I'm doing my second wedding cake staked 3 tiers. It's going to be a chocolate cake filled with Chocolate Ganache then covered in Fondant. How stable is Ganache at room temperature? The cake will be indoors and it's still cold here in NY.
Should I do a Ganache? or maybe a Buttercreme Ganache? Any suggestions on set up time, reception starts at 3pm so cake won't be cut till around 6pm.
AThat's a huge difference in ingredients and cost. Not to mention taste. What about your clients, do they care either way? Have you made ganache before?
Yea my client is pretty laid back and your right it is a big difference in price.
Yes I have made ganache and just tested it in fridge overnight and seems stable.