Not sure if this question should be here or in decorating, but here it goes.
Would this work for a cake? Would there be any major issues with this?
I intend to make a chocolate layer cake, with ganache between the cake layers. So that I could do ahead, I had a plan to bake the cake layers ahead and freeze.
I also planned to make ganache "discs". I would pour ganache into the cake pan (so it is the same size as cake), and then freeze those discs. Then I would later assemble the cake and ganache disc layers, and then cover the whole thing with a liquid ganache (maybe even white choco ganache).
Would this work, or would I have issues with the ganache discs as they thaw? Would I be better off just using "fresh" whipped ganache as the layering?