Baking question -- cake/ganache Q

[FastHands]

I'm making this cake for H's bday, which is tomorrow. I know the cake should be cool before I ganache, but should I wait until tomorrow afternoon to do the ganache? And I assume the powdered sugar should be right before serving? Halp.

My mom also has a store-bought cake, because we all know how this is gonna go... 🤣

ETA link: tasty.co/recipe/chocolate-raspberry-zebra-cake

[mala]

How is the ganache applied? glazed over? slapped on? whipped and frosted?

[mala]

Also, are you putting it in the fridge overnight or leaving it on the coutner? That will change the answer

[FastHands]

Jul 16, 2021 21:58:53 GMT -5 mala said:

How is the ganache applied? glazed over? slapped on? whipped and frosted?

I guess the link woulda helped!: tasty.co/recipe/chocolate-raspberry-zebra-cake
It's a pour-over.

[mala]

I think I'd wrap the cakes tightly overnight and ganache tomorrow, maybe 4 hours before serving. You could do it now no problem, but you'd probably wan to put it in the fridge overnight which can make the cakes dry/go stale out even if they're wrapped or covered. Doing it tomorrow won't take long, but don't do it too close to serving or it won't set up, thus 4 hours or so. I'll also add the tip not to get your ganache super hot. You want it to pour nicely, but if it's too warm it will run off and the layer will be too thin.

[FastHands]

Jul 16, 2021 22:10:21 GMT -5 mala said:

I think I'd wrap the cakes tightly overnight and ganache tomorrow, maybe 4 hours before serving. You could do it now no problem, but you'd probably wan to put it in the fridge overnight which can make the cakes dry/go stale out even if they're wrapped or covered. Doing it tomorrow won't take long, but don't do it too close to serving or it won't set up, thus 4 hours or so. I'll also add the tip not to get your ganache super hot. You want it to pour nicely, but if it's too warm it will run off and the layer will be too thin.

Thank you!!! This means I get to go to sleep earlier and also saves some room in the fridge (I made 2, so much easier to store 2 wrapped naked cakes than 2 decorated ones. Tomorrow morning is my fridge cleaning time anyway haha)

For the ganache then, do you mean melt it slowly on super low heat so it never gets too hot, or let it cool a bit before pouring? And do I want the cake to be cold or room temp when I do it?

[mala]

Jul 16, 2021 22:16:24 GMT -5 FastHands said:

Jul 16, 2021 22:10:21 GMT -5 mala said:

I think I'd wrap the cakes tightly overnight and ganache tomorrow, maybe 4 hours before serving. You could do it now no problem, but you'd probably wan to put it in the fridge overnight which can make the cakes dry/go stale out even if they're wrapped or covered. Doing it tomorrow won't take long, but don't do it too close to serving or it won't set up, thus 4 hours or so. I'll also add the tip not to get your ganache super hot. You want it to pour nicely, but if it's too warm it will run off and the layer will be too thin.

Thank you!!! This means I get to go to sleep earlier and also saves some room in the fridge (I made 2, so much easier to store 2 wrapped naked cakes than 2 decorated ones. Tomorrow morning is my fridge cleaning time anyway haha)

For the ganache then, do you mean melt it slowly on super low heat so it never gets too hot, or let it cool a bit before pouring? And do I want the cake to be cold or room temp when I do it?

Yes, only heat it barely enough to melt the chocoate. Usually you'd get the cream really hot and then pour it over the chocolate (or dump the chocolate in), let it sit for 5 minutes and then stir til smooth. But gently heating it all together is also perfectly fine.
If it's really warm and thin then let it cool a little before pouring. Cakes should be room temperature.

[sonrisa]

Cool a little before pouring it on the cake do it isn’t too thin and doesn’t run right off.