I'm just wondering if anyone mixes fruit fillings with ganache to fill their cakes. Like you do with buttercream, only using ganache instead.
I've tried it once before with white chocolate ganache and lemon curd and it turned out pretty good. I just whipped the lemon curd into the ganache.
I'm thinking of trying it with a cooked raspberry puree type filling and white chocolate ganache to fill a chocolate cake.
I'm crumb coating in ganache so figured this would save me from having to make buttercream AND ganache. Any opinions...advice?
I don't know for sure, but I would say that if it worked with the white choc / lemon combo, I don't see why it wouldn't work with choc / rasp combo.
Thanks, I assume it will work also, but I just thought it was strange that I've never heard of anyone doing it. I'll just make a little bit and see how it tastes before filling the cake.