My first post here from Australia
Just discovered this forum and this freezing thread and it's awesome. I've just started cake decorating and I've only used ganache to crumb and ice between the layers and then the whole cake before covering in fondant. So can I just check this with everyone...
1. Does torte mean splitting the cake in half or thirds?
2. And when you say ice/icing the cake - what medium do you mean? buttercream or can it be ganache as well?
3. Can I freeze a ganached cake? If yes, how long do I wait during the thawing process before I cover with fondant?
Thanks!!! So thrilled to be in an arena with so much cake knowledge. Looking forward to your replies.