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!
whipped ganache is very stable--no worries