okay all cakeres, i have a questions for you! I have a customer who wants a whipped ganache filled cake with a buttercream exterior. I need this cake to be VERY stable, I was wondering what you recommend for a dam? I normally use buttercream that I add tons of icing sugar to to thicken so much that when piped it can be literally picked up as a solid rope! Can whipped ganache be thicken this same way? or should I just use the BC dam? thanks for help!
I use whipped chocolate ganache for filling all the time and never had to use a dam for it. Usually my whipped chocolate ganache isn't thin, runny or loose, so I haven't had the need to use a dam. When I make chocolate buttercream using ganache, I make some stiffer with ps and use that to make a dam.
Hope that helps