Can i cover a maderia cake filled with fresh cream and strawberries with a white chocolate ganache? Someone has asked me for a fresh cream cake covered with white chocolate and this is the only way I can think of doing it but I don't have time to do a trial run on it.

It sounds wonderful to me. I don't normally work with fresh cream but if you're afraid it will squish out, you could make a dam with some of the ganache that has set up a little.

Thanks so much for your reply. Just another query on the ganache. I've only ever used it under fondant so I was wondering can a cake covered in ganache be kept in the fridge i.e will it "sweat" like fondant?

It will swart a bit when you take it out. But just like fondant let it air dry and you should be fine