Question about Chocolate Ganache
It's my sisters birthday tomorrow and my mum has asked me to bake a cake for her.
Being as she has (like many of us) a love affair with Chocolate I've baked her a Chocolate Orange cake. It's currently in the oven, will be out in a couple of hours and will be allowed to cool and develop flavour over night.
The frosting/icing for the top is a simple chocolate ganache (cream and hi cocoa % chocolate).
My question is this, how soon before I head up to my mums should I put the ganache on the cake? The weather here is unusually warm and I'm worried with it being cream based that it might turn a little. Can I frost it at lunch time tomorrow and store the cake in the fridge or would I be better just waiting till half an hour before I go and frosting it then?
The cake is a fairly big one, made with whole oranges and almonds and flour and it is going to have a little baileys (the recipe called for tia-maria but I didn't have any and I wasn't about to fork out for a whole bottle of the stuff for 4 tbs of it!) drizzled over it while cooling so should be fairly moist and be able to survive a fridge for a few hours without drying out especially since it will have the ganache on it right?? But I don't know because I've never *put* a cake in the fridge before. I'm not too worried about the cool cake lacking flavour because it will be out of the fridge a couple of hours at room temp before it's served.
Any help/advice would be really appreciated.
Being as she has (like many of us) a love affair with Chocolate I've baked her a Chocolate Orange cake. It's currently in the oven, will be out in a couple of hours and will be allowed to cool and develop flavour over night.
The frosting/icing for the top is a simple chocolate ganache (cream and hi cocoa % chocolate).
My question is this, how soon before I head up to my mums should I put the ganache on the cake? The weather here is unusually warm and I'm worried with it being cream based that it might turn a little. Can I frost it at lunch time tomorrow and store the cake in the fridge or would I be better just waiting till half an hour before I go and frosting it then?
The cake is a fairly big one, made with whole oranges and almonds and flour and it is going to have a little baileys (the recipe called for tia-maria but I didn't have any and I wasn't about to fork out for a whole bottle of the stuff for 4 tbs of it!) drizzled over it while cooling so should be fairly moist and be able to survive a fridge for a few hours without drying out especially since it will have the ganache on it right?? But I don't know because I've never *put* a cake in the fridge before. I'm not too worried about the cool cake lacking flavour because it will be out of the fridge a couple of hours at room temp before it's served.
Any help/advice would be really appreciated.