once it has some to room temp, then you can put it in the fridge to firm up-- do consider though, that ganache & buttercream are both not the best for an outside cake. i would deliver it well chilled, set it up indoors, and then bring it out for the cutting if necessary.
did you use a recipe that adjusted the amount of cream in consideration of the white chocolate?
to tint the ganache, you will need to use candy colors (oil based) as opposed to gel colors. if not, the color only binds to the 'cream' in essence-- your color will likely be mottled.
did you use a recipe that adjusted the amount of cream in consideration of the white chocolate?
to tint the ganache, you will need to use candy colors (oil based) as opposed to gel colors. if not, the color only binds to the 'cream' in essence-- your color will likely be mottled.
if the cake its too tapered just put it in the freezer for a day and then carve it. I also put some skewers as structure.
