Please don't beat me if this is a terribly dumb question, and yes, I did do a search before posting, I couldn't find what I was looking for.
I am making a chocolate baseball diamond with marshmallow filling and was wondering if I could use poured ganache as a crumb coat, let it set, and then covered w/bc?
I don't see why you couldn't do that. The ganache get pretty hard once set. You could test it out on a small scale and see if it works.
Hi there, I haven't done anything like that before. but I totaly agree with msulli10. If you try doing that, looking forward to hear about how it went. Good Luck!!!
thanks! I'm making this cake 11/7...I'll letcha know how it goes!
I wouldn't see why not, but I would e sure its really really chilled