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.
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
wow that's a lot-- good luck!