I am making a chocolate WASC cake that I plan on covering in bc. I would like to pour dark chocolate ganache on the top for the "over the sides" effect. The cake will be outside for a good two hours around noon tomorrow before being eaten.
Will the ganache hold up or will it start to melt and run down the sides of the cake? I figured I would use the dark chocolate because I read that the dark will set better for heat. I just don't know how much better.
I am in Texas and the weather around noon can get up to the 90s. We will be under lots of trees so I am thinking it will be more in the 80s for us.
I have used the ganache to cover a number of cakes and I think you'll be okay. I live in a beach town where it's 80-100 and never had a problem. Good luck!