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Does a ganache frosted cake need to be refrigerated?

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Alex Rast

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Does a ganache frosted cake need to be refrigerated?

at Wed, 24 Dec 2003 16:53:11 GMT in >,
(Karen Salomon) wrote :

>Happy Holidays. I baked a cake and am trying to decide on a ganache
>frosting or a frosting made with 1/2 cup heavy cream, chocolate and
>sugar.

These both sound like ganache to me, at least if the second one, containing
added sugar, has only a minimal amount added. If the amount is extreme, it
might be more of a sugar frosting, but otherwise, the differences would be
small. You will not need to refrigerate either one unless your ganache had
a very high cream proportion, say, 2:1 cream : chocolate, in which case it
isn't a frosting anyway, but rather a pouring ganache.

>Would I need to refrigerate the cakes frosted with either one?
>The heavy cream gets heated first in both recipes, if that makes any
>difference. I'm frosting the cake today and serving it tomorrow.
>
What type of cake is it? This may be more relevant than the keeping
properties. If the cake is very low in sugar, or very light in texture, the
second frosting, with the sugar, might be a better fit. Pure ganache
frostings work better with cakes that are somewhat denser and sweeter (e.g.
it doesn't work well with angel food cake).

--
Alex Rast

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