Can someone explain how to make the whipped ganache used as a filling? I've made the setting ganache to put on the cakes prior to applying the fondant, but I keep hearing mention of filing the cakes with whipped ganache and it sounds yummy!! do i just whip the ganach i have to incorporate air and make it fluffy, or do i also need to incorporate additional heavy cream?

Ohh that sounds yummy.. I only know how to make the ganache for the outside of the cake not the filling.. Would love to know how to do the filling one too! Would u just add more cream so it is not as hard?

Everything you ever wanted to know about ganache:
(Includes master and white chocolate recipe, how-to glaze, smooth and stack and so much more.)

http://www.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

Whipped Chocolate Ganache:

http://cakecentral.com/recipes/2328/whipped-chocolate-ganache

Blender Ganache:

http://www.cakecentral.com/cake-decorating-ftopicp-6176469-.html#6176469

HTH

Here in Sweden we use it a lot for cake fillings.
Melt 200 gr of chocolate in 3 dl of whipping cream. Do NOT boil. Cool in fridge over night or at least 6 hours. Then whip it as you would with just whipping cream to a nice firm consistancy - but not too firm! I love white chocolatge ganache with raspberrys. Also good to cover the cake with before applying the rolled fondant.