I need to make a cake that will be torted into 5 smaller layers. Plain ol' vanilla cake with chocolate buttercream. To give it a little something extra, I think I want to try my hand at a ganache.
I've read that the whipped version has a good texture and tastes like a chocolate truffle. I think I'm going to use this as filling between the torted layers.
For those of you that have used it, do you think I need to dam the layers to prevent bulging (I'm also trying my hand on this cake as thre Viva method, first time!)? How far in advance can I make this cake without compromising the ganache? Would it need to be refrigerated?
Thank you all in advance for your wonderfulness!
Yes, I would do a dam. The last time I used wcg, the result was somewhat of a disaster. I used the Whimsical BakeHouse recipe (same one that's on this site). I usually add a touch more chocolate than that recipe calls for, always with wonderful results. Last time, I forgot and got the dreaded bulge, no matter how much I chilled it.
I used this recipe:
http://www.cakecentral.com/cake_recipe-2328-0-Whipped-Chocolate-Ganache.html
There is another recipe - Whipped Chocolate Ganache II. I basically combine the two recipes, and I've had success. I heat the cream, pour over the chocolate (I use choc. chips), and stir until smooth, then chill. I add a little more chocolate than the link calls for, and a little less than recipe II calls for. I hope this has been a help rather than a confusion - I'm good at that lately!
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