I need to make a cake next week, it will be for Sunday but since Satueday I have people coming over for dinner in the early afternoon I will need to make the cake Friday, I will be using mmf to cover but since I need to make two cakes I don't have room in my fridge, I need a filling that will be ok without the fridge from Friday to Sunday.
what flavor is your cake?
Is yellow sour cream cake from the cake doctor book.
ganache can stay out of the fridge for a couple of days too.
I make a skor toffee bit filling...standard crisco type buttercream with the toffee bits added in...no particular amount but more is better than less... (get them near the choc chips are kept)...the toffee sort of softens and melts ...people love it when I make it. Completely disguises the taste of the standard BC...
I can't help you with the filling question but I just wanted to say Congrats on the weight loss! I just wish I could lose 20 lbs. So far i've lost 0. What's your secret if you don't mind me asking?
Thank you Dordee, my secret is weight watchers, I follow the core plan and I love it, I did the flex before, the one you count points, but that was something I can't stick to the rest of my life, core is. It took me 7 months to loose the weight. My secret is going to meetings, for me is a real motivator, check their website or go to a meeting. If you decide to join weight watchers has a really good forum.
That sounds good JaneK, do you know if I could do a white chocolate ganache??
ShabbyChic_Confections,
I have heard a lot about Weight Watchers. They do have meetings at a local church here where I live. I think it's time I checked them out. I just hated to go because I hadn't heard any success stories from anyone, just their commercials (and we all know how misleading they can be).
Thank you very much,
Charlotte
That sounds good JaneK, do you know if I could do a white chocolate ganache??
I was just looking at Professional Cake Decorating by Toba Garrett and she has a recipe that says use semi sweet, dark or white...
However, I wish my memory was better.. 
I am sure I also read elsewhere that you use a slightly different ratio if you are using white choc...but don't know if I just dreamed that up...
I hope you get answers to this one because I only made dark choc ganache.
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