I want to fill and cover some cakes with ganache and then freeze them
Can I do this, or is the better option to freeze the cakes and do the ganache fresh at decorating time?
I have done it both ways and found no discernable difference
I think I'm going to try fill it with ganache and then freeze.
But then I'll cover it once its defrosted - just incase the shape distorts when it defrosts, I can even it all out with fresh ganache.
(Don't know why but sometimes my cakes seem to sink a bit, perhaps I'm storing them wrong).