I want to torte my frozen/semi-frozen cake and fill with ganache. My question is, if I fill it with ganache, will the moisture from the thawing cake damage the texture of the ganache in any way? Since ganache is chocolate based, I was wondering about the water droplets mixing with the chocolate and doing something funky with the texture.
What do you think?? Anyone with experience with this?
I would wait until it thaws. Moisture can definitely ruin the ganache.
That's what I was thinking.