I usually do a buttercream dam for my fillings, but I'd rather not have buttercream. Is it possible to do a ganache dam?
If so, how do I do it? Let it cool, pipe it, let it harden, and then fill?
My ganache rested overnight and is now the perfect peanut butter consistency. Is this too soft to use as a dam? Will it stiffen up a bit if I pop it into the fridge once I pipe the dam? I used the 2:1 ratio. It's perfect spreading consistency for filling and covering the cake with. I am covering in fondant after. Will ithe ganache damn bulge once it warms back up out of the fridge under the weight of the layers and fondant? HELP!