I've got a big order due on Sunday. Here's what she wants:

full sheet cake (1/2 chocolate, 1/2 white). As far as fillings: She wants chocolate ganach for the white side and white chocolate ganache for the chocolate side.

Here are my questions or concerns: never torted a full sheet before (or 2 halfs). will this be ok? have you used ganache this way for fillings?

Thank you!
Diane

edited because I was obviously falling asleep when typing and very little of it made any sense. My subject line said something about basketball before????!!!!

Can't help w/ganache question. I do love it, but haven't tried it as filling.

The 1/2 sheets will tort more easily if you freeze them first.

I have not used ganache filling before, but as far as torting goes. It is very tricky to do with two separate flavors. I use the biggest Wilton sheet pan that takes no more than three cake mixes, so dividing up flavors is my problem. I thought that I would be clever and use four boxes. Not a good idea. The cake was heavy and kept cracking. I had to start over. GRRRR!!! After you bake the cake and cool it, cut in half and freeze the top layer before replacing it. If it breaks, glue up with icing. Good luck!

If I were you I make two different cakes. One white and one chocolate. Then it will be easier to tort also. Then before you ice them push them together and ice it so it looks like one cake.