Should I Use A Dam For Whipped Chocolate Ganache?
Decorating By lrlt2000 Updated 1 Apr 2013 , 8:00pm by -K8memphis
post #1 of 2
I've never filled a cake before using whipped chocolate ganache (or even made it, for that matter ;)) Do I need a damn with it, or is it stable enough once cooled to hold up the top layer without bulge? I plan to use a 2:1 ratio of heavy cream to chocolate. I will also be covering and decorating with MMF and modeling chocolate.
Any thoughts are appreciated!
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