i have been asked to make a cake covered and filled with gamache i have only ever used ganache in cupcakes to make it melt in the middle. so i need some advice on what i need to be doing
1. do i need to cover the cake in buttercream first?
2. can i leave it to go slightly harder and use it like a buttercream?
3. can i whip it once cooled to be able to pipe around the edges of the cake?
i have made 2 x 8" sqauare cakes and they will be going together to make a 14" x 8" cake so how much ganache will i need i have 1200g of chocolate to 600ml of cream.
will it taste better covered in dark or milk chocolate as im starting to think that dark chocolate might be too much. i have considered filling and piping round the edges with dark and covering with milk.
thanx in advance