Happy Black Friday to one and all :) If anyone's around their comp's and not shopping, I could sure use some input regarding a cake I'm making.
The cake is a chocolate cake with white chocolate ganache filling. It's only 2 layers tall. I wanted to decorate it in the ruffle style, with whipped white chocolate ganache instead of butter cream.
Has anyone else tried this? I just don't want to waste all that chocolate if it's not going to look right. (Who am I kidding, that chocolate won't go to waste :)
Thanks so much!!
AI think that I would worry about the ganache retaining its integrity with temperature and humidity changes. But then again... I've never tried it. Make yourself a small trial cake and let us know! :grin: