For those of you who do box cakes with panels and prepare the panels in advance, do you do the exact measurement of the tin or do you allow extra space for the ganache underneath? The last time I did this, the panels were too long and obviosuly I could not cut it.
You can actually cut the panel once they are hard, you just have to be careful with them and always make an extra for back up!
Thanks but I don't think I would want to risk cutting it. What do you put underneath the panels in order for it to stick to the cake if you weren't using ganache or buttercream? Would a thin layer of cream cheese filling be too soft?