Posts by crinoid1029

Thank you for your replies, I'll just refrigerate the cake, hopefully all the details will stay the way they were before refrigeration, and I'll just let it thaw for about 3 hours. The white ganache messed up the room temperature thing...

Quote:Originally Posted by SandiOh FYI...swiss meringue buttercream and cream cheese frosting both need to be refrigerated. in my state after 4 hours out it needs to be tossed. better use a shortening based buttercream if you want...

Quote:Originally Posted by beat It'd be good to use swiss meringue buttercream for your cake since it holds up without refrigeration. Cream cheese frosting might also be too rich for the cake that you are describing as white...

Hi guys! I'm new to this forum So i'm making a cake for my friend's birthday party, it's going to be vanilla chiffon cake with a hint of orange, and a white chocolate ganache filling. I'm also planning on doing a lot of chocolate designs...