Ive read many threads on ganache and want to give it a try....
some questions i had were..
- is it still good to use if im in a high humidity and high temperature (100 F) area? Will it hold up ok? Is there anything i need to do different?
- I want to apply it to a guitar cake that i will attempt to make. Since there is no 'crumb coat' will it still be ok? I will be covering with MMF after, so I m guessing it doesnt matter.
Ganache in heat is fine. I use a bit less cream in really hot weather so it sets up a bit firmer. I always try to err on the side of less cream rather than more - you can always microwave it to get it soft enough to apply.
The ganache is the crumb coat - although you will need to put on a thicker layer than a crumb coat, probably. It acts as the crumb coat, though.