I want to ice a cake with chocolate ganache. I have used it on a cheese cake before but i froze the cheese cake first. This cake I'm making now is regular chocolate cake with chocolate pudding in the middle. Do i feeze the filled cake first or just cool it? I don't want the cake to soak up all the ganache and become a mess or melt the pudding in the middle? Any suggestions????
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6/6/05 at 1:37pm