Does a ganache covered cake need to be refrigerated?

Table of Contents:

1. Does a ganache covered cake need to be refrigerated?
2. What makes something a ganache?
3. What is the meaning of chocolate ganache?
4. Can ganache set in the fridge?
5. Why is my ganache runny?
6. Why is my chocolate ganache separating?
7. Why is my white chocolate ganache runny?
8. Can you whip runny ganache?
9. Can you Colour milk chocolate ganache?
10. Can you Colour milk chocolate?
11. Can I use Progel to Colour chocolate?
12. Can you use Sugarflair to Colour chocolate?
13. Can you use Rainbow Dust Pro gel in chocolate?
14. What is the best edible paint to use on chocolate?
15. How do you splatter paint chocolate?
16. How do you decorate a chocolate Easter egg?
17. How do you get chocolate eggs out of molds?
18. What chocolate do you use for chocolate molds?
19. Are silicone molds good for chocolate?

Does a ganache covered cake need to be refrigerated?

Ganache frosted cakes (boiling whipping cream poured over bittersweet chocolate): Store at room temperature about 3 days or up to 1 week in refrigerator. ... If storing in the refrigerator, it's best to chill the cake uncovered for about 20 minutes in the freezer or refrigerator to let the frosting harden.

What makes something a ganache?

Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

What is the meaning of chocolate ganache?

Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker's kitchen. It's not only easy and quick, it's uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake.

Can ganache set in the fridge?

You can leave the ganache at room temperature for a few days, or store in the refrigerator for up to a few weeks. Refrigerating will harden the ganache significantly, so you will want to let it come back to room temperature or heat it again before using.

Why is my ganache runny?

Ganache can also become too thin if you use a different kind of milk rather than heavy cream. Heavy cream has the perfect amount of fat and liquid for ganache while whole milk, for example, is too watery and this will reflect in the ganache texture. ... Add more chocolate as needed until the ganache is nice and thick.

Why is my chocolate ganache separating?

If your ganache looks grainy and curdled, the emulsion has broken. The fat is separating from the watery liquid, usually because there isn't enough liquid to hold the amount of chocolate solids suspended in the mixture. To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously.

Why is my white chocolate ganache runny?

If the ganache still isn't thick enough after you've chilled it, then it's time to try reheating it and adding more chocolate. ... If you're using the microwave, put the ganache in a microwave-safe bowl and heat it in 15 second increments, stirring it between each session, until the ganache is warm and runny again.

Can you whip runny ganache?

Allow the ganache to cool slightly before transferring to a glass bowl. Refrigerate ganache for 1 hour, until thick. For a fluffy frosting or chocolate filling, I whipped in Kitchenaid mixer on high for about 4-5 mins -- but it never got truly light and fluffy (it got a little lighter but it's still runny).

Can you Colour milk chocolate ganache?

How To Color White Chocolate Ganache. This white chocolate ganache base can be colored any shade, using food coloring. ... A small amount of liquid food coloring can work too, but you won't be able to get as strong of a color. You also can throw off the consistency of the mixture if you add too much liquid food coloring.

Can you Colour milk chocolate?

Can you put white gel food coloring into the dark or milk chocolate, then color it? Adding a food coloring to any color of chocolate is unlikely to be successful, because chocolate is made of a careful balance of oils, cocoa butter and sugar. Adding a liquid dye will make it clump.

Can I use Progel to Colour chocolate?

The three options I had were: water-based gel food colouring (I used Progel), Americolor oil-based candy/chocolate colour, and powder colouring. ... There are no traces of water in the chocolate, the cream can be the perfect temperature, I can stir it fast, I can stir it slow, it just sometimes doesn't want to work.

Can you use Sugarflair to Colour chocolate?

A new oil-based food paint from Sugarflair. This food colour can be directly painted onto chocolate, and can also be used with transfer sheets and moulds.

Can you use Rainbow Dust Pro gel in chocolate?

This simple painting technique can be used directly onto cakes, lollies, wedding favours and even simple side designs using chocolate hearts. You can even paint onto chocolate buttons, using them to put onto cupcakes or mini loaf cakes, the ideas are endless!

What is the best edible paint to use on chocolate?

Gel food coloring is best as it will give the strongest color. Liquid food coloring will work but will give a fainter color.

How do you splatter paint chocolate?

Unmold each chocolate and place on a baking sheet covered in parchment. Dip the toothbrush in one of the colors and using the tip of your finger splatter some of the color onto the chocolates. Repeat in the other colors until they are splattered to your liking. Let set in the fridge and then enjoy.

How do you decorate a chocolate Easter egg?

How to decorate an Easter egg

1. Chocolate. Melt white chocolate and use it to create patterns on your egg – zig zags, swirls and dots all work well, or try writing a loved one's name or a message. ...
2. Icing. Try adding sugar paste flowers to Easter eggs for a professional look. ...
3. Presentation.

How do you get chocolate eggs out of molds?

To remove your eggs from their moulds, squeeze the casing gently, working your way around the edge (the warmth from your hands will help). Brush the remaining melted chocolate around the rim of each of the chocolate egg halves, then gently press them together so they stick in place.

What chocolate do you use for chocolate molds?

Merckens Candy Coatings

Are silicone molds good for chocolate?

Pliable, smooth-textured silicone molds work especially well for chocolate because they are durable, reusable and they create a flawless surface. Silicone molds also work incredibly well because the pliable material ensures the molds bends rather than the chocolate when attempting to extract the sweet creation.