I've made a chocolate chiffon cake covered in MMF with no problem. I filled and crumb coated it with a crusting BC and let it sit in the fridge overnight to set (had fresh strawberries in it). The following day, I covered it in MMF while it was still cold, finished decorating it then kept it in the fridge (let it sit out for 2-3 hours to come back down to room temperature before being eaten).
It's the Barney Cake in my album: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1788266
My Mad Hatter Cake is also a chocolate and vanilla chiffon cake carved and covered in ganache: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1781497
I did try covering chiffon Petit Fours with MMF and the cakes were too soft, even after trying to cover them while frozen, they defrosted really fast but then again, I didn't crumb coat them with anything either which may explain why they didn't hold up too well.
I've sort of been wondering this myself but more so from a stacking perspective. I've been thinking of trying a banana chiffon but it's so light and fluffy...I just can't see how it would hold up to anything! I'm still quite scared to try it. I have another banana recipe which people love but it's so dense and heavy (almost like banana bread) that I'd like something fluffier to add to my cake inventory.
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