Tomoore Posted 6 Mar 2013 , 11:47pm

AHello,

I am doing 125 square mini cakes and am trying to create a timeline for completing this project around the 8 hour drive to the wedding and my work schedule leading up to it. I was originally going to use the Wilton square cupcake pan, but I think I am going to return that and cut the squares out of sheet cakes. I want to ganache the squares to give me the nice, sharp edges under the fondant.

It would be nice to be able to start this project a week in advance. So, I want to know (1) if anyone has any experience with ganaching and freezing successfully and (2) if anyone has a white chocolate ganache recipe that firms up nicely.

TIA, Tomoore

1 reply
-K8memphis Posted 7 Mar 2013 , 12:10am

you gotta test this for yourself

 

it might be fine--but chocolate is so ticky

 

and of course you gotta bring them to room temperature by degrees

 

125?

 

wow that's a lot-- good luck!

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