lrlt2000 Posted 1 Apr 2013 , 7:54pm
post #1 of

I've never filled a cake before using whipped chocolate ganache (or even made it, for that matter ;))  Do I need a damn with it, or is it stable enough once cooled to hold up the top layer without bulge?  I plan to use a 2:1 ratio of heavy cream to chocolate. I will also be covering and decorating with MMF and modeling chocolate.

 

Any thoughts are appreciated! 

1 reply
-K8memphis Posted 1 Apr 2013 , 8:00pm
post #2 of

whipped ganache is very stable--no worries

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