=how+long+in+advance
Keep the wrapped cake in the box during defrosting. To defrost at room temp or in the fridge depends on your climate. If the climate is cold where you are and you have a cool kitchen, defrosting at room temp is fine. However if you live in a hot climate definitely defrost the cake in the fridge or in an air conditioned room.
Let any dew on the surface of the cake disperse before enrobing. Once the cake is decorated place it the box and store it in a cool room away from all heat sources. Gum paste flowers and cake toppers can be made up well in advance, protected with tissue paper and stored in a well ventillated cardboard box.

You may find the following blogs useful:

Carry on Ganaching! New Charts and Recipes

The Shelf Life of Ganache – By madeitwithlove

What Size cake tin to use

Hope the above helps. If you have any other concerns just post again.

Hi Madeitwithlove

Thank you for your speedy and very informative answer. I have looked at all the links and Im not sure if Im missing something but I cannot see if I can freeze a ganached cake for two (or more) weeks before I take it out for defrosting, covering in fondant and decorating. Im so worried as I just need to know if the cake will still be ok and fresh if I freeze for two weeks take it out the week of the wedding and finish it off. Also would you recommend brushing the layers with some sugar syrup too? Thanks again for all your help!

Yes you can freeze it already filled and ganached for up to three months but you must store it correctly by wrapping it as described above to prevent the cake getting freezer burn or the ganache cracking The other thing to remember is that once the cake is defrosted it can not be refrozen. It can be kept in the fridge without sugarpaste. I would recommend using a softer ganache filling and a stronger ganache for the crumbcoat. Unfortunately sometimes the regular ganache can remain hard inside the cake when the filling has been frozen. The cake can be brushed with simple syrup and to further enhance the shelf life adding some glycerine to the batter will give you some extra days. Scroll down and have a look at David’s answer here:

Lengthening the shelf life of cakes

and in my chocolate links above you can see how alcohol can also extend the shelf life of the ganache. There is a recipe there for a softer ganache for filling and also for chocolate simple syrup which can be made up ahead and stored in a sterilised bottle. If you want to use a softer filling use 1:1 ratio chocolate to double cream. Make the ganache overnight, cover it with cling film touching the surface and expelling out the air. Leave it to set at room temperature. In the new ganache chart you’ll find quantities for filling only. If you have any problem locating the information just post again.

WOW Thank you SOOOOOO much madeitwithlove you have really put my mind at rest and I will definitely put all your advice into action. I am new to this and have done tons of reading, research & practice but was so unsure of everything else. Thank you again you dont know how much your answer and help has meant to me! 🙂

Please try and keep your cake covered as much as possible while it is waiting to be decorated. Once it’s covered with sugarpaste it will be fine because sugarpaste will protect it. Good luck!

Thank you! Your help has been invaluable.

Aww how sweet of you to post back. I’m so pleased it all worked out for you so well. Now you have your first wedding cake under your belt you will have much more confidence with your next. Really well done! ox