I am very excited! I just got the Planet book and would like to try the ganache. I have only managed to get through 10 pages of the post, so I ask forgiveness if this has been asked.
I understand that you cover the cake once it has cooled and once the ganache is ready. Does the cake HAVE to be at room temp? Sometimes I bake in advance and I am trying to figure out how to time it all. Also, in the book they ALWAYS use the ganache as a filling. I still want to be able to use other fillings - what is my limitation with them? I mean, if these cakes are to sit out for 24 hours after filling and coating, wouldn't it spoil the filling (like cookies 'n cream)?
Lastly, since this is chocolate and you would be working fondant over it with your hands, wouldn't the ganache start to soften from the warmth of your hands?
Sorry for the questions and if you've answered them previously. But I have chocolate and heavy cream and cake - I would love to try this today if possible.
Oh yeah, one more question - do I now have to figure out if chocolate is going to "work with the flavor of the cake and filling?