I just received a phone call from a lady wanting a 10 inch 3 layer chocolate cake with a cream filling and icing also with a glaze of chocolate ganache on the top with chocolate dipped tuxedo strawberries by Monday and I have no clue what kind of "cream" she meant OR how to make the thinner chocolate ganache that dries shiny. Can any of you great bakers help me??? And what kind of chocolate cake will hold up to the weight?
TIA
Christi
She said she had the cake before and the first layer of icing was a cream like icing. But wouldnt the ganache be too heavy for the cream?
Could it be Bavarian Creme Filling? http://www.cakecentral.com/cake_recipe-2035-0-Bavarian-Crme-Filling.html
or Ding Dong Filling? http://www.cakecentral.com/cake_recipe-2219-0-Ding-Dong-Filling.html
This is tough when the customer has a specific idea in mind but they cant tell you exactly what it is.
Ganache will be the easy part. I think a lot of people like the one by cheftaz in the recipe section. I think chocolate ganache 1? I havent specifically tried it but i have read a lot of people like it. I think if you add corn surup it helps to make it shiney as well. Also you can check the baking 911 site and there is a lot of info on ganache there (for ratios/recipes etc).
http://www.cakecentral.com/cake_recipe-2116-3-Chocolate-Ganache-1.html
As for the cream filling, can you ask her what the flavor and consistency was like? Is it thick, custardy or pudding like? Or was it more sweet and fluffy like a twinkie? Or more like a whipped cream? I think you could find nice recipes for a cream filling if you knew what she had in mind.
If it were me i would just do a buttercream icing though, makes a nice surface to pour on the ganache. If you had something too light or fluffy I would be afraid it might melt it? I dont know.
If I were you I would tell her that I would do my best to come up with the cake she is envisioning,but without specifics you cant guarantee it will be the same!
I do have some tuxedo strawberries in my gallery. Those were super easy, let me know if you need any help with that! Good luck!
you can also whip the ganache to use as a "buttercream" and then pour the ganache over it.
But, what I don't understand is why you took the order if you didn't know what the client wanted nor how to make the components??
Um and I think alot of people ask questions about different components on their cakes. Sorry plain ole me offended you.
sorry..but you're not stupid nor did you offend me ...AT ALL! 
It's hard to help someone though when they themselves don't have all the information needed.
See.."CREAM" could be a LOT of things....whipped cream...butter cream...ice cream....lol see?
so...which cream can we help you with? that's what I meant....biting off more than one can chew.
The only response that I could give you was the Whipped Ganache...see? I TRIED to help you even though there wasn't enough information for me to do so.
Now...did you go back to your customer and asked her what kind of cream she is talking about? 
did it taste like chocolate? Was it icing?
I think that a whipped cream would not be able to stand up to the warmth of the heated ganache..Unless you were able to freeze the cake and then you were very quick on pouring it on.
Sooooooooo..instead of thinking that I'm trying to hurt your feelings or getting offended...it would help us all here to help you better if you could get some more clarifications from your customer so we can do better by you! 
I am going with BC. She told me to do what I thought it would be. And she wasn't rude in saying I HAD to get it right, but she thought it would be a great cake for her nephews bachelor party. Thanks for all the help and sorry if I sounded harsh.
By the way merissa your strawberries are beautiful thank you for the help offer and all the other helpful people on here 
But, what I don't understand is why you took the order if you didn't know what the client wanted nor how to make the components??
RisqueBusiness
you hurt my feelins and this is not my post.......not trying to step on toes..but u can come across a little negative or should I say Blunt sometimes..sometime I am speechless by some of your comments or the way it can come across, but I understand what you were saying...Please do not think Im being rude, if so, i apologize
I can't really advise you on the "cream" filling, but if you want a great, no, REALLY great chocolate cake recipe, check out this one from epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/107105
It is a very moist, not-too-sweet cake that stands up well, and is dense enough to hold a lot of decoration. I have covered it with fondant (my castle cake in my photos, for instance). I get rave reviews every time I make it, and it's become my standard chocolate cake for all my cakes. The stout ( I use Guiness) makes it really moist and tender, but the booze cooks off when it's baked. I don't use their ganache recipe, because I find it a bit over powering, but a whipped ganache would be great. I generally use a chocolate-cream cheese filling. Hope this helps!
TJ
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