My friend Angela's birthday is coming up and I have spent the entire week beforehand planning, researching, and finally making the cake. It's not quite done yet, but I'm just getting to the really fun part. She's a huge fan of chocolate. Chocolate with fruit. So my idea was to make her a two-layer cake: the bottom layer is chocolate, the top layer is strawberry. Yes, strawberry! I've filled it with whipped chocolate ganache. Right now it is chilling, ah pun intended, in my refrigerator, with a crumb coat of vanilla mousseline buttercream. I'm torn about how to decorate it though. I can't decide between frosting it with more mousseline (in which case, I'd have to make another batch of frosting) or covering it with fondant. Decisions decisions.... I want to try fondant because I've only done it once before, 3 years ago, with some modest success. But I'm worried that the ganache filling will fall apart, since a fondant-covered cake can't be refrigerated. Maybe I should go off to research what will happen to the ganache if I leave it at room temperature. Preliminarily, several sources have stated that ganache can be left at room temperature. However, lest you be mistaken, the whipped ganache I have used is only about 1 part cream to .8 part chocolate. Which leads me to think that I might not have used enough chocolate to keep the ganache stable at room temperature. I'm really not sure.
No comments:
Post a Comment