I am making a WASC cake with chocolate fondant for a baby shower. What would be a good filing?
maybe a mousse or raspberry filling?
I'm gonna say peanut butter mousse or cookies & cream.
I've done cookies and cream with chocolate cake and felt like the filling got lost in the flavor of the cake. I'm doing a peanutbutter mousse with chocolate soon. I get requests for raspberry mousse with chocolate. My favorite is chocolate ganache, whipped or not. Very rich and decadent. You can flavor the ganache with raspberry or orange extract (or liquer). Yum!
Does chocolate ganache need to be refrigerated? How does that work with the fondant?
I guess chocolate ganache needs to be refrigerated. I wouldn't worry about it spoiling like say a mousse, though. I think it's more shelf stable than that, but that's JUST my OPINION. I wouldn't leave it out overnight, but several hours I think would be fine. I always refrigerate my fondant cakes. I would never transport a cake that was not refrigerated-too unstabel. Condensation develops when you take them out of the fridge, but it will evaporate and the fondant will be fine. Just try not to touch it when it's wet or you'll leave marks.
Thanks for the advice! Alana, I LOVE your cakes - especially the poodle cake! I have my baby girls nursery in poodles & eiffel towers!
You're very welcome! And thanks for the compliments. I was very happy when my daughter picked that design over spongebob. I really didn't want to do a spongebob cake for her birthday. By the way, I do know how to spell, usually. Sometimes I guess I'm just not too STABLE!!
As far as the ganache goes, are you wanting to pour it or spread it? If you are wanting a spreadable consistancy, leave it out at room temp, it will be ok cause of all the sugar in the chocolate and it cools and becomes like chocolate icing, if you refrigerate it, it will be rock hard and then you will have to microwave it to get it back to the consistency you are looking for. HTH!