O k then 1st it is a mud cake 9"rnd soaked in kahlua then masked in ganache so it is perfectly smooth and straight then fresh warm ganache is enrobed over cake packaged when set (with very nice shine)i a loose plastic bag to avoid condensation,frozen,boxed then sent on its merry way we will try omitting the butter which the primary use is for the shine and the ability to keep it a little softer. but yes you are right gerad coverture and freezing together you have a very tricky patnership but hey it looks great tastes great and the customer is willing to pay for it and boy do they pay so we dont really want to drop the product we also use it on our baileys fudge cake and on the top of a moccachino mousse dessert we sell so are going to try and save it thanx all for your helpful advice ~~mike~~

By jeee2 on Tuesday, August 10, 1999 - 08:42 am: Edit

Butter is an expensive way to get a shine, people use oil but I find ganache on a frozen cake makes it shine like a mirror, I could care less whether it shines on mine but it does anyway.

Icing the cakes after freezing is a LOT faster, easier to handle and it sets up in a jiffy.
Also ...frozen ,unfinished cakes are much easier to store, once frozen you can stack them up in a chest freezer. Use saran wrap to keep them airtight.

Cheers, Gerard