Thinking of doing a cake with ice cream in the center. Also going to make it look like a big sundae. Will either use stabilized whipped cream or SMBC.... ganache, etc. Want your 2 cents please.... Thinking ivory colored icing (SMBC or BC), topped with ganache and then stabilized whipped cream, cherry, sprinkles, etc. Can I pour ganache over stabilized whipped cream or SMBC? I can decorate the top after it comes out of the freezer .... Make the cake, fill it, ice it with ..? then freeze. Take out freezer... used stabilzed whipped cream or SMBC, ganache, etc.
Also, how long does it need to sit out so it can be cut. Thanks!! 
Sounds like a neat idea! I think you would be ok with pouring cooled ganache over SMBC, but I think the stabilized whip cream might be too fragile. I've never done it. Maybe someone else knows?
Thanks.... Was going to use my Betty Crocker dome pan with insert.... I wanted to get the drip effect of the ganache but afraid it might melt the merengue icing.... After the cake is taken out of the freezer, I will pipe on some stabilized whipped cream, etc.
I do it all the time, 2 tips #1 make sure your stabalized whip topping is whipped stiff and #2 the ganache should not be too warm, just warm enough to pour. when I'm using it as a drip I place it into squeeze bottles and this helps me squeeze just the amount I want
Thank you so much! OK so I can have SMBC tinted ivory on the base layer of decorating. Freeze the cake with the SMBC on it. After I take it out of freezer, I can put the ganache on it and pipe the cream. Can the SMBC be frozen when the ganache goes on? If so, what temp should the ganache be? Once that is on, I will just pipe on the stabililzed whipped cream and other decoratiions. I can't freeze the ganache though... Chocolate doesn't do well with freezing right?
I may have to repost this with more specific topic headline.
Hey Auntginn....I am in L.A. too! L.A. County near Valencia... Where are you?
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