I am hoping to do a 3 layer, 8" round cake with whipped ganache in between the layers. I then hope to cover it with chocolate fondant and decorate.
Will the whipped ganache be thick enough/strong enough to support this or will the weight of fondant be too much and will it crush on itself?
Any thoughts are greatly appreciated!
I use whipped ganache under fondant all the time.
Ganache!!! The best and I find my fondant comes out cleaner too!