Thanks for the link! I did look at that previously. I'm thinking the only problem with using her recipe is that my bride and groom want something that tastes like ganache on the cake. In the link, she is just using bacically thinned out chocolate. I think it would be a much different taste. If I could just find out how to get the ganache to set up firmer, that would be ideal.
1/24/11 at 10:08am