Can I Crumb Coat With White Chocolate Ganache And Cover With American Bc? It's Too Hot And My Bc Is Too Soft.
Surgtech09ash
Posted 10 Jul 2017 , 9:39pm
post #1 of 1
So, it's hot like 98°+ here and my cakes are getting pretty soft. Scary for my tiered cakes. Would it be a bad idea to crumb coat the cakes in white chocolate ganache and then cover in BC? Would white chocolate bc be better to use vs American bc as far as the frosting? I'm thinking the crumb coat of ganache would help stabilize the cakes more. I'm wondering if the mix of ganache and bc would be ok or even taste good. Thanks for any replies :)
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