Hi everyone! I will be making a 1/4 sheet (9x13) cake with fudge filling and ganache topping. How do I make a dam with ganache? Also - do I make the ganache really thin to cover a large cake like this? I've never done ganache on a large cake, only small rounds. And what is everone's favorite fudge filling? Does this cake need to be refrigerated? One more question... when making a 9x13, do I make one cake, torte and fill for a 2 layer cake, or do I make (2) seperate 9x13's, level and stack with filling?
Thanks!
i think i would just torte one cake and for the jam dam, i always just use bc
Welcome to Cake Central. The best 'fudge' filling for a ganache covered cake is whipped ganache.
Thinning the ganache will not be a good idea, it will allow every imperfection on the surface to show. Make plenty of ganache, it can be reused. It will help get a smooth surface if you crumb coat your cake.
Hi, I am also a newbie on this forum but making/decorating cakes now for a year (I am Dutch, we have also a dutch forum in Holland about cakes), and yes, ganache is one of my personal favorites (chocolatelover 
). If you are filling the cake with ganache you don´t need to make a dam if you are also covering it with ganache. If you want to fill it with something else but covering it with ganache, you also use the ganache (whip it up!!) to make a dam. This wisdom is not mine but from the Whimsicale Bakehouse 
If you want to put an extra flavour/filling to it, a layer of caramel tastes really good with it (put a can of condensed milk in a pan with almost boiling water for at least two hours, you will get then a sort of "dulce the leche").
Goodluck with your cake!!
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